Description
A soft, fluffy cinnamon roll wreath with gooey cinnamon swirl and creamy cream cheese icing, perfect for cozy family breakfasts and special occasions.
Ingredients
Scale
- 3 ½ cups (440g) all-purpose flour
- ⅓ cup (67g) granulated sugar
- 1 packet (2 ¼ tsp or 7g) active dry yeast
- 1 tsp salt
- 1 cup (240ml) whole milk, warmed (about 110°F/43°C)
- ⅓ cup (75g) unsalted butter, melted and cooled slightly
- 2 large eggs, room temperature
- ½ cup (100g) packed brown sugar (light or dark)
- 2 tbsp ground cinnamon
- ¼ cup (57g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar, sifted
- 1 tsp vanilla extract
- 2–3 tbsp whole milk (adjust for consistency)
Instructions
- Activate the yeast by sprinkling it over warm milk (110°F / 43°C) and let it sit for 5-10 minutes until foamy.
- In a large bowl or mixer, combine flour, sugar, and salt. Add melted butter, eggs, and yeast mixture. Mix until a shaggy dough forms.
- Knead the dough by hand on a floured surface or with a stand mixer dough hook for 8-10 minutes until smooth and elastic. Add flour if too sticky.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Mix softened butter, brown sugar, and cinnamon in a small bowl to prepare the filling.
- Punch down the risen dough and roll it into a 15×10-inch rectangle on a floured surface.
- Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
- Roll the dough tightly from the long edge into a 15-inch log. Slice into 12 equal pieces using a sharp knife or pizza cutter.
- Grease a 9-inch round cake pan and arrange the rolls cut side up in a circle with small gaps between them.
- Cover the pan loosely and let the rolls rise again for 30-45 minutes until puffy and nearly doubled.
- Preheat oven to 350°F (175°C). Bake the wreath for 25-30 minutes until golden brown. Tent with foil if tops brown too quickly.
- While baking, beat together cream cheese, softened butter, powdered sugar, vanilla, and milk until smooth and creamy. Adjust milk for drizzle consistency.
- Let the wreath cool for 10 minutes, then drizzle with icing. Serve warm.
Notes
Use warm milk at about 110°F to activate yeast properly. Knead dough until smooth and elastic but not too sticky. Let dough rise twice for best fluffy texture. If you don’t have cream cheese, use a simple glaze of powdered sugar, milk, and vanilla. For gluten-free, use a gluten-free flour blend but expect denser rolls. Store leftovers in airtight container at room temperature for 1-2 days or freeze up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast, Brunch, Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cinnamon roll (1/1
- Calories: 320
- Sugar: 18
- Sodium: 280
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 42
- Fiber: 1
- Protein: 5
Keywords: cinnamon rolls, wreath, cinnamon roll wreath, homemade cinnamon rolls, cream cheese icing, brunch recipe, holiday breakfast