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
Scale
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.
