Cinnamon Roll Wreath

This beautifully festive cinnamon roll wreath is perfect for holiday brunch. Each bite is warm, fluffy, cinnamon-spiced, and drizzled with vanilla icing. It’s sure to impress a crowd and is much easier to make than it looks!

overhead image of cinnamon roll wreath with vanilla icing

Today’s recipe has Christmas breakfast written all over it. This stunning brunch option is typically called a tea ring, but wreath sounds wonderfully festive. We adorn our front doors with wreaths during the holiday season, so why not decorate our breakfast tables too? You will DOMINATE breakfast with this one.

cinnamon roll wreath with vanilla icing

What Is A Cinnamon Roll Wreath?

You might be wondering what a cinnamon roll wreath actually is– is it bread, cinnamon rolls, something else? A cinnamon roll wreath is:

  • Made from cinnamon roll dough
  • Arranged to look like a wreath
  • Beautifully presented
  • Totally festive
  • Gooey and fluffy– everything we love about cinnamon rolls
  • Surprisingly simpler than it looks (just like my star bread!)
  • Drizzled with sweet vanilla icing
  • Garnished with fresh cranberries

What I love most about serving a cinnamon roll wreath is that everyone around the wreath can begin tearing off pieces, making this a total serve-yourself kind of holiday brunch. This is just like how you pull apart monkey bread. Eating together is the whole fun of it! Or if you prefer a little more order at your morning table, simply slice off pieces and serve.

cinnamon roll dough in a glass stand mixer bowl with a hook attachment

Cinnamon Roll Wreath Ingredients

We’re using the same super soft dough from my overnight cinnamon rolls recipe to make a cinnamon roll wreath. Why? This cinnamon roll recipe makes more dough than my regular cinnamon rolls recipe, so we need extra dough. Using my overnight cinnamon rolls recipe also gives us the option to begin the cinnamon roll wreath the night before. This is convenient– especially if you’re entertaining. (f you’d rather make it all in the morning, that works too.) Let’s use Platinum Yeast by Red Star Yeast, a premium yeast that gives the dough extra strength and stability.

You need 7 ingredients for this dough:

  1. Milk: Liquid activates the yeast. Whole milk produces phenomenal flavor and texture.
  2. Yeast: We use 1 and 1/2 Tablespoons of yeast (2 full packets!).
  3. Sugar: Sugar feeds the yeast, increases its activity, and tenderizes the dough.
  4. Butter: Butter promises a flavorful dough.
  5. Eggs: 2 eggs provide structure and flavor.
  6. Salt: You can’t make flavorful bread without salt!
  7. Flour: All-purpose flour is the structure of the dough.

Cinnamon roll dough is a rich dough, which means that it’s prepared with fat (milk, butter, and eggs). Rich doughs make soft breads such as babka, dinner rolls, and glazed doughnuts. Lean doughs, on the other hand, are made without much fat and produce crusty bread such as focacciabagels, and pizza dough.

2 images of cinnamon roll dough in a glass bowl after rising and cinnamon roll dough rolled into a log

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

2 images of log of cinnamon roll dough cut into slices leaving the rolls still connected and hands arranging the sliced cinnamon roll log

How To Make A Cinnamon Roll Wreath

Prepare the dough, roll it up as you would cinnamon rolls, then cut into pieces. But here’s the trick– do not cut all the way through. You want the “wreath” to remain connected. Then, carefully, you’ll arrange the entire thing into a circle. If you have an extra hand in the kitchen– great! A helping hand will definitely make it easier. However, it’s completely doable by yourself. I know it looks a little overwhelming, but crafting a cinnamon roll wreath is much easier than you think.

Let’s review step-by-step:

  1. Make the dough.
  2. Place the dough on a lightly floured surface. Knead for 1 minute. Form into a ball.
  3. Let dough rise. Transfer the dough ball to a lightly greased bowl. Cover and let sit in a warm place until doubled in size, about 1 to 2 hours.
  4. Roll dough into a rectangle. On a large baking sheet lined with parchment paper, shape dough into a 10×20-inch rectangle. Make sure the dough is smooth and evenly thick.
  5. Make the filling. Spread on top of rectangle.
  6. Roll dough and cut. Tightly roll up the dough to form a 20-inch long log. Cut into 20 1-inch rolls, only slicing 3/4 of the way through so they are still connected at the bottom. Thinner rolls (about 1 inch wide) made an overall more attractive ring. I found any larger than that made for a very puffy wreath.
  7. Shape the wreath. Turn one of the end cinnamon rolls on its side. Turn the next one so that it slightly overlaps the first. Repeat with each roll, forming into a circle and overlapping each. Use kitchen shears to help cut any dough as you’re shaping.
  8. Form the wreath around a heat-proof something. I simply use an oven safe ramekin. I learned this trick from The Kitchn. The ramekin in the center makes it easier to shape and helps ensure those little rolls stay put.
  9. Let dough rise. Loosely cover the rolls with plastic wrap and slide a baking sheet underneath the whole thing. Allow the wreath to rise again in a warm environment until puffy, about 45-60 minutes. *This is when the entire shaped (and unbaked) wreath can go into your refrigerator and be finished up the next morning. See overnight instructions in the recipe notes.
  10. Bake until the rolls are golden brown.
  11. Make the icing and drizzle on top.

cinnamon roll wreath around a white ramekin before baking

Let’s Talk Toppings!

A wreath always needs a little flair and here are some of my favorites:

There are no limits when it comes to cinnamon roll wreaths!

drizzling vanilla icing onto cinnamon roll wreath

overhead image of cinnamon roll wreath with vanilla icing

These are the same cinnamon rolls we love, but served in a completely different way. Small change, big festive difference!

More Holiday Breakfast Recipes

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
overhead image of cinnamon roll wreath with vanilla icing

Cinnamon Roll Wreath

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 25 minutes
  • Total Time: 3 hours, 25 minutes
  • Yield: 20 rolls, serves 10
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


Learn how to make a warm and fluffy, ooey gooey cinnamon roll wreath!


  • 1 cup (240ml) whole milk
  • 2/3 cup (135g) granulated sugar
  • 1 and 1/2 tablespoons Red Star Platinum yeast (2 standard size packets)
  • 1/2 cup (115g) 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 (spoon & leveled), plus more for hands/work surface


  • 6 Tablespoons (90g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 and 1/2 Tablespoons ground cinnamon

Vanilla Icing

  • 1 cup (120g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 Tablespoons (30ml) milk


  1. Make the dough: Heat milk to about 95°F (35°C)– use microwave or stovetop. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a whisk, manually whisk in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. If the yeast does not dissolve and foam, start over with fresh active yeast. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
  2. Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size, about 1 to 2 hours. Here’s what I do: turn the oven on to 200°F (93°C). Once heated to that temperature, turn the oven off. Stick the covered dough inside the oven and allow it to rise in this warm environment.
  3. Line a large baking sheet with parchment paper. Lightly flour the parchment paper. Place the dough on top and, with floured hands, pat down to roughly form a 10×20-inch rectangle. Make sure the dough is smooth and evenly thick.
  4. For the filling: Spread the softened butter all over the dough. In a small bowl, toss the cinnamon and sugar together until combined and then sprinkle evenly over the dough. Tightly roll up the dough to form a 20-inch long log. Cut into 20 1-inch rolls, only slicing 3/4 of the way through so they are still connected at the bottom. Use kitchen shears if you need to.
  5. Shape the wreath: Turn one of the end cinnamon rolls on its side. Turn the next one so that it slightly overlaps the first. Repeat with each roll, forming into a circle and overlapping each. Again, kitchen shears help to cut any dough as you’re shaping.
  6. Place a ramekin in the middle of the wreath. This will help it hold its shape.
  7. Cover the wreath loosely with plastic wrap and slide a baking sheet underneath the whole thing. Use a large one with no edges so it can slide under easily. Allow to rise again in a warm environment until puffy, about 45 minutes – 1 hour.
  8. Preheat the oven to 350°F (177°C). Bake for about 25 minutes, until the rolls are golden brown. Remove from the oven and allow to cool for 10 minutes before topping with icing.
  9. Make the icing: Whisk all of the icing ingredients together in a medium bowl. Drizzle over wreath.


  1. Overnight Instructions: Prepare the rolls through step 6. Instead of allowing to rise in a warm environment in step 7, place the baking sheet in the refrigerator and allow the wreath to rest for up to 14 hours before baking. When it’s time to bake the next day, allow the rolls to come to room temperature and rise for 1 hour on the counter, or until almost doubled in size. Then bake as directed.
  2. Freezing Instructions: Let the wreath cool completely on the parchment paper that you baked it on and transfer to a large Tupperware (along with the parchment). Then cover with a layer of aluminum foil and freeze. Thaw overnight in the refrigerator. Transfer to a baking sheet and heat in a 350°F (177°C) oven until warmed throughout, about 20 minutes. Drizzle with icing and serve.
  3. Special Tools: KitchenAid Stand Mixer, 5-qt Tilt-Head Glass Measuring Bowl, Rolling Pin, Ramekins, and Eat Cake For Breakfast Mug
  4. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keywords: cinnamon roll wreath, cinnamon rolls

serving of cinnamon roll wreath on a white plate with a cup of coffee


  1. Sally, about how big was the ramekin you used to shape the center? Thanks for sharing this beautiful recipe! 🙂

    1. It’s about 3-4 inches wide 🙂

  2. Hi Sally,

    I am an experienced ‘yeast baker’ and have a similar recipe but always wanting to try a new one. I noticed you use UNSALTED BUTTER. I have only used salted butter in any of my yeast recipes. Is there a reason you prefer the unsalted in this recipe? Thank you!

    1. Hi Anita! Here’s a post I wrote on why I use unsalted 🙂

  3. Hi Sally!

    Family tradition dictates that Christmas morning starts with “sticky buns” and coffee during present opening, and I love the idea of doing this wreath! I have 2 questions though:

    1) could I add extra cinnamon/butter/brown sugar either over top, or underneath of the wreath, to get the “sticky” quality with this wreath?

    2) I don’t have the type of year you’ve specified (I looked on their site and there are no stores that sell it in my area – Ottawa, Canada), so I’m wondering what I should use instead, and whether a substitution will change the length of time I need to let it rise?

    Thanks so much, and Merry Christmas Eve!!


  4. Hey Sally! Made this last night and it didn’t even last an hour! Your recipes are just darn good. I used an angel food cake pan. Do you know what’s the difference from a bunt pan besides its shape on the food? Thanks so much and please try making Nutella tear and share bread.

  5. Helen S. Fletcher says:

    Hi Sally – Just a quick question on the flour measurement for this recipe.  140 grams (5 ounces) is the standard weight per cup for all purpose or bread flour.  125 (4 1/3 ounces) is the standard weight for a cup of sifted all purpose or bread flour.  Did you omit the sifted in your bread flour or are you using 125 grams as your standard?   

  6. Hi Sally – I made this last Christmas Eve and it was amazing! Haven’t stopped thinking about it. Definitely going to make it again this year, but I was wondering if it would hold up if I made it in advance and froze it. Do you think the quality would suffer much, and what are your tips for thawing and reheating? Thank you!!

    1. Hey Leigh! You can make the entire wreath and freeze it as a whole. I would let it cool completely on the parchment paper that you baked it on and transfer to a large Tupperware (along with the parchment). Then cover with a layer of aluminum foil and freeze. Thaw overnight in the refrigerator. Transfer to a baking sheet and heat in a 350°F (177°C) oven until warmed throughout, about 20 minutes. Then glaze 🙂

      1. Thanks so much!!

  7. MUST STOP EATING these!!! WOW! Delicious!! I added some extra spices to the filling (and some lemon zest to the dough) … and put cream cheese icing on them … and now I’m going to have to try to stop myself from eating too much!! I made one very large wreath and one smaller wreath out of this mix. My big one has merged quite a bit together and doesn’t look as pretty as yours. I rolled out 3/4 of the dough to the measurements you gave but mine must have risen more. It needed to be bigger and thinner to stop them merging together.

    Next time I would cut the dough in half and roll it out thinner to ensure that it wasn’t too big (and then I get to make two wreaths … and keep one for home … drool!). It would be lovely to flavour this with some Christmas spices or chocolate.

  8. Hi, do you have any suggestions for making this wreath non dairy? 🙂

    1. Hi Brittany! I haven’t tried this, but you can try subbing nondairy alternatives for the butter and milk such as vegan butter or almond milk.

  9. I have pizza dough on hand. Can I use that as the dough part for this recipe?? Just let me know as soon as possible. Thanks

  10. Lee Palidin says:

    I think the idea of using maple glaze or icing is Wonderful! Too many people I meet in the baking world forget there is a flavor besides vanilla! Thanks for sharing, it will be great for Easter too!

  11. I have made this recipe in the past and it is so easy and so yummy. This year I want to freeze the wreath before it rises the second time. If I shape it and use the ramekin, can I freeze it then remove the day before proofing it for it to thaw in the refrigerator then take out the next morning and let it rise then pop in the oven. I know I can cook and freeze just wondering about freezing it with the raw dough. Thank you for your help

    1. Happy to help! You can prepare the dough through the shaping step, then freeze it. Let it thaw in the refrigerator then when you’re ready to bake it, let it warm up and rise at room temperature (covered). Then bake!

  12. Thank you – It is such a yummy and very easy recipe – I am getting ready to pop it in the freezer.

    1. Wonderful! Thanks for your positive feedback!

  13. Can this be made into a savoury roll instead of sweet. what is a good suggestion for savoury? will I have to adjust sugar

    1. Hi S, yes absolutely. Feel free to reduce the sugar in the dough. A couple Tablespoons would be sufficient. I love using pesto as the filling or even softened butter with shredded cheese and/or herbs.

  14. Hi there!

    This cinnamon roll wreath looks so pretty and yummy! I am planning on making it for our Christmas brunch! Can I substitute the granulated sugar in the filling for brown sugar? Thanks!

    1. Trina @ Sally's Baking Addiction says:

      Hi Mallory! You can use brown sugar instead – same amount.

  15. Before beginning to bake, I had a question about whether active dry yeast could be used instead of the Red Star Platinum yeast (I couldn’t find it in the grocery store, otherwise I would have used it). Before asking my question I looked through your site and read your amazingly helpful article on baking with yeast. Answered all my question! I appreciate all the thoughtfulness you put into your site and teaching home bakers all the tricks. Thank you!!

  16. I’m in early stages of dementia and try to keep my mind organized. Baking helps but this time I messed up and added butter 2 the amount recipe called for. Should I bother to bake? Thank you, dazed and confused

  17. These are great! I was skeptical about tweaking the recipe at first, but after a couple of less than stellar tries proofing the yeast, I reduced the amount to 15 grams for proofing, then added in the other 120 later on. After that, everything worked great! I guess my yeast just didn’t like the high-sugar environment as much; every baker has a different experience. Great recipe!!

  18. Turned this into a fabulous King Cake for Mardi Gras. A good layer of frosting and colored sugar disguises the “wreath” look and the rolls are so delicious!

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally