Cinnamon Wreath

by Pecorari Elisa

Cinnamon Wreath

There's something undeniably captivating about the aroma of warm cinnamon wafting through the air. It entices and beckons, promising a delectable experience for our taste buds. If you're searching for a delightful treat that combines the comforting flavors of cinnamon, buttery goodness, and a touch of sweetness, look no further than the irresistible Cinnamon Wreath. This heavenly creation, with its soft and fluffy dough swirled with a buttery cinnamon filling, is a delightful centerpiece for any gathering or a cozy indulgence for a quiet afternoon. Let's embark on a journey to discover the simple yet magical recipe behind this mouthwatering delight and savor the joy it brings to our senses. Get ready to embrace the warmth and deliciousness of the Cinnamon Wreath, a perfect treat for every occasion.


  • Carbon Steel Insulated Cookie Sheet (OR Pure Aluminum Insulated Cookie Sheet 16”, Commercial Grade Natural Pure Aluminum Cookie Sheet Extra Thick)
  • 2-1 Scraper & Spatula 10"
  • Brush and Spatula Set
  • 4pcs Measuring Cups with Scraper
  • Mixing Bowls
  • Carbon Steel Rolling Pin

For the Dough:

  • 1 cup (240ml) whole milk, warmed to about 95°F (35°C)
  • 2/3 cup (135g) granulated sugar
  • 1 and 1/2 tablespoons instant yeast (Platinum Yeast from Red Star or 2 standard-size packets)
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened at 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, plus more for dusting

For the Filling:

  • 6 tablespoons (85g) unsalted butter, softened at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 and 1/2 tablespoons ground cinnamon

For the Vanilla Icing:

  • 1 cup (120g) confectioners' sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons (30ml) milk


  1. Make the dough:

    • In a bowl, combine warm milk, sugar, and yeast. Let it sit until foamy, about 5-10 minutes.
    • Beat in the softened butter, eggs, and salt until slightly combined.
    • Gradually add the flour and beat until a soft dough forms.
    • Knead the dough on a lightly floured surface for 1 minute. Form it into a ball and place it in a greased bowl.
    • Cover and let the dough rise in a warm place until doubled in size, about 1-2 hours.
  2. Prepare the wreath:

    • Line a large baking sheet with parchment paper and lightly flour it.
    • Place the dough on the parchment paper and pat it down to form a 10x20-inch rectangle.
    • Spread the softened butter over the dough.
    • In a small bowl, mix together cinnamon and sugar, then sprinkle it evenly over the buttered dough.
    • Roll up the dough tightly into a 20-inch log.
    • Slice the log into 20 1-inch rolls, leaving them connected at the bottom.
    • Shape the rolls into a wreath by overlapping and connecting them in a circle, using kitchen shears if needed.
    • Place a ramekin in the center of the wreath to help hold its shape.
  3. Final steps:

    • Cover the wreath loosely with plastic wrap and place a baking sheet underneath.
    • Let the wreath rise again in a warm place until puffy, about 45 minutes to 1 hour.
    • Preheat the oven to 350°F (177°C).
    • Bake the wreath for approximately 25 minutes, or until golden brown.
    • Remove from the oven and cool for 10 minutes.
  4. Make the icing:

    • In a medium bowl, whisk together confectioners' sugar, vanilla extract, and milk until smooth.
  5. Drizzle the icing over the cooled wreath.

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