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
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Braided Cinnamon Roll Wreath
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.
Erin says
II don’t have a bread machine , but I have a kitchen -aid with a dough hook. How long should I run my kitchen aid knead the dough ? Erin
Chula King says
Erin,
I would knead the dough with your kitchen-aid mixer for the same amount of time as you normally knead bread dough – until you have a soft smooth dough, around 6 to 8 minutes.
Chula
Carol says
First time I tried, totally amazing served to company everybody loved and it also looked like it was store bought.
Thank you great recipe
Chula King says
Carol,
I’m so pleased that it turned for you!
Chula