This Cinnamon Roll Wreath was inspired by New Orleans baker Joy Wilson (a.k.a. Joy the Baker). It’s full of cinnamon goodness and is topped with a decadent frosting.
Cinnamon Roll Wreath
Yields: 19 Servings
- 1 cup warm whole milk (105° to 110°)
- 1 (0.25-ounce) package active dry yeast
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter, melted
- ¼ cup sour cream, room temperature
- 2 large eggs, room temperature and divided
- 1 teaspoon vanilla extract
- 4 cups plus 2 tablespoons all-purpose flour
- 1¾ teaspoons kosher salt, divided
- ¾ cup firmly packed light brown sugar
- 1½ tablespoons ground cinnamon
- ½ cup unsalted butter, softened
- ½ cup chopped pecans
- 1 tablespoon water
- Cream Cheese Icing (recipe follows)
- Colored sugar
- In a medium bowl, combine warm milk and yeast. Let stand until mixture is foamy, about 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, stir together granulated sugar, melted butter, sour cream, 1 egg, and vanilla. Stir in yeast mixture. Add flour and 1½ teaspoons salt, and beat at low speed until combined, about 30 seconds. With the dough hook attachment, beat at low speed until smooth and elastic, about 12 minutes.
- Turn out dough onto a lightly floured surface, and knead 3 to 4 times. Shape dough into a smooth round. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
- Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into a 20x12-inch rectangle.
- In a small bowl, combine brown sugar, cinnamon, and remaining ¼ teaspoon salt. Spread softened butter onto dough, and sprinkle with brown sugar mixture, leaving a ½-inch border on one long side. Sprinkle pecans over sugar mixture.
- In a small bowl, whisk together 1 tablespoon water and remaining 1 egg. Brush egg wash onto edge of dough without filling. Starting with one long side, roll dough into a log, pinching edge to seal. Trim ends. Place log on a sheet of parchment paper. Form dough into a circle. Brush trimmed ends with egg wash, and press together, pinching dough to seal. Using a serrated knife, cut into 1-inch slices, only slicing three-fourths of the way through dough (so it will stay connected around center of wreath). Gently turn one slice at a time onto its side, slightly overlapping with previous piece. Slide parchment onto a baking sheet. Cover and let rise in a warm, draft-free place (75°) until puffed, 30 to 45 minutes.
- Preheat oven to 350°.
- Bake until golden brown and an instant-read thermometer inserted near center registers 190°, about 25 minutes. Let cool on pan. Top with Cream Cheese Icing and colored sugar.
Cream Cheese Icing
Yields: 1½ Cups
- 1 (8-ounce) package cream cheese, softened
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- 1⅓ cups plus 1½ tablespoons confectioners’ sugar
- In a medium bowl, beat cream cheese, milk, vanilla, and salt with a mixer at medium speed until smooth. With mixer on low speed, gradually add confectioners’ sugar, beating until smooth. Use immediately.