My grandmother used to say that Christmas morning isn’t complete without something warm, sweet, and just a little bit extra. That’s exactly what this festive cinnamon roll wreath delivers – all the comfort of classic cinnamon rolls, but shaped into a beautiful centerpiece that’ll make everyone at your breakfast table reach for their phones before their forks.
This recipe takes about 2 hours total (including rise time), but the actual hands-on work? Maybe 30 minutes. The result is a pull-apart wreath that’s soft, buttery, and loaded with cinnamon sugar. Whether you’re hosting Christmas brunch or just want to make your holiday morning feel special, this cinnamon roll wreath is surprisingly simple to pull off.
The best part? You can prep the dough the night before and bake it fresh in the morning. Your house will smell like a bakery, and you’ll look like you’ve been baking since dawn.
Why This Christmas Cinnamon Roll Wreath Works
Most wreath recipes look impressive but taste disappointing. This one actually delivers on flavor. The dough is enriched with butter and eggs, so it stays soft for hours (not just the first 10 minutes out of the oven). The cinnamon filling is generous – none of that skimpy smear you sometimes see.
I’ve made this for the past three Christmases, and it’s become the thing people ask about in November. “Are you making that wreath again?” Yes. Always yes.
The shape isn’t just for show either. Because you’re working with individual rolls arranged in a circle, everyone gets their own perfectly portioned piece. No awkward cutting, no fighting over the middle piece. Just pull and enjoy.
If you love festive baking, you might also enjoy these easy Christmas sugar cookies or gingerbread cheesecake bars to round out your holiday spread.
Ingredients You’ll Need
For the Dough
- 480g all-purpose flour (4 cups), plus extra for dusting
- 50g granulated sugar (1/4 cup)
- 7g instant yeast (2 1/4 tsp or 1 packet)
- 1 tsp salt
- 240ml whole milk (1 cup), warmed to 110°F
- 60g unsalted butter (4 tbsp), melted
- 2 large eggs, room temperature
- 1 tsp vanilla extract
For the Cinnamon Filling
- 100g unsalted butter (7 tbsp), softened
- 150g light brown sugar (3/4 cup), packed
- 2 tbsp ground cinnamon
- 1/4 tsp ground nutmeg (optional but recommended)
- Pinch of salt
For the Cream Cheese Frosting
- 115g cream cheese (4 oz), softened
- 60g unsalted butter (4 tbsp), softened
- 180g powdered sugar (1 1/2 cups)
- 2 tbsp whole milk
- 1 tsp vanilla extract
For Decoration (Optional)
- Fresh cranberries
- Fresh rosemary sprigs
- Powdered sugar for dusting
Substitutions: No instant yeast? Use active dry yeast but let it bloom in the warm milk for 5 minutes first. Can’t find brown sugar? Mix 150g white sugar with 1 tbsp molasses. Dairy-free? Try oat milk and vegan butter – the texture changes slightly but still works.
Equipment You’ll Need
- Stand mixer with dough hook (or mix by hand – your arms will get a workout)
- Large mixing bowl
- Rolling pin
- Pizza cutter or sharp knife
- Large baking sheet or pizza pan (at least 14 inches)
- Parchment paper
- Small bowls for mixing
- Pastry brush
Difficulty Level: Intermediate – The steps are straightforward, but shaping the wreath takes a bit of practice. First-timers should expect it to look rustic (which is charming).
Total Time: 2 hours (30 minutes active, 1.5 hours rising/baking)
Serving Size: 12-16 pulls (depends on how generous people are with their portions)
Step-by-Step Instructions
Making the Dough
- Warm the milk in a small saucepan or microwave until it reaches 110°F – it should feel like warm bathwater on your wrist.
- Combine flour, sugar, yeast, and salt in the bowl of your stand mixer.
- Add the warm milk, melted butter, eggs, and vanilla extract to the dry ingredients.
- Mix on low speed with the dough hook until everything comes together into a shaggy mass (about 1 minute).
- Increase speed to medium and knead for 6-8 minutes until the dough is smooth and elastic – it should pull away from the sides of the bowl but still feel slightly tacky.
- Transfer dough to a lightly greased bowl and cover with a damp kitchen towel or plastic wrap.
- Let rise in a warm spot for 60-75 minutes until doubled in size – I usually place mine near the oven with just the light on.
Preparing the Filling
- Mix softened butter, brown sugar, cinnamon, nutmeg, and salt in a small bowl until it forms a spreadable paste.
- Set aside at room temperature – if it gets too firm, microwave for 5-10 seconds.
Shaping the Wreath
- Line your baking sheet with parchment paper and lightly flour your work surface.
- Punch down the risen dough and turn it out onto the floured surface.
- Roll the dough into a large rectangle, approximately 18 x 12 inches – aim for even thickness throughout.
- Spread the cinnamon filling evenly over the entire surface, leaving a 1/2-inch border along one long edge.
- Starting from the long edge with filling, tightly roll the dough into a log – keep tension as you roll so the swirl stays tight.
- Pinch the seam to seal once you’ve finished rolling.
- Using a sharp knife or pizza cutter, slice the log into 12-14 equal pieces (about 1.5 inches each).
- Arrange the rolls cut-side up in a circle on your prepared baking sheet, placing them close together so they touch slightly – leave a 4-5 inch opening in the center for the “wreath hole.”
- Cover loosely with a kitchen towel and let rise for 30 minutes until puffy.
Baking
- Preheat your oven to 350°F while the rolls do their second rise.
- Brush the tops of the rolls lightly with melted butter or an egg wash (1 egg beaten with 1 tbsp water) for extra shine.
- Bake for 22-26 minutes until golden brown – the internal temperature should reach 190°F if you want to be precise.
- Remove from oven and let cool on the pan for 10 minutes before adding frosting.
Making the Frosting
- Beat softened cream cheese and butter together in a medium bowl until fluffy (about 2 minutes with a hand mixer).
- Add powdered sugar gradually, mixing on low speed to avoid a sugar cloud in your kitchen.
- Pour in milk and vanilla extract, then beat on medium-high for 2-3 minutes until light and creamy.
- Drizzle generously over the warm (not hot) cinnamon rolls – it should melt slightly into the crevices.
Final Touches
- Tuck fresh cranberries and rosemary sprigs into the center of the wreath for a festive look.
- Dust lightly with powdered sugar if you want extra visual appeal.
- Serve immediately while warm, or cover loosely and serve within 4 hours for best texture.
Tips For Success
The dough shouldn’t be dry – if it feels stiff after mixing, add milk 1 tablespoon at a time until it’s soft and slightly sticky. Humid day? You might need a bit less milk. Dry winter air? Add a splash more.
Room temperature ingredients matter here, especially the eggs and cream cheese. Cold eggs won’t incorporate smoothly, and cold cream cheese makes lumpy frosting. Set everything out 30 minutes before you start.
When rolling the dough, don’t skip the flouring step. Nothing’s more frustrating than having your beautiful rectangle stick to the counter halfway through. But don’t overdo it either – too much flour makes the dough tough.
That second rise is crucial. Skipping it means dense, heavy rolls instead of fluffy, pull-apart perfection. Be patient.
If you’re prepping ahead, you can refrigerate the shaped wreath overnight after step 18. Cover tightly with plastic wrap, then let it sit at room temperature for 45 minutes before baking the next morning. The slow cold rise actually improves the flavor.
Similar to how pumpkin spice cinnamon rolls benefit from proper rising time, this wreath needs that patience to achieve the perfect texture.
Serving Suggestions
This wreath is stunning enough to be the centerpiece of your Christmas brunch table. Serve it with hot coffee, fresh fruit, and maybe some crispy bacon on the side for balance.
I like to place it on a wooden cutting board or cake stand with the center filled with fresh berries and greenery. People can just reach in and pull off their piece – it’s interactive and fun.
Leftover rolls (if you somehow have any) can be wrapped individually and frozen for up to 2 months. Microwave for 30 seconds to reheat. The frosting might need a quick touch-up after reheating.
Pair this with other desserts and sweet treats if you’re feeding a crowd.
Variations To Try
Maple Pecan Wreath: Replace half the brown sugar with maple syrup in the filling and sprinkle 1/2 cup chopped pecans over the cinnamon mixture before rolling.
Orange Cranberry: Add 2 tsp orange zest to the dough and mix 1/2 cup dried cranberries into the filling.
Chocolate Twist: Swap 1 tbsp of cinnamon for cocoa powder and add 1/2 cup mini chocolate chips to the filling.
Apple Cinnamon: Dice 1 small apple very finely and mix it with the cinnamon filling – just make sure the pieces are tiny or they’ll cause gaps in your swirl.
For something completely different but equally festive, try these hot cocoa cookies alongside your wreath.
Storage & Make-Ahead Notes
Room Temperature: Store covered loosely with foil for up to 2 days. The rolls will soften but stay delicious.
Refrigerator: Keeps for 4-5 days in an airtight container. Warm individual pieces in the microwave for 15-20 seconds before serving.
Freezer: Wrap the cooled, unfrosted wreath tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge, warm in a 300°F oven for 10 minutes, then add fresh frosting.
Make-Ahead Dough: Prepare through step 6, then refrigerate the dough for up to 24 hours. Let it come to room temperature before rolling out.
Make-Ahead Shaped Wreath: Complete through step 18, cover tightly, and refrigerate overnight. Add 15 minutes to the second rise time before baking.
Common Mistakes To Avoid
Don’t use milk that’s too hot – anything over 120°F will kill your yeast and your dough won’t rise. Aim for 105-110°F, which feels warm but not uncomfortable on your skin.
Rolling the dough too thin makes it tear when you try to roll it up. Aim for 1/4 inch thickness. Too thick and you’ll have doughy centers that don’t bake through properly.
Skipping the pinch-to-seal step after rolling means your swirl might unravel during baking. Take 10 seconds to pinch that seam closed.
Overbaking is the enemy of soft cinnamon rolls. Start checking at 22 minutes – you want golden brown, not deep brown. They’ll continue cooking slightly on the hot pan after you remove them from the oven.
Adding frosting to piping-hot rolls makes it completely melt and disappear. Wait at least 10 minutes so the frosting softens into the rolls but doesn’t vanish entirely.
Why This Recipe Is Perfect For Christmas Morning
There’s something about pulling apart warm cinnamon rolls with your family that just feels like Christmas. This wreath takes that cozy feeling and makes it special – it looks like you spent hours on it, but the actual work is minimal.
Kids love the interactive element of pulling their own piece from the wreath. Adults appreciate that it’s not overly sweet (though you can add more frosting if you want). Everyone loves how the house smells while it’s baking.
I’ve served this to impressed in-laws, picky teenagers, and my friend who “doesn’t usually like cinnamon rolls.” It won over all of them. The texture is what does it – soft, fluffy, with just enough pull to make each bite satisfying.
If you’re looking for more holiday breakfast ideas, these spinach feta egg muffins are great for balancing out the sweetness.
Frequently Asked Questions
Can I use store-bought dough? Technically yes, but the texture won’t be as soft and buttery. If you’re short on time, grab refrigerated pizza dough, roll it out, and follow the filling and shaping steps. It won’t taste quite the same, but it’ll still look impressive.
My dough isn’t rising. What happened? Check your yeast expiration date – old yeast won’t activate. Also make sure your milk wasn’t too hot (which kills yeast) or too cold (which keeps it dormant). The room temperature matters too – if your kitchen is cold, try placing the covered bowl in your oven with just the light on.
Can I make this dairy-free? Yes, with some adjustments. Use oat milk or almond milk, vegan butter, and dairy-free cream cheese. The texture will be slightly different – a bit less rich – but still delicious.
How do I know when it’s done baking? The rolls should be golden brown on top and sound slightly hollow when tapped. If you have an instant-read thermometer, the internal temperature should be around 190°F. If the tops are browning too quickly but the centers aren’t done, tent loosely with foil for the last 5 minutes.
Can I add more frosting? Absolutely. The recipe makes a moderate amount, but if you’re a frosting fanatic, double the frosting recipe. No judgment here.
Final Thoughts
This festive cinnamon roll wreath is one of those recipes that becomes a tradition. It’s impressive enough for special occasions but forgiving enough that even baking beginners can pull it off. The combination of soft, buttery dough, generous cinnamon filling, and tangy cream cheese frosting is basically Christmas morning in edible form.
The shape makes it perfect for sharing, the flavor makes it memorable, and the smell makes your home feel like a holiday movie set. What more could you want from a Christmas breakfast?
Try it this year. Take a picture before everyone dives in (because it’ll be gone fast). And maybe make a double batch – one for Christmas morning and one to give to your favorite neighbors. Trust me, they’ll remember it.For more quick and easy meals that’ll make your holidays less stressful, explore our full collection at Tasty Dish Diary.
