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hand holding cinnamon roll on plate with remaining cinnamon roll wreath in background.

Cinnamon Roll Wreath

Soft and sweet cinnamon rolls take on a festive wreath shape. They are a perfect holiday breakfast or something fabulous for overnight guests.
Prep Time30 minutes
Cook Time25 minutes
Additional Time2 hours 45 minutes
Total Time3 hours 40 minutes
Servings: 16 Servings
Author: Carlee

Ingredients

Dough

  • 1 cup whole milk
  • ⅔ cup granulated sugar
  • 1½ Tablespoons dry active yeast 2 packets
  • ½ cup salted butter
  • 2 large eggs at room temperature
  • 4½ cups all purpose flour plus extra for dusting surfaces

Filling

  • 6 Tablespoons butter
  • ½ cup light brown sugar packed
  • 1½ Tablespoons ground cinnamon
  • ¼ teaspoon grated nutmeg

Icing

  • 2 cups powdered sugar
  • 2 Tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 4 Tablespoons whole milk

Instructions

  • Heat milk to about 100℉. If you don’t have a thermometer, you can check the temperature with a finger. It should feel warm but not so hot you can’t leave your finger in it.
  • Stir in the sugar and yeast. Allow to sit for 5-10 minutes. It should foam if your yeast is active. If it doesn’t, start over with new yeast.
  • While your yeast is getting bubbly, melt the butter in a large bowl and set aside to cool.
  • When the yeast is ready, stir the mixture into the butter. Lightly beat the eggs and add to the bowl, mixing to combine.
  • Add the flour a bit at a time, stirring as you go. Once all of the flour is added, stir until it comes together in a ball.
  • Turn out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
  • Place the cinnamon roll dough in a lightly greased bowl and cover with plastic wrap or a damp towel. Allow to rise in a warm place until doubled in size, 1-2 hours.
  • Put dough on a lightly floured piece of parchment paper or silicone mat, roughly 8x13-inch in size. Gently press the dough out to evenly cover the rectangle.
  • Prepare the filling by melting the butter then stirring in the brown sugar, cinnamon and nutmeg. Spread over the dough.
    Cinnamon roll dough pressed out into a rectangle and covered with melted butter, brown sugar, and cinnamon mixture.
  • Roll into a tight log, then cut the dough into 16 equal pieces without going all the way through.
    Dough after it has been rolled into a log and cut into 16 pieces without cutting all the way through, so one side of the dough is still intact.
  • Transfer the baking mat or parchment paper onto a large baking sheet. Form the dough into a wreath by tipping a roll on its side, then slightly overlapping with the next roll, working your way around.
    Sliced dough formed around a large ramekin to make a wreath shape where the center bits are still attached and each cinnamon roll slice is laid on its side showing the cinnamon swirl.
  • Place a small bowl or ramekin in the center of the wreath to help it hold its shape, then cover with plastic wrap or a damp towel. Allow them to rise for 45 minutes. (If you want to make overnight rolls, they can be covered and refrigerated for up to 14 hours after you form the wreath. Just bring them to room temperature and let them rise for 45 minutes before baking.)
  • Bake in a preheated 350℉ oven for 25 minutes. The cinnamon rolls should have a nice even golden brown color.
    Baked cinnamon roll wreath showing the rise the rolls got and the golden brown color from the oven.
  • To make the glaze whisk together the powdered sugar, melted butter, vanilla and 2 Tablespoons of milk until smooth. Add more milk as needed to get your desired consistency. Drizzle over warm cinnamon rolls. Top with sprinkles if desired.
  • These rolls are best enjoyed warm, but keep well. Store leftovers in an airtight container at room temperature for up to three days. Otherwise wrap the individual rolls and freeze them for later. A few seconds in the microwave will perk them right up.

Notes

If using unsalted butter, add a pinch of salt to each of the steps.
If you prefer to let your mixer do the work, combine the ingredients in the mixer bowl. Then switch to the dough hook attachment and let it knead the dough.
You can assemble the cinnamon roll wreath the night before you plan to bake it. Just cover it in plastic wrap and refrigerate overnight. Allow to rise for 45 minutes at room temperature before baking in the morning. 

Nutrition

Serving: 1Serving | Calories: 369kcal | Carbohydrates: 59g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 109mg | Potassium: 94mg | Fiber: 1g | Sugar: 31g | Vitamin A: 415IU | Vitamin C: 0.03mg | Calcium: 49mg | Iron: 2mg
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