Name: Cinnamon Roll Wreath Recipe
Prep time: 3 h
Cook time: 25 min
Total time: 3 h 25 min
Cuisine: American
Ingredients: 1 cup (240ml) whole milk; 2/3 cup (135g) granulated sugar; 1 and 1/2 tablespoons Platinum Yeast from Red Star instant yeast (2 standard size packets); 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces; 2 large eggs, at room temperature; 1/2 teaspoon salt; 4 and 1/2 cups (563g) all-purpose flour (spooned & leveled), plus more for hands/work surface; 6 Tablespoons (85g) unsalted butter, softened to room temperature; 1/2 cup (100g) granulated sugar; 1 and 1/2 Tablespoons ground cinnamon; 1 cup (120g) confectioners’ sugar; 1/2 teaspoon pure vanilla extract; 2 Tablespoons (30ml) milk

There’s nothing quite like the sweet aroma of freshly baked cinnamon rolls filling your kitchen, and this Cinnamon Roll Wreath Recipe does exactly that—with a festive twist. It’s soft, buttery, cinnamon-packed goodness shaped into a gorgeous wreath that’s perfect for sharing over coffee or brunch.

A round ring of cinnamon rolls is displayed on crinkled white parchment paper over a white marbled surface. The ring is made of multiple layered rolls with golden brown dough and dark cinnamon swirls inside, all arranged closely to form a wreath shape with an empty center. White icing is drizzled unevenly across the top of the rolls, adding a shiny texture, and small round red cranberries are scattered evenly over the whole wreath for a pop of color. The overall look is warm and festive, with the rolls slightly puffed and textured from baking, and the white marbled background adding a clean contrast. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cinnamon Roll Wreath Recipe
Top Tip
How to Serve Cinnamon Roll Wreath Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cinnamon Roll Wreath Recipe

Why You'll Love This Recipe

I’m always reaching for this Cinnamon Roll Wreath Recipe when I want something that’s both beautiful and irresistibly delicious. It’s impressive enough to serve guests, yet simple enough for a cozy weekend treat. Plus, it’s the kind of recipe that makes your kitchen smell heavenly.

Showstopper Presentation: The wreath shape is a fun and festive way to enjoy classic cinnamon rolls that instantly feel like a celebration.
Soft, Fluffy Dough: The dough uses instant Platinum Yeast which gives you that perfect soft texture without a complicated process.
Customizable Filling: You can easily tweak the cinnamon sugar mix or add nuts and dried fruit to suit your taste.
Make Ahead Friendly: Whether you want to prepare the dough the night before or freeze extras, this recipe fits your schedule without sacrificing freshness.

Ingredients & Why They Work

Each ingredient in this Cinnamon Roll Wreath Recipe plays an important role to create that tender, flavorful dough and irresistible filling. Good-quality dairy and precise measurements really boost the final result.

Flat lay of one small bowl of whole milk, one small bowl of granulated sugar, one small bowl of ground cinnamon, four pieces of softened unsalted butter, two large whole brown eggs, one small bowl of confectioners’ sugar, one small bowl of milk, one small bowl of pure vanilla extract, a mound of all-purpose flour, and a pinch of salt, all arranged symmetrically in simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole milk: Warm milk activates the yeast gently and contributes to a soft dough.
Granulated sugar: Sweetens the dough and feeds the yeast during proofing.
Platinum Yeast from Red Star instant yeast: Fast-acting yeast that gives the dough a great rise and fluffy crumb—make sure it’s fresh and stored well!
Unsalted butter: Adds richness and tenderness to the dough; using room temperature butter is key for easy mixing.
Eggs: Help bind ingredients and add moisture and richness.
Salt: Enhances flavor and balances the sweetness.
All-purpose flour: Provides the structure; spoon and level the flour to avoid dense dough.
Ground cinnamon: The star of the filling, offering that classic warm spice flavor.
Confectioners’ sugar: Used for the icing, it melts smoothly for that perfect glaze.
Vanilla extract: Lifts the icing with a hint of fragrant sweetness.
Milk (for icing): Thins out the glaze to just the right consistency for drizzling.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Cinnamon Roll Wreath Recipe is how easily you can make it your own. I love to mix in chopped pecans for extra crunch or swap regular cinnamon for apple pie spice in fall. Don’t be afraid to experiment—there’s plenty of room to play!

Nutty Variation: Adding toasted pecans or walnuts inside the filling has been a game-changer for me. It adds texture without overwhelming the soft dough.
Fruit Twist: Feel free to sprinkle in some raisins or dried cranberries with the cinnamon sugar for a burst of chewy sweetness that pairs wonderfully.
Dairy-Free Option: Use a plant-based milk and dairy-free butter to make this wreath suitable for those avoiding dairy—you'll still get that soft, tender crumb.
Overnight Rise: Prep the wreath, then chill it overnight before baking for an easy morning treat that feels freshly baked.

Step-by-Step: How I Make Cinnamon Roll Wreath Recipe

A close-up view of three cinnamon rolls on a white, lacy-edged plate set on a beige cloth over a dark surface. The cinnamon rolls have a golden brown color with swirls, topped with white icing drizzled unevenly over the rolls. Bright red raspberries are scattered on the plate and around it, adding a pop of color. A woman's hand is holding a fork with a white handle on the left side, and a mug with a reddish base and white upper part with black text is in the background. The background is softly blurred. photo taken with an iphone --ar 2:3 --v 7

Step 1: Wake up the yeast

First things first, warm your milk to around 95°F (35°C)—it should feel pleasantly warm, not hot. Pour it into your mixing bowl and whisk in the sugar and yeast. Cover and let it rest for 5 to 10 minutes until it’s deliciously foamy. That foam signals your yeast is active and ready, and if you don’t see it, don’t hesitate to start again with fresh yeast.

Step 2: Mix in butter and eggs

Next, on your mixer’s low speed, add the softened butter in pieces. It won’t fully melt right away—don’t worry, it just needs to break up a bit. Then beat in the eggs one at a time, followed by a pinch of salt. This combo starts to build that rich, tender dough.

Step 3: Incorporate the flour & knead

Gradually mix in the flour on low speed. Once combined, crank the mixer up to medium-high and knead for about 6 minutes, or about 5 if kneading by hand. The dough should feel soft but a tad tacky—not sticky and definitely not dry. The “windowpane test” is your friend here: stretch a small piece; if you can see light through it without tearing, it’s perfect.

Step 4: First rise

Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover loosely and set it somewhere warm until it doubles in size, usually 1 to 2 hours. I usually turn on my oven to 200°F, then turn it off and pop the dough inside—it creates such a cozy, draft-free environment that speeds up the rise.

Step 5: Roll out and fill

Place your risen dough on a large floured surface or parchment-lined sheet, and pat it out gently into a roughly 10×20-inch rectangle. Spread your softened butter evenly over the surface. Then mix together your cinnamon and sugar and sprinkle it over the buttered dough. This step fills your rolls with mouthwatering sweetness and spice.

Step 6: Roll and cut

Starting at one long edge, roll your dough tightly into a log about 20 inches long. Here's a little trick: use kitchen shears or a very sharp knife to cut the log into 1-inch segments, slicing about ¾ through so they stay connected at the base. This is what allows the rolls to link together into the wreath shape later on.

Step 7: Shape the wreath

Now for the fun part! Starting with one end, turn that cinnamon roll on its side. Overlap the next roll slightly and keep building the circle, connecting each roll together. Placing a ramekin or small bowl in the center helps keep the wreath perfectly round while it rises a second time.

Step 8: Second rise

Cover the wreath loosely and set it somewhere warm again for about 45 minutes to an hour until puffy and almost doubled. This makes sure it bakes up soft and airy instead of dense.

Step 9: Bake and ice

Preheat your oven to 350°F (177°C) and bake the wreath for roughly 25 minutes until golden brown on top. Let it cool about 10 minutes before drizzling with your vanilla icing—a simple mix of confectioners’ sugar, milk, and vanilla extract. The glaze seeps into the cracks and makes every bite heavenly.

Top Tip

I’ve baked this Cinnamon Roll Wreath Recipe dozens of times now, and having a good rise environment is the key to success. Using the warm oven trick has saved many a batch when my kitchen felt chilly. Also, resist the urge to add too much flour during kneading—the dough should stay soft and slightly tacky.

Warm Rise Spot: Turn your oven to 200°F, then off, and place dough inside to rise without drying out.
Flour Control: Add flour gradually while kneading to prevent a dry, crumbly texture.
Cutting Method: Kitchen shears make cutting the log easier and help keep rolls connected for shaping.
Don’t Skip the Second Rise: This extra step ensures soft and fluffy rolls, totally worth the wait.

How to Serve Cinnamon Roll Wreath Recipe

Cinnamon Roll Wreath - Serving Suggestion

Garnishes

I like to keep it simple with a drizzle of vanilla icing, but you can get creative! A sprinkle of chopped toasted nuts, a dusting of extra cinnamon, or even a scattering of mini chocolate chips adds a lovely touch. Fresh berries on the side also brighten things up, especially in spring or summer.

Side Dishes

Since this wreath is rich and sweet, I often serve it with fresh fruit salad and a cup of strong coffee or chai tea. It’s also fantastic alongside creamy yogurt or even a light scrambled egg dish for a brunch spread that feels balanced and festive.

Creative Ways to Present

For holidays or special breakfasts, I sometimes decorate the wreath with edible flowers or colorful sugar sprinkles before baking. You can also place the wreath on a decorative cake stand and serve with small bowls of cream cheese frosting or fruit preserves for dipping. Your guests will be impressed by this centerpiece!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and trust me, there might be!), keep them covered tightly at room temperature for up to 2 days. I prefer using a large airtight container or wrapping in plastic wrap on the original parchment—this keeps them soft and moist without drying out.

Freezing

Freezing works like a charm with this wreath. I usually freeze it right after shaping (before the second rise). When I’m ready to bake, I thaw it overnight in the fridge, then let it come to room temperature and rise before baking. You can also freeze it baked—just thaw and warm gently in the oven before serving.

Reheating

Reheat leftovers by warming them at 350°F (177°C) for about 10-15 minutes until heated through. This refreshes their soft texture and brings back that freshly baked feeling. I sometimes add a quick drizzle of icing after reheating for that extra touch of sweetness.

Frequently Asked Questions:

Can I use active dry yeast instead of instant yeast?

Yes! If you only have active dry yeast, you can use it, but you’ll need to proof it in warm milk and wait a bit longer to see it become foamy before proceeding. Instant yeast skips that step, making the process quicker!

My dough is too sticky, what should I do?

A sticky dough is normal to some extent, but if it’s overly wet, sprinkle in a teaspoon of flour at a time during kneading. Be careful not to add too much or the rolls will be dense. The dough should feel soft and just slightly tacky.

Can I make the cinnamon roll wreath ahead of time?

Definitely! One of my favorite things about this recipe is how well it works for make-ahead. You can assemble the wreath the night before, let it rise slowly in the fridge, then bake fresh in the morning. It’s perfect for busy holiday mornings or brunches.

What’s the best way to keep the rolls soft after baking?

To keep your rolls soft, store them in an airtight container once cooled. Adding a piece of bread or a damp paper towel inside the container can help maintain moisture. I also recommend reheating the rolls slightly before serving to refresh that fresh-baked softness.

Final Thoughts

This Cinnamon Roll Wreath Recipe has become a favorite crowd-pleaser in my kitchen because it blends the nostalgia and comfort of cinnamon rolls with a festive, shareable shape. I love how it brings people together around the table with something gorgeous and delicious to dive into. Honestly, once you make this wreath, I bet it’ll become your go-to for holidays, brunches, or any time you want to impress with little extra effort. Grab your mixing bowl and get ready to enjoy that warm cinnamon goodness!