Cinnamon Roll Christmas Wreath (gluten free) (Edit recipe)

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A fun spin on the classic Christmas morning sweet roll! After you roll up the dough, instead of cutting that into individual segments, simply use some kitchen shears and make angled, forty-five degree cuts along one side, then shape into a circle! Once it’s baked, frost and decorate as desired then serve! It also can double as a table centerpiece for a festive holiday tablescape! Use my G/F CRUFFIN recipe or my STRAWBERRIES N' CREAM ROLLS recipe if you don't need g/f!

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PREP TIME

25 minutes to 30 minutes

COOK TIME

417 hours

INGREDIENTS

8

Serves: 6-8

Ingredients

1 whole Gluten Free Cruffins (click for recipe), this recipe will give you two wreaths
4 - 6 Tbsp Salted Butter, room temperature and spreadable
.5 cup Brown Sugar, can sub coconut sugar if desired
2 - 3 tsp Ground Cinnamon

frosting

3 - 4 Tbsp Whipped Cream Cheese, can sub plant based cream cheese as needed
2 cups Powdered Sugar
2 - 3 Tbsp Milk, can sub milk of choice

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place parchment on two standard baking sheets, set aside. Grab two ramekins that will be placed in the middle of the wreath so that while it bakes, it maintains its shape.
Prepare the CRUFFIN recipe as directed, then divide in half. You can place one half in the refrigerator while you work on the first as needed.
Roll out the first half on a lightly floured surface into an approximate 10”x 13-14” rectangle. Spread half of the butter evenly on the surface, leaving about an ½“ edge along one side without butter so you can pinch the seam closed. Sprinkle/spread half of the brown sugar evenly over the butter then sprinkle half the cinnamon on top of that.
Roll this up from one long end to the other, pinching the edge closed once it’s rolled up. The resulting roll is often a couple inches longer, which is ideal, as this will make shaping it into a wreath easier.
Use your kitchen shears to make 45% angled cuts, about 1” apart, along one side of the roll, being careful not to cut all the way through. Carefully move this onto one of the baking sheets and shape into a circle, overlapping the ends and pinching together as needed to create the “wreath” shape.
Grab that ramekin and coat with a bit of oil or butter, this will keep it from getting stuck to the wreath while it bakes. Place in the center of the wreath.
Cover with plastic wrap and set aside while you repeat with the second half of the dough*, see note..
Set aside and allow to rise for 15-20 minutes or until the wreath(s) begin looking plump.
Preheat your oven to 350° while the wreaths rise.
When ready to bake, remove covering and bake for 25-30 minutes or until golden brown. You want the internal temperature to be around 190° so check that as needed.
Remove from the oven and allow to cool before frosting. When ready, add all frosting ingredients to a mixing bowl and use a hand mixer to get it all combined and you have a smooth, spreadable consistency.
Frost as desired and add embellishments/garnish to decorate as desired.
To serve, simply allow guests to pull apart or you can also cut along each section.

Notes

If you don’t need a gluten free version, you can sub standard all purpose flour 1:1 in this recipe. If you only need one wreath, you can use the second half of the dough to make standard cinnamon rolls.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	293
Fat:	9 g
Carbohydrates:	54 g
Protein:	1 g
Cholesterol:	26 g
Sodium:	105 mg
Fiber:	0 g
Sugars:	51 g
Sugar Alcohol:	0 g
Calculated for total recipe.