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 something utterly joyful about pulling a warm, sticky-with-icing cinnamon treat out of the oven, and this Cinnamon Roll Wreath Recipe takes that joy to a whole new level. It’s not just delicious—it’s a centerpiece that brings smiles and cozy vibes to any morning.

A round cinnamon roll wreath made of twisted, golden-brown dough pieces with visible layers of cinnamon filling spiraled inside each segment, arranged in a circular ring with a hollow center. The top is drizzled evenly with white glaze that pools slightly under the wreath, and scattered red cranberries add contrast across the surface. The wreath sits on crumpled white parchment paper placed on a white marbled surface. 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’ve made lots of cinnamon rolls over the years, but this Cinnamon Roll Wreath Recipe feels extra special because it’s as stunning as it is scrumptious. It’s the kind of recipe that invites you to slow down, get a little creative, and enjoy a bakery-worthy treat right from your own oven.

Show-stopping presentation: The wreath shape makes these cinnamon rolls perfect for holidays or cozy weekend brunches, turning a simple sweet treat into a beautiful centerpiece.
Handmade, yet simple: The dough is rich and tender but still surprisingly easy to work with—even for beginner bakers.
Flexible timing: You can make it fresh or prepare it the night before and bake in the morning, which is a game-changer on busy days.
Deliciously comforting: That classic cinnamon-sugar swirl paired with a smooth vanilla glaze hits all the cozy dessert cravings.

Ingredients & Why They Work

Each ingredient in this Cinnamon Roll Wreath Recipe plays an important role in making the dough soft and fluffy, while the filling layers in that classic cinnamon sweetness. I recommend using fresh, good-quality ingredients whenever you can—your cinnamon and butter really shine here.

Flat lay of a small white ceramic bowl of whole milk, a small white ceramic bowl of granulated sugar, two brown eggs with clean shells, four pieces of softened unsalted butter on a simple white ceramic plate, a small white ceramic bowl of ground cinnamon, a small white ceramic bowl of confectioners’ sugar, a small white ceramic bowl of pure vanilla extract, a small white ceramic bowl of extra milk, a small pile of all-purpose flour on a simple white ceramic plate, a small pile of instant yeast granules on a simple white ceramic plate, a pinch of salt in a small white ceramic bowl, all ingredients fresh and natural, arranged symmetrically with balanced proportions, 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: Adds richness and helps activate the yeast for a tender crumb.
Granulated sugar: Sweetens the dough and helps yeast do its magic.
Platinum Yeast from Red Star: I love this instant yeast because it’s reliable and gives such a beautiful rise.
Unsalted butter (both in dough and filling): Makes the dough rich and flaky, plus the filling buttery and smooth.
Large eggs: Tenderize the dough and add structure.
Salt: Balances the sweetness and enhances flavor.
All-purpose flour: The backbone of the dough, giving it enough gluten strength to hold shape but still remain soft.
Ground cinnamon and sugar (for filling): This duo delivers that classic, cozy flavor you expect from cinnamon rolls.
Confectioners’ sugar, vanilla, and milk (for icing): Whisked together, these form a smooth glaze that’s sweet but not overpowering.

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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 parts about this Cinnamon Roll Wreath Recipe is how easy it is to adapt. I’ve tried adding chopped nuts, swapping brown sugar for part of the granulated to deepen the flavor, and even tossing in some orange zest for a bright twist—each time the results were delightful. Don’t be afraid to customize based on what you love!

Variation: One winter, I added chopped pecans and dark chocolate chips to the filling—total crowd-pleaser! You can also swap the vanilla glaze for a cream cheese frosting to make it extra indulgent.
Dietary swaps: For dairy-free, try coconut milk and margarine alternatives; for gluten-free, a trusted blend with xanthan gum works well—just keep in mind textures will vary slightly.
Seasonal flavors: Mix cinnamon with pumpkin pie spice in fall or add grated lemon zest in spring for a refreshing change.

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

The image shows a white decorative plate with three cinnamon rolls placed closely together. Each cinnamon roll has a golden-brown color with visible spiral layers and is topped with white icing drizzled unevenly over the surface. There are three bright red raspberries placed on and around the cinnamon rolls, adding a pop of color. The plate sits on a beige cloth on top of a dark surface, but the background is edited to a white marbled texture. Part of a silver and white knife and fork are visible on the left side of the plate, and a woman's hand is partly seen holding the plate. In the blurred background, a white cup with text and another pastry are faintly visible. photo taken with an iphone --ar 2:3 --v 7

Step 1: Wake up the yeast and combine the wet ingredients

First things first, warm your milk until it’s about 95°F (warm but not hot). I usually test by dipping a finger—if it feels like a warm bath, you’re good. Pour the milk into your mixer bowl, whisk in the sugar and yeast, and cover it up. After about 5–10 minutes, you should see a nice foamy layer. If it stays flat, the yeast might be old, so it’s best to start fresh to get that lovely rise.

Step 2: Add butter, eggs, and flour

Start mixing in your softened butter gently—don’t worry if it looks chunky at first, it’ll all come together. Add eggs one at a time, then salt. Now, add the flour gradually on low speed; it’ll transform into a soft dough pretty quickly. Put the mixer up a notch to medium-high and keep kneading until the dough is stretchy and smooth, about 6 minutes. If you’re kneading by hand, give it a good 5–10 minutes on a floured surface, and use the windowpane test to check your progress.

Step 3: First rise and shape the dough

Shape your dough into a ball and place it in a lightly greased bowl. I like to tuck mine into a warm oven (heated to 200°F then turned off) for about 1 to 2 hours until doubled in size. Then, flour your work surface and gently roll the dough into a 10×20-inch rectangle. Make sure it’s evenly thick—this helps the rolls bake evenly and keeps them beautifully soft.

Step 4: Spread the cinnamon filling and roll it up

Spread softened butter evenly over the dough’s surface—don’t be shy here; it keeps the rolls moist and flavorful. Mix sugar and cinnamon, then sprinkle over the butter, making sure every bite will have that perfect swirl. Roll from the long side into a tight log about 20 inches long. Use sharp kitchen shears or a knife to slice the log into 20 rolls, but don’t cut all the way through—leave about one-quarter inch connected at the bottom for easy wreath shaping.

Step 5: Shape and second rise

Now, turn the first roll on its side and continue overlapping the rest around it to create a perfect wreath shape. Placing a ramekin or small bowl in the center helps keep that circular form during baking. Cover loosely with plastic wrap and let it rest in a warm spot for about 45 minutes to an hour until puffed and soft.

Step 6: Bake and drizzle with icing

Preheat your oven to 350°F and bake the wreath for about 25 minutes until golden. The smell alone will have you hovering in the kitchen! Let it cool for around 10 minutes, then whisk together confectioners’ sugar, vanilla, and milk to drizzle on top. That icing melts just a little from the warmth, making it the perfect sticky finish.

Top Tip

After making this wreath multiple times, I’ve learned a few little tricks that really make the difference between a good cinnamon roll and a spectacular one.

Temperature Control: Make sure the milk isn’t too hot—it can kill the yeast! Fingertip testing is your best friend here.
Don’t Overflour: If the dough feels sticky at first, it’s okay. Add flour sparingly during kneading; too much flour leads to dry rolls.
Use Kitchen Shears: Cutting the rolls partway through with scissors makes it so much easier to form the wreath without cutting rolls apart.
Warm Rise Spot: I always use my turned off oven (preheated to 200°F then off) as a cozy spot to make the dough rise perfectly each time.

How to Serve Cinnamon Roll Wreath Recipe

cinnamon roll wreath - Serving Suggestion

Garnishes

I usually keep garnishes simple: a light drizzle of vanilla icing is enough for me. But on festive mornings, I like to add a sprinkling of chopped toasted pecans or even a dusting of powdered sugar just before serving to make it feel extra special.

Side Dishes

This wreath pairs beautifully with fresh fruit like sliced berries or orange segments. For a brunch menu, serve alongside scrambled eggs or a simple yogurt parfait with granola for a balanced but indulgent meal.

Creative Ways to Present

One year I served the wreath on a large wooden cutting board with fresh sprigs of rosemary tucked around it for a rustic holiday vibe. Another time, I wrapped it in a clear cellophane bag tied with a festive ribbon to gift neighbors—a big hit! You can even add edible flowers or sugar decorations for a bridal shower or special occasion.

Make Ahead and Storage

Storing Leftovers

When I have leftovers (which is rare!), I let the wreath cool completely, then cover it well with plastic wrap and store it in an airtight container in the fridge. The cinnamon rolls stay soft and tasty for about 3 to 4 days.

Freezing

I love freezing this wreath either right after shaping (before the second rise), or after baking (fully cooled). Thaw overnight in the fridge, then bring to room temp and bake or reheat as needed. This approach saves so much time, especially around busy holidays.

Reheating

To warm up leftovers, I pop individual cinnamon rolls in the microwave for about 15-20 seconds or heat the whole wreath at 300°F (150°C) wrapped in foil for 10-15 minutes. Adding fresh drizzle of icing after reheating perks them right back up!

Frequently Asked Questions:

Can I prepare the Cinnamon Roll Wreath Recipe ahead of time?

Absolutely! You can shape the wreath the night before, cover it, and refrigerate it to do its second rise overnight. Then bake fresh in the morning for a delightful bakery-fresh taste.

What if I don’t have a stand mixer?

No problem! You can knead the dough by hand on a lightly floured surface for about 10–12 minutes until it’s soft and stretchy. It just takes a bit more elbow grease, but the results are just as good.

Can I use a different type of yeast?

I recommend using instant yeast like the Platinum Yeast from Red Star for best results, but active dry yeast can work too—just be sure to activate it in warm water or milk first and adjust rise times accordingly.

How do I know when the dough is kneaded enough?

Try the windowpane test: stretch a small piece of dough until it’s thin enough to let light through without tearing. If it stretches without breaking easily, your dough is ready for rising.

Final Thoughts

This Cinnamon Roll Wreath Recipe has become one of my go-to recipes when I want to impress but don’t want to spend hours fussing in the kitchen. The way it looks and tastes never fails to delight my family and guests alike, and the smell permeates the whole house with warmth and sweetness. I can’t wait for you to try it and make your mornings a little sweeter—and a lot more special.