Cinnamon Roll Wreath

The holiday season doesn’t get much more festive at the dinner table than with this cinnamon roll wreath! It’s beautiful and delicious which makes it the perfect choice for your holiday breakfast, brunch, or dessert! I cannot get enough of the cinnamon flavor! If you are as crazy about it as I am then you…

Cinnamon Roll Wreath

The holiday season doesn’t get much more festive at the dinner table than with this cinnamon roll wreath! It’s beautiful and delicious which makes it the perfect choice for your holiday breakfast, brunch, or dessert!

I cannot get enough of the cinnamon flavor! If you are as crazy about it as I am then you MUST TRY this amazing Monkey Bread, these Pancakes, or even these Cookies!

A cinnamon roll wreath with berries and garnish.

Cinnamon Roll Wreath

I LOVE recipes that I can use for different meals! And this cinnamon roll wreath is perfect because I can bake it as a dessert, breakfast, or brunch option! With all of the holiday get-togethers and parties, it’s nice to have one staple recipe that I can just bring to all of them! And can we talk about what a beauty this one is too? I mean if it didn’t taste so good, I would just want to leave it untouched! It is SO festive!

Now, if you have never baked cinnamon rolls then don’t let that scare you! This recipe may take a little bit of time and effort but you can totally make it! It’s not hard and it’s worth it in the end. It’s definitely one of those recipes that will impress your family and friends. And it looks so good that they will be asking you where you bought it… not if you made it! Go ahead and try it. You will be so glad that you did!

What You Need to Make a Cinnamon Roll Wreath

Most of the items that you need to make this are probably already in your kitchen! It’s super simple. See the recipe card below for a list of exact measurements.

  • Milk: I like to use whole milk for this dough!
  • Yeast: Use instant yeast for this recipe and make sure that you follow closely how to heat it so that you don’t kill it.
  • Brown sugar: I looooove anything that I can add brown sugar to! The taste is so deep and sweet!
  • Granulated sugar: This is what makes the cinnamon rolls so sweet!
  • Salt: Salt is used to enhance the flavors of all of the other ingredients.
  • Butter: I like to use unsalted butter so that I don’t have to change up the salt at all!
  • Egg: You will need a whole egg for the dough.
  • Egg yolks: After I used a whole egg, I used another two egg yolks only.
  • Flour: All purpose flour works fantastic for this dough!

Filling

  • Brown sugar: If you use brown sugar in this part, the flavor will be so much better!
  • Cinnamon: You can’t bake cinnamon rolls without some cinnamon!
  • Butter: Use unsalted butter and try to have it softened to room temperature before you mix it up. It will make the filling smoother!

Cream Cheese Icing

  • Cream cheese: If you want a really smooth texture then make sure to soften up your cream cheese before you are ready to bake with it.  
  • Butter: Again, you will want to use unsalted butter and try to have it softened before you mix it up!
  • Powdered sugar: This is used a lot in icing because it dissolves quicker than regular sugar. This makes the icing smooth!
  • Vanilla: I use vanilla for a little bit of added sweetness.
  • Salt: Just a dash in this part will do!
4 pictures showing steps on how to mix and form dough into a ball.

Let’s Bake Some Cinnamon Rolls!

Even though there are a lot of steps to baking this cinnamon roll wreath, it’s really not hard and anyone can make it! It’s SOO GOOD!

  1. Heat milk and add brown sugar and yeast: Heat milk in the microwave to 105 degrees, about 45 seconds. Use a thermometer to make sure it is not too hot or it will kill the yeast. Add brown sugar and yeast. Pour into mixing bowl and set aside for 5 minutes or so, until the yeast is nice and frothy.
  2. Mix ingredients and add half of the flour: Add sugar, softened butter, whole egg, and egg yolks and mix until soupy. Then, add 2 cups of flour and salt and mix with paddle attachment on low until combined.
  3. Add remanining flour and mix with dough hook: Scrape down the bowl and paddle and switch to the dough hook attachment. Add the remaining 2 cups of flour and mix on low for 6 minutes, until the dough is nice and smooth.
  4. Form dough into ball, let rise: Form the dough into a ball and place in an oiled bowl. Cover and allow to rise for about 2 hours, until doubled in size.
  5. Roll out the dough: Once doubled in size, punch down the dough and turn out on a lightly floured surface. Using a rolling pin, roll into a 18×12 inch rectangle.
  6. Mix filling and spread on dough: In a small bowl mix together brown sugar and cinnamon for the filling. Using your fingers or spatula, spread the softened butter evenly for the filling across the dough. Sprinkle the sugar mixture across the dough evenly.
  7. Roll up the dough and score it so it can bend: Starting from the bottom on the long side, roll the dough up tightly. In order the make the wreath, don’t cut all the way through the log of dough! Cut the individual rolls about ¾ of the way up the dough, so all of them stay connected on one end.
  8. Form into a circle and pinch together: Transfer the cinnamon rolls carefully to a parchment lined baking sheet and form into a circle. You can use an oven safe ramekin or bowl placed upside down in the center to keep the center perfectly round. Lay the cinnamon rolls tilted on their side to form the wreath and pinch the center of the edges together to form one continuous piece.
  9. Cover and let it rise: Cover with a kitchen towel and place in a warm spot for 45 minutes-1 hour to rise.
  10. Preheat oven and soften butter and cream cheese: Preheat oven to 350 degrees. Remove butter and cream cheese from fridge and allow to soften on the countertop.
  11. Bake: When the oven comes to temp and the rolls are just about doubled in size, bake for 30-35 minutes. If the tops are browning too quickly, a sheet of foil over them can prevent further browning while the center of the rolls finish baking.
  12. Prepare Icing: While the rolls are baking, prepare your cream cheese icing. In the bowl of your mixer add cream cheese and butter. Whip together using the paddle attachment until smooth and creamy, about 2 minutes. Add 1 cup of powdered sugar and mix on low until combined. Add the remaining cup of powdered sugar, vanilla, and salt. Mix at medium/high speed until light and fluffy.
  13. Cool, frost and decorate: Allow the cinnamon rolls to cool before spreading the frosting on top. Decorate with sugared cranberries and sprigs of thyme, rosemary or mint leaves and serve.
4 pictures showing how to flatten the dough, add the filling and roll it up and cut it.

Tips for Baking a Cinnamon Roll Wreath

Whether this is your first time making cinnamon rolls or you’re a pro, here are a few helpful tips for you! They will help these turn out just right!

  • Browning tops: If the tops are browning too quickly, a sheet of foil over them can prevent further browning while the center of the rolls finish baking.
  • Room temperature ingredients: I know that this can take a bit of thought beforehandbut it really helps! Make sure to take all of your refrigerated ingredients out and put them on the counter a few hours before you plan on baking. Bringing your ingredients to room temperature really helps them mix nicely together and makes the dough and icing really smooth! 
  • Don’t open the oven door: I know that it’s tempting to open the oven door while you are baking your cinnamon rolls. After all, you just want to see how they are doing! But when you open the door while you are baking, you let a lot of the heat out. This makes it so that your cinnamon roll wreath will bake unevenly.
A cinnamon roll wreath with cranberries and green garnish.

What to Serve With It

This cinnamon roll wreath is absolutely delicious and you can make it even better by adding it a whole bunch! I mean, holiday food is already SOO GOOD but when you can eat it all in the morning… It’s even better!

  • Serve it with some eggs: To balance out the sweetness of the cinnamon rolls, try cooking this Breakfast Casserole or this yummy Eggs Benedict with Hollandaise Sauce!
  • Bring in some breads: Brunch isn’t brunch unless you have a whole table of muffins, bagels, or bread!
  • You need some meat: If you are making an entire brunch then you definitely need some meat! Try this Homemade Breakfast Sausage and this Perfect Air Fryer Bacon!
A cinnamon roll wreath being sliced.

How to Store Leftovers

If you have some of this cinnamon roll wreath leftover, then put it in a sealed, airtight container and it can last on your counter for 2-3 days. If you want it to last for us to a week then put it in your fridge instead!

The top view of a cinnamon roll wreath that is sliced.

More Breakfast Recipes to Try

Breakfast and brunch are some of my very favorite meals! If you add in a holiday theme to that then it just puts it right over the top! So if you are serving this at a Christmas breakfast or brunch this holiday season, here are a few more breakfast ideas to they that I think that you will love! They are all tried and true and so delicious!

Loaded Breakfast Potato Skins

Incredible Blueberry Buttermilk Breakfast Cake

Denver Omelet Breakfast Muffins

Glazed Orange Scones

Print

Cinnamon Roll Wreath

The holiday season doesn't get much more festive at the dinner table than with this cinnamon roll wreath! It's beautiful and delicious which makes it the perfect choice for your holiday breakfast, brunch, or dessert!
Course Breakfast
Cuisine American
Keyword cinnamon roll wreath
Prep Time 40 minutes
Cook Time 35 minutes
Rise 3 hours
Total Time 4 hours 15 minutes
Servings 12 Rolls
Calories 534kcal
Author Alyssa Rivers

Ingredients

Dough

  • 1 Cup whole milk
  • 2 packets instant yeast
  • 2 Tablespoons Brown Sugar
  • ½ Cup Granulated Sugar
  • 2 teaspoons Salt
  • ½ Cup Butter softened
  • 1 large Whole egg
  • 2 large Egg yolks
  • 4 Cups All Purpose Flour

Filling

  • ½ Cup Brown Sugar
  • 1 teaspoon Cinnamon
  • 8 Tablespoons Butter softened

Cream Cheese Icing

  • 4 ounces cream cheese softened
  • ¼ cup unsalted butter softened
  • 2 cups powdered sugar
  • ½ teaspoon vanilla
  • Dash salt

Instructions

  • Heat milk in the microwave to 105 degrees, about 45 seconds. Use a thermometer to make sure it is not too hot or it will kill the yeast. Add brown sugar and yeast. Pour into mixing bowl and set aside for 5 minutes or so, until the yeast is nice and frothy.
  • Add sugar, softened butter, whole egg, and egg yolks and mix until soupy. Add 2 cups of flour and salt and mix with the paddle attachment on low until combined.
  • Scrape down the bowl and paddle and switch to the dough hook attachment. Add the remaining 2 cups of flour and mix on low for 6 minutes, until the dough is nice and smooth.
  • Form the dough into a ball and place it in an oiled bowl. Cover and allow to rise for about 2 hours, until doubled in size.
  • Once doubled in size, punch down the dough and turn it out on a lightly floured surface. Using a rolling pin, roll into an 18×12 inch rectangle.
  • In a small bowl mix together brown sugar and cinnamon for the filling. Using your fingers or spatula, spread the softened butter evenly for the filling across the dough. Sprinkle the sugar mixture across the dough evenly.
  • Starting from the bottom on the long side, roll the dough up tightly. In order the make the wreath, don’t cut all the way through the log of dough! Cut the individual rolls about ¾ of the way up the dough, so all of them stay connected on one end.
  • Transfer the cinnamon rolls carefully to a parchment-lined baking sheet and form them into a circle. You can use an oven-safe ramekin or bowl placed upside down in the center to keep the center perfectly round. Lay the cinnamon rolls tilted on their side to form the wreath and pinch the center of the edges together to form one continuous piece.
  • Cover with a kitchen towel and place in a warm spot for 45 minutes-1 hour to rise.
  • Preheat oven to 350 degrees. Remove butter and cream cheese from fridge and allow to soften on the countertop.
  • When the oven comes to temperature and the rolls are just about doubled in size, bake for 30-35 minutes. If the tops are browning too quickly, a sheet of foil over them can prevent further browning while the center of the rolls finishes baking.
  • While the rolls are baking, prepare your cream cheese icing. In the bowl of your mixer add cream cheese and butter. Whip together using the paddle attachment until smooth and creamy, about 2 minutes. Add 1 cup of powdered sugar and mix on low until combined. Add the remaining cup of powdered sugar, vanilla, and salt. Mix at medium/high speed until light and fluffy.
  • Allow the cinnamon rolls to cool before spreading the frosting on top. Decorate with sugared cranberries and sprigs of thyme, rosemary, or mint leaves and serve.

Nutrition

Serving: 1cinnamon roll | Calories: 534kcal | Carbohydrates: 73g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 573mg | Potassium: 117mg | Fiber: 1g | Sugar: 40g | Vitamin A: 811IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg
Source : The Recipe Critic More   

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Orange Cranberry Muffins

These sweet and zesty orange cranberry muffins are going to become your new favorite holiday breakfast! It’s the perfect easy treat to start your day out with. Muffins are one of my favorite things to grab in the morning. They are so soft and sweet! You’ll have to give my lemon poppyseed, pumpkin cream cheese,…

Orange Cranberry Muffins

These sweet and zesty orange cranberry muffins are going to become your new favorite holiday breakfast! It’s the perfect easy treat to start your day out with.

Muffins are one of my favorite things to grab in the morning. They are so soft and sweet! You’ll have to give my lemon poppyseed, pumpkin cream cheese, and apple streusel muffins a try!

2 cranberry orange muffins stacked on top of each other.

Fluffy and Delicious Orange Cranberry Muffin Recipe

With Thanksgiving in just a few days and Christmas around the corner, it’s time to break out all the delicious holiday recipes! These orange cranberry muffins are some of my favorites and are SO good. Honestly, there’s so much focus on holiday dinners, but why not breakfasts? This easy homemade muffin recipe is the perfect thing to start your day off with! I love the flavors of both cranberry and orange. Together, they create a flavor that is sweet, zesty, and tart!

Each soft and fruity muffin is topped with a citrus sugar glaze which makes them even better! And the best part is, these muffins use simple, staple ingredients! They come together in a pinch and taste so absolutely delicious! Whether you make them for Christmas morning or just breakfast to take on the go, orange cranberry muffins will not disappoint! Need more cranberry goodness in your life? You’ll have to try my cranberry cheesecake fluff and white chocolate cranberry macadamia cookies, too!

Ingredients for Orange Cranberry Muffins

Just a few simple ingredients make muffins that taste better than anything you can buy! Once you’ve got your pantry staples ready, all you need are cranberries and orange zest for that signature fruity flavor! All measurements can be found below in the recipe card.

Let’s Make Muffins!

Orange cranberry muffins are super easy to make. With just a little bit of prep, you’ll have tasty muffins baking in no time! You’re going to love how they turn out!

  1. Preheat Oven, Prep Pan: Let’s begin! First, preheat the oven to 400°. Line a muffin pan with muffin liners and lightly spray with baking spray.
  2. Sift Dry Ingredients: In a large bowl, sift together the flour, baking powder, and salt. Remove 1 tablespoon of the flour mixture and toss it with the cranberries in a medium bowl. Set aside.
  3. Mix in Butter: In the bowl of a mixer, use the paddle attachment to beat the butter, sugar, orange zest and vanilla. Beat on medium for 2-3 minutes, until light and fluffy.
  4. Add Eggs: Next, add the eggs and beat until fully combined. Mix in sour cream.
  5. Mix Together: Add half of the dry ingredients to the mixer and mix on low until just about combined. Add the orange juice and mix on low for 10 seconds. Then, add in the second half of the dry ingredients and mix until just barely combined. Add the cranberries and any loose flour left in the bowl and fold into the batter by hand until just barely combined.
  6. Bake: Scoop the batter into the prepared muffin pan filling the cups 2/3-¾ of the way full. Sprinkle the tops with course sugar. Bake for 25-30 minutes, until the tops are lightly golden brown and a toothpick comes out clean from the center of a muffin. While the muffins are baking, combine the sugar, orange juice and lemon juice for the glaze.
  7. Top With Glaze: Brush the tops of the hot muffins with the glaze. Allow cranberry orange muffins to cool for a few minutes in the pan before removing to a cooling rack.
Process shots of preparing muffin batter.

How to Make Successful Muffins

Here are some of my favorite tips and tricks on making muffins like a pro! I hope you love these muffins just as much as I do. They’re so festive and delicious!

  • Room Temperature Ingredients: Like many other baked goods, the key to a smooth batter is to use room temperature wet ingredients! Set eggs, butter, and sour cream out on your counter for about 10 minutes before adding to batter.
  • Don’t Thaw Cranberries: No need to thaw frozen cranberries! You can add them straight to your batter.
  • Don’t Overmix: Mix your batter together gently, only until combined. If you overmix your batter you may end up with muffins that are too dense.
  • Let Muffins Cool: It’s important to let your muffins cool down completely so they set. If you try to serve them too early, they may break apart.
Baked orange cranberry muffins in a muffin tin.

Storing Leftover Orange Cranberry Muffins

These flavorful muffins can be stored and enjoyed days later! They’re perfect for having on hand for a quick breakfast. You and your family will love them!

  • At Room Temperature: Store muffins in an airtight container for 3-4 days.
  • In the Freezer: Baked muffins can also be stored in the freezer! Place in a freezer-safe bag and store for 2-3 months. Thaw overnight in the fridge before serving. To reheat, pop muffins in the oven at 300 degrees Fahrenheit for 10-15 minutes.
A cranberry orange muffin cut in half.

Apple Cream Cheese Crumb Muffins

Desserts

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Breakfast

Banana Bread Streusel Muffins

Print

Orange Cranberry Muffins

These sweet and zesty orange cranberry muffins are going to become your new favorite holiday breakfast! It's the perfect easy treat to start your day out with.
Course Breakfast
Cuisine American
Keyword cranberry orange muffins, orange cranberry muffins
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 12 Muffins
Calories 348kcal
Author Alyssa Rivers

Ingredients

  • 3 Cups All-purpose Flour
  • 1 Tbsp Baking Powder
  • ½ Teaspoon Salt
  • ½ Cup Unsalted butter room temperature
  • 1 1/3 Cup granulated sugar
  • 1 Tbsp Orange Zest
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup Sour cream
  • 1/3 cup orange juice
  • 2 cups cranberries fresh or frozen
  • Course Sugar for topping

Orange Glaze

  • ¼ Cup granulated sugar
  • 1 Tablespoon Orange juice
  • 1 Tablespoon lemon juice

Instructions

  • Preheat the oven to 400°. Line a muffin pan with muffin liners and lightly spray with baking spray. Set aside.
  • In a large bowl sift together the flour, baking powder, and salt. Remove 1 tablespoon of the flour mixture and toss it with the cranberries in a medium bowl. Set aside.
  • In the bowl of a mixer use the paddle attachment to beat the butter, sugar, orange zest, and vanilla. Beat on medium for 2-3 minutes, until light and fluffy.
  • Add the eggs and beat until combined. Scrape down the sides and bottom of the bowl and mix for a few seconds more to make sure everything is fully combined. Add in the sour cream and mix until just barely combined.
  • Add half of the dry ingredients to the mixer and mix on low until just about combined. Add the orange juice and mix on low for 10 seconds. Add in the second half of the dry ingredients and mix until just barely combined. Add the cranberries and any loose flour left in the bowl and fold into the batter by hand until just barely combined.
  • Scoop the batter into the prepared muffin pan filling the cups 2/3-¾ of the way full. Sprinkle the tops with coarse sugar. Bake for 25-30 minutes, until the tops are lightly golden brown and a toothpick comes out clean from the center of a muffin. While the muffins are baking, combine the sugar, orange juice, and lemon juice for the glaze.
  • Brush the tops of the hot muffins with the glaze. Allow the muffins to cool for a few minutes in the pan before removing them to a cooling rack.

Nutrition

Serving: 1muffin | Calories: 348kcal | Carbohydrates: 55g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 127mg | Potassium: 210mg | Fiber: 2g | Sugar: 28g | Vitamin A: 430IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 2mg
Source : The Recipe Critic More   

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