Cinnamon rolls are one of my favorite breakfast treats ever and I am always thinking of different ways to serve them! This Cinnamon Roll Wreath is warm and fluffy with a sticky cinnamon filling.
To make this, start by making milk dough. Once the dough rises, transfer it to a baking pan and shape it into a rectangle. Spread softened butter over the dough and sprinkle with cinnamon sugar. Roll the dough into a log and cut into 20 1-inch rolls. Shape into a wreath and leave to rise. Once puffy, bake in the oven until golden brown. Leave to cool before drizzling with icing. Enjoy!
To make Cinnamon Roll Wreath, you will need the following ingredients:
Place 1 cup of milk in a small saucepan and heat to 95 °F.
Transfer the warm milk to the bowl of an electric stand mixer with the dough hook attached.
Whisk in ⅔ cup of granulated sugar and 1½ tablespoons manually using a whisk. Cover with a towel and leave for 5-10 minutes until the yeast is foamy.
Beat in ½ cup of softened butter on low speed, until it is slightly broken up. It will remain lumpy, but don’t worry.
Add two eggs, one at a time and ½ teaspoon salt.
Gradually add the flour on low speed. Once the flour is all added, beat the mixture on medium speed until a soft dough forms. Increase the mixer speed to medium-high and beat for about 6 minutes longer until the dough is soft and supple.
Remove the dough from the mixer and place on a lightly floured surface. Use your hands to knead the dough for 1 minute. Shape the dough into a ball. Transfer it to a lightly greased bowl. Cover with a towel and leave to rise in a warm place for 1 - 2 hours until it doubles in size.
Line a large baking pan with parchment paper and lightly dust with flour.
Place the dough on the baking pan and pat down with floured hands to roughly form a 10×20-inch rectangle.
Spread 6 tablespoons of softened butter all over the dough. Toss 1½ tablespoons of cinnamon and ½ cup of sugar together until combined. Sprinkle over the buttered dough evenly.
Roll up the dough tightly to form a 20-inch log. Slice the log into 20 1-inch rolls. Be careful you only slice ¾ of the way through so that the rolls are still connected at the bottom.
Turn one of the end rolls on its side. Turn the next one so that it slightly overlaps the first. Repeat to form a circle and overlap alternate rolls. Place a ramekin in the center of the wreath to help it hold its shape.
Cover the wreath loosely with plastic wrap and place it in a warm, draft-free environment to rise for 45-60 minutes until puffy.
Preheat the oven to 350 °F.
Bake the wreath for 25 minutes until golden brown on top.
Mix 1 cup of confectioners’ sugar with ½ a teaspoon of pure vanilla extract and 2 tablespoons of milk together until you have a smooth icing.
Leave the cinnamon rolls to cool for 10 minutes and then drizzle the icing over the top.
Serve the cinnamon rolls as a holiday morning breakfast treat.
This Cinnamon Roll Wreath will make the perfect Christmas morning breakfast treat. If you try this super recipe, make sure you tag #CookMeRecipes in your Instagram photos.
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