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This cinnamon roll wreath is a classic cinnamon roll recipe that is formed into a wreath instead of individual rolls. Drizzled with tangy cream cheese frosting and Christmas morning never tasted so good!

Cinnamon Roll Wreath with glaze over the top

OVERVIEW

This cinnamon roll wreath is an easy variation on my classic cinnamon roll recipe. Instead of shaping the dough into individual rolls, it’s formed into a festive wreath shape that’s perfect for a special holiday meal. Cinnamon rolls wouldn’t be cinnamon rolls without the traditional, yet extremely delicious and tangy cream cheese frosting.

What makes this recipe so special

  • A gorgeous wreath made of cinnamon rolls on the Christmas morning table is a memory your family won’t soon forget.
  • There’s nothing more delicious than homemade cinnamon rolls with cream cheese frosting.
  • This recipe is great because you can prep the wreath the day before so they are ready to bake in the morning. This timesaver gives you more time to spend with your family on Christmas morning.
Cinnamon roll wreath with decorative pinecone and holly berries.

Variation Ideas

Orange Cinnamon Roll Wreath: add 1 tablespoon of orange zest to the filling and 1 tablespoon to the frosting. Replace the milk in the frosting with orange juice.

Cinnamon Roll Knots: after twisting the 2 dough halves together, slice the long twist into 8 equal pieces. For each piece, twist the 2 ends together to form a knot.

Cinnamon Roll Waffles: after shaping the dough into a log, slice it in 8-12 equal pieces. Let the dough proof. After proofing, cook each piece individually in a waffle iron. Serve with warm maple syrup or cream cheese frosting.

HOW TO MAKE A CINNAMON ROLL WREATH

I developed this cinnamon roll wreath recipe based off my classic cinnamon roll recipe. The yeast dough, the filling, and frosting are all the same but it’s the method of shaping the dough that is different. 

For a similar dish using the same dough and filling, try my beautiful snowflake bread!

MAKE THE DOUGH

Cinnamon rolls are made with an enriched dough (also known as a sweet dough). This master recipe for enriched dough is used to make not only cinnamon rolls but soft dinner rolls, sticky buns, donuts, and more.

PROOF THE YEAST

A thermometer taking the temperature of milk in a measuring cup
Adding yeast to warm milk
Yeast, warm milk, and a pinch of sugar in a bowl to "proof"

Warm the milk to about 110-115°F/43-46°C. Add the yeast and a pinch of sugar to the milk and stir to combine. Let sit for 5-10 minutes until you see some bubbles and foaming. 

This step is called “proofing the yeast”. It’s optional but it’s a good way to test your yeast to make sure that it’s active before using. If you do not see any bubbles or activity than either your yeast is dead or your milk is too hot.

COMBINE INGREDIENTS

Mixing all ingredients into a large bowl with a spoon
Using hands to mix up the ingredients
Using my hands to combine ingredients together in a bowl

Add all of the dough ingredients into a large mixing bowl including the milk/ yeast mixture. The order in which everything is combined doesn’t make a difference. Just weigh everything in the bowl and mix with a spoon, your hands, or in a stand mixer until everything starts to come together.

KNEAD THE DOUGH

Pouring the dough out onto the counter
Kneading the dough by hand
Kneading the dough by hand

The dough can then be kneaded by hand or in a stand mixer with the dough hook. Knead for 8-10 minutes by hand or 6-8 minutes with a mixer using the dough hook attachment until the dough is smooth and elastic.

Add more flour as needed while kneading the dough. When the dough is finished being kneaded it will still be slightly sticky to the touch, but feels smooth and elastic and should stand tall when rounded into a ball.

BULK FERMENT

Move the kneaded dough to a lightly oiled bowl, turn to coat, and cover with a piece of plastic wrap, a damp cloth, or a shower cap (my preference) to bulk ferment until doubled in size, about 1 hour for instant yeast and 2 hours for active dry yeast.

SHAPE THE DOUGH

Dough being rolled into a large rectangle
After filling with butter, cinnamon, and sugar, roll up the dough on the long end

After the dough has gained in volume by at least 50%, turn the dough out onto a lightly floured surface and roll it out into a rectangle with a rolling pin. Spread the softened butter all over the dough leaving about ½-inch of the dough free from filling at the bottom long edge. Combine the cinnamon and sugar in a small bowl and sprinkle over the top of the butter.

Starting on the long edge that does have filling, tightly roll the dough up into a log. Pinch the clean edge to the log to seal.

2 halves of cinnamon roll dough twisted together
Twisted dough shaped into a wreath shape

Cut the roll in half lengthwise from end to end using a serrated knife or bench knife. Twist the two halves together with the filling side out. Move to a sheet pan lined with parchment paper and shape the rope into a circle and pinch the ends together. 

PROOF

Place plastic wrap over the wreath and proof by setting it out at room temperature for about 45 minutes if using instant yeast and about 75 minutes if using active dry yeast. You can place the wreath near the preheating oven to proof more quickly. The wreath should be puffy and about double in size.

BAKE

A golden brown Cinnamon Roll Wreath after baking in the oven

Remove the plastic wrap. As an optional step, brush the wreath with milk or heavy cream (if desired for a shiny top) and sprinkle with additional sugar and cinnamon. Bake until golden brown.

MAKE THE FROSTING

As the rolls are baking, make the frosting. Whip together the softened cream cheese, butter, and powdered sugar in a stand mixer with a paddle attachment or with a hand mixer. Start off on low until the powdered sugar is combined and then turn up to medium-high. Beat for a few minutes until light and fluffy.

Add milk one tablespoon at a time until you get a silky texture. Test the texture by scooping it with a spoon. If it’s still fairly thick but slowly flows off the spoon then it’s ready. If it’s too thick, add more milk. If it’s too thin, add more powdered sugar.

FROST THE WREATH

Cinnamon Roll Wreath drizzled with cream cheese frosting

Let the wreath cool for at least 10 minutes before adding the frosting. The longer you let it cool, the more the frosting will sit on top of the wreath instead of seeping in. Drizzle with a spoon or use a piping bag. Use as much frosting as you prefer, you may not use it all.

Store the leftovers in the refrigerator up to 1 week. Refresh individual slices in the microwave for about 20-30 seconds.

PREP & STORAGE

How to Prep Ahead: A cinnamon roll wreath can easily be prepped ahead of time! This is a great timesaver when you want an easy breakfast on Christmas morning.

After shaping the rolls into a wreath shape, wrap the entire sheet pan in plastic wrap. You can store it in your refrigerator or freezer until ready to bake.

How to store in the freezer: You can freeze the unbaked wreath for up to 2 months. Keep in mind that while it does freeze well, the sheet pan also takes up a lot of space in your freezer.

When ready to bake, move it from your freezer to your refrigerator and let thaw overnight. About 2 hours before baking, take the wreath out of the refrigerator and let come to room temperature and rise. You can place the pan next to a heating oven to speed up the process. When the wreath is puffy and about doubled in size, remove the plastic wrap and bake.

How to store in the refrigerator: You can refrigerate the unbaked wreath for up to 24 hours. If it sits in the fridge for too long, the filling will start to liquify and leak out of the rolls. About 2 hours before baking, take the wreath out of the refrigerator and let come to room temperature and rise. You can place the pan next to a heating oven to speed up the process. When the wreath is puffy and about doubled in size, remove the plastic wrap and bake.

How to Prep the Frosting Ahead: Cheese Frosting can be made in advance and stored in an airtight container. Store in the refrigerator for up to 3 days and in the freezer for up to 2 months. Let thaw in the refrigerator overnight. Next day, while the wreath is baking in the oven, remove the frosting from the refrigerator to soften. You don’t need to rewhip it before drizzling over the wreath.

A slice of cinnamon roll wreath

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this recipe, you might like to try these other delicious sweet roll recipes.

Cinnamon Roll Wreath with glaze on top
Yield: 12 Servings

Cinnamon Roll Wreath

Prep Time 30 minutes
Cook Time 35 minutes
Rising Time 2 hours
Total Time 3 hours 5 minutes

This cinnamon roll wreath is a classic cinnamon roll recipe that is formed into a wreath instead of individual rolls. Drizzled with tangy cream cheese frosting and Christmas morning never tasted so good!

Ingredients

For the Dough

  • 227 grams (1 cup) milk (any kind, dairy or non-dairy)
  • 7 grams (2 ¼ teaspoons, 1 package) active dry or instant yeast
  • 50 grams (¼ cup) granulated sugar
  • 85 grams (6 tablespoons) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 ½ teaspoons kosher salt
  • 480 grams (4 cups) all-purpose flour

For the Filling

  • 56 grams (¼ cup) unsalted butter, room temperature
  • 36 grams (3 tablespoons) ground cinnamon
  • 200 grams (1 cup) brown sugar, *or granulated sugar

For the frosting

  • 113 grams (½ cup, 4 ounces) cream cheese
  • 56 grams (¼ cup) unsalted butter, room temperature
  • 240 grams (2 cups) powdered sugar
  • 2-4 tablespoons milk

Instructions

MAKE THE ROLLS

  1. Warm the milk (227 grams / 1 cup) to about 110-115°F/43-46°C. Add the yeast (7 grams/ 2 ¼ teaspoons), and ½ teaspoon of sugar and stir to combine. Let sit for 5-10 minutes until you see some bubbles and foaming. 
  2. In a large mixing bowl, add flour (480 grams/ 4 cups), the rest of the sugar (50 grams/ ¼ cup), salt (1 ½ teaspoons), butter (85 grams/ 6 tablespoons), eggs (2 large), and the yeast/milk mixture. Use clean hands to mix together until a sticky dough forms.
  3. If kneading by hand, turn the dough out onto a floured countertop. Dust flour over the top of the dough and knead the dough by hand for about 8-10 minutes until smooth and elastic. If kneading with a stand mixer, fit the mixer with a dough hook and knead at medium speed for 6-8 minutes. Add more flour as needed while kneading the dough. When the dough is finished being kneaded it will still be slightly sticky to the touch, but feels smooth and elastic and should stand tall when rounded into a ball.
  4. Move the kneaded dough to a lightly oiled bowl, turn to coat, and cover with a piece of plastic wrap, a damp cloth, or a shower cap (my preference) to bulk ferment until doubled in size, about 1 hour for instant yeast and 2 hours for active dry yeast.
  5. After bulk fermentation, turn the dough out onto a lightly floured countertop and roll it out into a rectangle about 18 x 12-inches (46 x 30 cm) in size.  
  6. Spread the soft butter (56 grams/ ¼ cup) all over the dough leaving about ½-inch of the dough free from filling at the bottom long edge. Spread the cinnamon (36 grams/ 3 tablespoons) and brown sugar (200 grams/ 1 cup) on top of the butter.
  7. Starting on the long edge that does have filling, tightly roll the dough up into a log. Pinch the clean edge to the log to seal. 
  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 filling side out. Shape into a circle and pinch the ends together.
  9. Place plastic wrap over the wreath and proof for about 45 minutes if using instant yeast and about 75 minutes if using active dry yeast. 
  10. Position an oven rack to the center position. Preheat the oven to 350°F/175°C.
  11. Remove the plastic wrap. Optional: Brush with milk or heavy cream (if desired for a shiny top) and sprinkle with sugar and cinnamon.
  12. Bake for 30-35 minutes, until golden brown.

Make the Frosting

  1. With a hand mixer or in a stand mixer with the paddle attachment, combine cream cheese (113 grams/ ½ cup), butter (56 grams/ ¼ cup), and powdered sugar (240 grams/ 2 cups). Beat on low until all of the powdered sugar is combined and then increase the speed. Beat for 2-3 minutes until light and fluffy.
  2. Add milk 1 tablespoon at a time until you have a smooth semi-thick consistency. You may not need all 4 tablespoons.
  3. Let the wreath cool for at least 10 minutes before adding the frosting. The longer you let it cool, the more the frosting will sit on top of the wreath instead of seeping in. Drizzle with a spoon or use a piping bag. Use as much frosting as you prefer, you may not use it all.

Notes

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

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© Baker Bettie
Category: All Recipes