Cinnamon Roll Pull-Apart Wreath (Print Version)

Fluffy cinnamon wreath with brown sugar spice and vanilla glaze, ideal for cozy brunch gatherings.

# Components:

→ Dough

01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons instant yeast
04 - 1/2 teaspoon salt
05 - 1/2 cup warm milk
06 - 1/4 cup warm water
07 - 1/4 cup unsalted butter, melted
08 - 1 large egg

→ Filling

09 - 1/2 cup light brown sugar, packed
10 - 1 1/2 tablespoons ground cinnamon
11 - 1/4 cup unsalted butter, softened

→ Glaze

12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons milk
14 - 1/2 teaspoon pure vanilla extract

# Directions:

01 - In a large bowl, whisk together flour, granulated sugar, instant yeast, and salt until evenly dispersed.
02 - Add warm milk, warm water, melted butter, and egg to dry ingredients; mix until a soft dough forms. Knead on a floured surface for 5 to 7 minutes until smooth and elastic.
03 - Place dough in a greased bowl, cover with a clean cloth, and let rise in a warm environment for 40 minutes or until doubled in size.
04 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
05 - Turn dough onto a lightly floured surface and roll into a 16 by 10-inch rectangle.
06 - Spread softened butter evenly over the rolled dough. Sprinkle light brown sugar and ground cinnamon uniformly on top.
07 - Starting from the long edge, roll the dough tightly into a log. Pinch the seam firmly to seal.
08 - Using a sharp knife, slice the log lengthwise in half. With cut sides facing upward, twist the two strands together.
09 - Shape the twisted dough into a wreath and pinch the ends securely to seal. Transfer to prepared baking sheet.
10 - Bake in the preheated oven for 22 to 25 minutes until golden brown and cooked through. Allow to cool slightly.
11 - Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle glaze generously over the warm wreath before serving.

# Expert Advice:

01 -
  • It looks bakery-worthy but tastes even better when made at home, with that impossible softness you can't quite replicate anywhere else.
  • Everyone gets their own piece without the awkward slicing moment, which somehow makes the whole experience feel more intimate and fun.
  • The twisted pattern catches the light beautifully, and honestly, it's one of those rare recipes where presentation matches the actual effort involved.
02 -
  • The yeast needs warmth to rise properly, but if your kitchen is genuinely cold, the process takes longer—don't panic and crank the oven, just give it more time or find a warmer spot.
  • That twist is the difference between a regular cinnamon roll and a wreath that looks intentional; don't skip it, and don't rush it, because the spirals are what make people want to pull it apart.
  • Underbaking is better than overbaking here—a slightly soft center stays tender as it cools, but a few minutes too long and the edges get crispy in a way that fights against the whole soft, tender experience you're going for.
03 -
  • Don't let the dough rise too long after you shape the wreath, or it'll spread too much and lose its definition; 10 to 15 minutes at room temperature is enough.
  • A sharp knife makes the lengthwise cut clean and keeps the spiral pattern intact; a dull knife will drag and ruin the look you worked for.
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