Braided Cinnamon Bread Wreath

If you like cinnamon rolls, you'll absolutely love this show-stopping Braided Cinnamon Bread Wreath. It's perfect for your holiday brunch or anytime. While it may look difficult to make, it's actually variation on a classic King Cake. What's even better is that your bread machine does most of the work!

Dough Ingredients for the Braided Cinnamon Bread Wreath:

The inspiration for this wonderful bread came from Estonian Kringle. However, I used the following ingredients for the bread dough: All-purpose flour, sugar, water, yeast, salt, Greek yogurt, sour cream, butter, eggs, and vanilla extract.

Making the Dough for the Braided Cinnamon Bread Wreath:

I started by making a sponge consisting of water, sugar, yeast, and flour. After 15 minutes, the sponge was nice and bubbly and ready to be used.

I added the sponge to the pan of my bread machine. Then, I added the yogurt, sour cream, butter, eggs, sugar, salt, vanilla and all-purpose flour. I set the bread machine to the dough cycle, and walked away. When the dough was ready, I cut it in half, and covered one piece with plastic wrap for a different use. Then, I rolled the other piece into a 12×18-inch rectangle on a floured piece of parchment paper.

Next, I brushed the dough with some melted butter, and sprinkled on a mixture of granulated sugar and cinnamon. I made sure to leave about a 1-inch border on all sides. Starting at one of the long sides, I carefully began rolling the dough into a log. Then, I pinched the dough to seal the log. Using a sharp knife, I cut the dough in half length-wise, leaving one end uncut for about an inch. Next, I braided the two pieces ensuring that I kept the open layers exposed, and pinched the ends together to form a wreath. I transferred the wreath to a parchment lined baking sheet.

I covered the wreath with a clean dish towel and let it rise in a warm place for about 30 minutes. Then, I popped it into a preheated 350° F oven for about 25 minutes until it was golden brown. After I removed the Braided Cinnamon Bread wreath from the oven, I brushed it with some melted butter, and transferred it to a wire rack to cool completely.

Meanwhile, I made a cream cheese icing with cream cheese, unsalted butter, confectioners' sugar and vanilla extract. Rather than cover the wreath with cream cheese icing I asked Susan to pipe it into the center. What a treat! The Braided Cinnamon Bread was out of this world. Yum!

Recipe

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!

Save Post

Δ

Name

Email

SAVE THIS!

By submitting this form, you consent to receive emails from Pudge Factor.

Braided Cinnamon Roll Wreath

If you like cinnamon rolls, you'll absolutely love this show-stopping Braided Cinnamon Roll Wreath. It's perfect for your holiday brunch or anytime. While it may look difficult to make, it's actually variation on a classic King Cake. What's even better is that your bread machine does most of the work!

5 from 4 votes

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe

Prep Time 2 hours hrs 10 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs 35 minutes mins

Course Bread

Cuisine American

Servings 10 servings

Calories 695 kcal

Ingredients

Sponge

• ¾ cup (6 ounces, 170 ml) warm water
• 2 teaspoons granulated sugar
• 1 Tablespoon instant yeast
• ½ cup (2 ounces, 57 grams) all-purpose flour

Dough

• All of the sponge
• ½ cup (4 ounces, 113 grams) plain yogurt
• ¼ cup (2 ounces, 57 grams) sour cream
• ½ cup (4 ounces, 113 grams) unsalted butter, softened
• 2 large eggs beaten
• ½ cup (3.5 ounces, 99 grams) granulated sugar
• 2 teaspoons salt
• 2 teaspoons vanilla extract
• 5 cups (21.25 ounces, 602 grams) all-purpose flour

Cinnamon Filling

• 5 Tablespoons unsalted butter divided
• ½ cup (3.5 ounces, 99 grams) granulated sugar
• 2 teaspoons ground cinnamon

Cream Cheese Icing

• 4 ounces (113 grams) cream cheese, room temperature
• ¼ cup (4 Tablespoons, 2 ounces, 57 grams) unsalted butter, room temperature
• 2 ½ cups (10 ounces, 283 grams) confectioners' sugar
• 1 teaspoon vanilla extract

Instructions

 

Sponge

• In a small bowl, combine water, sugar, yeast, and flour. Stir well to combine. Loosely cover with plastic wrap, and allow to proof for 15 minutes.

Dough

• Add the starter, yogurt, sour cream, butter, eggs, sugar, salt, vanilla, and flour to the pan of a bread machine. Program to the dough cycle. Allow the dough cycle to complete itself.
• Remove dough from bread machine to floured surface. Divide in half; wrap one half in plastic wrap for another use.
• Roll into 12 x 18-inch rectangle.
• Melt 4 Tablespoons butter; brush onto dough.
• Combine ½ cup granulated sugar and cinnamon in small bowl. Sprinkle on dough, leaving 1-inch border on all sides.
• Starting with one long end, roll into a log. Pinch dough to seal. With sharp knife, cut in half, length-wise, leaving I-inch on end uncut. Braid the halves together, keeping the open layers exposed. Form the dough into a ring. Moisten the ends of the dough with a little water; pinch the two ends together to seal. Place a large greased can in the center to maintain a nice circle in the center. Transfer to parchment lined baking sheet. Cover with a clean dish towel, and let rise in a warm place until doubled in size, about 30 minutes.
• Preheat oven to 350° F. Bake in preheated oven until the top is golden brown, about 25 minutes.
• Remove from oven; brush top with 1 Tablespoon melted unsalted butter. Transfer to wire rack; cool completely.

Cream Cheese Icing

• Mix the ingredients for the icing until smooth. Pipe into center of wreath.
• Yield: 1 Braided Cinnamon Bread Wreath.

Nutrition

Calories: 695kcalCarbohydrates: 105gProtein: 9gFat: 26gSaturated Fat: 15gCholesterol: 101mgSodium: 649mgPotassium: 132mgFiber: 2gSugar: 51gVitamin A: 850IUCalcium: 56mgIron: 3.4mg

Keyword Braided Cinnamon Roll Wreath, Cinnamon Roll Recipe

Tried this recipe? Tag me today!Mention @PudgeFactor or tag #pudgefactor