Description

This Cinnamon Roll Wreath recipe features a soft, tender dough filled with cinnamon and sugar, shaped into a stunning wreath perfect for any occasion. Topped with a smooth vanilla icing, these rolls are ideal for breakfast, brunch, or dessert. The dough is enriched with butter and eggs, and the recipe includes tips for kneading, rising, and freezing to make preparation easy and flexible.

Ingredients

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Dough

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)

Filling

6 tablespoons unsalted butter, softened to room temperature (85g)
1/2 cup granulated sugar (100g)
1 and 1/2 tablespoons ground cinnamon

Vanilla Icing

1 cup confectioners’ sugar (120g)
1/2 teaspoon pure vanilla extract
2 tablespoons milk (30ml)

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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 mixer fitted with the dough hook attachment (or use a handheld mixer or knead by hand). Whisk in the sugar and yeast, cover with a towel, and let sit until the yeast is foamy, about 10 minutes. Beat in softened butter on low speed, then add eggs one at a time, followed by salt. Gradually add flour on low speed and beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until dough is soft and supple, about 6 minutes longer.
Knead the dough: Continue beating the dough in the mixer for 5 more minutes or knead by hand on a lightly floured surface for 5 minutes, adding flour sparingly if dough is too sticky. The dough should be soft and pass the windowpane test when ready.
First rise: Form dough into a ball and transfer to a lightly greased bowl. Cover loosely and let rise in a warm place until doubled in size, about 1 to 2 hours. A warmed oven turned off can provide an ideal environment.
Shape the dough: Line a large baking sheet with lightly floured parchment paper. Pat dough into a 10x20 inch rectangle with floured hands, ensuring smooth and even thickness.
Add filling: Spread softened butter evenly over dough. Mix cinnamon and sugar and sprinkle over buttered surface. Tightly roll dough into a 20-inch log and cut into 20 rolls about 1 inch thick, slicing 3/4 through to keep connected at the bottom.
Form the wreath: Arrange rolls into a circle on the baking sheet, slightly overlapping each roll. Place a ramekin in the middle to hold shape. Cover loosely with plastic wrap and slide baking sheet under. Let rise in a warm spot 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 and cool for 10 minutes.
Make the icing: Whisk confectioners’ sugar, vanilla extract, and milk together until smooth. Drizzle over the cooled cinnamon roll wreath before serving.

Notes

For overnight prep, shape the rolls and refrigerate for up to 14 hours before baking. Let rise for 1 hour at room temperature before baking.
To freeze, freeze the shaped wreath before the second rise, thaw overnight, then let rise and bake. Alternatively, par-bake rolls for 10 minutes, cool, freeze, then finish baking after thawing. The fully baked wreath can also be frozen and reheated.
Use kitchen shears to cut the rolls and shape the wreath easily.
Keep flour usage minimal during kneading to prevent dry dough and ensure a soft texture.
For best rising, use a warm environment such as a warm oven turned off to encourage proper dough proofing.

Nutrition

Serving Size: 1 roll
Calories: 300 kcal
Sugar: 15 g
Sodium: 150 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 40 mg