Description
This Cinnamon Roll Wreath features soft, fluffy cinnamon rolls shaped into a beautiful, shareable wreath. Perfect for breakfast or dessert, it’s made from a tender yeast dough filled with a delicious cinnamon-sugar butter filling and topped with a smooth vanilla icing. The wreath shape makes it a stunning centerpiece for any brunch or holiday table.
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. Manually 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 eggs one at a time, then add the salt. Gradually add the flour on low speed. Once incorporated, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until dough is soft and supple, about 6 minutes longer.
- Knead the dough: Continue kneading in the mixer for 5 additional minutes or knead by hand on a lightly floured surface for 5 minutes. Add flour a teaspoon at a time if sticky, keeping the dough soft and slightly tacky. Perform a windowpane test to ensure proper kneading.
- First rise: Shape dough into a ball and transfer to a lightly greased bowl. Cover loosely with plastic wrap or a paper towel. Place in a warm spot (such as inside a turned-off oven heated to 200°F then switched off) and let rise until doubled in size, about 2 hours.
- Shape the dough: Line a large baking sheet with parchment paper and lightly flour it. Place dough on the sheet and gently pat into a 10×20-inch rectangle, smoothing it evenly.
- Add filling: Spread softened butter over the dough. In a small bowl, mix cinnamon and sugar, then sprinkle evenly over the buttered dough. Tightly roll the dough into a 20-inch log and cut into 20 1-inch rolls, slicing only 3/4 through so they remain connected at the bottom.
- Form wreath: Turn one end cinnamon roll on its side and overlap each subsequent roll slightly, forming a circle on the baking sheet. Use kitchen shears to help cut and shape dough as needed. Place a ramekin in the center to hold the wreath shape.
- Second rise: Cover wreath loosely with plastic wrap, place a baking sheet without edges underneath, 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 for 10 minutes before icing.
- Make icing: Whisk together confectioners’ sugar, vanilla extract, and milk in a medium bowl until smooth.
- Serve: Drizzle the vanilla icing over the cooled cinnamon roll wreath and serve warm.
Notes
- For overnight prep, shape the rolls through step 6, then refrigerate for up to 14 hours instead of the second rise. Allow to come to room temperature and rise 1 hour before baking.
- Freeze before second rise or after par-baking for up to 3 months. Thaw in fridge overnight and allow to rise before finishing bake.
- To reheat frozen baked wreath, thaw overnight in refrigerator, then warm in 350°F oven for 20 minutes. Drizzle with icing before serving.
- Use kitchen shears to easily cut connected rolls without damaging dough structure.
- Keep dough slightly tacky during kneading to ensure soft texture.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 230 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
