Cinnamon Bread Wreath

Posted on 08/14/2012 by celestialgldfsh
I love cinnamon rolls with an unholy passion. However, cinnamon roll recipes do not love me. There is an awesome looking recipe over at King Arthur Flour I have tried more than once, but for some reason my rolls won't rise. They taste great, but are itty bitty. Sigh. Who wants little bitty rolls? I'm American. Super-sizing is a God-given right!

So I present to you a massive circle of cinnamon-y goodness. It's big. It's awesome. The rolls are huge and luscious and oh-so unhealthy. Even the icing is absolute perfection. I found this recipe via Pinterest on, which cites the original source as Taste of Home magazine.

I used my bread machine to mix the dough for this and did it on a two-hour cycle. It was soft and quite pliable. I'm including the original directions, too, if you need to do this with a mixer or by hand.

Cinnamon Wreath Bread

2 Packages ( ¼ oz each ) Active dry yeast OR 4.5 teaspoons instant yeast
1 ½ cups warm water (110-115 degrees) [heat not as much an issue if using machine]
6 TBS butter, softened
1/3 cup nonfat dry milk
¼ cup sugar
1 egg
¾ tsp salt
4 ½ -5 ½ cups all-purpose flour

2 TBS butter melted
½ cup chopped almonds [optional]
1 ½ tsp cinnamon

1 cup confectioner's sugar
1 TBS water
¼ tsp almond extract

If you're doing this by machine:
Follow the instructions of your machine and add the ingredients in order; in mine, that means water first. Then add the 6 TB butter, dry milk, sugar, egg, salt, and 4.5 cups of flour. Monitor the machine as it begins to mix the dough. If it looks sticky or wet, add more flour in small increments until the texture looks right.

If you're making this by mixer:
In a large bowl dissolve the yeast in the warm water, or if you're using instant yeast mix it right in. Add the butter, milk powder, sugar, egg, salt, and 3 cups of flour. Beat on medium speed for 3 minutes. Stir in enough flour to form soft, sticky dough.

Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 to 1 ½ hours.

After your bread has formed:
Punch dough down. On a lightly floured surface, roll the dough into an 18 in x 12 in rectangle. Brush with 2 tablespoons melted butter. Sprinkle with the cinnamon and chipped almonds (if using) to within ½ inch of the edges. Roll up jelly-roll style starting with the long side and pinch the seam to seal.

Place seam-down on a large baking sheet and pinch the ends together to form a ring. With kitchen scissors, cut from the outside edge to 2/3s of the way towards the center of the ring at 1 inch intervals. Separate the strips slightly and twist to allow the filling to show. Cover with plastic wrap and let rise again until doubled, about 45 minutes to an hour.

Bake at 375 degrees for 14-20 minutes or until golden brown. Combine the confectioner's sugar, water, and almond extract and drizzle over the warm bread.

Enjoy the beautiful presentation, then destroy it by tearing the wreath apart to eat the rolls. These suckers are GOOD.


Originally posted on my blog.
browngirl 15th-Aug-2012 01:57 am (UTC)
that looks MAGNIFICENT.
celestialgldfsh 15th-Aug-2012 02:49 pm (UTC)
It is! Pretty and tasty.
superbadgirl 15th-Aug-2012 03:15 am (UTC)
Yum. Looks amazing!
celestialgldfsh 15th-Aug-2012 02:49 pm (UTC)
It was so yummy.
cakecrumbs 15th-Aug-2012 03:53 am (UTC)
This looks so amazingly delicious.
celestialgldfsh 15th-Aug-2012 02:49 pm (UTC)
Thanks! It was amazing.
kmazzy 15th-Aug-2012 08:26 am (UTC)
I badly NEED this in my life!
celestialgldfsh 15th-Aug-2012 02:50 pm (UTC)
Cinnamon rolls make life all better, I think. :D
mavinmaverick 15th-Aug-2012 10:31 am (UTC)
Ohhh...yummy. This is definitely one worth trying.
celestialgldfsh 15th-Aug-2012 02:50 pm (UTC)
If you try it, let me know what you think!
celestialgldfsh 19th-Aug-2012 03:00 pm (UTC)
In recipes like this, I like to do heaping amounts of cinnamon, too. Makes it even yummier. :D
wadjet_theperv 15th-Aug-2012 09:07 pm (UTC)
Completely, totally and utterly trying this :) Looks fabulous and I can't wait to have my whole house smell like Cinnabon *g*. We don't have them in the UK and it's one of the many things I miss about Canada.
celestialgldfsh 19th-Aug-2012 03:01 pm (UTC)
Let me know how it turns out! The smell is SO GOOD. If a candle could mimic it, I'd burn them constantly.
holypotatoes1 19th-Aug-2012 04:18 am (UTC)
Oh man, these look good. I made a raspberry sweet roll a few days ago and everyone in the house ate them all but complained how the seeds were getting stuck in their teeth and that I should just make cinnamon rolls next time. I love how they just expect me to make more goodies for them, but now that I've run across this recipe I just may have to try it out. ;)
celestialgldfsh 19th-Aug-2012 03:01 pm (UTC)
I'm glad I had good timing in posting the recipe! Let me know how it turns out for you.
holypotatoes1 19th-Aug-2012 03:07 pm (UTC)
Will do.
jexia 25th-Aug-2012 06:22 am (UTC)
Thanks for posting this! I made it but it was too wet to handle, so I ended up cooking it in a ring tin. Worked well and is DELICIOUS.
celestialgldfsh 26th-Aug-2012 02:57 pm (UTC)
What an awesome way of adapting the recipe! I'm so glad that it worked out, even if the dough was wet.
jexia 26th-Aug-2012 08:47 pm (UTC)
I made it in our bread maker, and only used a handful more than the 4.5 cups of flour. By the end it was about to overflow!

Great recipe, though - I'm going to try some adaptations today.
echoinautumn 25th-Aug-2012 12:02 pm (UTC)
WELL, I know what I will bake for my Christmas hosts this year!
celestialgldfsh 26th-Aug-2012 02:58 pm (UTC)
I know, it's like the perfect Christmas baked goody, wreath-shaped and all. Hope it turns out well for you!
rachelpage 1st-Dec-2014 02:27 am (UTC)
Can these be frozen? And if so at what point? Thank you
celestialgldfsh 2nd-Dec-2014 02:48 am (UTC)
Yes, they can be frozen. In the wreath shape, they would need a large freezer, or they could be divided into individual cinnamon rolls for easy freezing. I'd suggest doing that before the glaze stage since glaze is best fresh. Plus, glazes get weird and watery when they sit out for too long.
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