Description
This Cinnamon Roll Wreath is a beautifully shaped, soft, and fluffy sweet bread perfect for sharing. Made with a rich yeast dough filled with cinnamon sugar and butter, then baked to golden perfection and topped with a smooth vanilla icing, it serves as an eye-catching centerpiece for breakfast or brunch gatherings.
Ingredients
Scale
Dough
- 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
Filling
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1 and 1/2 Tablespoons ground cinnamon
Vanilla Icing
- 1 cup (120g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) milk
Instructions
- Make the dough: Heat the milk to about 95°F (35°C) using a microwave or stovetop. Pour the warm milk into the bowl of a stand mixer fitted with a dough hook. Whisk in the sugar and yeast, then cover and let sit until the yeast is foamy, about 10 minutes. Beat in softened butter on low speed, then add eggs one at a time, followed by salt. Gradually add flour on low speed and then increase to medium speed until soft dough forms. Beat on medium-high for about 6 minutes until the dough is soft and supple.
- Knead the dough: Continue beating in the mixer for an additional 5 minutes or knead by hand on a lightly floured surface for 5 minutes until the dough is soft and slightly tacky. Perform the windowpane test to ensure proper kneading.
- First rise: Shape dough into a ball and transfer to a lightly greased bowl. Cover loosely and place in a warm environment (like a turned-off oven at 200°F warmed first) to rise until doubled, about 1 to 2 hours.
- Shape the dough: Line a large baking sheet with lightly floured parchment paper. Pat the dough into a 10×20-inch rectangle with floured hands.
- Prepare the filling and roll: Spread softened butter evenly over the dough. Mix cinnamon and sugar and sprinkle over the butter. Tightly roll the dough into a 20-inch log, then cut into 20 one-inch rolls, slicing 3/4 through so they remain connected.
- Form the wreath: Arrange rolls in a circle on the baking sheet, overlapping slightly, and place a ramekin in the center to help hold the shape.
- Second rise: Cover loosely and let the wreath rise in a warm place until puffy, about 45 minutes to 1 hour.
- Bake: Preheat the oven to 350°F (177°C). Bake the wreath for about 25 minutes until golden brown. Remove and cool for 10 minutes.
- Make the icing: Whisk together confectioners' sugar, vanilla extract, and milk until smooth. Drizzle over the cooled wreath before serving.
Notes
- Overnight instructions: After shaping (step 6), refrigerate for up to 14 hours instead of the second rise. Bring to room temperature and let rise 1 hour before baking.
- Freezing: Freeze after shaping before second rise, thaw overnight in refrigerator, then rise 1.5 to 2 hours before baking. Alternatively, par-bake for 10 minutes, cool, freeze, then reheat and finish baking.
- Let the baked wreath cool completely on the parchment, then freeze wrapped in foil. Reheat in a 350°F oven for 20 minutes before serving with icing.
- Use kitchen shears to cut rolls and help with shaping the wreath.
- Maintain the dough's softness by only adding small amounts of flour if sticky during kneading.
Nutrition
- Serving Size: 1 roll
- Calories: 300 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg
