Cinnamon Roll Wreath
Adorn your breakfast table with this beautiful cinnamon roll wreath, complete with ooey gooey cinnamon and vanilla icing!
Yield: 14 rolls
For the dough:
  • 1 cup warm whole milk
  • ⅔ cup granulated sugar
  • 2 packages (1½ Tbsp, ½oz, 14g) RED STAR Platinum Superior Baking Yeast
  • ½ cup unsalted butter, softened to room temperature and cut into 4 pieces
  • 2 large eggs, at room temperature
  • ½ tsp salt
  • 4½ cups all-purpose flour, plus more for dusting/rolling
For the filling
  • 6 Tbsp unsalted butter, softened to room temperature
  • ½ cup granulated sugar
  • 1½ Tbsp ground cinnamon
For the vanilla icing
  • 1 cup confectioners' sugar
  • 1 tsp vanilla extract
  • 2 Tbsp milk
  1. Step 1: Make the dough: Warm the milk in the microwave for 1 minute. You’ll want it about 95°F. Pour the warm milk into the bowl of a stand mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). Gently whisk in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5 minutes. 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. 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 5 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
  2. Step 2: Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap and let sit in a warm environment until doubled in size, about 1½ hours.
  3. Step 3: 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 9x14-inch rectangle. Make sure the dough is smooth and evenly thick.
  4. Step 4: 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 14-inch long log. Cut into 14 1-inch rolls, only slicing ¾ of the way through so they are still connected at the bottom.
  5. Step 5: 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.
  6. Step 6: Place a ramekin in the middle of the wreath. This will help it hold its shape.
  7. Step 7: Cover the wreath loosely with plastic wrap and place in a warm environment until puffy, about 1 hour.
  8. Step 8: Preheat the oven to 350°F. 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.
  9. Step 9: Make the icing: Whisk all of the icing ingredients together in a medium bowl. Drizzle over wreath.
  10. Step 10: Decorate with fresh fruit. (optional)
Overnight option: 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.
Recipe by Red Star Yeast at