Name: Cinnamon Roll Wreath Recipe
Prep time: 3 h
Cook time: 25 min
Total time: 3 h 25 min
Cuisine: American
Ingredients: 1 cup whole milk (240ml); 2/3 cup granulated sugar (135g); 1 and 1/2 tablespoons Platinum Yeast from Red Star instant yeast (2 standard size packets); 1/2 cup unsalted butter, softened to room temperature and cut into 4 pieces (113g); 2 large eggs, at room temperature; 1/2 teaspoon salt; 4 and 1/2 cups all-purpose flour (spooned & leveled), plus more for hands/work surface (563g); 6 tablespoons unsalted butter, softened to room temperature (85g); 1/2 cup granulated sugar (100g); 1 and 1/2 tablespoons ground cinnamon; 1 cup confectioners’ sugar (120g); 1/2 teaspoon pure vanilla extract; 2 tablespoons milk (30ml)

Nothing beats the smile on everyone’s face when a warm, fragrant cinnamon treat appears on the table. This Cinnamon Roll Wreath Recipe turns classic cinnamon rolls into a show-stopping centerpiece that's perfect for sharing with family or friends. Let me walk you through why this one is worth the time and how you can make it your own!

A round ring of cinnamon rolls is displayed on crinkled white parchment paper over a white marbled surface. The ring is made of multiple layered rolls with golden brown dough and dark cinnamon swirls inside, all arranged closely to form a wreath shape with an empty center. White icing is drizzled unevenly across the top of the rolls, adding a shiny texture, and small round red cranberries are scattered evenly over the whole wreath for a pop of color. The overall look is warm and festive, with the rolls slightly puffed and textured from baking, and the white marbled background adding a clean contrast. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cinnamon Roll Wreath Recipe
Top Tip
How to Serve Cinnamon Roll Wreath Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cinnamon Roll Wreath Recipe

Why You'll Love This Recipe

I have a soft spot for recipes that bake up just like a bakery treat but from the comforts of home. This Cinnamon Roll Wreath isn’t just beautiful — it’s soft, gooey, and swirled with cinnamon sugar that makes the entire kitchen smell heavenly as it bakes. You’ll find it easy enough to pull off with the right guidance, and trust me, it impresses every time.

Showstopper Shape: The wreath design turns ordinary cinnamon rolls into a stunning centerpiece perfect for holidays or brunch.
Soft, Buttery Dough: Made with instant yeast and plenty of butter, it’s tender and rich without complicating the steps.
Customizable Filling: You can easily swap or add spices, nuts, or even a drizzle of caramel for your unique twist.
Flexible Timing: The recipe works beautifully for a make-ahead breakfast or a last-minute treat by using the overnight or freezing options.

Ingredients & Why They Work

Each ingredient in this Cinnamon Roll Wreath Recipe has an important role, making sure you end up with soft, flavorful rolls that bake evenly. Here’s what you need and why it works perfectly together.

Flat lay of one small bowl of whole milk, one small bowl of granulated sugar, one small bowl of ground cinnamon, four pieces of softened unsalted butter, two large whole brown eggs, one small bowl of confectioners’ sugar, one small bowl of milk, one small bowl of pure vanilla extract, a mound of all-purpose flour, and a pinch of salt, all arranged symmetrically in simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole Milk: Used warm to activate the yeast gently and create tender dough without drying it out.
Granulated Sugar: Feeds the yeast and sweetens the dough and filling—don’t skip it or reduce too much or the yeast won’t bloom.
Instant Yeast (Platinum Yeast from Red Star): I love this brand for consistent rise and a mild yeast flavor without heaviness.
Unsalted Butter: Softened butter adds richness to the dough and is essential for that melt-in-your-mouth texture in the filling.
Large Eggs: Eggs enrich the dough, making it sturdy enough to hold the shape but still tender.
Salt: Enhances the sweetness and balances the flavors.
All-Purpose Flour: Use spooned and leveled to get the right dough consistency; too much flour and the rolls turn tough.
Cinnamon: The heart of the filling, providing that signature warming spice and aroma everyone expects.
Confectioners’ Sugar & Vanilla: For the simple yet perfect glaze that finishes the wreath with a sweet, creamy touch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I love the classic cinnamon and sugar combo, this recipe is wonderfully adaptable. Don’t be shy to experiment—after all, the best kitchen moments come from making recipes your own!

Variation: One time, I swapped half the cinnamon for cardamom and tossed in some chopped pecans. It gave the wreath a fragrant twist that my guests raved about!
Dairy-Free: You can swap the butter with a plant-based alternative and use almond or oat milk instead of whole milk. The dough will still be tender and delicious.
Filling Upgrade: Add a thin layer of cream cheese or caramel sauce under the cinnamon sugar for extra indulgence.
Mini Wreaths: Divide the dough for individual mini wreaths—perfect for gifting or smaller gatherings.

Step-by-Step: How I Make Cinnamon Roll Wreath Recipe

A close-up view of three cinnamon rolls on a white, lacy-edged plate set on a beige cloth over a dark surface. The cinnamon rolls have a golden brown color with swirls, topped with white icing drizzled unevenly over the rolls. Bright red raspberries are scattered on the plate and around it, adding a pop of color. A woman's hand is holding a fork with a white handle on the left side, and a mug with a reddish base and white upper part with black text is in the background. The background is softly blurred. photo taken with an iphone --ar 2:3 --v 7

Step 1: Bloom the Yeast and Mix the Dough

Start by gently warming the milk to about 95°F (35°C)—that’s warm enough to activate the yeast but not so hot it kills it. Stir in the sugar and yeast, then cover and wait for the yeast to become foamy, about 5 to 10 minutes. This step is crucial; if your yeast doesn’t foam, it’s best to start over with fresh yeast to avoid dense rolls. Next, add the softened butter (don’t expect it to dissolve fully), eggs one at a time, salt, and finally the flour. Use your stand mixer on low at first, then crank up the speed to develop the dough’s gluten—it becomes soft and supple, perfect for rolling later.

Step 2: Knead Until Silky and Elastic

Whether you use a mixer or your hands, knead the dough for about 5 minutes until it’s smooth and just a bit sticky. Don't add too much flour trying to dry it out—the dough should bounce back slowly when poked. I always recommend the windowpane test here: stretching a small dough piece thin enough to see light without tearing means you’re set. This elasticity is what gives the wreath its soft, tender crumb.

Step 3: First Rise and Roll Out

Place your dough ball in a greased bowl and cover it loosely. I like to use my oven warming trick: heat to 200°F, turn it off, and let the dough rise inside. It doubles in about 1 to 2 hours. Then, transfer the dough to a parchment-lined baking sheet and press it into a smooth 10×20-inch rectangle with floured hands. This even thickness helps the rolls bake uniformly.

Step 4: Add the Filling and Roll

Spread softened butter evenly over the dough’s surface. Then sprinkle a cinnamon and sugar mix all over—even coverage is key for that gooey center. Roll the dough tightly into a 20-inch log, and slice into 20 evenly sized rolls, cutting three quarters through but keeping the base intact, so they stay connected. Kitchen shears are my go-to here for cleaner, easier cuts.

Step 5: Shape and Second Rise

Now for the fun part: shaping your wreath. Lay one roll on its side, then overlap the next on top, continuing all around in a circle. Pop a ramekin or small bowl in the center to keep your wreath’s shape during baking. Cover loosely and let it rise again in a warm spot until puffy—around 45 minutes to an hour.

Step 6: Bake and Glaze

Bake at 350°F (177°C) for about 25 minutes until golden brown and irresistible. Let it cool for about 10 minutes, then whisk together confectioners’ sugar, vanilla, and milk for the icing. Drizzle generously all over the wreath while it’s still slightly warm—that’s when the glaze sets perfectly.

Top Tip

Having made this recipe many times, I know a few key tricks that cut down stress and keep your cinnamon roll wreath perfect every single time.

Warm Rise Spot: Using the warmed-off oven to let your dough rise creates consistent heat without overheating, which is great if your kitchen is cold.
Don’t Over-Flour: I learned the hard way that too much flour makes for tough rolls. Keep the dough a little sticky and soft—it will bake up tender.
Slice with Shears: Using kitchen shears to cut the roll log saves time and keeps the rolls connected easier than a knife.
Rest Before Icing: Letting the wreath cool just a bit before drizzling glaze means the icing won’t melt off and it gets that perfect glossy finish.

How to Serve Cinnamon Roll Wreath Recipe

cinnamon roll wreath - Serving Suggestion

Garnishes

I like to keep it classic with the vanilla glaze, but sometimes I sprinkle a few chopped toasted pecans or a dusting of cinnamon right after icing for extra texture and aroma. Fresh berries on the side add a nice tart contrast, especially if serving for brunch.

Side Dishes

Pair your cinnamon roll wreath with freshly brewed coffee, a side of scrambled eggs, or even a fruit salad for balance. This combo always makes me feel like I really planned a thoughtful breakfast or holiday brunch.

Creative Ways to Present

For special occasions, I’ve placed the wreath on a wooden cutting board, surrounded it with sprigs of fresh rosemary or pine during the holidays, or even baked mini versions in individual ramekins for guests to grab and enjoy personally. It makes the presentation feel festive and inviting.

Make Ahead and Storage

Storing Leftovers

After baking, I let the wreath cool completely, then wrap it tightly with plastic wrap and store it at room temperature for up to two days. Keeping it covered prevents drying out. The rolls are best warmed slightly before serving again.

Freezing

I love how forgiving this recipe is with freezing. You can freeze it after shaping but before the second rise—just thaw overnight in the fridge and let it rise again for 1–2 hours before baking. I’ve also frozen fully baked and iced wreaths wrapped well; they thaw overnight in the fridge and reheat beautifully in a warm oven for 15–20 minutes.

Reheating

To reheat leftover slices, I pop them in a 350°F oven for about 10 minutes. If you’re short on time, a quick 20-second zap in the microwave works too, but watch out—too long and they turn chewy. If you want that fresh-baked texture, warming gently in the oven is my favorite trick.

Frequently Asked Questions:

Can I make this recipe without a stand mixer?

Absolutely! While a stand mixer with a dough hook helps knead consistently, you can knead by hand on a floured surface for about 10–12 minutes. Just be patient and watch for the dough to become soft and elastic.

How do I know if my yeast is still good?

The best test is to activate it in warm milk and sugar—if it foams within 5 to 10 minutes, it’s alive and well. If it doesn’t bubble or smell yeasty, it’s time to replace it for best results.

Can I use frozen cinnamon roll wreath dough?

Yes! You can freeze the dough after shaping it into the wreath before its second rise. Thaw it in the refrigerator overnight, then allow it to rise at room temperature for about 1.5 to 2 hours before baking.

Why is my dough too sticky or dry?

Dough stickiness often depends on humidity and flour measuring technique. Start with the recommended flour but add a little more if it feels too sticky. If it gets dry, you might have over-floured; aim for a slightly tacky dough for the best texture.

Final Thoughts

Making this Cinnamon Roll Wreath Recipe has become a favorite ritual in my kitchen, whether it’s for a weekend breakfast or holiday celebration. It feels like sharing a hug baked right into food—warm, sweet, and made with care. I hope you enjoy this recipe as much as I do and that it becomes a beloved staple in your home too. Happy baking!