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Fluffy Christmas Morning Cinnamon Roll Wreath Recipe with Easy Icing Drizzle

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A festive and fluffy cinnamon roll wreath perfect for Christmas morning, featuring a soft dough spiraled into a wreath shape with a light, sweet icing drizzle.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (420g), sifted
  • 2 ¼ tsp active dry yeast (one packet)
  • 1 cup whole milk (240ml), warmed to about 110°F (43°C)
  • ¼ cup granulated sugar (50g)
  • 4 tbsp unsalted butter (56g), melted plus extra for brushing
  • 2 large eggs, room temperature
  • 1 tsp salt
  • ½ cup brown sugar (100g), packed
  • 2 tbsp ground cinnamon
  • 3 tbsp unsalted butter (42g), softened
  • 1 cup powdered sugar (120g), sifted
  • 1 tsp vanilla extract
  • 2–3 tbsp whole milk (30–45ml), for icing drizzle

Instructions

  1. Activate the yeast: In a large mixing bowl, combine the warm milk (110°F/43°C), sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy and bubbly.
  2. Make the dough: Add the melted butter, eggs, and salt to the yeast mixture. Gradually add the sifted flour, about 1 cup at a time, mixing until a soft dough forms. Transfer to a floured surface.
  3. Knead the dough: Knead by hand for 8–10 minutes or 5–6 minutes with a mixer until smooth and elastic. Add flour sparingly if too wet.
  4. First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  5. Prepare the filling: Mix brown sugar and cinnamon in a small bowl. Set aside softened butter.
  6. Roll out the dough: Punch down the risen dough and roll into a 16×12-inch rectangle on a floured surface.
  7. Add filling: Spread softened butter evenly over the dough, then sprinkle cinnamon-sugar mixture on top, pressing gently.
  8. Form the wreath: Cut dough into 12 strips about 1.5 inches wide. Arrange strips in a circle on baking sheet or pizza pan, overlapping slightly and tucking ends under.
  9. Second rise: Cover the wreath and let rise for 30–45 minutes until puffy.
  10. Bake: Preheat oven to 350°F (175°C). Brush wreath lightly with melted butter. Bake for 25–30 minutes until golden brown. Tent with foil if browning too fast.
  11. Make icing drizzle: Whisk powdered sugar, vanilla, and milk in a small bowl until smooth. Adjust milk for drizzle consistency.
  12. Drizzle and serve: Drizzle icing over warm wreath. Let set a few minutes before slicing and serving.

Notes

Use warm milk at about 110°F to activate yeast properly. Knead dough until smooth and elastic but not sticky. Let dough rise fully twice for best fluffiness. Brush with butter before baking for a tender crust. Adjust icing consistency slowly by adding milk drop by drop. Cool wreath slightly before icing to avoid melting.

Nutrition

Keywords: cinnamon roll wreath, Christmas breakfast, holiday brunch, cinnamon rolls, easy icing drizzle, festive breakfast, fluffy dough

Find it online: https://yumyep.com/fluffy-christmas-morning-cinnamon-roll-wreath-recipe-with-easy-icing-drizzle/