1️⃣ Can I make this ahead of time?

Absolutely. Follow the recipe up to the final rise, then refrigerate the shaped wreath overnight. Let it come to room temp and rise before baking the next morning.

2️⃣ Can I freeze the Cinnamon Roll Wreath?

Yes! You can freeze it three ways: After shaping but before the second rise Par-baked (10 minutes), then frozen and finished later Fully baked and cooled, then wrapped and frozen for up to 3 months

3️⃣ How do I reheat leftovers?

Wrap slices in foil and warm in a 350°F oven for 10–15 minutes, or microwave on low for 20–30 seconds. Add extra icing after reheating for a fresh-from-the-oven feel.

4️⃣ Can I use active dry yeast instead of instant?

Yes, but it needs to be dissolved in the warm milk and allowed to bloom longer (about 15 minutes). You may also need a slightly longer rise time.

5️⃣ What if my dough doesn’t rise?

Check your yeast! Make sure it’s not expired and that the milk isn’t too hot (which can kill the yeast). Also, ensure your dough is rising in a warm, draft-free place.

6️⃣ Can I skip the icing?

Definitely. The wreath is still delicious without it, but the icing adds that signature gooey glaze. Consider brushing the top with a little butter after baking if skipping.

7️⃣ How do I make this gluten-free?

Use a 1:1 gluten-free flour blend designed for yeast baking. Note that texture may vary slightly. Also double-check that your yeast and other ingredients are certified gluten-free.

8️⃣ Do I need a stand mixer?

It helps, but it’s not essential. You can knead the dough by hand — just give it a solid 10 minutes for best texture.

9️⃣ Can I add other spices?

Absolutely. Try adding a pinch of nutmeg, cloves, or cardamom for a more complex, spiced flavor profile.

🔟 How long will it stay fresh?

Store covered at room temperature for 2 days or refrigerate for up to 5. Reheat gently before serving to restore softness.

Cinnamon Roll Wreath: 7 Irresistible Tips for Perfect Results

Description

A festive and gooey wreath made from soft cinnamon rolls, swirled together into a beautiful ring and drizzled with vanilla icing. Perfect for holiday breakfasts, cozy brunches, or sharing with loved ones. Includes tips to make it extra fluffy, variations, and ways to prep ahead or freeze.

Ingredients

Scale

1 cup (240 ml) whole milk
2/3 cup (135 g) granulated sugar
1½ tablespoons instant yeast (about 2 packets)
½ cup (113 g) unsalted butter, softened & cut into pieces
2 large eggs, room temperature
½ teaspoon salt
4½ cups (563 g) all-purpose flour, plus extra for work surface
For filling: 6 tablespoons (85 g) unsalted butter, softened; ½ cup (100 g) granulated sugar; 1½ Tbsp ground cinnamon
Vanilla icing: 1 cup (120 g) confectioners’ sugar; ½ tsp pure vanilla extract; 2 Tbsp (30 ml) milk

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Instructions

Warm milk to ~95°F (35°C). In stand mixer bowl (or large bowl), whisk in sugar and yeast. Let sit until foamy (5–10 min).
On low speed, beat in softened butter. Then add eggs (one at a time), then salt.
Gradually add flour; beat until a soft dough forms. Increase speed & beat until dough is soft, elastic (≈6 more minutes). If kneading by hand, knead 5 minutes.
Place dough in greased bowl; let it rise in a warm place until doubled (≈1–2 hours).
Punch down; roll out on floured surface into about 10×20‑inch rectangle. Spread filling (butter, sugar, cinnamon). Roll up into long log. Cut into 20 “rolls” (≈1‑inch), but leave base attached.
Shape into wreath by overlapping rolls in a circle; place ramekin in center to help shape. Cover and let rise until puffy (~45–60 minutes).
Preheat oven to 350°F (177°C). Bake wreath for ~25 minutes until golden brown. Let cool for about 10 minutes.
Mix icing ingredients; drizzle over warm wreath.

Notes

Overnight option: After shaping (step 6), refrigerate overnight. Bring to room temperature, let rise ~1 hour, then bake.

Freezing options:
• Freeze shaped wreath before second rise; thaw & rise before baking.
• Par‑bake 10 min, freeze, later finish baking.
• Freeze fully baked; reheat in oven and drizzle icing fresh.

Variations: Try vegan substitutions, adding orange zest, pecans, mini‑wreath versions, etc.

Prep Time: 3 hours
Cook Time: 25 minutes
Category: Breakfast / Brunch / Dessert
Method: Yeast‑raised baking
Cuisine: American / Holiday

Nutrition

Serving Size: 1 roll (~38 g)
Calories: 130 kcal
Sugar: 9 g
Sodium: 115 mg
Fat: 6 g
Saturated Fat: 3.5 g
Unsaturated Fat: (approx the rest of fat; ~2–3 g monounsaturated + small polyunsaturated)
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 0.5 g
Protein: 2 g
Cholesterol: 15 mg