Cinnamon Roll Wreath
Christmas is coming!

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Cinnamon Roll Wreath

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Adjust Servings:
For the dough:
240 ml Whole milk
135 g Granulated sugar
1 1/2 Instant dried yeast
115 g Unsalted butter
2 Large eggs at room temperature
1/2 tsp Salt
560 g Plain flour
For the filling:
90 g Unsalted butter at room temperature
100 g Granulated sugar
1 1/2 tbsp Cinnamon
For the icing:
120 g Powder sugar
1 tsp Vanilla extract
30 ml Milk


  • For the dough:

  • For the filling:

  • For the icing:



Less than 30 days and Christmas will be knocking on our door! Enough to bake but we still need a good breakfast to get the day started. This option is called a cinnamon roll wreath.

It may look a little overwhelming, but the idea is pretty straightforward – prepare a homemade dough, roll it up as you would cinnamon rolls, then cut into pieces. But do not cut all the way through. You want the “wreath” to remain connected. Then, carefully, you’ll arrange the entire thing into a circle.

Make the dough. Heat the milk to about 35°C. Pour the warm milk into the bowl of a stand mixer fitted with the dough hook attachment. With a whisk, manually whisk in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes.

On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won’t really be mixing into the mixture, so don’t be alarmed. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer.

Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap or towel and let it sit in a warm place until doubled in size, about 1 to 2 hours.

Line a large baking sheet with baking paper. Lightly flour the paper. Place the dough on top and, with floured hands, pat down to roughly form a 25×50-cm rectangle. Make sure the dough is smooth and evenly thick.

For the filling: Spread the softened butter all over the dough. In a small bowl, toss the cinnamon and sugar together until combined and then sprinkle evenly over the dough. Tightly roll up the dough to form a 50-cm long log. Cut into 20 2,5-cm rolls, only slicing ¾ of the way through so they are still connected at the bottom. Use kitchen shears if you need to.

Shape the wreath: Turn one of the end cinnamon rolls on its side. Turn the next one so that it slightly overlaps the first. Repeat with each roll, forming into a circle and overlapping each. Again, kitchen shears help to cut any dough as you’re shaping.

Cover the wreath loosely with plastic wrap and slide a baking sheet underneath the whole thing. Allow to rise again in a warm environment until puffy, about 45 minutes – 1 hour.

Preheat the oven to 180°C. Bake for about 25 minutes, until the rolls are golden brown. Remove from the oven and allow to cool for 10 minutes before topping with icing.

Make the icing: Whisk all of the icing ingredients together in a medium bowl. Drizzle over the wreath.

The dough can be prepared the day before. Prepare the rolls all the way through the forming of the wreath. Instead of allowing to rise in a warm environment, place the baking sheet in the refrigerator and allow the wreath to rest for up to 14 hours before baking. When it’s time to bake the next day, allow the rolls to come to room temperature and rise for 1 hour on the counter, or until almost doubled in size. Then bake as directed.

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