Name: Cinnamon Roll Wreath Recipe
Prep time: 3 h
Cook time: 25 min
Total time: 3 h 25 min
Cuisine: American
Ingredients: 1 cup (240ml) whole milk; 2/3 cup (135g) granulated sugar; 1 and 1/2 tablespoons Platinum Yeast from Red Star instant yeast (2 standard size packets); 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces; 2 large eggs, at room temperature; 1/2 teaspoon salt; 4 and 1/2 cups (563g) all-purpose flour (spooned & leveled), plus more for hands/work surface; 6 Tablespoons (85g) unsalted butter, softened to room temperature; 1/2 cup (100g) granulated sugar; 1 and 1/2 Tablespoons ground cinnamon; 1 cup (120g) confectioners’ sugar; 1/2 teaspoon pure vanilla extract; 2 Tablespoons (30ml) milk

There's something so magical about pulling a warm, fragrant bread out of the oven, and this Cinnamon Roll Wreath Recipe is exactly that magic wrapped in cinnamon and sugar. The way it bakes into a beautiful circular shape means it’s not just delicious but a stunning centerpiece for your kitchen table.

A round cinnamon roll wreath made of twisted, golden-brown dough pieces with visible layers of cinnamon filling spiraled inside each segment, arranged in a circular ring with a hollow center. The top is drizzled evenly with white glaze that pools slightly under the wreath, and scattered red cranberries add contrast across the surface. The wreath sits on crumpled white parchment paper placed on a white marbled surface. 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

Let me tell you, this Cinnamon Roll Wreath Recipe quickly became one of my all-time favorites. It’s not just the incredible taste but the joy of shaping the dough into a festive wreath — it feels like baking and decorating all in one. You'll love how impressive it looks with minimal fuss.

Show-stopping Presentation: The wreath shape makes it perfect for celebrations or cozy weekend breakfasts, adding a wow factor without extra effort.
Buttery, Cinnamon-Sugar Goodness: Every bite is a perfect balance of tender dough and rich, spiced filling.
Easy to Customize: Whether you’re adding nuts, swapping frosting, or tweaking the spice level, it’s flexible to your taste.
Make-Ahead Friendly: You can prep it the night before or freeze it for later, which is such a lifesaver.

Ingredients & Why They Work

Choosing the right ingredients here really makes the difference between a good cinnamon roll and one you’ll rave about. This recipe balances richness and softness with a reliable rise thanks to quality yeast and the right flour. Here’s why I stick to these:

Flat lay of a small white ceramic bowl of whole milk, a small white ceramic bowl of granulated sugar, two brown eggs with clean shells, four pieces of softened unsalted butter on a simple white ceramic plate, a small white ceramic bowl of ground cinnamon, a small white ceramic bowl of confectioners’ sugar, a small white ceramic bowl of pure vanilla extract, a small white ceramic bowl of extra milk, a small pile of all-purpose flour on a simple white ceramic plate, a small pile of instant yeast granules on a simple white ceramic plate, a pinch of salt in a small white ceramic bowl, all ingredients fresh and natural, arranged symmetrically with balanced proportions, 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: It adds creaminess and helps create a tender dough compared to water or skim milk.
Granulated sugar: Feeds the yeast and sweetens the dough just enough without overpowering.
Platinum Yeast from Red Star instant yeast: This yeast is active and reliable, giving great rise and a light texture.
Unsalted butter: Using soft, room-temp butter ensures smooth incorporation and that mouthwatering buttery flavor.
Large eggs: Provide structure and richness, helping the dough stay soft but stable.
Salt: Enhances all the other flavors, balancing the sweetness.
All-purpose flour: Offers just the right protein content for a tender yet sturdy crumb.
Cinnamon and sugar for the filling: The classic combo is essential for that warm, comforting flavor punch.
Confectioners’ sugar and vanilla extract for icing: Creates a smooth glaze that melts perfectly over warm rolls.

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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

What’s fun about this Cinnamon Roll Wreath Recipe is how easy it is to make it your own. I love swapping out a pinch of cinnamon for cardamom or adding chopped pecans for some crunch. Don’t hesitate to mix in your favorite extras — this dough is forgiving and so adaptable.

Nutty Upgrade: Adding toasted pecans or walnuts into the filling gives a fantastic texture and flavor contrast — I do this when I want a little extra richness.
Spice Swap: Sometimes I mix cinnamon with a bit of nutmeg and ginger for a cozy fall twist.
Frosting Flex: Vanilla icing is classic, but cream cheese frosting is another delicious option if you want decadence.
Overnight Rise: This recipe works wonderfully for an overnight rise if you want to prep ahead for a busy morning.

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

The image shows a white decorative plate with three cinnamon rolls placed closely together. Each cinnamon roll has a golden-brown color with visible spiral layers and is topped with white icing drizzled unevenly over the surface. There are three bright red raspberries placed on and around the cinnamon rolls, adding a pop of color. The plate sits on a beige cloth on top of a dark surface, but the background is edited to a white marbled texture. Part of a silver and white knife and fork are visible on the left side of the plate, and a woman's hand is partly seen holding the plate. In the blurred background, a white cup with text and another pastry are faintly visible. photo taken with an iphone --ar 2:3 --v 7

Step 1: Wake Up the Yeast & Mix the Dough

I start by warming up the milk just to about 95°F—warm but not hot, because too high a temp can kill the yeast. Into the warm milk, I whisk in sugar and the Platinum Yeast until it gets that beautiful foamy top, the sign that it’s ready to work its magic. Mistakes here can slow the rise, so if you don’t see foam after 10 minutes, I recommend trying fresh yeast.

Next, softened butter goes in—even if it looks lumpy at first, don’t worry, it’ll mix in nicely while you add in the eggs one at a time and sprinkle in the salt. Slowly stirring in flour while the mixer runs on low speed helps create that soft but elastic dough that’s key to these rolls.

Step 2: Kneading With a Purpose

I’m a big fan of the stand mixer for kneading—it saves my hands, for sure. I mix at medium speed until the dough feels soft and smooth, usually about 6 minutes longer after all the flour is in. If you don't have a mixer, don't sweat it! Just knead by hand on a floured surface for a good 5 minutes. The dough should feel a bit tacky but not sticky. I often use the “windowpane test” here: stretch a small dough piece until it's translucent without tearing. That tells me it's ready to rise.

Step 3: First Rise and Shaping the Rectangle

After kneading, I place the dough ball into a lightly greased bowl and cover it. My trick is to pop it in a turned-off oven that’s warmed to 200°F, creating the perfect cozy spot to double in size over about an hour or two. Once it's doubled, I transfer it to a floured surface and pat it into an even 10x20-inch rectangle — the smoother and more even, the easier it is to roll later.

Step 4: Spread the Filling and Roll Up

This is my favorite part! I spread softened butter generously all over the dough, then sprinkle a pre-mixed combo of cinnamon and sugar evenly across the surface. The key is ensuring every corner gets coverage for consistent flavor. Rolling it tightly into a 20-inch log feels so satisfying — it’s like the promise of cinnamon heaven.

Tip: When you cut the rolls, slice only about ¾ down so they remain connected at the bottom — it helps keep the wreath intact.

Step 5: Form the Wreath & Second Rise

Now for the wreath magic: I turn the first roll on its side, then overlap each subsequent roll slightly, forming a perfect circle. I use kitchen shears to trim or adjust as needed — they’re my secret weapon for neat, clean shaping. Placing a small ramekin in the center helps it hold its beautiful shape. Cover loosely and let it rise again in a warm spot until it’s puffy, about 45 minutes to an hour.

Step 6: Bake and Ice Your Masterpiece

Once risen, I bake the wreath at 350°F for about 25 minutes until it’s golden brown and irresistibly fragrant. It’s tempting to dig in right away, but I let it cool for 10 minutes first — the icing needs a warm but not hot surface to set beautifully without melting right off.

I whisk together confectioners’ sugar, vanilla, and milk to drape over the top. The icing softens the crust slightly and adds just the right touch of sweetness.

Top Tip

After hundreds of cinnamon rolls, these tips helped me take the recipe from good to downright glorious — and I can't wait for you to try them.

Milk Temperature Matters: Keep the milk just warm, not hot, to get a lively yeast reaction and perfect rise.
Don't Over-Flour: Add flour sparingly during kneading—too much dries out the dough, and you want it soft and elastic.
Keep Rolls Connected: Cutting ¾ deep holds the wreath together beautifully and gives that stunning connected ring.
Warm Rise Spot: My oven trick for rising dough is a game changer — a gently warm, draft-free spot helps the dough double evenly.

How to Serve Cinnamon Roll Wreath Recipe

cinnamon roll wreath - Serving Suggestion

Garnishes

I generally keep garnishes simple because the wreath itself is a star. A light dusting of extra cinnamon or a sprinkle of chopped toasted nuts looks and tastes great. Sometimes, when I want a little festive touch, I add edible flowers or tiny fresh berries around the wreath base for color and charm.

Side Dishes

Since these rolls are rich, I like pairing them with something fresh like a fruit salad or a simple yogurt parfait. A hot cup of coffee or chai tea rounds out the brunch perfectly without overwhelming the sweet flavors.

Creative Ways to Present

For a holiday breakfast or brunch, I hung a ribbon loop through the center and placed the wreath on a pretty wooden board. It became a festive centerpiece, almost too pretty to eat – almost! Another time, I baked mini cinnamon wreaths for each guest, which made serving effortless and charming.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover wreaths tightly in plastic wrap and keep them at room temperature for up to two days. To keep the texture tender, I sometimes pop the leftovers in an airtight container with a slice of bread—it helps keep moisture in.

Freezing

One of the best things about this recipe is how well it freezes. I often freeze the shaped wreath before the second rise or freeze baked leftovers. Thaw overnight in the fridge and then let it sit at room temperature before baking or reheating. The texture bakes up almost as fresh as the day I made it!

Reheating

To warm leftovers, I like heating them at 350°F for about 10-15 minutes, just until warmed through. This refreshes the crust slightly without drying the interior. A quick zap in the microwave works in a pinch but tends to soften the crust more.

Frequently Asked Questions:

Can I use regular active dry yeast instead of instant yeast?

Yes! If you only have active dry yeast, you can substitute it, but you’ll need to proof it in warm liquid for 5-10 minutes before mixing. The rising times might be slightly longer, so keep an eye on the dough.

What if my dough doesn’t rise well?

Make sure your milk is warm, not hot, and that your yeast is fresh. If it doesn’t get foamy in the first step, your yeast might be dead. Also, ensure your rising environment is warm and draft-free — using the oven trick I shared helps a lot.

Can I add nuts or raisins to the filling?

Absolutely! Chopped nuts like pecans or walnuts add a lovely crunch, and raisins provide bursts of sweetness. Just sprinkle them over the buttered dough before rolling it up.

How long can I keep leftovers?

Leftovers keep well for 2-3 days at room temperature when stored tightly wrapped. For longer storage, freezing is the best option—see the freezing instructions to maintain freshness.

Final Thoughts

This Cinnamon Roll Wreath Recipe holds a special place in my kitchen and heart — it’s that comforting, show-stopping treat that makes mornings feel like a celebration. Whether you’re making it for guests or a cozy family breakfast, you’ll find joy in every step and bite. Trust me, your kitchen will smell like heaven, and your loved ones will thank you for it — give it a try, and make some memories!