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Cinnamon Wreaths with a whisk and cinnamon sticks in the background.
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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
Cook Time 20 minutes
Resting Time: 1 hour 30 minutes
Total Time 2 hours 20 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.