Name: Cinnamon Roll Wreath Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 1 cup (240ml) whole milk; 2/3 cup (135g) granulated sugar; 1 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 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 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 and cut into 4 pieces

2 large eggs, at room temperature

1/2 teaspoon salt

4 and 1/2 cups (563g) all-purpose flour (plus more for hands and work surface)

6 tablespoons (85g) unsalted butter, softened

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: Warm the milk to about 95°F (35°C) using a microwave or stovetop. In the bowl of a stand mixer fitted with a dough hook, whisk together the warm milk, sugar, and yeast. Cover with a towel and let sit for 5-10 minutes until the yeast is foamy. If it doesn’t foam, restart 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 while mixing on low speed. Once combined, increase to medium speed and beat until a soft dough forms. Then beat on medium-high for about 6 minutes until the dough is soft and supple. If mixing by hand, knead the dough instead.

Step 3: Continue kneading the dough for 5 more minutes using the mixer or by hand on a lightly floured surface. If it becomes sticky, add flour a teaspoon at a time until the dough feels soft and slightly tacky, but not dry. Perform the windowpane test to check if the dough is ready.

Step 4: Shape the dough into a ball and place it in a lightly greased bowl. Cover loosely with plastic wrap or a towel and let it rise in a warm place for 1 to 2 hours until doubled in size. A warm oven (preheated to 200°F then turned off) works well.

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

Step 6: Spread the softened butter evenly over the dough. In a small bowl, combine cinnamon and sugar and sprinkle evenly across the buttered dough.

Step 7: Roll the dough tightly into a 20-inch log. Cut into 20 slices about 1 inch thick, slicing only 3/4 of the way through so the rolls remain connected at the bottom. Kitchen shears can help with this step.

Step 8: Starting with one end, turn the first roll on its side and overlap the next roll slightly. Continue overlapping and shaping the rolls into a circle to form the wreath. Use kitchen shears to help if needed.

Step 9: Place a ramekin or small bowl in the center of the wreath to hold its shape. Cover loosely with plastic wrap and slide a large baking sheet underneath for support. Let the wreath rise again 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 25 minutes until golden brown. Remove and cool for 10 minutes before icing.

Step 11: Whisk together confectioners’ sugar, vanilla extract, and milk in a bowl until smooth. Drizzle the icing over the warm wreath and serve.

Tips & Variations

For extra flavor, add finely chopped nuts or raisins to the cinnamon sugar filling.

If you don’t have instant yeast, active dry yeast can be used but proof it first in the warm milk with sugar before mixing.

Use kitchen shears to cut the rolls cleanly and easily without squishing the dough.

Try a cream cheese glaze instead of sugar icing for a tangy finish.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and do the first rise, then refrigerate it overnight. Bring to room temperature before shaping and baking.

What if my cinnamon roll wreath doesn’t rise enough?

If your dough doesn’t rise well, it might be due to inactive yeast or a cold environment. Make sure the milk is warm, the yeast is fresh, and the dough rests in a warm spot.