Description
This Cinnamon Roll Wreath recipe yields a soft, fluffy, and beautifully shaped bread perfect for sharing. Featuring a rich dough enriched with butter and eggs, a classic cinnamon sugar filling, and a sweet vanilla icing drizzle, this festive wreath is ideal for special occasions or cozy weekend breakfasts.
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) using a microwave or stovetop. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (or use a handheld mixer or mix by hand). Whisk in the sugar and yeast, cover with a towel, and let sit until the yeast is foamy, about 10 minutes. If the yeast does not foam, start over with fresh yeast. On low speed, beat in the softened butter until slightly broken up. Add the eggs one at a time, then the salt. Gradually add the flour on low speed. Once all flour is added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes.
- Knead the dough: Continue kneading the dough in the mixer for 5 more minutes or knead by hand on a lightly floured surface for 5 minutes until the dough feels soft and slightly tacky. Add small amounts of flour if too sticky but avoid making it dry. The dough should pass the windowpane test, indicating sufficient gluten development.
- First rise: Form the dough into a ball and transfer to a lightly greased bowl. Cover loosely and let rise in a warm place (like inside a turned-off oven preheated to 200°F) until doubled in size, about 1 to 2 hours.
- Shape and fill: Line a large baking sheet with parchment paper and lightly flour it. Pat dough into an even 10x20-inch rectangle. Spread softened butter all over the dough. Combine cinnamon and sugar, then sprinkle evenly over the buttered dough. Tightly roll the dough into a 20-inch log. Cut into 20 one-inch rolls, slicing three-quarters through so they remain connected at the bottom.
- Form the wreath: Arrange the rolls into a circular wreath shape on the parchment, overlapping slightly. Place a ramekin in the center to hold the shape. Cover loosely and place the wreath on a baking sheet for stability.
- Second rise: Let the shaped wreath rise in a warm place until puffy, about 45 minutes to 1 hour.
- Bake: Preheat the oven to 350°F (177°C). Bake the wreath for about 25 minutes or until golden brown. Remove from the oven and cool for 10 minutes before icing.
- Make the icing and serve: Whisk together confectioners’ sugar, vanilla extract, and milk until smooth. Drizzle the icing over the cooled wreath and serve.
Notes
- Overnight Instructions: Prepare through shaping (step 4), then refrigerate the shaped rolls for up to 14 hours. Before baking, bring to room temperature and let rise for 1 hour until nearly doubled, then bake as directed.
- Freezing Instructions: Freeze after shaping and before the second rise, then thaw overnight in the refrigerator and let rise before baking. Alternatively, par-bake for 10 minutes, cool, freeze, thaw and finish baking before serving. Fully baked wreaths can also be frozen and reheated.
- Use kitchen shears for easier cutting and shaping of the rolls.
- If you do not have a stand mixer, knead the dough by hand thoroughly.
- Ensure the milk used is whole milk for best richness.
- The wreath keeps well at room temperature covered for 2 days; refrigerate leftovers for longer storage.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
