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!

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

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.

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

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.

How to make a cinnamon roll wreath on

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.

How to make a cinnamon roll wreath on

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.

How to make a cinnamon roll wreath on

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.

How to make a cinnamon roll wreath on

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!

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

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

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

More Holiday Breakfast Recipes

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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 (558g) 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

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

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


Comments are closed.

  1. Andrea @ Cooking with a Wallflower says:

    This is soo gorgeous. It sounds so delicious, but it’s definitely perfect for entertaining. I’m just not sure how much will be left by the time it’s on the table for others to enjoy. And I love the mug!!

  2. Laura | Tutti Dolci says:

    This is absolutely stunning, Sally! Just what I want for breakfast all holiday season :).

  3. Sophie Stewart says:

    This looks amazing! I love that you made it into a wreath. Sophie x

  4. Wow, Sally, this is incredible! Straight out of a magazine or Food Network…you rock! I think it’d be great to do an orange-zest glaze with fresh and dried cranberries as the wreath lights 😉

  5. Tori// says:

    Oh, such sweet yummy goodness! I seriously want to stuff my face with this right now! You so bad Girl!

  6. I totally feel the same way! 

    This recipe looks fantastic! WOWZA. Cute and delicious….  I know its probably great for sharing but I think I’d end up eating it all by myself!

  7. Patricia @Sweet and Strong says:

    This is so beautiful!  And I made your giant cinnamon rolls before and they were a huge hit.  We usually don’t have a huge breakfast on thanksgiving.  But we’ll probably get our Christmas tree and decorate next weekend and I always like making a good brunch for that!

  8. This is gorgeous, Sally! My husband loves cinnamon rolls and what a treat this is for the eyes (and tummy) for the holidays! So, so pretty!

  9. Melanie @ Gather for Bread says:

    My favorite yeast. And I’m all about making the holidays festive with my bread and doughs. Maybe i’ll give it a whirl for something extra special this Christmas. ☺

    This is gorgeous and fun!

  10. Marina @ A Dancer's Live-It says:

    NEED that mug! And this cinnamon roll wreath is absolutely beautiful. Good thing I can’t hang this on my door because I obviously have to eat the whole thing. 😉

  11. Michelle @ Brown Butter and Biscuits says:

    This is an AWESOME idea! It’s so beautiful and festive!!

  12. Sara @ Last Night's Feast says:

    Sally, this is a stunner!

  13. Hi Sally….beautiful! Could I give this a try with your pumpkin cinnamon roll dough? What do you think? Love that stuff!

  14. Ah, Sally, this tea ring “wreath” is absolutely gorgeous. I’ve made your cinnamon rolls half a dozen times now, and this is such a festive variation on them. SO hard to believe Christmas is only 6 weekends away or something (??) – where does the time go? There’s so many things to do, buy, bake, etc before Christmas and we’re in countdown mode now! Love the ‘Eat Cake for Breakfast’ mug; isn’t that Kate Spade’s quote? Sound advice – I love my cinnamon rolls, coffee cake and muffins for breakfast 🙂

  15. What a great presentation Sally! I always make cinnamon rolls for Christmas morning, and this would be perfect! And, my son’s birthday is always right on Thanksgiving or a day or two after, so it kind of gets “lost” in the holiday. I’m going to make it for him for breakfast on his birthday and he will love it!! Love the step by step — I think I could manage on my own (since I’m the only cook around here, I usually have too!) I hope you have a wonderful Thanksgiving– full of lots of good homemade food (may favorite holiday, since its all about the food) and wonderful time with your family!

  16. Katie | Katie's Time Travelling Kitchen says:

    This looks absolutely amazing! So festive! 🙂

  17. Jamie | A Sassy Spoon says:

    Beyond beautiful! Perfect to watch the Thanksgiving day parade!

  18. This is a very decadent dessert!!
    You make look so easy and inspired me to try someday. Recipe printed!
    Thank you!!

  19. Consistently amazing work! I love this, I think I’ll have to try it. 🙂

  20. Merciful heavens, this looks so good I could cry. I still haven’t tried to make cinnamon rolls, I’m sort of intimidated, but that obviously needs to change. I’ve made your homemade pizza crust with some success, time for more practice with yeast dough. This just looks divine!

  21. I think I know what I want for breakfast this Christmas!

    And that drizzling icing shot, though. I can’t even…

  22. What timing! I will be making your easy cinnamon rolls tonight and baking them tomorrow morning for our Christmas tree decorating day. Can I use the “easy cinnamon roll” recipe for making the wreath? I am thinking of following through step 4 of the easy cinnamon roll recipe and giving it its wreath shape then following the rest of the recipe as usual for next morning baking. Your thoughts and any advice would be much appreciated!

  23. Arlene A Slobecheski says:

    I used to make this for my family when they were children many years ago. We called it a Swedish Tea Ring and it was so admired and delicious. Haven’t thought about it for years but I think I will surprise my hubby with it this Christmas.

  24. This is so gorgeous and perfect for a holiday breakfast with family! It sounds delicious, too!

  25. Emily @ Life on Food says:

    Love this! So cute and my do I love cinnamon rolls. Definitely a show stopper.

  26. Kayle (The Cooking Actress) says:

    this is such a gorgeous idea!!! PINNING!

  27. Jiminy Crickets! After my success w/your Apple Slab Pie, I now feel compelled to try this too! You’re a wonderful enabler Sally! Happy Thxgiving to you and yours! Luv, MaryO1230

  28. Sadly, I will be waking up at 5am to make this tomorrow morning for thanksgiving breakfast (insert sad, whining and or smiling emoji). Shaping it will be my biggest fear as I have never shaped dough before other than to place it in a pie dish. Lord I am scared but will make it nonetheless. I will update you with either the disaster or my award winning breakfast.
    Cannot wait to see the look on my kiddos face like… mommy you did whaaaat? 🙂 Thank you for sharing your amazing and delicious recipes. Much love and HAPPY THANKSGIVING to you and yours!!!!

  29. Hi Sally, this looks absolutely amazing. You think I can make this into 2 smaller crowns? What dimensions would you suggest I roll it out to ? Thanks!

    1. Absolutely! I’d say maybe 8×12 rectangles– or 6×11. Somewhere around there.

  30. Sally, if I halve the recipe, will the wreath fit in my 6″ baking tray? I dont have a larger one. Hope you help. I really want to try something amazing for Christmas and this is far beyond!!! Drooling and waiting for your reply.

    1. The 6 inch tray will be too small for even half of the recipe. Do you have anything larger?

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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