Cinnamon Wreaths

A recipe for Cinnamon Wreaths! These small pastries are filled with layers of cinnamon sugar and twisted into a wreath shape.

I make cinnamon rolls every Christmas morning and this year went back to a favorite, Christmas Wreaths!

These rolls are a beautiful addition to the holiday table. They look difficult to make, but only require a couple of steps to create the twisted wreath shape.

After forming the yeast-based dough and resting for an hour or two, the individual pieces are rolled into thin sheets, covered with a layer of cinnamon brown sugar, and rolled into a tight rope.

Cut down the middle of the rope lengthwise, leaving about 1/8 inch (3 millimeters) intact at the end, then twist the two sides together while fanning the cut edges outward to show off all the layers.

Bring together the two ends and pinch together to seal before allowing to rise a second time, brushing with an egg wash, and baking until golden.

If desired, drizzle with a light vanilla glaze before serving.

A Few Tips

When adding the yeast to the milk, make sure the milk isn’t too hot or it will damage the yeast. The temperature should be about 105˚F (40˚C)- just warm enough to activate the yeast. 

Knead until smooth and add just enough flour to be able to handle and roll out the dough. Be careful not to add too much or the rolls will lose their light texture.

If the dough is too crumbly and just won’t come together, add some more milk a splash at a time.

In a warm kitchen, the first rise should take about one hour to double in size. During the winter with cooler temperatures, it sometimes takes closer to 2 hours.

Use a sharp knife to cut the rolls. This will help keep the layers distinct without the dough sticking together.

For the glaze, slowly add just enough milk to get the desired texture. Two tablespoons was perfect for me.

If you want to skip the glaze, you can simply top the Cinnamon Wreaths with a dusting of powdered sugar. 

These cinnamon rolls are best warm from the oven and definitely the day they are baked.

Looking for more cinnamon roll recipes?

Try my:

• Gingerbread Cinnamon Rolls
• Korvapuustit (Finnish Cinnamon Rolls)
• Kanelsnegle (Danish Cinnamon Rolls)

This recipe was originally posted in December 2013 and updated in December 2022.

Cinnamon Wreaths Recipe

Adapted from Box of Spice

Print Pin

5 from 3 votes

Cinnamon Wreaths

A recipe for Cinnamon Wreaths! These small pastries are filled with layers of cinnamon sugar and twisted into a wreath shape.

Course Breakfast

Cuisine American

Keyword bread, Christmas, cinnamon, cinnamon roll, cinnamon sugar, pastries, pastry, wreath

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Resting Time: 1 hour hour 30 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 12 Rolls

Ingredients

Dough:

• 1 cup (240 milliliters) lukewarm milk 105-115˚F (40-46˚C)
• 1 tablespoon (10 grams) active dry yeast
• 4 cups (500 grams) all-purpose flour
• 1 tablespoon (15 grams) granulated sugar
• 1/2 teaspoon salt
• 1/2 cup (113 grams) unsalted butter softened at room temperature

Filling:

• 1/2 cup (113 grams) unsalted butter softened at room temperature
• 1/2 cup (100 grams) light brown sugar
• 1 tablespoon (6 grams) ground cinnamon

Topping:

• 1 large egg yolk
• 1 tablespoon (15 milliliters) milk

Glaze:

• 1 cup (125 grams) powdered sugar
• 2 tablespoons (30 milliliters) milk
• 1 teaspoon vanilla extract

Instructions

To make the dough:

• In a small bowl, sprinkle the yeast over the lukewarm milk. Stir to combine and allow to sit until frothy, about 10 minutes.
• In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt.
• Mix in the milk with the yeast, followed by the butter to form a dough. On a lightly floured surface, knead until smooth and soft. Place back in the bowl, cover with a towel or plastic, and allow to rise until doubled, about 1 hour.

To assemble:

• Line two large baking sheets with parchment. Preheat oven to 375˚F (190˚C).
• In a medium bowl, mix together the softened butter, sugar, and cinnamon until smooth.
• On a lightly floured surface, divide the dough into 12 equal pieces.
• Roll a piece into a thin sheet in the shape of an oval or rectangle.
• Use a pastry brush or spoon to spread a thin layer of filling over the dough, leaving the edges clear.
• Roll the dough up tightly, long side to long side, pinching together the seam to seal.
• Cut down the middle of the rope lengthwise, leaving about 1/8 inch (3 millimeters) intact at the end.
• Twist the two sides together, fanning the cut edges outward.
• Seal the two ends together to form a circle and place on the prepared baking sheet.
• Repeat with remaining pieces, setting them at least 2 inches (5 centimeters) apart.
• Cover and let rise until puffy, about 30 minutes.
• In a small bowl, beat together the egg yolk and milk.
• Brush the tops of the rolls with the beaten egg mixture.
• Bake in preheated oven until golden brown, 18-20 minutes.
• Transfer the rolls to wire racks to cool.

To make the glaze:

• In a medium bowl, whisk the milk and vanilla extract into the powdered sugar to create a smooth glaze. If too thick, add a little more water. If too thin, add a little more powdered sugar.
• Lightly drizzle over the Cinnamon Wreaths and allow to briefly set before serving.
• These Cinnamon Wreaths are best the day they are baked.