Cinnamon Roll Wreath

This is Sue’s traditional Christmas morning cinnamon roll. One of our holiday traditions is eating warm cinnamon rolls while we open presents on Christmas morning. There’s something about that wonderful aroma filling the house and the only thing better than smelling these rolls cooking on Christmas morning is eating the warm, soft, gooey center.

We use the bread machine to make the dough and prep the dish the night before. Let the dough sit at room temperature at least 30 minutes before baking. All that is left is popping them in the oven the next morning. Makes 12 rolls or one wreath.

Ingredients

For the dough:

6 1/2 Oz milk warmed to 75F-85F
4 tablespoons unsalted butter
3 cups all-purpose flour
3 Tbs granulated sugar
1 egg
2 teaspoons Active dry yeast(1 packet)
1/2 teaspoon salt

For the filling:

1/4 cup (1/2 stick) unsalted butter, softened
1/4 cup sugar
2 teaspoons cinnamon
Optional 1/2 tsp nutmeg, 1/3 cup chopped nuts.

Icing:

1 Cup powdered sugar
1-2 Tbs Milk
1/2 tsp vanilla extract

Directions:

Follow your bread machine directions for making the dough or use a any dough technique you’re comfortable with.
Add milk, egg and butter to a bowl or bread pan.
Add Flour, 3 Tbs sugar and salt
Add yeast
Mix until soft and elastic and smooth.
Knead dough for a few minutes, let rest 15 minutes.
Roll dough into a 10″ x 15″ rectangle. Spread a 1/4 cup butter over dough to within an inch of the edge. Sprinkle filling mixture evenly over dough.
Roll dough up tightly on the long side. Make a circle with the dough log and place on a greased pan.
To make the wreath, use scissors or a sharp knife to cut into rolls (See picture below)
Bake in a preheated 375 F oven for 20-25 minutes or until golden brown.
Drizzle powdered sugar icing made by combining powder sugar with 1-2 Tbs milk and 1/2 tsp vanilla. Blend until smooth. Add milk or sugar to adjust consistency.