Cinnamon Roll Wreath

Cinnamon Roll Wreath

Ingredients

 Dough Ingredients:

  • 2 cups (454 g/ml) warm water (about 115°F)
  • ¼ cup (28g) nonfat powdered milk
  • ½ cup (43g) boxed potato flakes (aka instant mashed potatoes)
  • ½ cup (99g) granulated sugar
  • 1 Tablespoon, plus 1 teaspoon (12g) instant yeast
  • 1 & ½ teaspoons (9g) salt
  • ¼ cup (56g) unsalted butter, softened to room temperature
  • ½ cup (92g) butter-flavored shortening
  • 2 large eggs
  • 5–6 cups (600g-720g) bread flour

 

 Filling Ingredients:

  • ¼ cup (56g) salted butter, melted
  • ¾ cups (160g) dark brown sugar
  • 4 Tablespoons (30g) ground cinnamon

 Frosting:

  • Cream Cheese Frosting

 

 

Instructions

 Prepare the dough.

  1. In a large mixing bowl of the KITB stand mixer, combine warm water, powdered milk, potato flakes, sugar, yeast, butter, butter-flavored shortening, eggs, salt, and 3 cups of bread flour with the dough hook attachment.
  2. Stop the mixer and scrape down the sides of the bowl with a spatula until all the ingredients are incorporated. Turn the mixer on low and add 2 more cups of bread flour, 1/2 cup at a time.
  3. Check the dough by gently pressing your finger into it. If the dough does not stick to your finger, knead on low speed for 5 minutes.
  4. Remove the dough from the mixer and place it in a greased bowl. Cover it with a clean kitchen towel and let it rise until it doubles in size, which should take about 60-90 minutes.

 

 

Prepare the filling.

1. Melt 1/4 cup of salted butter in a microwave-safe dish and set it aside.

2. In a separate bowl, combine the brown sugar and cinnamon.

 

 

Roll.

  1. Divide the dough into two 28-30-ounce portions. Round each portion to an oval-shaped piece of dough by pulling and tucking it under.
  2. Flour your work surface and roll the dough out to a rectangular shape, about 10 inches by 18 inches.
  3. Spread half of the melted butter on the dough, leaving an inch border on the top side of the rectangle.
  4. Sprinkle about 1/4 – 1/3 cup of brown sugar on top of the melted butter, continuing to leave the inch border at the top edge.
  5. Start with the long side closest to you, and working from left to right, begin to roll the dough up. You can tug and pull as you go, which will tighten the roll and make more swirls.
  6. Once the dough is all rolled up, pinch the seam shut. Using kitchen scissors, cut 1-inch pieces at a 45-degree angle, cutting only 3/4 of the way through the roll. Each roll will have about 15-18 cinnamon rolls. Repeat with the second ball of dough.
  7. Line a baking sheet with parchment paper and place a 4-inch oven-safe bowl or ramekin in the center. Spray the outside of it with nonstick spray.
  8. Arrange the roll around the ramekin with the cut side facing outwards.
  9. Fan the rolls out, laying them slightly on top of one another. Use your scissors to make the cuts a bit deeper if needed when spreading the cinnamon rolls out.
  10. Let the cinnamon roll wreath rise, covered until it increases in size by about 50%. This should take about 30-45 minutes, depending on how warm your kitchen is.

 

 

Bake

  1. Preheat the oven to 350°F. Bake on the center rack for 16-20 minutes, until the edges are golden brown. The internal temperature should read 195°F.
  2. Once you remove it from the oven, place it on a wire cooling rack. Let it cool for 20 minutes before removing the ramekin from the center.
  3. Frost with Cream Cheese Frosting, adding about one extra tablespoon of milk to make it a bit runnier.
  4. Serve and enjoy!
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