Cinnamon Roll Wreath

Ingredients

• 227 g (1 cup)milk, any kind, dairy or non-dairy
• 7 g (2¼ teaspoons, 1 packet)active dry or instant yeast
• 50 g (¼ cup)granulated sugar
• 85 g (6 tablespoons), room temperatureunsalted butter
• 2 large, room temperatureeggs
• 1½ teaspoonskosher salt
• 480 g (4 cups)plain flour
• 56 g (¼ cup), room temperatureunsalted butter
• 36 g (3 tablespoons)ground cinnamon
• 200 g (1 cup)brown sugar, or granulated sugar
• 113 g (½ cup, 4 ounces)cream cheese
• 56 g (¼ cup), room temperatureunsalted butter
• 240 g (2 cups)icing sugar
• 30–60 ml (2–4 tablespoons)milk

Instructions

1. 1

   Activate the yeast

   Warm 227 g (1 cup) milk to about 43–46°C. Stir in the yeast and ½ teaspoon of the sugar, then leave for 5–10 minutes until bubbles and foam appear.

2. 2

   Mix the dough

   Put the flour, remaining sugar, salt, 85 g (6 tablespoons) butter, eggs and yeast mixture in a large bowl. Mix with clean hands until a sticky dough forms.

3. 3

   Knead until smooth

   For hand-kneading, turn the dough onto a floured work surface, dust the top with flour and knead for 8–10 minutes until smooth and elastic. Alternatively, knead with a dough hook at medium speed for 6–8 minutes, adding flour as needed. The dough should remain slightly sticky but feel elastic and hold its shape when rounded into a ball.

4. 4

   Let the dough rise

   Put the dough in a lightly oiled bowl and turn it to coat. Cover with plastic wrap, a damp cloth or a shower cap and leave until doubled in size: about 1 hour with instant yeast or 2 hours with active dry yeast.

5. 5

   Roll the dough

   Turn the risen dough onto a lightly floured surface and roll it into a rectangle about 46 × 30 cm (18 × 12 inches).

6. 6

   Add the filling

   Spread 56 g (¼ cup) softened butter over the dough, leaving a 1.3 cm (½-inch) strip clear along one long edge. Scatter the cinnamon and brown sugar over the butter.

7. 7

   Form the log

   Starting at the long edge with filling, roll the dough tightly into a log. Pinch the clear edge against the log to seal it.

8. 8

   Twist into a wreath

   Cut the log in half lengthways from end to end. On a parchment-lined baking sheet, twist the two pieces together with the cut filling sides facing out, form a circle and pinch the ends together.

9. 9

   Proof the wreath

   Cover the wreath with plastic wrap and leave to rise for about 45 minutes with instant yeast or 75 minutes with active dry yeast.

10. 10

    Heat the oven

    Set a rack in the centre of the oven and preheat it to 175°C (350°F).

11. 11

    Prepare for baking

    Remove the plastic wrap. If desired, brush the wreath with milk or double cream and sprinkle it with sugar and cinnamon.

12. 12

    Bake until golden

    Bake for 30–35 minutes, until the wreath is golden brown.

13. 13

    Beat the frosting

    Using a hand mixer or a stand mixer with the paddle attachment, combine the cream cheese, 56 g (¼ cup) butter and icing sugar. Beat on low until the sugar is incorporated, then increase the speed and beat for 2–3 minutes until light and fluffy.

14. 14

    Adjust the consistency

    Add the milk 1 tablespoon at a time, mixing until the frosting is smooth and fairly thick. You may not need all 4 tablespoons.

15. 15

    Cool and frost

    Leave the wreath to cool for at least 10 minutes before adding frosting; cooling it longer helps the frosting stay on top rather than soaking in. Drizzle with a spoon or pipe it on, using as much frosting as you like.

What is a cinnamon roll wreath?

It is a cinnamon roll baked as one large, twisted ring instead of as separate spirals. Cinnamon rolls are associated with Northern European baking traditions, and this wreath brings that familiar sweet, spiced dough to the table in a shareable shape.

The filling is exposed along the twisted strands, while cream cheese frosting adds a tangy finish. The result is suited to a celebratory breakfast, but it works just as well as a centrepiece for brunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 9g protein, 80g carbs, 17g fat.

Most of the carbohydrates come from the flour, sugar and icing sugar, while the butter and cream cheese contribute much of the fat. Flour, eggs and dairy provide some protein, but this is mainly a sweet bread. Serve a slice with fruit and a protein-rich breakfast option such as plain yoghurt or eggs for a more balanced plate.

The dough and yeast

Yeast: the recipe allows either instant or active dry yeast, with different rising times for each. If using active dry yeast, the initial wait gives you a chance to check for bubbles and foam before mixing the dough.

Milk temperature: warm the milk to 43–46°C, not hot. The eggs and butter are also specified at room temperature, which helps them mix into the dough more easily.

Getting the dough right

Kneading: work the dough until it looks smooth and feels elastic, following the stated hand or mixer times as a guide. A little stickiness is expected, so add flour only as needed rather than making the dough stiff.

First rise: leave the dough covered until it has doubled, rather than relying on the clock alone. The time depends on which yeast you use, as well as how quickly the dough rises in your kitchen.

Filling and shaping

Clear edge: leave the narrow strip at the bottom long edge free of butter and filling. Pinching this edge onto the rolled log helps keep the seam closed.

Twist: cut the log lengthways and turn the cut sides out as you twist the two halves together. This shows off the cinnamon filling; join the ends firmly to complete the ring.

Proofing and baking cues

Second rise: after shaping, cover the wreath and give it the specified proofing time for your yeast. It should look puffier before it goes into the oven.

Doneness: bake at 175°C for 30–35 minutes, looking for a golden-brown surface. If brushing with milk or cream and adding a sugar-and-cinnamon sprinkle, do that just before baking.

Frosting and serving

Frosting texture: beat the cream cheese, butter and icing sugar until fluffy, then add milk gradually. Stop when it is smooth and thick enough to drizzle; using all the milk is not essential.

Cooling: wait at least 10 minutes before frosting. A longer rest helps the frosting sit on the wreath rather than melting into the warm bread.

Serve the wreath in slices alongside fresh fruit, or with coffee or tea. Its sweet filling and rich topping make it a natural fit for a festive breakfast spread.

Recipe notes & tips

• Measure the milk temperature with a thermometer if you are unsure whether it is warm rather than hot.
• Use just enough extra flour to manage the dough while kneading; it should still feel slightly sticky.
• Leave the clear strip along the long edge so the log can be sealed neatly.
• Twist the dough with the cut sides facing out to make the cinnamon filling visible.
• Add the frosting milk a tablespoon at a time and stop when the texture is easy to drizzle.
• Let the wreath cool longer than 10 minutes if you want the frosting to remain clearly on top.

Variations

• Granulated sugar: use it in place of the brown sugar for the filling as the recipe allows.
• Dairy-free milk: choose a dairy-free milk for the dough if preferred.
• Shiny top: brush the shaped wreath with milk or double cream before baking.
• Spiced finish: add the optional sugar-and-cinnamon sprinkle before the wreath goes into the oven.
• Less frosting: drizzle on only as much cream cheese frosting as you want to serve.

Common mistakes to avoid

• Milk too hot: let it cool to 43–46°C before adding the yeast.
• Over-flouring: add flour gradually during kneading so the dough does not become dry and firm.
• Unsealed log: pinch the clear dough edge against the log to help keep the filling enclosed.
• Cut sides hidden: turn the filling sides out while twisting so the pattern is visible.
• Frosting too thin: add the milk a tablespoon at a time and stop before using it all if needed.
• Frosting warm bread: allow at least 10 minutes of cooling, or longer, before drizzling.

How to store

Keep leftover wreath in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 4 days because of the cream cheese frosting. Warm individual portions briefly in the microwave, or reheat in a low oven until just warmed through.

Frequently asked questions