Cinnamon Roll Wreath: A Festive Holiday Breakfast That Looks Impressive but Isn’t Hard

The first time I made a cinnamon roll wreath, I was trying to solve a problem. My family wanted something special for Christmas morning, but I didn’t want to spend the entire morning in the kitchen while everyone else opened presents. Traditional cinnamon rolls require individual shaping and arrangement, but a wreath—where all the rolls bake together in a circular pattern—streamlines everything while creating a centerpiece that looks like you spent hours on it.

This cinnamon roll wreath recipe delivers all the gooey, cinnamon-sugar goodness of classic cinnamon rolls in a format that’s both easier to make and more visually striking. The dough is soft and pillowy, the filling has that perfect ratio of butter to cinnamon sugar, and the cream cheese glaze drizzled over the warm wreath creates those satisfying pulls of sweetness with every piece you tear off.

What makes this holiday wreath special beyond its appearance is how it brings people together. Instead of everyone taking their own individual roll and dispersing, a wreath encourages gathering around the table, tearing off pieces, and sharing the experience. It’s particularly perfect for holiday mornings, weekend brunches, or any time you want to create something memorable without complexity.

The technique is surprisingly straightforward—you roll out the dough, spread the filling, roll it into a log, then shape it into a circle before cutting and arranging the pieces. The visual impact far exceeds the effort required, making this one of those recipes that will have people asking if you went to culinary school.

Ingredients

For the Dough:

3.5 to 4 cups all-purpose flour, divided
1/4 cup granulated sugar
1 packet (2.25 teaspoons) instant yeast
1 teaspoon salt
3/4 cup whole milk, warmed to 110°F
1/4 cup water, warmed to 110°F
3 tablespoons unsalted butter, melted
1 large egg, room temperature

For the Cinnamon Filling:

1/2 cup unsalted butter, softened to room temperature
3/4 cup packed brown sugar
2.5 tablespoons ground cinnamon
1/4 teaspoon ground nutmeg (optional)
Pinch of salt

For the Cream Cheese Glaze:

4 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
1.5 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk, as needed for consistency

Optional Decorations:

Fresh cranberries
Fresh rosemary sprigs
Candied pecans
Pearl sugar

Instructions

Begin by making the dough, which is more forgiving than you might expect. In the bowl of a stand mixer fitted with the dough hook, combine 2 cups of flour, sugar, yeast, and salt. In a separate measuring cup, mix the warm milk and water—they should feel like a comfortable bath temperature, not hot enough to kill the yeast.

Pour the milk mixture into the flour along with the melted butter and egg. Mix on low speed until combined, then increase to medium and knead for about 2 minutes. The dough will be quite sticky at this point, which is normal. Begin adding the remaining flour 1/4 cup at a time, kneading between additions, until the dough pulls away from the sides of the bowl and feels smooth and elastic. You may not need all 4 cups of flour—stop when the dough is still slightly tacky but manageable.

Continue kneading for another 5 minutes until the dough becomes smooth and springs back when poked. Form it into a ball and place it in a lightly greased bowl, turning once to coat all sides. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm spot for about 1 hour, until doubled in size.

While the dough rises, prepare the filling. In a medium bowl, combine the softened butter, brown sugar, cinnamon, nutmeg if using, and salt. Mix until smooth and spreadable—it should have a paste-like consistency. Set aside at room temperature so it stays spreadable.

Once the dough has doubled, punch it down gently to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 20×12 inches. The dough should be about 1/4 inch thick. Try to keep the edges relatively straight—this makes rolling and shaping easier.

Spread the cinnamon filling evenly over the entire surface of the dough, leaving about a 1/2 inch border along one long edge. This clean border helps seal the roll. Use an offset spatula or the back of a spoon to spread the filling into all corners.

Starting from the long edge opposite the clean border, tightly roll the dough into a log. Keep the roll as tight as possible without squishing out the filling—you want distinct spirals when you cut it. When you reach the end, pinch the seam closed and position the log seam-side down.

Using a sharp knife or unflavored dental floss, cut the log into 12-14 equal pieces. Dental floss prevents squishing the rolls—slide it under the log, cross the ends over the top, and pull tight to slice through cleanly.

Line a large baking sheet with parchment paper and lightly grease it. Arrange one roll in the center of the sheet to start your wreath. Place the remaining rolls in a circle around it, spacing them about 1/2 inch apart. They should touch slightly but not be crammed together—they’ll expand and connect during rising and baking. You can remove the center roll at this point or leave it to create a fuller wreath.

Cover the wreath loosely with plastic wrap and let it rise for another 30-45 minutes while you preheat the oven to 350°F. The rolls should look puffy and have expanded to touch each other.

Bake the wreath for 22-28 minutes, until golden brown on top. The internal temperature should reach about 190°F if you want to be precise. The rolls in the center may need a bit longer than those on the outside, so check the center for doneness. If the top is browning too quickly, tent loosely with foil.

While the wreath bakes, make the cream cheese glaze. Beat the softened cream cheese and butter together until smooth and fluffy. Add the powdered sugar and vanilla, beating until combined. Add milk one tablespoon at a time until you reach a pourable but thick consistency—it should drizzle off a spoon but not be watery.

Let the baked wreath cool for about 5 minutes on the baking sheet, then transfer it to a serving platter or large cutting board. While still warm, drizzle the glaze generously over the top, letting it pool in the crevices between rolls and drip down the sides.

Flavor & Texture Notes

This cinnamon roll wreath captures everything that makes cinnamon rolls irresistible. The dough is soft and pillowy with a slight chew, enriched with butter and milk that create a tender crumb. Each roll pulls apart easily, revealing swirls of cinnamon filling that have caramelized slightly during baking.

The filling provides that classic cinnamon roll experience—sweet and spiced with warm cinnamon, enhanced by the butteriness and slight molasses notes from the brown sugar. The nutmeg, if you include it, adds a subtle depth that makes people wonder what makes these taste so good.

The cream cheese glaze is tangy enough to balance the sweetness of the rolls without being heavy. It soaks into the warm dough slightly while creating a glossy coating on top. The combination of warm bread, spiced filling, and cool glaze creates layers of flavor and temperature that make each bite interesting.

What’s particularly satisfying about the wreath shape is how the rolls bake together. The sides touching other rolls stay soft and tender, while the outer edges develop a slight crust. This textural variety means every piece you pull off offers something slightly different.

Tips & Variations

Yeast Success: Make sure your milk mixture isn’t too hot—120°F will kill the yeast. If you’re unsure, err on the cooler side. Instant yeast doesn’t need to bloom first, but if you’re using active dry yeast, dissolve it in the warm liquid and let it sit for 5 minutes until foamy before proceeding.

Make-Ahead Strategy: You can prepare the wreath through the shaping step, then cover and refrigerate overnight. In the morning, let it sit at room temperature for 30-45 minutes while the oven preheats, then bake as directed. This cold rise actually develops more flavor.

Filling Variations: Add orange zest to the filling for a festive twist, or mix in chopped pecans or raisins before rolling. For a decadent version, spread a thin layer of Nutella under the cinnamon filling. Maple cinnamon filling uses maple syrup in place of some of the butter for a different flavor profile.

Size Adjustments: This recipe makes a wreath about 12 inches in diameter. For a smaller wreath, use half the dough and make 6-7 rolls arranged in a tight circle. For a larger, more dramatic wreath, keep all the dough but space the rolls slightly farther apart.

Glaze Alternatives: Try a simple powdered sugar glaze with milk and vanilla for something lighter, or brown butter glaze for a nutty, caramelized flavor. Maple glaze made with maple syrup and powdered sugar works beautifully too.

Decoration Ideas: Tuck fresh rosemary sprigs between the rolls to look like greenery, and add fresh cranberries for “berries.” Candied pecans arranged around the wreath add crunch and elegance. A light dusting of powdered sugar creates a snowy effect.

Storage & Make-Ahead

Leftover cinnamon roll wreath stays fresh at room temperature for 2 days when stored in an airtight container. The rolls will firm up slightly but remain good. Reheat individual pieces in the microwave for 15-20 seconds to restore their soft texture.

For longer storage, wrap the cooled wreath tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a 300°F oven for 10-15 minutes. You can freeze it before or after glazing, though adding fresh glaze after reheating tastes best.

The unbaked, shaped wreath can be frozen after the initial rise. Arrange the rolls on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. When ready to bake, place the frozen wreath on a baking sheet, cover, and let it thaw and rise for 2-3 hours before baking as directed.

The dough itself can be made a day ahead through the first rise, then punched down, covered, and refrigerated. The next day, let it come to room temperature for about 30 minutes before rolling out and proceeding with the recipe.

Serving Suggestions

This cinnamon roll wreath naturally becomes the centerpiece of any breakfast or brunch table. Serve it on a large platter or wooden board, letting guests pull off pieces themselves. The communal nature makes it perfect for holiday mornings when family gathers.

Pair it with strong coffee, hot chocolate, or mulled cider for a complete holiday breakfast experience. Fresh fruit like berries, orange slices, or sliced pears provides a refreshing contrast to the richness. Bacon or sausage on the side balances the sweet with savory.

For a more elaborate brunch spread, serve alongside a vegetable frittata, roasted breakfast potatoes, and a simple green salad. The wreath provides the sweet element while other dishes round out the meal.

Present the wreath on a cake stand for extra height and drama. Place a small votive candle in the center for a decorative touch during the holidays, though remove it before eating. Scatter some extra fresh cranberries and rosemary around the base of the wreath for a festive presentation.

FAQ

My dough isn’t rising. What went wrong? The most common issue is yeast that’s expired or liquid that was too hot and killed the yeast. Check your yeast’s expiration date, and test your milk temperature—it should feel warm but not hot to the touch. Make sure you’re letting the dough rise in a warm, draft-free spot. If your kitchen is cold, try placing the bowl in an unheated oven with the light on.

Can I make this without a stand mixer? Absolutely. Mix the dough ingredients in a large bowl, then turn it out onto a floured surface and knead by hand for about 10 minutes. It’s more work but perfectly doable. The dough is ready when it’s smooth, elastic, and springs back when poked.

How do I keep my rolls from unraveling when I shape the wreath? Make sure to roll the log tightly and pinch the seam well. When cutting, use a very sharp knife or dental floss to avoid crushing and pulling the rolls apart. When arranging, place each roll cut-side up and press them gently against their neighbors so they support each other during rising and baking.

The center of my wreath is undercooked but the outside is browning. Help? This happens when the oven temperature is too high or the wreath is too thick. Make sure your oven is calibrated correctly to 350°F. If the outside browns before the center is done, tent the wreath loosely with aluminum foil and continue baking. Space the rolls slightly farther apart next time to promote even cooking.

Can I make mini wreaths instead of one large one? Yes! Divide the dough into 2 or 3 portions after the first rise, roll each portion into a smaller rectangle, fill, and create smaller wreaths. These make great gifts or allow you to experiment with different fillings. Reduce baking time by about 5 minutes and watch for golden brown tops.

Creating this cinnamon roll wreath might become your new holiday tradition. There’s something magical about pulling apart warm, cinnamon-swirled rolls while gathered around the table with the people you love. The wreath shape turns a familiar treat into something special, and the process of making it—from mixing the dough to drizzling that final bit of glaze—can become part of your holiday ritual. Whether this is your first time working with yeast dough or you’re a seasoned baker, this recipe delivers that perfect combination of impressive results and achievable techniques that makes baking so rewarding.