Name: Cinnamon Roll Wreath Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: American
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

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 and 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 a dough hook. Whisk in the sugar and yeast, cover with a towel, and let sit until the yeast is foamy, about 5–10 minutes. If the yeast does not foam, start over with fresh yeast.

Step 2: On low speed, beat in the softened butter until slightly broken up. Add the eggs one at a time, then add the salt. Gradually add the flour on low speed. Once combined, beat on medium speed until a soft dough forms. Increase to medium-high speed and beat the dough until soft and supple, about 6 minutes.

Step 3: Continue kneading the dough for 5 more minutes in the mixer, or knead by hand on a lightly floured surface. Add flour sparingly if the dough is too sticky; it should be soft and slightly tacky. Test by poking the dough—it should slowly bounce back. Perform a windowpane test to check gluten development.

Step 4: Form the dough into a ball and place it in 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 at 200°F (93°C) works well for this.

Step 5: Line a large baking sheet with parchment paper and lightly flour it. Place the dough on the paper and pat it down into a smooth 10×20-inch rectangle.

Step 6: Spread the softened butter evenly over the dough. In a small bowl, mix the cinnamon and sugar, then sprinkle it evenly on top of the buttered dough.

Step 7: Roll the dough tightly from the long edge into a 20-inch log. Cut into 20 pieces about 1 inch thick, slicing three-quarters of the way through so the rolls stay connected at the bottom. Kitchen shears can help with cutting.

Step 8: Shape the rolls into a wreath by turning the first roll on its side, then slightly overlapping each subsequent roll to form a circle. Place a ramekin in the center to hold the shape.

Step 9: Cover the wreath loosely with plastic wrap and place a baking sheet underneath it for easy transfer. Let it 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 oven and let cool for 10 minutes.

Step 11: In a medium bowl, whisk together the confectioners’ sugar, vanilla extract, and milk to make the icing. Drizzle the icing over the warm wreath before serving.

Tips & Variations

For extra flavor, add finely chopped nuts or raisins to the cinnamon-sugar mixture before rolling the dough.

Use bread flour instead of all-purpose flour for a chewier texture.

If you don’t have a stand mixer, mix and knead the dough by hand following the same timing and texture guidelines.

Try brushing the rolls with melted butter and sprinkling coarse sugar on top before baking for a sweeter crust.

FAQs

Can I make the dough ahead of time?

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

What if my dough doesn’t rise?

If your dough doesn’t rise, the yeast may be old or the milk too hot or cold. Ensure your ingredients are fresh and temperature-controlled for best results.