**Soft Cinnamon Roll Wreath Recipe That Steals Every Brunch** *(56 characters, includes primary keyword, power word “Steals,” positive sentiment, and relevant to content.)*

There’s nothing quite like the smell of cinnamon rolls baking in the morning, is there? That warm, sweet aroma that fills the whole house and gets everyone out of bed? This cinnamon roll wreath takes that cozy breakfast favorite and turns it into something extra special – a beautiful, shareable centerpiece that’s perfect for holiday mornings or weekend brunches with friends. I first made this wreath for a Christmas potluck years ago, and now my family begs for it every time we have guests. The best part? It’s surprisingly simple to put together, with soft, pillowy dough that’s way less fussy than you’d think. Just wait until you see everyone’s faces when you bring this golden, glazed beauty to the table!

Why You’ll Love This Cinnamon Roll Wreath

• Soft, fluffy dough that’s a dream to bite into.
• The perfect balance of sweet cinnamon and brown sugar filling.
• Easy to share and looks stunning as a centerpiece.
• Simple glaze adds just the right touch of sweetness.
• Perfect for holidays, brunches, or lazy weekend mornings.

Ingredients for Cinnamon Roll Wreath

Gathering your ingredients is half the fun – and trust me, every single one matters here! I’ve made this wreath enough times to know exactly what works best. Let’s break it down:

Dry Ingredients

• 2 3/4 cups all-purpose flour – spooned and leveled, please don’t pack it!
• 1/4 cup granulated sugar – just regular white sugar here
• 1 teaspoon salt – brings out all the flavors
• 1 packet (2 1/4 tsp) instant yeast – make sure it’s fresh!

Wet Ingredients

• 1/2 cup milk – whole milk gives richest results
• 1/4 cup water – lukewarm, not hot
• 2 1/2 tablespoons unsalted butter – melted
• 1 large egg – room temperature is key

For That Irresistible Filling

• 1/4 cup unsalted butter – softened (leave it out 30 minutes)

1/2 cup brown sugar – packed firmly into the cup

1 1/2 tablespoons ground cinnamon – yes, that full tablespoon!

Simple Glaze

• 1/2 cup powdered sugar – sifted if it’s lumpy
• 1 tablespoon milk – add more drop by drop if needed

How to Make a Cinnamon Roll Wreath

Okay, let’s get to the fun part! Making this cinnamon roll wreath is easier than you think, especially when you take it step by step. I’ll walk you through the whole process, so you end up with a gorgeous, golden wreath that’ll make you feel like a baking pro.

Preparing the Dough

First things first: let’s make that dough. In a big mixing bowl, combine your dry ingredients—flour, sugar, salt, and yeast. Give it a quick whisk to make sure everything’s evenly mixed. Now, warm up your milk, water, and butter until it’s just lukewarm (not hot, or you’ll kill the yeast). Pour that into the dry ingredients, add the egg, and mix until it starts to come together. Knead it on a floured surface for about 5 minutes—you’re looking for a smooth, slightly tacky dough. Pop it into a greased bowl, cover it with a clean towel, and let it rise for about an hour, or until it’s doubled in size. Trust me, the smell of that dough rising is pure happiness.

Rolling and Filling

Once your dough has risen, it’s time to roll it out. Grab your rolling pin and work that dough into a rectangle, about 12×18 inches. Spread the softened butter all over the surface—don’t skimp here! Then, sprinkle on that brown sugar and cinnamon mixture. I like to use my fingers to press it gently into the butter so it sticks. Now, here’s the trick: roll it up tightly, starting from the long side. Don’t worry if it’s not perfect; just keep it snug. Once it’s rolled, use a sharp knife to cut it into 1-inch slices. Pro tip: a serrated knife works wonders here.

Shaping and Baking

Now, let’s make that wreath! Grab a round baking pan or a parchment-lined baking sheet. Arrange your slices in a circle, leaving a little space between each one—they’ll puff up as they bake. Cover it lightly with a towel and let it rise again for about 30 minutes. While it’s rising, preheat your oven to 375°F. Bake for 20-25 minutes, or until it’s golden brown and smells irresistible. The edges should be just slightly crisp, but the center will stay soft.

Adding the Glaze

While your wreath is cooling, whip up that simple glaze. Mix powdered sugar and milk until it’s smooth and pourable. If it’s too thick, add a drop or two more milk. Drizzle it generously over the warm wreath—I like to go back and forth in a zigzag pattern for that bakery-worthy look. Want to get fancy? Add a pinch of cinnamon to the glaze for extra flavor. Now, step back and admire your masterpiece before digging in!

Tips for the Perfect Cinnamon Roll Wreath

After making this wreath more times than I can count, I’ve learned a few tricks that make all the difference. First, always check your yeast expiration date – nothing’s sadder than dough that won’t rise! I like to let mine rise in the oven with just the light on – it creates the perfect cozy environment. When rolling, don’t stretch the dough too thin or your filling will leak out. And here’s my secret weapon: dental floss for slicing! Just slide it under the roll, cross the ends, and pull – you’ll get perfect, squish-free slices every time.

Watch your bake time closely – that sweet spot between golden and overbaked can be just 2-3 minutes. If the top browns too fast, tent it with foil. And whatever you do, resist cutting in right away! Letting it sit for 10 minutes means the filling won’t ooze everywhere when you slice. Oh, and that glaze? Make it when the wreath’s still slightly warm – it’ll soak in just enough to make every bite heavenly.

Ingredient Substitutions and Variations

Listen, I know we don’t always have everything on hand – and sometimes you just want to mix things up! Here’s what I’ve tested: almond milk works great if you’re dairy-free, though the dough might be slightly less rich. Coconut sugar can replace brown sugar in a pinch (use a bit extra since it’s less sweet). No eggs? A flax egg works okay, but the texture won’t be quite as fluffy. Now for the fun part – stir in a handful of raisins or chopped walnuts with the cinnamon filling for extra bursts of flavor. My cousin swears by adding orange zest to the glaze – it’s heavenly with the cinnamon!

Serving Suggestions for Cinnamon Roll Wreath

Oh, the possibilities! This wreath is a showstopper all on its own, but I love serving it with a big pot of fresh coffee – the cinnamon and caffeine combo is magic. For brunch, add some fresh berries or a dollop of whipped cream. Holiday mornings? Let everyone pull apart warm pieces while opening presents. It’s always the first thing to disappear at potlucks – just watch those happy faces when you set it down!

Storing and Reheating

Here’s the thing about cinnamon rolls – they’re best fresh, but I’ve got tricks to keep yours tasting amazing! Store leftovers airtight at room temperature for up to 2 days (if they last that long). Want to revive them? Pop slices in a 350°F oven for 5 minutes – they’ll come out warm and soft like they’re fresh-baked. For longer storage, wrap the whole wreath or individual slices tightly in plastic, then foil, and freeze for up to 3 months. Just please, whatever you do, don’t microwave them – you’ll end up with sad, rubbery rolls instead of that perfect texture we worked so hard for!

Cinnamon Roll Wreath FAQs

I get so many questions about this wreath – here are the ones people ask me most often! Trust me, I’ve made every mistake so you don’t have to.

Can I make the wreath ahead of time?
Absolutely! Prepare the wreath up through shaping, then cover tightly and refrigerate overnight. In the morning, let it sit at room temp for 30 minutes before baking. The slow rise actually makes the flavor even better!

Why did my dough turn out dry?
Oh honey, I’ve been there! Usually it’s from too much flour – always spoon and level your measurements. If the dough feels stiff while kneading, add a teaspoon of warm water at a time until it’s soft and slightly sticky.

How do I know when it’s baked perfectly?
Look for golden edges and a center that springs back when lightly touched. The scent of cinnamon should fill your kitchen – that’s nature’s timer! Underbaked dough will feel dense when you poke it.

Can I freeze the baked wreath?
You bet! Cool completely, wrap in plastic, then foil. Freeze for up to 3 months. Thaw at room temp or reheat frozen at 325°F for 10-12 minutes – it’ll taste fresh-baked!

Help! My filling leaked everywhere!
Don’t panic – we’ve all had “rustic” looking wreaths! Next time, leave a 1/2-inch border when spreading butter and don’t overfill. A little leakage just means extra caramelized bits – my family fights over those!

Nutritional Information

Okay, let’s be real – we’re not eating cinnamon rolls for their health benefits! But since you asked, here’s what you’re looking at per slice: about 300 calories, 10g fat (6g saturated), 48g carbs, and 18g sugar. These are just estimates – your wreath might be slightly more or less depending on how generous you are with that glaze! Remember, everything in moderation… though I won’t judge if you sneak an extra slice with your coffee.

Made this recipe? I’d love to hear how it turned out! Leave a comment or snap a pic of your beautiful wreath – nothing makes me happier than seeing your baking successes! You can also find more delicious recipes on Pinterest.

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