Make a beautiful and delicious cinnamon roll wreath! Soft, loaded with gooey brown sugar, cinnamon, and butter then drizzled in icing. Perfect for a holiday breakfast!
You might also like our pretzel wreath, our candy cane braided bread, or our pecan cinnamon knots.
Watch our step by step video!
Quick Rise Cinnamon Roll Wreath
I love playing with bread dough. I’ve made candy cane-shaped bread, a pretzel wreath, and turkey-shaped rolls (from the Food Nanny). Today I’ve tweaked my favorite cinnamon roll recipe and turned it into a wreath.
A cinnamon roll wreath is made from cinnamon roll dough. Instead of slicing the dough into rolls, it is formed into a ring and then sliced and twisted to create a wreath shape. Filled with butter, brown sugar, cinnamon, and pecans, it is as delicious as it is pretty to look at. Don’t let the golden color fool you either, this wreath isn’t overdone at all. It is soft and moist, and the filling is gooey and warm.
Most cinnamon roll recipes take 3 hours to make. Mine come together in about 90 minutes and this wreath is no exception. You can omit the pecans if you’d like, but I like the added crunch and richness.
I topped my wreath with sugared cranberries which are fun to make this time of year. They make a great garnish for holiday dishes, drinks, and desserts.
Cinnamon Roll Wreath Ingredients
(scroll to the end of the post for a printable version with measurements, and make sure to watch my video for the best visual tutorial)
Quick Cinnamon Roll Dough
- milk: it doesn’t matter what type of milk you use. I used skim.
- butter: I always use salted butter in my recipes.
- flour: all-purpose or bread flour works well.
- yeast: instant yeast is perfect for this quick-rise recipe. If using a different type of yeast, proof it first.
- sugar: a bit of white sugar adds a sweetness to the dough
- salt: kosher, table salt, or sea salt
- water: adds a bit of moisture to the dough
- egg: I love bread recipes that include an egg for richness.
Cinnamon Filling
- butter, brown sugar, and cinnamon. All of my cinnamon roll recipes call for brown sugar in the filling. It can’t be beat! I like sprinkling chopped pecans over my filling for crunch and flavor.
Buttercream Icing
- butter, powdered sugar, vanilla, and milk are beaten together to create a pourable frosting.
How To Make a Cinnamon Roll Wreath with Pecans
This dough comes together with basic ingredients.
- You’ll combine the milk and butter and heat until the butter has melted. Then cool to lukewarm. You can do this over the stove or in the microwave.
- While that mixture cools, mix your dry ingredients together in a large bowl.
- Then add the milk/butter mixture, along with the egg, and water to the dry ingredients. Mix well. You can use a Kitchenaid or (my favorite tool) a Danish dough hook until a soft dough forms.
- After kneading the dough, cover it and let it rest for 10 minutes. I LOVE that it doesn’t need to rise for an hour!
CINNAMON ROLL FILLING
- While the dough rests, make the filling. The filling will be about the consistency of frosting.
- Combined softened butter, cinnamon, and brown sugar.
You’ll roll the dough out into a rectangle (about 10″ ×18″) then spread it with the filling and sprinkle it with chopped pecans.
Roll up the dough into a log. Pinch the seams to seal.
Cover a large round pizza pan (or baking sheet) with parchment paper.
Place cinnamon roll log onto parchment paper and bring the ends together to form a ring. Pinch ends together to seal.
Using a SHARP knife or kitchen shears, cut the ring into slices making sure to NOT slice all the way through the dough.
Make 1″ – 1 1/2″ slices all the way around.
Give each section a gentle pull then twist up slightly to lay it on top of the previous one.
Continue to do this until all slices have been pulled and are overlapping the one next to it.
Cover the wreath and let rest for 30-40 minutes.
Preheat the oven to 350 degrees. Bake the wreath for 25 minutes.
Allow the wreath to cool for 10-15 minutes. While the wreath cools, beat the frosting ingredients together then pour or drizzle the frosting over the wreath.
Top with sugared or fresh cranberries, if desired.
Slice the cinnamon roll wreath into sections to serve! Wrap leftovers in plastic to keep them fresh. Store at room temperature for up to 3 days.
Cinnamon Roll Wreath Recipe
Cinnamon Roll Wreath
Ingredients
Rolls
- 3/4 cup milk
- 1/4 cup butter softened
- 3 1/4 cup all-purpose flour
- 1 Tbsp. instant yeast
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1/4 cup water
- 1 egg
Filling
- 1 cup brown sugar packed softened
- 1 Tbsp. ground cinnamon
- 1/2 cup butter softened
- 1/2 cup pecans chopped
Frosting
- 1/4 cup butter softened
- 1 1/2 cup powdered sugar
- 2-3 Tbsp. milk
- 1 teaspoon vanilla
Instructions
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until warm, NOT hot.Note: you can also heat the milk and butter together in a microwave-safe bowl for 90 seconds. Stir until the butter is completely melted. Cool until it is just warm, NOT hot.
- In a large mixing bowl, combine flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; mix well.
- When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, 2-3 minutes.
- Cover the dough with a cloth and let rest for 10 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened butter. It should be the consistency of frosting.
- Roll out dough into a 10"x18" inch rectangle.
- Spread dough with butter/sugar mixture. Sprinkle with chopped pecans.Roll up dough and pinch seam to seal.
- Cover a large round pizza pan with parchment paper. Place cinnamon roll log onto parchment paper and bring the ends together to form a ring. Pinch ends together to seal.
- Using a SHARP knife or kitchen shears, cut the ring into slices making sure to NOT slice all the way through the dough. The sections need to still be connected.Make 1" - 1 1/2" slices all the way around.
- Give each section a gentle pull then twist up slightly to lay it on top of the previous one.Continue to do this until all slices have been pulled and are overlapping the one next to it (watch my video for a better visual).
- Cover the wreath and let rest for 30-40 minutes.
- Preheat oven to 350 degrees F.
- Bake in the preheated oven for 25 minutes, or until lightly browned.
- Cool wreath for 10-15 minutes. While the wreath cools, beat frosting ingredients together.
- Drizzle or pour frosting over wreath.Garnish with cranberries, if desired.
Notes
Nutrition
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