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Cinnamon Roll Wreath Recipe

★★★★★

4.9 from 119 reviews
  • Author: Thomas
  • Total Time: 3 hours 20 minutes
  • Yield: 20 cinnamon rolls (1 wreath) 1x

Description

This Cinnamon Roll Wreath is a festive and irresistible treat that combines soft, pillowy cinnamon rolls arranged in a beautiful circular wreath shape. Featuring a rich cinnamon-sugar filling, buttery dough, and a sweet vanilla glaze drizzled on top, this recipe is perfect for holiday breakfasts or any special occasion. The dough is enriched with eggs and butter, made using instant yeast, and baked to a golden brown, creating a soft and tender texture with a delightful cinnamon aroma.

Ingredients

Scale

Dough 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

Filling Ingredients

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

Icing Ingredients

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

Instructions

  1. Make the dough: Heat the milk to about 95°F (35°C) using a microwave or stovetop. Pour the warm milk into a stand mixer bowl equipped with a dough hook. Whisk in the sugar and instant yeast, then cover with a towel and let sit for 5-10 minutes until the yeast becomes foamy. If the yeast does not foam, start over with fresh yeast.
  2. Mix dough ingredients: On low speed, beat in the softened butter until slightly broken up. Add eggs one at a time, then salt. Gradually add the flour on low speed. Once all flour is incorporated, increase speed to medium and beat until a soft dough forms. Then increase to medium-high and continue beating for about 6 minutes until the dough is soft and supple. If no stand mixer, knead by hand instead.
  3. Knead the dough: Continue kneading in the mixer for an additional 5 minutes or knead by hand on a lightly floured surface for 5 minutes. Add flour gradually only if dough is too sticky to maintain a soft, slightly tacky dough. Perform a windowpane test to ensure the dough is ready for rising.
  4. First rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover loosely with plastic wrap, a paper towel, or foil, and let rise in a warm place until doubled in size, about 1 to 2 hours. A good method is to preheat the oven to 200°F (93°C), then turn it off and place the covered dough inside to rise.
  5. Prepare dough for filling: Line a large baking sheet with parchment paper and lightly flour it. Transfer the risen dough onto the parchment and pat into a smooth 10×20-inch rectangle.
  6. Make the filling and roll dough: Spread the softened butter evenly over the dough. In a small bowl, mix the cinnamon and sugar, then sprinkle evenly over the buttered dough. Roll the dough tightly into a 20-inch long log. Using kitchen shears or a sharp knife, cut the log into 20 one-inch rolls, cutting about 3/4 of the way through so the base of the rolls stay connected.
  7. Shape the wreath: Starting with one end roll, turn it on its side. Position the next roll slightly overlapping the first, continuing around in a circle to form a wreath shape. Use kitchen shears as needed to cut and shape the dough. Place a ramekin or small bowl in the center of the wreath to help maintain its shape.
  8. Second rise: Cover the wreath loosely with plastic wrap and place it on a baking sheet (preferably one without edges for easy handling). Let it rise in a warm environment until puffy, about 45 minutes to 1 hour.
  9. Bake the wreath: Preheat the oven to 350°F (177°C). Bake the wreath for approximately 25 minutes, or until the rolls are golden brown. Remove from the oven and allow it to cool for 10 minutes.
  10. Make and apply icing: Whisk together the confectioners’ sugar, vanilla extract, and milk in a medium bowl until smooth. Drizzle the icing generously over the cooled cinnamon roll wreath before serving.

Notes

  • Make sure the milk is warmed to the correct temperature (about 95°F or 35°C) to activate the yeast properly without killing it.
  • If your yeast does not foam as expected, discard and start again with fresh yeast to ensure proper rising.
  • Use kitchen shears for easier cutting and shaping of the cinnamon rolls in the wreath.
  • The oven used as a warming spot for rising the dough should be warmed then turned off to maintain a gentle warm environment.
  • Allow dough to rise completely during both rises for the best texture and lightness.
  • The wreath shape makes for a stunning presentation—perfect for gatherings and holidays.
  • You can substitute whole milk with 2% milk, but avoid using skim milk for best dough texture.
  • Store leftover cinnamon roll wreath covered at room temperature for up to 2 days or refrigerate up to 4 days.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Cinnamon Roll Wreath, cinnamon rolls, homemade cinnamon rolls, holiday breakfast, sweet rolls, yeast dough, cinnamon sugar rolls, baked pastries

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