Cinnamon Roll Wreath (Danish Pastry Ring)

Surprisingly easy to make, this scrumptious, festive Cinnamon Roll Ring makes an impressive presentation. Serve it simply iced, or dress it up with a sprinkling of caramelized almonds and maraschino cherries. Perfect for holiday brunch or any special occasion.

Jump to:

• What's the Story Behind this Recipe?
• What Goes into a Danish Wreath?
• How to Make an Easy Cinnamon Roll Ring
• FAQs & Expert Tips
• More Sweet, Festive Bread Recipes
• Cinnamon Roll Wreath (Danish Ring)

What's the Story Behind this Recipe?

_{This is the second in a short series of Christmas pastry posts inspired by recipes from my dear friend Michelle. (See Michelle's Orange Tea Ring for more!)}

For many years, our family celebrated Christmas Eve (or Christmas Eve-Eve) each year with four other families (our chosen, extended family) with a big holiday dinner. Michelle's classic Danish Wreaths - soft, tender cinnamon formed in a glazed pastry ring - were always a welcome addition to our holiday table.

Starting with a basic sweet roll dough, this Danish ring recipe is surprisingly easy to make, and suitable for even novice bakers. Over the years, I've added my own touches to the original recipe; most notably with the addition of a sprinkling of maple caramelized almonds, which add a pleasantly sweet, nutty crunch. (They are totally optional.)

This scrumptious cinnamon roll ring is just the thing to set out for holiday company. It lasts on the counter for hours, and a mere 8 seconds in the microwave will revive a day-old slice to near fresh-baked quality. It's perfect for breakfast or brunch, afternoon snack, evening dessert, or midnight snack.

What Goes into a Danish Wreath?

Basic Sweet Roll Ingredient Notes

Dough ingredients should all start at room temperature.

★ Flour: Use bread flour if possible. All-purpose flour will also work.

★ Butter: We use salted butter for this recipe. If you use unsalted butter, add an additional ¼ teaspoon of salt.

★ Milk: We use whole milk whenever we make breads. It makes the bread more tender and soft. Any milk will work, including rehydrated dried milk.

★ Yeast: Use active dry yeast. (We have not tested this recipe using rapid rise yeast.)

Filling, Glaze & Topping Ingredient Notes

★ Butter: Use room temperature salted butter. If you use unsalted butter, add a generous dash of salt to the cinnamon-sugar mix.

★ Heavy Cream: Heavy cream makes the icing a little more supple; however, you can sub in any milk (regular or alternative) for it.

★ Vanilla: Almond extract is another great choice for the icing flavor.

★ Almonds: We love the flavor that sliced almonds add to this cinnamon roll ring, but you can use any coarsely chopped or sliced nuts if you'd like. (Maple caramelized pecans are fabulous!)

★ Maple Syrup: We prefer to use maple syrup to caramelize the nuts; we get the best, most consistent results with it. However, you can use honey or even pancake syrup with good results.

How to Make an Easy Cinnamon Roll Ring

NOTE: This recipe makes enough dough, filling, and icing to make two cinnamon tea rings. If you wish to make one orange wreath and one cinnamon, then simply cut the amounts for the filling and icing in half. (Don't cut the almonds in half - use as many as you want, then use the rest for snacking or adding to yogurt.)

Maple Caramelized Almonds (Optional)

Line a cookie sheet with parchment paper.

Melt butter in a medium skillet over medium heat. (A non-stick skillet is helpful but not necessary for this step.) Add the almonds and cook for about a minute - until they just barely begin to turn golden.

Add the maple syrup and cook, stirring constantly for about a minute - until he mixture thickens and the almonds are glazed.

Spread the glazed almonds over the parchment and allow to cool completely. Break into bite-sized pieces and set aside.

Basic Sweet Roll Dough

Beat eggs in a small bowl. Set aside.

Scald the milk by heating it in a small saucepan over medium-low heat until it is just below boiling, when small bubbles form around the edges; 180°-185°F (82°-85°C). Add butter and sugar to warm milk, and stir until sugar dissolves and butter is melted.

In another small bowl, dissolve yeast and ½ teaspoon sugar in ½ cup warm water: 110°-115°F (43°-45°C). Let it set for about 5 minutes; until it is bubbly.

Add yeast mixture and beaten eggs to milk mixture. Stir in salt.

Pour the mixture into a large mixing bowl. Using a wooden spoon or electric mixer, add flour one cup at a time until a soft dough is formed. (The dough may be a little sticky.) Do not overmix.

• Knead with Mixer: Using a dough hook, knead dough until it becomes soft and elastic; about 4-5 minutes.
• Knead by Hand: Turn dough out of the bowl onto a floured surface. Knead by hand until soft and elastic; about 6 minutes.

Form the dough into a ball and place it in a lightly oiled bowl. Cover and allow it to rise until double; about 1 hour.

Divide dough into 2 equal parts. Wrap one dough ball with plastic wrap and (a) set aside if you plan to make a second tea ring, or (b) place it in the refrigerator if you plan to use it later.

Form Tea Ring

Combine ¾ cup sugar and 4 teaspoons of cinnamon in a small bowl. (This is enough cinnamon-sugar for 2 cinnamon rings, or one ring with a lot of cinnamon-sugar.) Set aside.

Turn out dough and knead a few times to release the air.

Divide dough into 2 equal parts. Wrap one dough ball with plastic wrap and (a) set aside if you plan to make a second tea ring, or (b) place it in the refrigerator if you plan to use it later.

Use a rolling pin to roll out one piece of dough into a long rectangle (very) roughly 20x14 inches and ¼-inch thick.

Spread dough with 2-3 tablespoons of very soft butter, then sprinkle on ½ the cinnamon mixture.

Clearly, this is orange filling ⬇︎ (I forgot to take a cinnamon pic), but it's the same process.

Roll dough along the long edge to form a long log. Pinch the seam together, and use a sharp knife to even out the ends.

On a parchment covered cookie sheet, form a ring with the dough roll, with the seam on the bottom.

Using scissors or a sharp knife, cut dough every 1½-inches (or closer if you prefer), cutting ¾ of the way through the dough.

Turn each cut piece on its side, fanning the pieces out to form the wreath. Cover and let dough rise again; ~ 30 to 45 minutes.

Preheat oven to 350°F (177°C).

Brush top of the tea ring with beaten whole egg. (If you want any nuts, raisins, or other decorations baked into the top, add them now.)

Bake in preheated oven for 15 minutes, or until light golden brown.

Drizzle with half the vanilla icing immediately (i.e., one quarter of a full batch of icing). Sprinkle caramelized almonds on top if desired.

Drizzle on the other half of the icing after the pastry ring has cooled slightly; about 20 minutes.

Cool for at least one hour before moving.

FAQs & Expert Tips

More Sweet, Festive Bread Recipes

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