Cinnamon Roll Wreath

Combine a classic German Christmas Hefekranz, with delicious soft cinnamon rolls and you get this fluffy and sweet Cinnamon Roll Wreath.

Prep Time45

Cook Time25

Proofing time1 15

Total Time2 25

Course: Afternoon Kaffee, Breakfast, Dessert

Cuisine: German

Keyword: Breakfast Idea, Breakfast Pastry, Cinnamon Roll, Sweet Bread, Yeasted Dough

Servings:

Calories: 281kcal

Equipment

Stand Mixer

Ingredients

Dough

325 grams ap flour
25 grams granulated sugar
8 grams active dry yeast
150 ml milk lukewarm
1 egg
40 grams butter softened
1 tsp vanilla extract

Filling

100 grams granulated sugar
1.5 tbsp cinnamon
60 grams butter softened

Glaze

200 grams powdered sugar
40 grams butter melted
2 tbsp milk warm, more as needed

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Instructions

Dough

Whisk the flour and sugar together in the bowl of a stand mixer.
Make a well in the center and add in the yeast and then the lukewarm milk.
Stir the milk and yeast together and incorporate a small amount of the flour and sugar mixture.
Cover the bowl with a towel and set aside for 10 minutes.
After 10 minutes, briefly stir everything together.
Add in the remaining dough ingredients and knead using the dough hook on medium low speed for 10-15 minutes.
Once smooth, and the sides of the bowl are clean, shape the dough into a ball and place in a lightly greased bowl.
Cover the bowl with plastic or a damp towel and set aside for 45 minutes.

Cinnamon Sugar filling

In a small bowl, stir together the cinnamon and sugar.
Add in the soft butter and stir to combine.

Assembling

Once proofed, briefly knead the dough to knock the air out.
Roll the dough out on a lightly floured surface to 30 cm x 45cm.
Spread the filling onto the dough leaving a 1/2" border on all of the edges. If the filling is too thick to spread, microwave it in 5 second intervals - you don't want it to be too runny.
Roll up the dough starting from one long side so that you have a skinny log that is 45 cm in length.
Place the roll seam side down.
Cut down the center of the log lengthwise so that the filling is now exposed. Twist together the two halves, always making sure that the filling stays face up and exposed. Once twisted, pinch together the ends.
Bring the two ends towards each other to create a wreath shape.
Act like you are tying it into a knot, so cross both ends over one another. Bring the top strand under the wreath and the bottom strand up and over the wreath and then tuck it under the wreath.
Transfer the wreath to a springform pan. Cover it with a piece of plastic or a towel.
Leave the wreath to proof for at least 45 minutes or until doubled in size and puffy.
Preheat the oven to 350 F and place a rack in the center of the oven.
Once the oven is preheated, bake the wreath on the center rack for 15 minutes. Then rotate the pan and bake for another 10-15 minutes until golden brown.
Once baked, remove the wreath and place the pan on a rack to cool slightly. While it cools make the glaze.
In a medium bowl, whisk the powdered sugar, melted butter and 2 tablespoons of warm milk together. Add more milk as needed to reach the desired consistency.
Carefully take the wreath out of the plan and place it on whichever dish or plate you plan to serve it from.
Drizzle/spread the icing over the surface of the wreath with a pastry brush or the back of a spoon.

Notes

This is best eaten warm. If you have left overs, store them in an airtight container and then microwave briefly to soften it before eating.

Nutrition