Description

This Cinnamon Roll Wreath is a festive, soft, and buttery twisted bread treat, perfect for holidays or special breakfast occasions. Made with a rich yeast dough, packed with cinnamon-sugar filling, rolled into connected spirals, and shaped into a beautiful wreath, it’s baked to golden perfection and finished with a smooth vanilla glaze icing.

Ingredients

Scale

Dough 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

Filling Ingredients

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

Icing Ingredients

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) and whisk together with sugar and yeast in the bowl of a stand mixer fitted with a dough hook. Let it sit covered until yeast is foamy, about 5-10 minutes. Beat in softened butter on low speed until broken up, then add eggs one at a time followed by salt. Gradually mix in flour on low speed, then beat on medium speed until soft dough forms. Increase speed to medium-high and beat for about 6 more minutes until dough is soft and supple.
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, adding minimal flour if sticky. The dough should be soft but not sticky and pass the windowpane test, meaning it can be stretched thin without tearing. Then form the dough ball and place in a greased bowl, covering it to rise in a warm place until doubled, approximately 1 to 2 hours.
Shape the dough: After rising, line a baking sheet with parchment paper and lightly flour it. Pat the dough into a smooth, even 10×20-inch rectangle with floured hands.
Add the filling: Spread the softened butter evenly over the dough. Mix the cinnamon and sugar together and sprinkle evenly on top. Roll the dough tightly into a 20-inch log.
Cut rolls: Cut the log into 20 1-inch rolls, slicing only three-quarters through so they remain connected at the base.
Form the wreath: Shape the connected rolls into a circle overlapping each slightly. Place a ramekin in the center to hold the shape. Cover loosely with plastic wrap and place the wreath on a baking sheet for stability.
Second rise: Let the 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 on the baking sheet for about 25 minutes until golden brown. Remove and cool for 10 minutes before icing.
Make the icing and finish: Whisk together confectioners’ sugar, vanilla extract, and milk until smooth. Drizzle the icing over the cooled wreath and serve.

Notes

If the yeast does not foam after mixing with warm milk and sugar, use fresh active yeast and start again.
For a warmer rising environment, use your oven preheated to 200°F (93°C) then turned off with the dough placed inside.
Use kitchen shears for easier cutting of rolls and shaping of dough.
Be careful not to add too much flour to avoid a dry dough. The dough should remain slightly tacky but manageable.
The wreath shape is stabilized by placing a ramekin in the center while rising and baking.
Allow the wreath to cool before icing to prevent icing from melting.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Keywords: Cinnamon Roll Wreath, Cinnamon Rolls, Holiday Breakfast, Festive Bread, Yeast Dough, Cinnamon Sugar Roll, Vanilla Icing