Description
This Cinnamon Roll Wreath is a festive and delicious twist on classic cinnamon rolls, perfect for holidays or special occasions. Soft, fluffy dough is rolled with a buttery cinnamon-sugar filling, shaped into a beautiful wreath, baked to golden perfection, and topped with a sweet vanilla icing.
Ingredients
Scale
Dough
- 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)
Filling
- 6 tablespoons unsalted butter, softened to room temperature (85g)
- 1/2 cup granulated sugar (100g)
- 1 and 1/2 tablespoons ground cinnamon
Vanilla Icing
- 1 cup confectioners’ sugar (120g)
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons milk (30ml)
Instructions
- Make the dough: Heat milk to about 95°F (35°C) using microwave or stovetop. In a stand mixer bowl with dough hook attachment, whisk in sugar and yeast. Cover and let sit 5-10 minutes until foamy. Beat in softened butter on low speed until broken up, then add eggs one at a time and salt. Gradually add flour on low speed. Beat on medium speed until soft dough forms, then on medium-high for 6 minutes more.
- Knead the dough: Continue beating dough in mixer for 5 more minutes or knead by hand on a floured surface for 5 minutes, adding small amounts of flour if too sticky. Dough should be soft and elastic and pass the windowpane test.
- First rise: Form dough into a ball and place in lightly greased bowl. Cover loosely and let rise in warm place until doubled, about 1 to 2 hours. A warmed (then turned off) 200°F oven works well.
- Shape dough: Line a large baking sheet with floured parchment paper. Pat dough into a 10×20-inch rectangle.
- Add filling: Spread softened butter evenly over dough. Mix cinnamon and sugar, then sprinkle evenly over buttered dough. Roll tightly into a 20-inch log and cut into 20 one-inch rolls, slicing 3/4 through so connected.
- Form wreath: Arrange rolls standing up side by side on baking sheet to form a circle, overlapping each slightly. Place ramekin in center to help hold shape.
- Second rise: Cover wreath loosely and let rise in warm place until puffy, about 45 minutes to 1 hour.
- Bake: Preheat oven to 350°F (177°C). Bake wreath for 25 minutes until golden brown. Cool for 10 minutes before icing.
- Make icing and serve: Whisk confectioners’ sugar, vanilla extract, and milk until smooth. Drizzle over warm cinnamon roll wreath and serve.
Notes
- Overnight Instructions: Prepare through step 6, then refrigerate for up to 14 hours. Next day, bring rolls to room temperature and let rise 1 hour before baking.
- Freezing Instructions: Freeze after shaping (before second rise) or after par-baking 10 minutes; thaw overnight and bake as directed. Fully baked wreaths can also be frozen and reheated.
- Use kitchen shears for cutting rolls and shaping wreath for easier handling.
- For a soft dough texture, avoid adding too much flour during kneading.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg
