Cinnamon Roll Wreath
The house smelled so wonderful whenever my mom made this mouthwatering cinnamon roll wreath. Now I bake it for any special gathering. It also makes a fabulous gift. —Tracy Sorrentino, Commerce, Michigan
Cinnamon Roll Wreath Tips
What's the best way to shape cinnamon roll wreaths?
It’s always best to make your shaped or braided yeast breads right on the baking pan. This helps you avoid stretching or misshaping the dough as you transfer it. Roll up the swirled rolls tightly, but not too tightly—again, you don’t want to stretch or misshape the dough.What other toppings can you put on a cinnamon roll wreath?
Reach for the candied fruit! Green and red candied cherries would make this cinnamon roll wreath a worthy dish for Christmas morning. Our very cherry crescent ring is another festive option!How should you store the cinnamon roll wreath?
Store the cinnamon rolls tightly covered at room temperature. They’re best enjoyed the day you bake them, but they'll keep for up to 3 days. Can’t get enough cozy treats? Browse these ooey-gooey cinnamon roll recipes, too.—Christine Rukavena, Taste of Home Senior Book Editor
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 1/3 cup warm water (110° to 115°)
- 1 cup warm 2% milk (110° to 115°)
- 1 cup butter, melted
- 2 large eggs, room temperature, beaten
- 1/2 cup sugar
- 1 teaspoon salt
- 5-1/2 to 6-1/4 cups all-purpose flour
- filling:
- 1 cup butter, softened
- 1/2 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1-1/2 cups chopped pecans
- icing:
- 1-1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoons 2% milk
Directions
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1In a large bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
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2Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
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3Punch dough down; turn onto a floured surface. Divide into 4 portions. Roll each portion into a 12x8-in. rectangle. In a bowl, cream the butter, brown sugar and cinnamon. Spread over each rectangle to within 1/2 in. of edges. Sprinkle with pecans. Roll up each jelly-roll style, starting with a long side; pinch seams to seal.
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4Place each roll seam side down in a greased 15x10x1-in. baking pan; pinch ends together to form a ring. With scissors, cut from an outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show, slightly overlapping the previous strip. Cover and let rise in a warm place until doubled, about 30 minutes.
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5Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine icing ingredients; drizzle over coffee cakes. May be frozen for up to 2 months.
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