Cinnamon Roll Wreath Recipes

CINNAMON ROLL WREATH RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium bowl, combine the granulated sugar, brown sugar, cinnamon, and softened butter and mix until it becomes a spreadable paste.
• Roll out the pizza dough and evenly spread the cinnamon filling over it.
• Roll the dough back up into a tube.
• Cut the tube in half lengthwise.
• Twist the dough to form one long braid.
• Bring both ends together to create a circular shape.
• Bake for 35 minutes, or until the dough is cooked through.
• In a medium bowl, beat together the cream cheese, melted butter, and vanilla with a hand mixer. Add the powdered sugar and beat until smooth.
• Drizzle the glaze over the cinnamon wreath.
• Enjoy!

MINI CINNAMON ROLL WREATH

Steps:

• Preheat oven to 375°F (190°C). Unroll one package of crescent dough onto lightly floured Pastry Mat. Using Baker's Roller™, roll out dough slightly into a 9x14-in. (25-35-cm) rectangle. Repeat with other crescent dough.Brush melted butter evenly over dough using Chef's Silicone Basting Brush. Combine granulated sugar and cinnamon in Flour/Sugar Shaker; sprinkle evenly over dough. Starting on the short side, roll each piece of dough into a 9-in. (23-cm) log, pinching seams to seal. Transfer dough to Large Grooved Cutting Board and cut each roll into 16 slices (32 rolls total) with serrated knife.To create the inside ring of the wreath, arrange 11 slices in a slightly overlapping circular pattern on White Large Round Stone with Handles. Arrange remaining 21 slices outside of the first ring, slightly overlapping each other but not touching the first ring.Bake 18-20 minutes or until rolls are golden brown. Remove from oven; let cool 10 minutes. Meanwhile, for glaze, mix powdered sugar and milk until smooth. Spoon into a small resealable plastic bag. Trim a small corner off the bag; drizzle over warm rolls. Serve warm.

OVERNIGHT CINNAMON WREATHS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover with plastic wrap; refrigerate overnight., In a small bowl, mix brown sugar and cinnamon. Turn onto a floured surface; divide dough in half. Roll 1 portion into a 16x12-in. rectangle. Spread with 1/4 cup butter to within 1/2 in. of edges; sprinkle evenly with half of the brown sugar mixture., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Transfer to a parchment-lined 12-in. pizza pan or 15x10x1-in. baking pan, seam side down. Shape into a ring; pinch ends together to seal. (Filling may leak slightly during baking; be sure to use a rimmed baking pan.), Using kitchen scissors, start at outside edge and cut two-thirds of the way through the ring at 1-in. intervals. Separate sections slightly and twist to show filling. Repeat with remaining dough and filling., Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 375°., For egg wash, in a small bowl, whisk egg and water until blended; brush over wreaths. Bake 18-22 minutes or until golden brown., For glaze, in a small bowl, mix confectioners' sugar, cream and vanilla. Spread over wreaths.

CINNAMON ROLL WREATH

Steps:

• For the dough: Warm 1/2 cup water and the milk in a small saucepan over low heat until a thermometer registers 100 to 110 degrees F. Remove from the heat and sprinkle in the yeast and then a pinch of granulated sugar. Set aside undisturbed until foamy, about 5 minutes.
• Whisk together the salt, nutmeg, 2 3/4 cups of the flour and the remaining granulated sugar in a large bowl.
• Beat together the melted butter, vanilla and egg yolk in a stand mixer fitted with a whisk attachment on medium high until combined. Add the yeast mixture and continue to mix on low until combined. Add the flour mixture and mix on low until a thick and slightly sticky dough forms. Once the dough comes together, switch to the dough hook and knead on medium speed, adding up to 1/4 cup more flour if needed, to make a soft, smooth ball that sticks to the hook, 3 to 4 minutes.
• Coat a large bowl generously with cooking spray. Add the dough, turning to coat. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour. (The dough can also be tightly wrapped and refrigerated overnight. Let it come to room temperature before proceeding with the recipe.)
• For the filling: Combine the butter, granulated sugar, flour and cinnamon in a food processor and pulse until crumbly. Set aside.
• On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Sprinkle the butter mixture over the dough, leaving a 1-inch border along the top edge. Tightly roll the dough into an 18-inch log. Pinch to seal at the seam and then put on the counter seam-side down. Form the log into a circle, pinching the ends together. Squeeze and roll the dough if needed so it is an even width throughout.
• Transfer the log to a parchment lined-baking sheet. Cut 16 slits across the log, about 1 inch apart; each slit should go about three-quarters of the way through the log so that it is still completely intact. Bend about a quarter of the log by turning some of the newly cut "tabs" out so that the pinwheels of filling are facing up. Continue turning the "tabs" out and bending the log until you have a ring. Butt the ends up against each other. Loosely cover the wreath with plastic wrap sprayed with cooking spray and let rise until doubled in size, about 30 minutes.
• Preheat the oven to 350 degrees F. Bake until the wreath is golden brown and puffed, 20 to 25 minutes. Let cool on a rack until just warm, about 10 minutes.
• For the glaze: Whisk the confectioners' sugar, milk and lemon juice in a medium bowl to make a thick but pourable glaze, adding a little more confectioners' sugar if needed to get the right consistency. Drizzle over the wreath and let harden before serving. To serve, decorate with candied cherries and mint leaves to resemble holly sprigs.