Cinnamon Roll Wreath Recipe: The Ultimate Holiday Brunch Showstopper

Imagine a warm, golden-brown wreath adorning your holiday table, not made of pine and holly, but of soft, fluffy, cinnamon-spiced dough, glistening with sweet vanilla icing. This Cinnamon Roll Wreath is more than just a recipe; it’s a festive experience. It transforms the beloved flavors of classic cinnamon rolls into a breathtaking, shareable centerpiece perfect for Christmas morning, holiday brunch, or any special gathering. While its intricate, overlapping design looks professionally impressive, the process is surprisingly straightforward with one simple shaping trick. Best of all, the entire wreath can be assembled the night before, so you can enjoy a relaxed, magical morning with your family and guests.

The secret to this beautiful presentation lies not in advanced baking skills, but in a clever technique: you roll and slice the dough like traditional cinnamon rolls but only cut ¾ of the way through the log. This creates a connected strand of rolls that you then carefully shape into a ring. Baking it with a heat-proof ramekin or bowl in the center is the pro tip that guarantees it holds its perfect wreath shape. The result is a soft, buttery, and irresistibly gooey masterpiece that invites everyone to gather round and pull off their own piece—making it the ultimate interactive holiday breakfast.

Prep Time: 30 mins (plus rising) | Cook Time: 25 mins | Total Time: 3 – 3.5 hours | Servings: 10

Ingredients

• For the Dough:
  • 1 cup (240ml) whole milk, warmed to about 95°F (35°C)
  • 2/3 cup (135g) granulated sugar
  • 1 ½ Tbsp (2 standard packets) instant yeast
  • ½ cup (113g) unsalted butter, softened to room temperature
  • 2 large eggs, at room temperature
  • ½ tsp salt
  • 4 ½ cups (563g) all-purpose flour (spooned & leveled), plus more for dusting
• For the Cinnamon Filling:
  • 6 Tbsp (85g) unsalted butter, softened to room temperature
  • ½ cup (100g) granulated sugar
  • 1 ½ Tbsp ground cinnamon
• For the Vanilla Icing:
  • 1 cup (120g) confectioners’ sugar
  • ½ tsp pure vanilla extract
  • 2 Tbsp (30ml) milk (any kind)

Instructions

1. Activate the Yeast & Make Dough: In the bowl of a stand mixer fitted with the dough hook, whisk the warm milk, sugar, and yeast together. Let it sit for 5-10 minutes until foamy, proving the yeast is active. On low speed, mix in the softened butter pieces (it’s okay if they’re still a bit chunky), followed by the eggs one at a time, and the salt. Gradually add the flour. Once combined, increase speed to medium-high and beat for 6 minutes until a soft, supple, and slightly tacky dough forms. If kneading by hand, turn onto a floured surface and knead for 8-10 minutes.
2. First Rise: Form the dough into a smooth ball. Place it in a lightly greased bowl, cover with plastic wrap or a clean towel, and let it rise in a warm, draft-free place for 1 to 2 hours, or until doubled in size. (A good trick: turn your oven on to 200°F for 1 minute, then turn it off and place the covered bowl inside).
3. Roll, Fill, and Cut: Line a large baking sheet with parchment paper. Punch down the risen dough and place it on the paper. With floured hands, gently pat and stretch it into a 10×20-inch rectangle. Spread the 6 Tbsp of softened butter evenly over the dough. In a small bowl, mix the ½ cup sugar and cinnamon, then sprinkle it evenly over the butter. Starting from a long side, tightly roll the dough into a 20-inch log. Here’s the key step: Using kitchen shears or a sharp serrated knife, cut the log into 20 slices, but only cut ¾ of the way through. The bottom of the log must remain connected.
4. Shape the Wreath: Carefully lift the connected log and shape it into a circle on the parchment paper. Starting at one end, tilt each slice gently onto its side, slightly overlapping the previous one to create the wreath effect. Place a small, oven-safe ramekin, glass, or bowl in the center of the ring—this is essential for holding the shape.
5. Second Rise: Loosely cover the shaped wreath with plastic wrap or a clean towel. Allow it to rise again in a warm place for 45-60 minutes, until puffy.
6. Bake: Towards the end of the second rise, preheat your oven to 350°F (177°C). Bake the wreath for 23-27 minutes, or until it is a deep, golden brown. Remove from the oven, take out the center ramekin, and let the wreath cool on the sheet for 10 minutes.
7. Ice and Serve: While the wreath cools slightly, whisk the icing ingredients in a medium bowl until smooth. Drizzle generously over the warm wreath. Serve immediately while soft and gooey.

Pro Tips for Success & Variations

• Overnight Method (Highly Recommended): After shaping the wreath in Step 4, instead of letting it rise at room temperature, cover it tightly and refrigerate for up to 14 hours. The next morning, let it sit at room temperature for 1 hour before baking as directed. This breaks up the work and deepens the flavor.
• Yeast Check: Ensure your milk is warm, not hot. If the yeast-milk mixture doesn’t get foamy after 10 minutes, your yeast may be old. Start over with fresh yeast.
• Creative Toppings: Before icing, garnish with fresh or sugared cranberries and rosemary sprigs for a festive look. Swap the vanilla icing for cream cheese frosting or a maple glaze.
• Freezing: You can freeze the fully baked and cooled wreath (without icing). Wrap tightly in plastic and foil for up to 3 months. Thaw overnight in the fridge and reheat in a 300°F oven until warm, then add icing.

Maria Canilssom

Cinnamon Roll Wreath

This stunning Cinnamon Roll Wreath is the ultimate festive centerpiece for Christmas morning or holiday brunch. Soft, fluffy yeast dough is rolled with a classic cinnamon-sugar filling, shaped into a beautiful ring, and drizzled with sweet vanilla icing. It’s easier to make than it looks and is perfect for a crowd to pull apart and share.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 3 hours hrs 25 minutes mins

Servings: 10 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup whole milk, warmed to about 95°F (35°C)
• 0.66 cup granulated sugar
• 1.5 tbsp instant yeast (2 standard packets)
• 0.5 cup unsalted butter, softened
• 2 large eggs, at room temperature
• 0.5 tsp salt
• 4.5 cups all-purpose flour, plus more for dusting

• 6 tbsp unsalted butter, softened
• 0.5 cup granulated sugar
• 1.5 tbsp ground cinnamon

• 1 cup confectioners’ sugar
• 0.5 tsp pure vanilla extract
• 2 tbsp milk (any kind)

Equipment

• stand mixer with dough hook (or large bowl) Optional but helpful for kneading.
• large baking sheet
• parchment paper
• kitchen shears or serrated knife For cutting the dough log.
• small oven-safe ramekin or bowl Essential for holding the wreath shape.
• mixing bowls
• whisk

Method

 

1. In the bowl of a stand mixer fitted with a dough hook, whisk the warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy. On low speed, mix in the softened butter, eggs (one at a time), and salt. Gradually add the flour. Once combined, beat on medium-high speed for 6 minutes until a soft, supple dough forms. (To knead by hand, turn onto floured surface and knead for 8-10 minutes).
2. Form dough into a ball, place in a lightly greased bowl, and cover. Let rise in a warm place for 1-2 hours, or until doubled in size.
3. Punch down the dough. On a large piece of parchment paper, pat and stretch it into a 10×20-inch rectangle. Spread the 6 Tbsp of softened butter evenly over the dough. Mix the 1/2 cup sugar and cinnamon, then sprinkle evenly over the butter. Starting from a long side, tightly roll the dough into a 20-inch log.
4. This is the key step: Using kitchen shears or a sharp serrated knife, cut the log into 20 slices, but only cut 3/4 of the way through. The bottom must remain connected.
5. Carefully lift the connected log and shape it into a circle on the parchment paper. Gently tilt each slice onto its side, slightly overlapping the previous one. Place a small, oven-safe ramekin or bowl in the center of the ring to hold the shape.
6. Loosely cover the shaped wreath and let it rise in a warm place for 45-60 minutes, until puffy. Toward the end of this rise, preheat your oven to 350°F (177°C).
7. Bake for 23-27 minutes, until golden brown. Remove from oven, take out the center ramekin, and let cool on the sheet for 10 minutes.
8. Whisk the confectioners’ sugar, vanilla, and milk together until smooth. Drizzle generously over the warm wreath. Serve immediately.

Notes

Key Success Tips: Ensure your milk is warm, not hot, to activate the yeast. The key step is to cut the rolled dough log only 3/4 of the way through to keep it connected. Placing an oven-safe ramekin or small bowl in the center while shaping and baking is essential for holding the perfect wreath shape. For the best flavor and easy morning prep, use the overnight method.

Yeast Check: If the yeast-milk mixture does not become foamy after 10 minutes, your yeast may be inactive. Start over with fresh yeast.

This Cinnamon Roll Wreath is the crowning glory of any holiday menu. For another spectacular baked breakfast, try our Christmas Gingerbread Pancakes. If you love make-ahead morning treats, our Apple Cinnamon Baked Oatmeal is a reader favorite. And for a savory balance, our Sausage Egg Breakfast Roll-Ups are always a hit,

including a version on Sally’s Bakin that helped inform our own optimized method.