Pull-Apart Cinnamon Roll Wreath
A ring of spiraled cinnamon rolls arranged into a pull-apart wreath, glazed while warm and baked until the edges turn deeply golden.
The idea for this wreath came from wanting cinnamon rolls festive enough for a holiday brunch without any extra shaping skill really required. Arranging sliced rounds in a ring instead of a pan is the only real change from a standard batch of rolls. Set it in the center of the table so everyone can pull off a piece.
Ingredients
Method
Tap a number to mark a step doneWhisk the warm milk, instant yeast, and 1 tablespoon of the granulated sugar together; let the mixture stand 5 minutes until it turns foamy.
Whisk in the egg and half of the melted butter, then stir in the flour, remaining sugar, and salt to form a soft, cohesive dough.
Knead the dough 8 minutes until smooth, place it in an oiled bowl, cover, and let it rise 1.5 hours until it has doubled.
Roll the dough into a 12x20 inch rectangle, brush it with the remaining butter, and sprinkle evenly with the brown sugar and cinnamon.
Roll the dough up tightly from the long edge into a log, then slice the log into 12 even rounds.
Arrange the rounds in a ring on a parchment-lined sheet, overlapping them slightly to form a wreath shape, and let rise 45 minutes.
Preheat the oven to 350F and bake the wreath 28 minutes until deeply golden and fully cooked through in the center.
Whisk the powdered sugar with milk for the glaze until smooth, then drizzle it over the warm wreath before pulling apart to serve.
Kitchen note
Leave a small gap between two of the rolls before baking so guests have an obvious place to start pulling the wreath apart.
