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    Home » Recipes » Bread

    Cinnamon Roll Wreath (Danish Pastry Ring)

    December 10, 2022 • Updated: December 10, 2022 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe

    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.

    Cinnamon Danish ring garnished with caramelized almonds and cherries. Part of an orange ring in background.
    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.

    Cinnamon roll ring on baking tray, iced. Cinnamon roll ring on baking tray, iced. Cinnamon roll ring on a glass cake stand, iced and ready to serve.

    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?

    Sweet roll dough ingredients, labeled: flour, butter, milk, yeast, sugar, eggs, salt, water.

    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.

    Scaleded milk in a small pan, yeast activated in small bowl, and egg mixed in glass mixing bowl.

    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.
    DOugh in mixer, with kneading attachment.

    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.

    2-panell collage: dough before and after rising.

    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.

    Dough rolled out and spread with orange icing.

    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.

    2-panel collage: Dough ring formed, and cut.

    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.

    Cinnamon dough ring formed and ready to bake.

    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.

    Baked cinnamon roll ring before icing.

    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.

    Cinnamon roll ring on baking tray, iced.

    Cool for at least one hour before moving.

    FAQs & Expert Tips

    Can you make this Cinnamon Roll Ring ahead of time?

    To have the ring ready to bake in the morning, make the dough and shape the wreath the night before. Cover the ring tightly with plastic wrap and refrigerate up to 24 hours.

    When ready to bake, unwrap the wreath, cover again lightly and let rise until doubled in size. Proceed with baking and icing from there.

    Cinnamon Danish ring garnished with caramelized almonds and cherries.

    More Sweet, Festive Bread Recipes

    • Italian Easter Dove Bread | Colomba Pasquale
    • Orange Tea Ring (Danish Wreath)
    • Nana's Irish Soda Bread
    • Old-fashioned Bread Pudding

    For more recipes and cozy living tips, subscribe to our newsletter and follow us on Instagram, Pinterest, and Facebook for all of the latest updates.

    Cinnamon Danish ring garnished with caramelized almonds and cherries. Part of an orange ring in background.

    Cinnamon Roll Wreath (Danish 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 a holiday brunch or any special occasion.
    Adapted from a recipe generously shared by our dear friend, Michelle L.
    Makes 2 large Cinnamon Roll Wreaths.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Bread, Breakfast, Brunch, Dessert
    Cuisine: American, Danish
    Diet: Vegetarian
    Prep Time:35 minutes
    Cook Time:15 minutes
    Rising Time:2 hours
    Servings: 24 servings
    Calories: 310kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 2 Baking Trays
    • 1 Sharp Knife or scissors
    • 1 Rolling Pin
    • 1 Mixing Bowl
    • 1 Spatula
    • 1 Electric Mixer optional
    • 1 Small Skillet optional; for caramelized almonds
    • 1 small saucepan

    Ingredients

    US Customary - Metric
    Pastry
    • 1 cup scalded milk
    • ½ cup sugar
    • ½ cup butter room temperature
    • 5 cups flour approximately
    • ¾ teaspoon salt
    • 3 large eggs beaten
    • ½ cup warm water 110°-115°F (43°-46°C)
    • 1½ tablespoons yeast
    • ½ teaspoon sugar
    Cinnamon Filling
    • 6 tablespoons butter softened
    • ¾ cup sugar
    • 4 teaspoons cinnamon
    Vanilla Icing
    • 4½ cups powdered sugar sifted (sift after measuring)
    • 5 tablespoons heavy cream or milk
    • 1 teaspoons vanilla

    Instructions

    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.
    • 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.

    Bake

    • 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.

    Notes

    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.)

    Make Ahead, Bake Later

    To have the ring ready to bake in the morning, make the dough and shape the wreath the day before. Cover the ring tightly with plastic wrap and refrigerate up to 24 hours.
    When ready to bake, unwrap the wreath, cover again lightly and let rise until doubled in size. Proceed with baking and icing from there.

    Nutrition

    Serving: 1serving | Calories: 310kcal | Carbohydrates: 54g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 147mg | Potassium: 60mg | Fiber: 1g | Sugar: 33g | Vitamin A: 302IU | Vitamin C: 0.02mg | Calcium: 25mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

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