Description
This Cinnamon Roll Wreath recipe features soft, fluffy cinnamon rolls arranged in a beautiful wreath shape, perfect for sharing at breakfast or brunch. Using instant yeast ensures a quick rise, while a luscious cinnamon-sugar filling and a simple vanilla glaze finish off this festive treat.
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
Icing
- 1 cup (120g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) milk
Instructions
- Make the dough: Heat the milk to about 95°F (35°C) using a microwave or stovetop. In a stand mixer fitted with a dough hook (or using a handheld mixer or by hand), whisk the warm milk with granulated sugar and instant yeast until combined. Cover and let sit until yeast becomes foamy, about 5-10 minutes. If yeast does not foam, start over with fresh yeast. Beat in the softened butter on low speed until broken up, then add eggs one at a time, followed by salt. Gradually add flour and beat on medium speed until soft dough forms. Increase to medium-high speed and beat 6 more minutes until dough is soft and supple.
- Knead the dough: Continue kneading in the mixer for another 5 minutes or knead by hand on a lightly floured surface for 5 minutes. Add small amounts of flour if dough is too sticky but keep it slightly tacky. Test dough by poking or performing the windowpane test to ensure proper gluten development.
- First rise: Shape dough into a ball and place 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 on to 200°F, then off with dough inside) works well for proofing.
- Shape the dough: Line a large baking sheet with parchment paper and lightly flour. Transfer dough to the sheet and gently pat it into a smooth 10×20-inch rectangle.
- Prepare the filling: Spread the softened butter evenly over the dough. In a small bowl, combine cinnamon and granulated sugar, then sprinkle evenly over the buttered dough.
- Roll and cut: Tightly roll the dough into a 20-inch log. Using a sharp knife or kitchen shears, cut the log into 20 rolls about 1 inch thick, slicing only 3/4 through so rolls remain connected at the base.
- Form the wreath: Arrange the rolls in a circle by slightly overlapping each one. Place a ramekin or small bowl in the center to maintain the wreath shape.
- Second rise: Cover the wreath loosely with plastic wrap. Place on a large baking sheet without edges and let rise in a warm place until puffy, about 45 minutes to 1 hour.
- Bake: Preheat oven to 350°F (177°C). Bake the wreath for about 25 minutes until golden brown. Remove from oven and cool 10 minutes before glazing.
- Make the icing: Whisk confectioners’ sugar, vanilla extract, and milk together in a medium bowl until smooth. Drizzle the icing over the warm wreath before serving.
Notes
- Use room temperature eggs and butter for best dough consistency.
- If dough is too sticky during kneading, add flour 1 teaspoon at a time but avoid making the dough dry.
- The windowpane test helps ensure the dough is kneaded enough to develop gluten structure.
- Keeping the rolls connected during cutting helps maintain the wreath shape while baking.
- Allow the wreath to cool slightly before drizzling icing to prevent it from melting off completely.
- You can substitute milk with a dairy-free alternative for a lactose-free version.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Keywords: cinnamon roll wreath, cinnamon rolls, cinnamon pastry, holiday wreath recipe, breakfast pastry
