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Cinnamon Roll Wreath

A fun, new way to serve a plate of cinnamon rolls. Your guests will go crazy for the presentation, as well as the taste of these cinnamon rolls!
Prep Time25 minutes
Cook Time30 minutes
Total Time57 minutes
Servings: 20 rolls

Ingredients

For the dough:

  • 1 package active dry yeast
  • 1/2 cup water lukewarm
  • 1/2 cup granulated sugar
  • 1/2 cup milk scalded
  • 1/3 cup butter unsalted, melted
  • 1 large egg
  • 1 teaspoon salt
  • 4 cups flour

For the filling:

  • 2 tablespoons butter salted, melted
  • 1/2 cup granulated sugar
  • 1 1/2 tablespoons ground cinnamon

For the icing:

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 bottle seasonal sprinkles

Instructions

For the dough:

  • In a small bowl, add yeast and 2 teaspoons of the sugar to the lukewarm water and let it sit until it dissolves and the yeast begins to foam, about 10 minutes.
  • In the mixing bowl of a stand mixer using the dough hook attachment, (or a large mixing bowl with an electric mixer) add scalded milk, melted butter, beaten egg, remaining sugar, and salt and mix on low speed until combined. Add half of the flour and mix until smooth.
  • Add yeast mixture and continue to mix on low.Slowly add the remaining flour until fully incorporated.
  • Remove dough from mixer bowl and then knead on a floured surface for 5 minutes. Make sure you knead for the whole time. The dough may be pretty sticky so add more flour to keep it from sticking to the surface, as needed.
  • Remove dough, place in a greased bowl, cover, and set aside on countertop or warm place (I put in my microwave without turning it on). Let it rise until it is double in size, about 2 hours.

For the filling:

  • When dough has risen, remove cover and, using your fist, punch the dough down and remove from the bowl. Roll out on a well-floured surface into a 12x18 inch rectangle. Spread the 2 tablespoons of melted butter almost out to the edges, but not quite.
  • Mix sugar and cinnamon together to create the filling. Sprinkle filling evenly over the melted butter. I use a spoon to help me do this. Gently begin to roll the dough from the long end to the other, tucking the dough tightly and evenly. You should end up with a log 18 inches long.
  • Grab a large baking sheet and place parchment paper on top. Place the cinnamon roll log on top of baking sheet, uncut and seam-side facing down. Using a serrated knife, cut the dough into 20 pieces, making sure NOT to cut all the way through. Lay each roll on its side in the same direction and gently begin to form log into a wreath. Place ends on top of each other to seal the wreath. Adjust each roll so it is facing up. You may have to cut the rolls a little more to move them the way you want them to go. Also, you may have to make the wreath into an oval to fit onto the baking sheet, like I did. Remember, it will rise during the second proofing and baking so you want to give it enough room from the edge of the pan. While you were adjusting the log into a wreath, the seam may have become exposed. Make sure to tuck it back under so it doesn't unravel more during baking.
  • Add an oven-proof ramekin or small bowl to center to keep it perfectly round. Cover with plastic wrap or a towel and let rolls rise again until doubled, about 1.5 hours. Some doughs may take less so just keep and eye on it. With about 20 minutes left in the rising process, preheat oven to 350 degrees.
  • When the wreath has finishing rising, bake for 23-25 minutes until deep golden brown. Remove from oven and let cool for 10 minutes before icing.

For the icing:

  • In a small bowl, whisk powdered sugar, vanilla, and milk together until smooth. Once rolls are slightly cooled, drizzle icing evenly over the rolls. Quickly shake sprinkles over top before the icing hardens.
  • Serve right from the baking sheet and let people pull or cut their own slice.

Notes

To save time in the morning, you can make these the night before. Once you've arranged the wreath, cover and place in the fridge overnight. In the morning, pull them out and let them get to room temperature for about 1 hour. Bake as stated above. It'll save you a couple of hours for sure!
Recipe inspired by Sally's Baking Addiction.
Tutorial provided by The Kitchn.