How to make Cinnamon Roll Wreath

We decorate our homes and doors with ornate wreaths, but why not bring that tradition to the breakfast table this holiday season? Impress your family and friends with a stunning cinnamon roll wreath that’s not only easy on the eyes, but simple to prepare as well. As long as you begin with a quality homemade dough.

The cinnamon roll dough is made from scratch using Red Star Yeast Platinum. I recommend it because it’s a premium yeast that will strengthen and lift your dough. Your finished cinnamon rolls will have extra fluff, extra volume, and taste completely out of this world.

After the dough rises, punch it down and roll it out into a large rectangle. Spread softened butter on top, followed by cinnamon and sugar. Roll it up and slice, only cutting about ¾ of the way through each roll. Now you can form the rolls into a wreath. I find placing a ramekin in the center will help the wreath hold its shape.

As the rolls bake, they’ll develop a rich golden brown color. The scent of cinnamon rolls baking wafting through your home isn’t so bad either!

A simple vanilla icing finishes the wreath off. Cut the cinnamon rolls to serve or let everyone dive right in with their hands, pulling each apart. This is the most wonderful time of year for many reasons, but edible wreaths might just be the most fun!

Cinnamon Roll Wreath

Adorn your breakfast table with this beautiful cinnamon roll wreath, complete with ooey gooey cinnamon and vanilla icing!

Yield 14 rolls

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Ingredients

Dough

• 1 cup warm whole milk
• 2/3 cup granulated sugar
• 2 (0.25oz each) packages (14g) Platinum Yeast
• 1/2 cup unsalted butter (softened to room temperature and cut into 4 pieces)
• 2 large eggs (at room temperature)
• 1/2 teaspoon table salt
• 4 1/2 cups all-purpose flour (plus more for dusting/rolling)

Filling

• 6 tablespoons unsalted butter (softened to room temperature)
• 1/2 cup granulated sugar
• 1 1/2 tablespoons ground cinnamon

Icing

• 1 cup confectioners’ sugar
• 1 tsp vanilla extract
• 2 tablespoons milk

Instructions

• Make the dough: Heat milk to about 95°F (35°C)– use microwave or stovetop. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a whisk, manually whisk in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. If the yeast does not dissolve and foam, start over with fresh active yeast. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
• Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size, about 1 to 2 hours. 
• Line a large baking sheet with parchment paper. Lightly flour the parchment paper. Place the dough on top and, with floured hands, pat down to roughly form a 10×20-inch rectangle. Make sure the dough is smooth and evenly thick.
• For the filling: Spread the softened butter all over the dough. In a small bowl, toss the cinnamon and sugar together until combined and then sprinkle evenly over the dough. Tightly roll up the dough to form a 20-inch long log. Cut into 20 1-inch rolls, only slicing 3/4 of the way through so they are still connected at the bottom. Use kitchen shears if you need to.
• Shape the wreath: Turn one of the end cinnamon rolls on its side. Turn the next one so that it slightly overlaps the first. Repeat with each roll, forming into a circle and overlapping each. Again, kitchen shears help to cut any dough as you’re shaping.
• Place a ramekin in the middle of the wreath. This will help it hold its shape.
• Cover the wreath loosely with plastic wrap and slide a baking sheet underneath the whole thing. Use a large one with no edges so it can slide under easily. Allow to rise again in a warm environment until puffy, about 45 minutes – 1 hour.
• Preheat the oven to 350°F (177°C). Bake for about 25 minutes, until the rolls are golden brown. Remove from the oven and allow to cool for 10 minutes before topping with icing.
• Make the icing: Whisk all of the icing ingredients together in a medium bowl. Drizzle over wreath.

Notes

Overnight Instructions: Prepare the rolls through step 6. Instead of allowing to rise in a warm environment in step 7, place the baking sheet in the refrigerator and allow the wreath to rest for up to 14 hours before baking. When it’s time to bake the next day, allow the rolls to come to room temperature and rise for 1 hour on the counter, or until almost doubled in size. Then bake as directed.

Freezing Instructions: Let the wreath cool completely on the parchment paper that you baked it on and transfer to a large Tupperware (along with the parchment). Then cover with a layer of aluminum foil and freeze. Thaw overnight in the refrigerator. Transfer to a baking sheet and heat in a 350°F (177°C) oven until warmed throughout, about 20 minutes. Drizzle with icing and serve.

 

Recipe by Sally’s Baking Addiction.

Sally McKenney is a professional food photographer, cookbook author, and baker. She has written, photographed, and published more than 1,000 from-scratch recipes and written three cookbooks. Her thorough step-by-step tutorials give millions of followers the knowledge and confidence to bake from scratch.