Introduction

The Cinnamon Roll Wreath is a stunning and delicious twist on the classic cinnamon roll. Perfect for festive occasions or a cozy weekend treat, this pull-apart pastry is both beautiful and irresistible with its sweet cinnamon filling and creamy icing.

A circular cinnamon roll wreath sits on crinkled white baking paper over a white marbled surface. The wreath is made of many twisted cinnamon roll segments arranged in a ring, with each segment showing a golden brown dough layered with cinnamon swirls inside. A glossy white icing is drizzled unevenly over the top of the entire wreath and drips slightly onto the baking paper below. Bright red cranberries are scattered on the wreath and inside the empty center space, adding vibrant pops of color against the warm tones of the pastry and white icing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
6 Tablespoons (85g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1 and 1/2 Tablespoons ground cinnamon
1 cup (120g) confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 Tablespoons (30ml) milk

Instructions

Step 1: Heat the 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 (or use a handheld mixer or mix by hand). Whisk in the sugar and yeast, then cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. If it doesn’t foam, start over with fresh yeast.
Step 2: On low speed, beat in the softened butter until slightly broken up. Add eggs one at a time, then add the salt. Gradually add the flour on low speed. Once combined, increase to medium speed and beat until a soft dough forms. Then increase to medium-high and beat until the dough is soft and supple, about 6 minutes more. If not using a mixer, knead by hand until the dough is soft and elastic.
Step 3: Knead the dough for an additional 5 minutes either in the mixer or by hand on a lightly floured surface. Add small amounts of flour if too sticky, but keep the dough slightly tacky. The dough is ready when it slowly bounces back when poked or passes the windowpane test.
Step 4: Form the dough into a ball and place it in a lightly greased bowl. Cover loosely with plastic wrap or a towel and let rise in a warm place until doubled in size, about 1 to 2 hours. A warm oven turned off at 200°F (93°C) works well for this.
Step 5: Line a large baking sheet with parchment paper and lightly flour it. Pat the dough into a smooth 10×20-inch rectangle.
Step 6: Spread the softened butter evenly over the dough. Mix the cinnamon and granulated sugar together and sprinkle evenly over the buttered dough.
Step 7: Tightly roll the dough into a 20-inch log. Cut into 20 one-inch rolls, slicing only three-quarters through so they remain attached at the bottom. Kitchen shears can make this easier.
Step 8: Shape the wreath by turning one roll on its side, then overlapping the next roll slightly. Continue to overlap each roll, forming a circle. Place a ramekin or small bowl in the center to hold the shape.
Step 9: Cover the wreath loosely and slide a large baking sheet underneath. Let rise in a warm place until puffy, about 45 minutes to 1 hour.
Step 10: Preheat the oven to 350°F (177°C). Bake the wreath for about 25 minutes until golden brown. Remove from the oven and let cool for 10 minutes.
Step 11: Make the icing by whisking together the confectioners’ sugar, vanilla extract, and milk in a medium bowl. Drizzle the icing over the warm wreath before serving.

Tips & Variations

Use room temperature ingredients to ensure even mixing and better dough rise.
If you prefer a healthier option, substitute half of the all-purpose flour with whole wheat flour.
Add chopped nuts or raisins to the cinnamon sugar mixture for extra texture.
For a richer glaze, add a tablespoon of cream cheese to the icing mixture.
If you don’t have kitchen shears, use a sharp knife to carefully cut the dough rolls.

Storage

Store leftover cinnamon roll wreath covered at room temperature for up to 2 days. To keep longer, wrap tightly and freeze for up to 2 months. Reheat slices in the microwave for 15-20 seconds or warm the whole wreath in a 300°F (150°C) oven for 10 minutes to refresh.

How to Serve

A ring of cinnamon rolls arranged closely in a circle on a white marbled surface, each roll showing golden-brown, slightly crispy outer edges with swirls of soft, light brown cinnamon filling visible inside. The rolls are topped with a thin, glossy layer of white icing drizzled unevenly across the spirals. Scattered bright red cranberries rest on and around the rolls, adding a pop of color and contrast to the warm tones of the pastry. The texture of the cinnamon rolls appears soft and fluffy with a shiny glaze. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough the night before?

Yes, you can prepare the dough in advance and let it rise slowly in the refrigerator overnight. Bring it to room temperature before shaping the wreath.

What if my dough doesn’t rise?

If your dough doesn’t rise, it could be due to inactive yeast or temperature issues. Make sure the milk is warm but not hot, and use fresh yeast. Also, a warm environment helps the dough rise properly.