Description
This Cinnamon Roll Wreath is a beautiful and delicious twist on the classic cinnamon roll, perfect for sharing during breakfast or brunch. Soft, fluffy dough is filled with a buttery cinnamon-sugar mixture, shaped into a wreath, baked to golden perfection, and topped with a smooth vanilla icing for a festive presentation that tastes as good as it looks.
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). Pour warm milk into the bowl of a stand mixer fitted with a dough hook. Whisk in sugar and yeast. Cover and let sit until yeast is foamy, about 10 minutes. Beat in softened butter on low speed until slightly broken up, then add eggs one at a time and salt. Gradually add flour on low speed, then beat on medium speed until a soft dough forms. Increase to medium-high speed and beat until soft and supple, about 6 minutes. Alternatively, knead by hand.
- Knead the dough: Continue to knead in the mixer or by hand on a floured surface for 5 minutes until dough feels soft and elastic. Sprinkle flour sparingly if too sticky. Perform windowpane test to ensure proper kneading.
- First rise: Form dough into a ball and place in lightly greased bowl. Cover loosely and let rise in a warm place until doubled in size, about 1 to 2 hours. Using an oven warmed to 200°F and then turned off works well.
- Shape the dough: Line a large baking sheet with floured parchment paper. Pat dough into a 10×20-inch rectangle, smooth and even.
- Add filling: Spread softened butter evenly over dough. Mix cinnamon and sugar, then sprinkle over the buttered dough. Roll dough tightly into a 20-inch log. Cut into 20 1-inch rolls, slicing only 3/4 through so rolls remain connected.
- Form the wreath: Arrange rolls on the baking sheet in a circle, overlapping slightly, turning every other roll on its side for wreath shape. Place a ramekin in the center to maintain shape.
- Second rise: Cover wreath loosely with plastic wrap and let rise in a warm place until puffy, about 45 minutes to 1 hour.
- Bake: Preheat oven to 350°F (177°C). Bake wreath for 25 minutes until golden brown. Remove from oven and cool 10 minutes before icing.
- Make icing: Whisk confectioners’ sugar, vanilla extract, and milk until smooth. Drizzle over the cooled wreath and serve.
Notes
- Overnight Instructions: Prepare through step 6 and refrigerate up to 14 hours instead of second rise. Remove and let rise 1 hour at room temperature before baking.
- Freezing Instructions: Freeze after shaping before second rise, thaw overnight in fridge, then rise 1.5–2 hours before baking. Alternatively, par-bake 10 minutes, cool and freeze, then finish baking after thawing. Fully baked wreath can also be frozen and reheated before serving.
- Use a stand mixer with dough hook for easiest kneading. If unavailable, knead by hand for about 10 minutes total.
- Ensure milk is heated to about 95°F for best yeast activation. Too hot will kill yeast; too cold slows rise.
- Lightly flour hands and work surface to prevent sticking without drying dough.
- Use kitchen shears to cut rolls partially to keep wreath connected and stable during rising and baking.
- Place a small bowl or ramekin in wreath center during second rise and baking to maintain circular shape.
- Allow rolls to cool slightly before icing to prevent icing from melting completely off.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
