Same delicious taste and incredible texture, but now in shape of a festive Holiday Wreath!
So easy to make!
You will need:
Instead of the cream cheese frosting listed in the recipe, recommend using 1 cup Confectioners’ sugar mixed with a pinch of salt, 1/2 tsp vanilla extract and 2 TBSP milk
- Make our most popular, better than Cinnabon, Cinnamon Bun Recipe, but only up to the point where you roll the dough and before you cut it into slices. The sheet of dough that you use to make your log should be around 16-18 inches long and around 11 inches wide. This is the middle of step 6.
- Roll the log and place it on parchment paper. Prepare a full baking sheet by lining it with parchment paper. That’s 26×18 inches. If you don’t have this sheet, or it doesn’t fit into your oven, you will need to make two wreaths, each starting from sheets that are 15 inches long (and about 8 inches wide) and bake them separately on two half sheets.
- Slice the log into rolls but only three quarters of the way, making sure not to slice all the way through. Make each slice around 1 inch thick. Meaning that you will have 18 giant rolls. Or if using two half sheets, you will have about 15 smaller rolls per sheet.
- Shape the wreath by turning the first roll on its side. Turn the next roll to overlap the first roll slightly. Continue turning and overlapping them to create the wreath shape. Make sure to tuck the last roll under the first roll to hold everything in place.
- Place a ramekin in the middle of your wreath to hold everything in shape. Make sure it’s oven-safe.
- Let the rolls rise for 45-60 minutes as per the rest of the recipe started from step # 7 (let them rise for 45-65 minutes.) Continue with the rest of the steps, including pouring the cream over the rolls and baking them. My wreath took 22 minutes of baking time (at 375F) but I had to turn halfway after 18 minutes of baking to ensure even browning.
- For the glaze, I recommend using Simple Sugar Glaze of 1 cup of confectioners’ sugar mixed with 2 TBSP milk, 1/2 tsp vanilla extract and a pinch of salt. Then pouring it over your slightly cooled cinnamon wreath.
