Name: Cinnamon Roll Wreath Recipe
Prep time: 3 h
Cook time: 25 min
Total time: 3 h 25 min
Cuisine: American
Ingredients: 1 cup whole milk (240ml); 2/3 cup granulated sugar (135g); 1 and 1/2 tablespoons Platinum Yeast from Red Star instant yeast (2 standard size packets); 1/2 cup unsalted butter, softened to room temperature and cut into 4 pieces (113g); 2 large eggs, at room temperature; 1/2 teaspoon salt; 4 and 1/2 cups all-purpose flour (spooned & leveled) plus more for hands/work surface (563g); 6 tablespoons unsalted butter, softened to room temperature (85g); 1/2 cup granulated sugar (100g); 1 and 1/2 tablespoons ground cinnamon; 1 cup confectioners’ sugar (120g); 1/2 teaspoon pure vanilla extract; 2 tablespoons milk (30ml)

There’s something truly magical about waking up to the smell of freshly baked cinnamon rolls, especially when they’re arranged in a stunning circle that instantly feels festive. This Cinnamon Roll Wreath Recipe combines soft, buttery dough with a perfect cinnamon-sugar swirl — it’s not just a dessert, it’s a centerpiece you’ll want to gather around.

A round cinnamon roll wreath made of twisted, golden-brown dough pieces with visible layers of cinnamon filling spiraled inside each segment, arranged in a circular ring with a hollow center. The top is drizzled evenly with white glaze that pools slightly under the wreath, and scattered red cranberries add contrast across the surface. The wreath sits on crumpled white parchment paper placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cinnamon Roll Wreath Recipe
Top Tip
How to Serve Cinnamon Roll Wreath Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cinnamon Roll Wreath Recipe

Why You'll Love This Recipe

This cinnamon roll wreath isn’t just pretty — it’s a total showstopper on any breakfast table and a joy to bake. I’ve made this recipe countless times, and each batch turns out soft, flavorful, and perfect for sharing with friends or family. Once you try it, you’ll see why it’s become a holiday tradition for me.

Effortless Elegance: The wreath shape makes this classic treat look impressive with minimal fuss.
Soft, Buttery Dough: The dough is richly tender thanks to a generous amount of butter and perfectly kneaded texture.
Customizable Sweetness: You can easily adjust the cinnamon sugar filling or icing to fit your taste preferences.
Make-Ahead Friendly: Whether you want to freeze it or prep the night before, this recipe is flexible with your schedule.

Ingredients & Why They Work

Every ingredient in this Cinnamon Roll Wreath Recipe plays a role in making the final bread tender, flavorful, and perfectly spaced. Using instant yeast gives you reliable rise times, while room temperature eggs and butter ensure the dough mixes smoothly. Here’s a quick breakdown so you know why each is important.

Flat lay of a small white ceramic bowl of whole milk, a small white ceramic bowl of granulated sugar, two brown eggs with clean shells, four pieces of softened unsalted butter on a simple white ceramic plate, a small white ceramic bowl of ground cinnamon, a small white ceramic bowl of confectioners’ sugar, a small white ceramic bowl of pure vanilla extract, a small white ceramic bowl of extra milk, a small pile of all-purpose flour on a simple white ceramic plate, a small pile of instant yeast granules on a simple white ceramic plate, a pinch of salt in a small white ceramic bowl, all ingredients fresh and natural, arranged symmetrically with balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole Milk: Adds richness and tender crumb due to fat content, plus warms the dough for yeast activation.
Granulated Sugar: Sweetens while feeding the yeast during the initial proof for good rise.
Instant Yeast (Platinum Yeast): Reliable, fast-rising yeast that doesn’t require proofing in water and saves time.
Unsalted Butter: Combines in the dough for that melt-in-your-mouth softness and buttery flavor. It also forms part of the luscious filling.
Large Eggs: Provide structure and tenderize the dough with their fat and proteins.
Salt: Enhances flavor and balances sweetness, while controlling yeast activity.
All-Purpose Flour: The main structure-builder, spooned and leveled to avoid over-packing, essential for soft yet sturdy dough.
Cinnamon & Sugar Filling: The classic combo that makes cinnamon rolls irresistible—balanced for just the right sweet-spicy kick.
Vanilla Icing: Adds a creamy, sweet finish to contrast the warm cinnamon flavor beautifully.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking my cinnamon roll wreath depending on the season or who I’m serving it to. Feel free to personalize this recipe: it’s your canvas for deliciousness!

Variation: One time, I mixed chopped pecans into the cinnamon sugar filling for a delightful crunch — it was a huge hit at brunch! You can also swap maple syrup for the vanilla in the icing for something a little different.
Dairy-Free: Replace butter with coconut oil and milk with almond or oat milk, and you’ll still get a moist, tender wreath.
Spice It Up: Add a pinch of nutmeg or cardamom to the cinnamon sugar for extra warmth and complexity.
Gluten-Free Option: I haven’t tried it myself, but using a 1-to-1 gluten-free flour blend designed for yeast breads could work — just expect texture differences.

Step-by-Step: How I Make Cinnamon Roll Wreath Recipe

The image shows a white decorative plate with three cinnamon rolls placed closely together. Each cinnamon roll has a golden-brown color with visible spiral layers and is topped with white icing drizzled unevenly over the surface. There are three bright red raspberries placed on and around the cinnamon rolls, adding a pop of color. The plate sits on a beige cloth on top of a dark surface, but the background is edited to a white marbled texture. Part of a silver and white knife and fork are visible on the left side of the plate, and a woman's hand is partly seen holding the plate. In the blurred background, a white cup with text and another pastry are faintly visible. photo taken with an iphone --ar 2:3 --v 7

Step 1: Wake Up the Yeast with Warm Milk and Sugar

First things first, warm your milk to about 95°F (35°C) — it should feel like a warm bath, not hot. Pour that into your mixing bowl, add granulated sugar and instant yeast, then whisk to combine. Cover with a kitchen towel and wait about 5 to 10 minutes for the mixture to get foamy. That’s your yeast waking up and ready to work some magic. If you don’t see foam, don’t be discouraged — just toss out the yeast and start fresh. It’s a simple step that really sets the tone.

Step 2: Mix in Butter, Eggs, Salt, and Flour to Form the Dough

Switch to low speed on your mixer and beat in softened butter pieces gently. It won’t incorporate completely, which is normal; the butter pieces make the dough soft and flaky. Next, add eggs one by one, followed by salt. Then gradually add the flour until a soft dough starts to take shape. Once all the flour is in, crank your mixer to medium-high and knead for about 6 minutes — this develops gluten for that tender, chewy texture.

Step 3: Knead the Dough Until Silky Smooth

If you don’t have a mixer with a dough hook, no worries! Knead by hand on a lightly floured board for about 5 minutes, adding small amounts of flour only if the dough gets too sticky. You want that soft, slightly tacky feel — not dry. Poke it gently to see if it springs back slowly; that’s a great sign your dough’s ready to rise. And if you’re curious, the “windowpane test” is a great way to tell you’ve kneaded enough—just stretch a small piece thin and see if light passes through without tearing.

Step 4: First Rise in a Cozy Spot

Shape your dough into a ball and toss it in a lightly greased bowl. Cover loosely and pop it somewhere warm for about 1 to 2 hours, until it doubles in size. I swear by using my oven as a proofing box: I preheat it to 200°F, turn it off, then slide my dough bowl inside. It’s always perfectly cozy in there!

Step 5: Roll Out and Add the Classic Cinnamon Sugar Filling

Once risen, place the dough on a floured piece of parchment and gently pat it into a 10x20 inch rectangle. Spread softened butter evenly over it, then sprinkle that heavenly cinnamon sugar mixture. Rolling it tight here is key for that classic swirl. When you roll it into a log, keep it firm but don’t squeeze out the butter and sugar — you want pockets of gooey goodness!

Step 6: Cut, Shape, and Let It Shine

Slice the log into 20 one-inch rolls, cutting just ¾ through so the bottom stays attached. Then turn each roll slightly and arrange them overlapping in a circle on a baking sheet lined with parchment. I like to use kitchen shears for tidy cuts and easy shaping. Placing a ramekin in the middle helps the wreath keep its shape while rising again for 45 minutes to an hour.

Step 7: Bake Until Golden and Resplendent

Pop your wreath into a 350°F oven and bake for about 25 minutes until golden brown. The sweet aroma filling your kitchen is the best indicator of how close you are. Let it cool for 10 minutes before adding the icing.

Step 8: Drizzle on That Silky Vanilla Icing

Whisk powdered sugar, vanilla, and milk until smooth and pourable. I like to drizzle it generously so it melts into the warm rolls just right. It’s that finishing touch that turns a lovely wreath into a divine treat.

Top Tip

Over the years, I’ve found a few little tricks that make my cinnamon roll wreaths turn out beautifully every time—these will save you some headaches and help you impress your guests effortlessly!

Gentle Heat for Rising: Using your turned-off warm oven as a proofing spot consistently yields a perfect rise — just don’t let it get too hot or the yeast can die off.
Windowpane Test: I can’t stress this enough—testing your dough here is a game changer for texture. Too little kneading and it’s dense; just right and your rolls stay soft and airy.
Partial Cutting: Leaving a bit of connection at the bottom when slicing keeps your wreath in one beautiful piece without compromising that pull-apart quality.
Don’t Skip Cooling Before Icing: I learned this the hard way—icing on piping hot rolls melts off too fast, becoming runny instead of luxurious.

How to Serve Cinnamon Roll Wreath Recipe

cinnamon roll wreath - Serving Suggestion

Garnishes

I keep garnishing simple — a light dusting of extra cinnamon sugar or a sprinkle of chopped toasted pecans adds texture and a little crunch. Sometimes fresh berries or edible flowers around the plate make for a festive presentation, especially for holiday brunches.

Side Dishes

This wreath pairs wonderfully with a creamy vanilla yogurt or a fresh fruit salad to cut through the sweetness. I’ve also served it alongside crisp bacon and fluffy scrambled eggs for a balanced brunch spread.

Creative Ways to Present

For Christmas or special breakfasts, I’ve nestled the cinnamon roll wreath on a wooden board lined with parchment paper, surrounded by candles and pine sprigs. Another fun idea is to add a small bowl of cream cheese frosting in the center instead of the ramekin, so guests can dip as they please!

Make Ahead and Storage

Storing Leftovers

I usually let the wreath cool completely on the parchment, then cover it tightly with plastic wrap and keep it at room temperature for up to two days. It stays soft and fresh, and I highly recommend reheating gently before serving.

Freezing

This is a lifesaver: I freeze mine either after shaping (before the second rise) or fully baked. Just wrap well in foil and plastic wrap, then thaw overnight in the fridge. The texture holds up beautifully, and it’s a huge time saver on busy mornings.

Reheating

To reheat, I preheat my oven to 350°F and warm the cinnamon roll wreath on the parchment paper for about 10-15 minutes until heated through. This refreshes the softness, and I add fresh icing after warming for that just-baked feel.

Frequently Asked Questions:

Can I make this cinnamon roll wreath without a stand mixer?

Absolutely! While a stand mixer with a dough hook makes kneading easier and more hands-off, kneading by hand works great too. Just be sure to knead the dough for 5-7 minutes on a floured surface, and keep an eye on dough texture—soft and slightly tacky is perfect.

How do I know when my dough has risen enough?

The dough should roughly double in size and feel puffy to the touch. A simple test is to gently poke the dough with your finger—if the indentation bounces back slowly, it’s ready. If it springs back quickly, it needs more time. This ensures light and airy rolls.

Can I prepare this wreath ahead of time?

Yes! You can prepare the wreath through the shaping step, then refrigerate it overnight for up to 14 hours. Before baking, let it come to room temperature and proof for an hour. This makes it perfect for early mornings or weekend brunches with minimal stress.

What’s the best way to freeze cinnamon roll wreaths?

Freezing can be done at several stages: before the second rise, after a partial bake, or fully baked. I recommend wrapping well in foil and plastic wrap. Thaw overnight in the fridge, then bake or reheat as needed. This keeps texture and flavor intact.

Final Thoughts

Making this Cinnamon Roll Wreath Recipe has become one of my favorite cozy kitchen projects. It’s the perfect mix of impressive presentation and comforting flavors that bring people together. I hope you enjoy the process (and the delicious results!) as much as I do. Trust me, once you try it, you’ll be planning your next batch before the last crumb disappears!