Cinnamon Roll Wreath

Baker Bettie Breads, Breakfast, Breakfast Breads, Holidays, Sweets, Yeast Breads 21 Comments

Spicy Dark Chocolate and Cinnamon Cookies
Big Ass Chocolate Chip Cookie For Two (or One)

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 Bettie Cinnamon 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 Recipe


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


    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.


*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.

Spicy Dark Chocolate and Cinnamon Cookies
Big Ass Chocolate Chip Cookie For Two (or One)

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Comments 21

  1. Sarah Auzina

    Mariah Carey's Christmas tune is a secret pleasure of mine as well. I grew up in a Jewish family, so I'd go to friends' houses and help them decorate for Christmas. Sometimes you just have to create your own traditions!

    It's so beautiful! Swirls of cinnamon are a weakness of mine. And I'm so glad it's edible- my first thought at seeing "Cinnamon Roll Wreath" was shellacked cinnamon rolls hanging on the front door. 😉

    I do actually already have a pumpkin cinnamon roll planned for Christmas morning. I had a store-bought cinnamon roll for breakfast this morning, so I'm looking forward to a homemade one!

    A very festive, well decorated and delicious Christmas to you!!

    1. Post
      Baker Bettie

      Swirls of cinnamon are a weakness of mine too. One of the loveliest things in the world!

      Haha, shellacked cinnamon rolls?! I can just see it. An edible wreath is so much better!

      I hope you have a lovely holiday and pumpkin cinnamon rolls sound amazing. I haven’t decided yet on all the things I want to eat on Christmas. Sooooo many things, too little time 🙂

      1. liz n

        You laugh at the thought of shellaqued cinnamon rolls, but my neighbor has a wreath made of styrofoam that she painted to look like cinnamon rolls.

        It is not good.

  2. Dija

    This is so beautiful and looks so delicious as well! I love your blog! The recipes are beautiful unique and actually look accomplish able! A great combination! Have a blessed holiday season!

    1. Post
      Baker Bettie

      Hi Dija! Thank you so much. I haven’t had a lot of time lately to make anything very complicated or pretty. I was excited that this was easy and pretty! Hope you have a lovely holiday too!

  3. Vicki

    Merry (belated) Christmas! This looks just too pretty to eat and too delicious to not just bite into it right away! 🙂 My stomach started growling as I was scrolling down the pictures. I will have to give this recipe a try asap!!

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  5. Caitlin

    This looks incredible and exactly what I would love to make for my family. Do you think it would be okay to bake ahead the 23rd and then reheat and ice Christmas morning?

    1. Post
      Baker Bettie

      I would make it, let it cool completely, then wrap it well and freeze it. I know it is only 2 days, but bread stales almost immediately. Then the morning of, let it sit out to thaw and then rewarm on a low temp and frost.

      Happy holidays!

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  7. Urooj

    Absolutely yummy! I tried your recipe and turned out great. Please just clarify how much is 1 package of yeast equivalent to?
    I don’t remember the quantity I put last time.

  8. Valerie

    This looks so delicious; I am going to give it a try. Two questions: 1) can this be prepped the night before & baked in the morning? 2) what is the best tool or method for cutting the log lengthwise, without flattening it & losing the layered effect?
    Thank you!

  9. Valerie

    Thank you so much for sharing this; I can’t wait to try it! I do have two questions…1) Can this be prepped the night before & baked in the morning? 2) what is the best tool or method for cutting the log lengthwise to avoid it being flattened or losing the layered effect? Thanks!

    1. Post
      Baker Bettie

      Hi Valerie,

      You can definitely prep this before just make sure you use active dry yeast and not instant or rapid rise yeast. Once the braid is shaped, put plastic wrap right on top of it and place it in the refrigerator. You want to pull it out probably about 2 hours before baking so it can come back to room temp and finish rising. The warmer your kitchen is the quicker this will happen.

      The best way to cut down the middle is to use a sharp serrated knife and use a gentle sawing motion.

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