What's the recipe for cinnamon swirl wreath bread?

Cinnamon swirl wreath bread starts with a soft yeasted dough: mix 3 1/2 cups flour, 1/4 cup sugar, 1 tsp salt, 1 packet yeast, 1 cup warm milk, 1/4 cup melted butter, and 1 egg. Knead until smooth, let rise 1 hour. Roll into a 12x18-inch rectangle. Spread with 1/2 cup softened butter mixed with 3/4 cup brown sugar and 2 tbsp cinnamon. Roll tightly into a log, cut lengthwise, twist halves together, and form into a wreath on a parchment-lined baking sheet. Let rise 30 minutes, bake at 350°F for 25-30 minutes until golden. Drizzle with icing made from 1 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla. This yields 12 servings and takes about 2.5 hours total. Perfect for holidays—store covered at room temp up to 2 days.

How do you shape cinnamon swirl wreath bread?

After rolling the dough into a rectangle, spread the cinnamon filling evenly and roll it into a tight log from the long side. Use a sharp knife or pizza cutter to slice the log lengthwise down the middle, exposing the swirls. Keep the cut sides up, then cross the two halves over each other like braiding, twisting gently 4-5 times to form a rope. Pinch the ends together and curve into a circle on a baking sheet, tucking ends under. If it unravels, use kitchen twine loosely to hold the shape during rising. This method ensures even pull-apart layers. Let it proof for 30 minutes before baking. Pro tip: Chill the log 15 minutes before cutting for cleaner slices and easier handling.

Can you make cinnamon swirl wreath bread ahead of time?

Yes, prepare it up to 24 hours ahead. After shaping the wreath, cover tightly with plastic wrap and refrigerate instead of letting it rise at room temp. The cold slows yeast activity for better control. Next day, let it sit at room temp 1-1.5 hours until puffy, then bake as directed. You can also fully bake, cool completely, wrap in foil, and freeze up to 1 month. Thaw overnight in fridge, then warm at 300°F for 10-15 minutes. For icing, add fresh to avoid sogginess. This flexibility makes it ideal for brunch or holidays—freezing preserves the soft texture and cinnamon aroma without quality loss.

How long does cinnamon swirl wreath bread stay fresh?

Freshly baked cinnamon swirl wreath bread stays soft and flavorful for 2 days at room temperature in an airtight container or wrapped in foil. Beyond that, the moisture from the filling can make it soggy. Refrigerate slices in a zip-top bag up to 5 days; reheat in a 300°F oven for 5 minutes or microwave 10-15 seconds to revive crispness. For longer storage, freeze unbaked wreaths or baked slices up to 2 months—thaw and bake or warm as needed. Avoid plastic wrap alone as it traps moisture. A sprinkle of powdered sugar before serving refreshes appearance. Proper storage keeps the yeasted crumb tender and swirls gooey.

What are common mistakes when making cinnamon swirl wreath bread and how to fix them?

Overproofing causes the wreath to collapse—stick to 1-hour first rise and 30 minutes second; press gently to check. Uneven filling leads to bland spots—spread butter mixture to edges and sprinkle sugar evenly. Dough too sticky? Add 1 tbsp flour at a time during kneading. Swirls not visible? Ensure lengthwise cut goes deep and keep cut sides up while twisting. Underbaked center? Use a thermometer—internal temp should hit 190°F. If it browns too fast, tent with foil after 15 minutes. For drier climates, brush dough with milk before baking for better rise. These fixes yield bakery-perfect results every time.

Cinnamon Swirl Wreath Bread: Easy Pull Apart Holiday Recipe

Name: Cinnamon Swirl Wreath Bread
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: – 3 1/2 cups flour Forms the soft, chewy base of the dough for structure; – 1/4 cup sugar Adds sweetness and feeds the yeast for proper rise; – 1 tsp salt Balances flavors and strengthens gluten development; – 1 packet yeast Provides lift and airy crumb in this pull apart bread; – 1 cup warm milk Hydrates dough and activates yeast for tenderness; – 1/4 cup melted butter Ensures rich, flaky layers throughout; – 1 egg Binds ingredients and adds moisture for golden color; – 1/2 cup softened butter Creates the gooey cinnamon filling layer; – 3/4 cup brown sugar Brings deep, molasses-like sweetness to swirls; – 2 tbsp cinnamon Delivers signature warm spice in every bite; – 1 cup powdered sugar Base for smooth, drizzle-able icing; – 2 tbsp milk Thins icing to perfect consistency; – 1/2 tsp vanilla Enhances flavor with subtle aromatic notes

Description

🎄 Create a stunning centerpiece for your holiday breakfast table with this impressive cinnamon roll wreath that’s surprisingly easy to make and absolutely delicious
🥐 Enjoy the convenience of pull-apart cinnamon rolls arranged in a beautiful wreath shape that feeds a crowd and fills your home with irresistible baking aromas

Ingredients

– 3 1/2 cups flour Forms the soft, chewy base of the dough for structure

– 1/4 cup sugar Adds sweetness and feeds the yeast for proper rise

– 1 tsp salt Balances flavors and strengthens gluten development

– 1 packet yeast Provides lift and airy crumb in this pull apart bread

– 1 cup warm milk Hydrates dough and activates yeast for tenderness

– 1/4 cup melted butter Ensures rich, flaky layers throughout

– 1 egg Binds ingredients and adds moisture for golden color

– 1/2 cup softened butter Creates the gooey cinnamon filling layer

– 3/4 cup brown sugar Brings deep, molasses-like sweetness to swirls

– 2 tbsp cinnamon Delivers signature warm spice in every bite

– 1 cup powdered sugar Base for smooth, drizzle-able icing

– 2 tbsp milk Thins icing to perfect consistency

– 1/2 tsp vanilla Enhances flavor with subtle aromatic notes

Instructions

1-First Step: Mix 3 1/2 cups flour, 1/4 cup sugar, 1 tsp salt, and 1 packet yeast in a large bowl. Warm 1 cup milk to 110°F, then stir in 1/4 cup melted butter and 1 egg. Combine wet and dry ingredients until a shaggy dough forms.

2-Second Step: Knead on a floured surface for 8-10 minutes until smooth and elastic. If sticky, add 1 tbsp flour at a time. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour until doubled.

3-Third Step: Punch down dough and roll into a 12×18-inch rectangle on a lightly floured surface. Spread 1/2 cup softened butter evenly to edges. Mix 3/4 cup brown sugar and 2 tbsp cinnamon, sprinkle over butter.

4-Fourth Step: Roll tightly from the long side into a log. For cleaner handling, chill 15 minutes. Use a sharp knife or pizza cutter to slice lengthwise down the middle, exposing swirls. Keep cut sides up.

5-Fifth Step: Cross the two halves over each other like braiding, twisting gently 4-5 times to form a rope. Pinch ends together and curve into a circle on a parchment-lined baking sheet, tucking ends under. If needed, use kitchen twine loosely to hold shape.

6-Sixth Step: Cover loosely and let rise 30 minutes until puffy. Preheat oven to 350°F. Brush with milk for better rise in dry climates.

7-Seventh Step: Bake 25-30 minutes until golden. Check internal temp at 190°F; tent with foil if browning fast. Cool on wire rack 10 minutes.

8-Final Step: Whisk 1 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla for icing. Drizzle over warm wreath. Pull apart to serve. Yields 12 servings. Watch this cinnamon swirl wreath bread video tutorial for visual shaping tips. Vegan? Use plant substitutes in steps 1 and 7.

Notes

🌡️ For best results, let the cinnamon rolls sit at room temperature for 10 minutes before arranging to make them easier to shape
🎨 Add festive decorations like red and green sprinkles or cranberries between the rolls before baking for extra holiday flair
🍯 Brush with additional honey butter after baking for extra shine and sweetness if desired

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 rolls
Calories: 280
Sugar: 18g
Sodium: 450mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg

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