Freshly baked cinnamon rolls with a gooey twist—this Cinnamon Roll Wreath Recipe is a fun, festive way to serve up a classic treat. It’s perfect for sharing around the table, and the shape makes it just a little extra special.
Why You’ll Love This Recipe
- Easy to Share: The wreath shape is not only beautiful but makes it simple for everyone to grab a roll.
- Soft & Buttery Dough: The yeast dough turns out incredibly soft and tender, thanks to a good knead and rest time.
- Perfect Cinnamon-Sugar Balance: The filling layers just the right sweetness and cinnamon spice for an irresistible bite.
- Make Ahead Friendly: You can prep it the night before or freeze for later, making it great for busy mornings or entertaining.
Ingredients You’ll Need
To make the perfect cinnamon roll wreath, you’ll want fresh, room-temperature ingredients that come together beautifully. The combination of butter, sugar, and cinnamon really creates that cozy, comforting flavor we all crave.
- Whole milk: Warm milk activates the yeast gently, ensuring a soft dough.
- Granulated sugar: Used both in the dough and sprinkling inside the rolls for sweetness.
- Instant yeast (Platinum Yeast from Red Star): Reliable and easy to work with; gives the dough a great rise.
- Unsalted butter: Softened butter tenderizes the dough and flavors the filling rich and buttery.
- Large eggs: At room temp, they bind the dough and add richness.
- Salt: Balances flavor and enhances sweetness.
- All-purpose flour: The base of your dough, spooned and leveled for accuracy.
- Ground cinnamon: The star spice that makes cinnamon rolls what they are—warm and aromatic.
- Confectioners’ sugar: For that smooth, sweet vanilla glaze to drizzle on top.
- Pure vanilla extract: Adds depth and a sweet fragrance to the icing.
- Milk (for icing): Thins out the glaze to just the right drizzle consistency.
Variations
I love mixing things up with this Cinnamon Roll Wreath Recipe, and you should feel free to make it your own! Changing up the filling or adding extras keeps it exciting.
- Nutty twist: My family goes crazy when I sprinkle chopped pecans or walnuts in the filling for a little crunch.
- Fruit-filled: Adding raisins or dried cranberries to the cinnamon sugar layer adds a sweet surprise we always enjoy.
- Maple glaze: Swap the vanilla icing for a maple glaze for a richer, autumn vibe that’s a personal favorite of mine.
- Vegan version: You can substitute almond or oat milk and use vegan butter to make this wreath vegan-friendly without losing softness.
How to Make Cinnamon Roll Wreath Recipe
Step 1: Bring Your Dough to Life
Start by warming your milk to about 95°F. I usually use my microwave and stop every 15 seconds to check; you want it warm, not hot. Whisk the sugar and yeast into the milk and let it sit covered for 5 to 10 minutes until foamy. This tells you the yeast is alive and kicking! No foam? Don’t panic—just start fresh with new yeast.
Step 2: Knead Until Soft and Supple
After mixing in your butter, eggs, salt, and flour, it’s time to knead. If you have a stand mixer with a dough hook, give it a good 6 minutes. If you’re kneading by hand, it’s about 5 minutes on a lightly floured surface. The dough should be soft and slightly tacky but not sticky. I learned the hard way that adding too much flour here can make the rolls dry, so less is more!
Step 3: The First Rise – Patience Pays Off
Form the dough into a ball and cover it loosely in a greased bowl. I love using my oven for this – warming it to 200°F, then turning it off and placing the dough inside works perfectly. In about 1 to 2 hours, your dough will double in size and be ready to shape.
Step 4: Rolling and Filling
Flour your parchment-lined baking sheet lightly, then press your dough into a smooth rectangle about 10×20 inches. Spread softened butter all over, sprinkle your cinnamon and sugar mixture evenly, and then roll it tightly into a 20-inch log. It’s a satisfying step—I love how these smells start to fill the kitchen right about now.
Step 5: Cut and Shape the Wreath
Cut the roll into 20 sections, but only slice about three-quarters of the way through so the bottom of the log stays connected. I find kitchen shears work wonders here for a clean cut. Then turn each roll slightly to the side and overlap the next, arranging them in a circular wreath shape around a ramekin to hold the center.
Step 6: The Final Rise and Bake
Cover your wreath loosely and let it rise in a warm spot for about 45 minutes to an hour until puffy. Once it’s risen, bake at 350°F for 25 minutes until golden brown—your kitchen will smell heavenly! Let it cool for 10 minutes before the final touch.
Step 7: Sweet Vanilla Icing Finish
Whisk together the confectioners’ sugar, vanilla, and milk to a drizzle-able consistency, then drizzle over your warm wreath. I absolutely love how this icing melts slightly into every nook and cranny, making each bite melt-in-your-mouth delicious.
Pro Tips for Making Cinnamon Roll Wreath Recipe
- Check Your Yeast: Always use fresh yeast and confirm it’s foaming before moving on to avoid flat dough.
- Don’t Over-Flour: Adding flour slowly during kneading keeps the dough soft; too much flour leads to dry rolls.
- Warm Rise Spot: Using your warmed oven for rising creates a consistent environment, giving you reliable results every time.
- Slice Partway: Cutting the rolls three quarters through keeps them connected and helps the wreath hold its shape perfectly.
How to Serve Cinnamon Roll Wreath Recipe
Garnishes
I usually stick to the classic vanilla glaze, but sometimes I like a light dusting of powdered sugar for a pretty, snowy look. Fresh berries on the side add a nice fruity counterpoint if you want to freshen it up.
Side Dishes
Pairing this wreath with a hot cup of coffee, maple syrup, or a creamy latte always feels like a complete breakfast in my house. For brunch, it goes well alongside scrambled eggs or fresh fruit salad.
Creative Ways to Present
I like to place the wreath on a wooden serving board and surround it with little bowls of extra cinnamon sugar and nuts for guests to sprinkle on. For holidays, adding edible flowers or pine sprigs (non-edible but decorative) brightens the look and adds seasonal charm.
Make Ahead and Storage
Storing Leftovers
I cover leftovers tightly with plastic wrap and store them in the fridge. Wrapped this way, the rolls stay soft for about 3 days. Before serving, I let them come to room temperature and warm them slightly for that fresh-baked feel.
Freezing
Freezing is a lifesaver! You can freeze the wreath before the second rise or after baking—both work great. When freezing unbaked, thaw in the fridge overnight, then let it rise before baking. For baked, I cool completely, wrap well, and freeze. Thaw in the fridge then warm before serving.
Reheating
To keep them soft, I reheat leftover rolls in a 350°F oven for about 10-15 minutes, covered loosely with foil. This warms them through without drying out the dough or icing.
FAQs
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Can I make this Cinnamon Roll Wreath Recipe ahead of time?
Absolutely! You can prepare the wreath through shaping, then refrigerate it overnight before baking. Just allow it to come back to room temperature and rise before popping it in the oven. This makes it perfect for a no-fuss morning or special occasion.
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What’s the best way to knead the dough if I don’t have a stand mixer?
No stand mixer? No problem. On a lightly floured surface, knead the dough using the heel of your hand, folding and pressing for about 5 to 6 minutes until soft and elastic. It’s a great way to connect with the dough and trust me, it makes a big difference.
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Can I use regular yeast instead of Platinum Instant Yeast?
You can, but make sure it’s active dry yeast, and proof it in warm water before adding it to the dough to ensure it’s alive. Using instant yeast like Platinum is easier since it doesn’t require that step, but either works with some adjustments.
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What if my dough doesn’t rise properly?
If your dough isn’t rising, check the yeast freshness and the temperature of your rise environment. It should be warm but not hot. If it still doesn’t rise, it’s best to start over with fresh yeast. Patience is key here—warmth and time help the dough develop beautifully.
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How do I keep my cinnamon rolls soft after baking?
Covering your rolls while cooling helps retain moisture. Once cooled, store them in an air-tight container or wrap tightly in plastic wrap. Reheating gently in the oven with a bit of foil keeps them soft and delicious, just like fresh-baked.
Final Thoughts
This Cinnamon Roll Wreath Recipe has quickly become one of my favorite morning treats to bake and share. It feels like such a celebration just pulling apart those soft, buttery rolls with a sweet vanilla glaze. Honestly, whether it’s a casual weekend or a holiday brunch, this wreath adds warmth and smiles around the table. I hope you love making and eating it as much as I do—there’s something so satisfying about turning simple ingredients into something memorable!
Print
Cinnamon Roll Wreath Recipe
- Prep Time: 3 hours
- Cook Time: 25 minutes
- Total Time: 3 hours 25 minutes
- Yield: 20 rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Roll Wreath recipe offers a delightful twist on classic cinnamon rolls, shaped into a festive wreath perfect for sharing. Made with a soft yeast dough, a buttery cinnamon-sugar filling, and topped with vanilla icing, it combines tender texture and warm flavors ideal for breakfast or brunch.
Ingredients
Dough
- 1 cup (240ml) whole milk
- 2/3 cup (135g) granulated sugar
- 1 and 1/2 tablespoons Platinum Yeast from Red Star instant yeast (2 standard size packets)
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces
- 2 large eggs, at room temperature
- 1/2 teaspoon salt
- 4 and 1/2 cups (563g) all-purpose flour (spooned & leveled), plus more for hands/work surface
Filling
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1 and 1/2 Tablespoons ground cinnamon
Vanilla Icing
- 1 cup (120g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) milk
Instructions
- Make the dough: Heat milk to about 95°F (35°C) using a microwave or stovetop. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (or use a handheld mixer or mix by hand). Manually whisk in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 10 minutes. If yeast does not foam, restart with fresh yeast. On low speed, beat in softened butter until slightly broken up. Add eggs one at a time, then add salt. Gradually add flour on low speed. After flour is incorporated, beat on medium speed to form soft dough, then increase to medium-high speed and beat until dough is soft and supple, about 6 minutes more. If no mixer, knead by hand.
- Knead the dough: Continue kneading dough in mixer for 5 more minutes or by hand on a floured surface for 5 minutes. If dough is sticky, lightly dust with flour one teaspoon at a time until dough is soft and slightly tacky. Dough should bounce back slowly when poked. Perform windowpane test to confirm readiness; dough should stretch thin without tearing.
- First rise: Form dough into a ball and place in a lightly greased bowl. Cover loosely with plastic wrap, paper towel, or foil. Place in a warm environment (such as inside an oven preheated to 200°F and then turned off) and allow dough to double in size, about 1 to 2 hours.
- Shape dough: Line a large baking sheet with parchment paper and lightly flour it. Place dough on baking sheet and pat into a smooth 10×20-inch rectangle using floured hands. Ensure even thickness.
- Add filling: Spread softened butter evenly over dough. In a small bowl, combine cinnamon and sugar, then sprinkle evenly over buttered dough. Roll dough tightly into a 20-inch log. Cut into 20 1-inch rolls, slicing about 3/4 of the way through so rolls remain connected at base. Use kitchen shears if needed.
- Form wreath: Starting with one end, turn roll on its side. Overlap the next roll slightly over the first. Continue overlapping rolls in a circle shape to form a wreath. Place a ramekin in the center to maintain shape.
- Second rise: Cover wreath loosely with plastic wrap and place baking sheet under it. Let rise in warm environment until puffy, about 45 minutes to 1 hour.
- Bake: Preheat oven to 350°F (177°C). Bake wreath for 25 minutes or until golden brown. Remove and let cool for 10 minutes before icing.
- Prepare icing: Whisk together confectioners’ sugar, vanilla extract, and milk in a medium bowl until smooth.
- Serve: Drizzle icing over warmed cinnamon roll wreath and serve immediately.
Notes
- Overnight Instructions: Prepare rolls through the shaping step, then refrigerate for up to 14 hours instead of the second rise. Remove from fridge, let rise at room temperature for 1 hour until nearly doubled, then bake as usual.
- Freezing Instructions: Freeze after shaping but before second rise; thaw overnight in refrigerator, then allow to rise 1.5-2 hours before baking. Alternatively, par-bake for 10 minutes, cool, and freeze. Thaw, warm, then finish baking. Fully baked rolls can also be frozen; thaw and reheat in oven before serving.
- For a warm rising environment, using the turned-off oven preheated to 200°F works well to maintain consistent warmth without cooking the dough.
- Do not add too much additional flour when kneading or rolling out to avoid dry, tough rolls. Dough should be soft and slightly tacky but manageable.
