I love making fresh cinnamon rolls for breakfast on Christmas morning. These Cinnamon Wreaths make a beautiful addition to any holiday table. They look difficult to make, but are actually quite easy. The rolls are filled with cinnamon sugar, rolled up, then split down the middle to reveal the cinnamon layering.
I made the rolls with just the cinnamon sugar filling, because I wanted a lighter pastry. For a little extra sugar, you can brush more filling over the top and sprinkle the baked rolls with powdered sugar. You can even top them with brown sugar or toasted, chopped walnuts.
Ingredients
3/4 cup lukewarm milk (105-115 degrees F)
7 grams (2 1/4 teaspoons) active dry yeast
275 grams (2 cups) all purpose flour
1 1/2 tablespoons sugar
1/2 teaspoon salt
85 grams (6 1/2 tablespoons) unsalted butter, melted
1 egg yolk
1/4 cup unsalted butter, melted
3 tablespoons sugar
2 teaspoons cinnamon
Powdered sugar
In a small bowl, sprinkle yeast over milk. Let sit for a minute, then stir to combine. Let sit until frothy.
In the bowl of a large food processor fitted with a dough blade or a large bowl, combine flour, sugar, and salt. Mix in the yeast with milk, butter, and egg yolk until dough comes together. Process or knead on lightly floured surface until smooth and elastic. Place in large oiled bowl, cover, and let rise until doubled, about 1 hour.
Line a large baking sheet with parchment.
In a small bowl, combine filling ingredients: butter, sugar, and cinnamon.
On a floured surface, divide the dough into 8 equal pieces. Roll a piece into a 5 inch wide circle. Use a pastry brush to spread filling over the circle in a thin layer. Roll the circle up. Cut down the middle lengthwise, leaving about 1/8 inch intact at the edge. Twist the two pieces together, fanning the cut side outward. Seal the edges together to form a circle. Place on prepared baking sheet. Repeat with remaining pieces. Cover and let rise until puffy, about 30 minutes. Preheat oven to 395 degrees F.
If desired, brush the tops with remaining filling. Bake in preheated oven for 5 minutes, then reduce heat to 345 degrees F. Bake until golden brown, 10-12 minutes.
If desired, top with powdered sugar before serving.
Adapted from Box of Spice
https://tarasmulticulturaltable.com/cinnamon-wreaths/
Dina says
19 December, 2013 at 6:04 pmthey look yummy!
Tara says
20 December, 2013 at 2:30 pmThanks!