Cinnamon Roll Wreath

This cinnamon roll wreath is a fairly simple cinnamon roll recipe that doesn’t take a lot of rise time and is formed into a wreath instead of individual rolls. Slathered with cream cheese icing and Christmas morning never tasted so good or looked so festive! 

Cinnamon Roll Wreath- Baker Bettie

I have a confession. I am a closeted obnoxious holiday person. I love that Christmas music starts playing on the radio the day after Halloween. I will fully belt Mariah Carey’s “All I Want For Christmas is You” if nobody is around.

I can watch the same Christmas movies over and over again every year and never get sick of them. And I switch from my regular Americano to drink Eggnog lattes the second they are available.

Cinnamon Roll Wreath- Baker Bettie

Cinnamon Roll Wreath- Baker Bettie

I think it is pretty hard not to get into the spirit if you have good memories of the holidays from your childhood. And I definitely do. My mom really has a knack for decorating, though I’m not sure she fully knows that about herself.

Our house growing up was one of the prettiest in our neighborhoods during the holidays. The outside and inside were decorated so beautifully and we always had fun Christmas music playing.

I remember when we’d finally break out all of our family favorite Christmas CD’s and they would play non-stop. The staples of our collection were: Mariah Carey (of course), Harry Connick Jr., Celine Dion, Mannheim Steamroller, and Dolly Parton and Kenny Rogers, which was our absolute favorite.

My sister found this music video of one of the songs from Dolly and Kenny’s Christmas CD and it is pretty amazing. You NEED to watch it. I have so many good memories singing those songs and getting ready for our family holiday party every year.

As much as I love old traditions and try to keep them going, I also embrace starting new traditions. It’s hard to know what traditions my husband and I will keep for years to come. That’s the thing about new traditions. They aren’t planned. They just stick and keep on going without realizing it at first.

Happy holidays my loves! I hope yours is filled with too much food, lots of naps, and crazy amounts of love and laughter!

 

Cinnamon Roll Wreath- Baker Bettie

Cinnamon Roll Wreath- Baker BettieCinnamon Roll Wreath- Baker Bettie

Cinnamon Roll Wreath- Baker Bettie

Cinnamon Roll Wreath- Baker Bettie

Yields 1

Cinnamon Roll Wreath

1 hr, 30 Prep Time

30 minCook Time

2 hrTotal Time

Save RecipeSave Recipe

Ingredients

1 cup whole milk (lower fat milk can be substituted)
1 package (0.25 oz) active dry yeast (not instant or rapid rise) (2 1/4 tsp if measuring from bulk yeast)
1/2 cup granulated sugar
1/3 cup unsalted butter, room temp
2 eggs, room temp
1 tsp salt
4 cups all-purpose flour
For the Cinnamon Filling
1/3 cup unsalted butter, room temp
3 TBSP cinnamon
1 cup brown sugar, packed (or granulated sugar for a softer look)
for the cream cheese icing
4oz cream cheese
2 TBSP butter
2 cups confectioners sugar
2-4 TBSP milk

Instructions

    For the Rolls
  1. In a saucepan, heat the milk over medium heat until it just starts to barely bubble. Just under a simmer. Remove the milk from the heat, pour into a bowl, and let cool for 5 minutes.
  2. When the milk is cooled to warm, add the yeast to the milk and stir together. Let sit for 5 minutes to proof.
  3. In a large bowl, stir together the sugar, butter, eggs, salt, and flour. Add the milk/yeast mixture and stir together until it forms a dough.
  4. On a lightly floured surface, knead the dough for about 5 minutes until its smooth and elastic. Alternatively, you can knead with a dough hook in a stand mixer.
  5. Place the dough in an oiled bowl, turn to coat, cover with a towel, and let rise in a warm place until doubled in size, about 1 hour.
  6. Deflate the dough by gently pushing your fist in the center and folding the sides over. On a floured surface, pat the dough out to a rectangle. Use a lightly floured rolling pin to roll the dough out to about a 16X12" rectangle.
  7. Combine all of the ingredients for the filling together in a bowl. Spread the filling evenly over the rolled out dough, leaving about a 1/2" border. Starting on the long end, roll the dough into a log and pinch the seam closed.
  8. Cut the roll in half lengthwise from end to end. On a baking sheet lined with parchment paper, twist the two halves together with the layer side out. Shape into a circle and pinch the ends together. If you are making ahead, place plastic wrap directly on the wreath and refrigerate overnight. Remove from the refrigerator and let come to room temp for 1 hour.
  9. Brush with more butter and sprinkle with more sugar and cinnamon.
  10. Bake in a 375F oven for 30 minutes, or until lightly browned.
  11. for the icing
  12. In a small saucepan, combine cream cheese, butter, and confectioners sugar over medium-low heat. Once melted, add milk 1 TBSP at a time until your desired consistency.

Notes

*Note that the wreath in the images was made with granulated sugar and the wreath in the video was made with brown sugar in the filling. I prefer the flavor of the brown sugar, but the granulated sugar gives a softer look to the final baked wreath.

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