Cinnamon Bun Wreath

Holiday Brunch Cinnamon Bun Wreath

5 from 2 reviews

This is really a simple version of classic cinnamon buns, turned into a wreath for the holidays.


Units Scale
  • 1/2 cup full milk
  • 1/4 cup sugar, separated (2 teaspoons of sugar)
  • 1/3 cup unsalted butter
  • 1 teaspoon salt
  • 1/4 cup warm water
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 2 eggs, at room temperature
  • 34 cups all purpose flour

For the Filling

  • 1 cup packed brown sugar
  • 1 Tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter
  • 3 Tablespoons unsalted butter, melted (for brushing on top of the wreath)


  • 2 cups sifted icing sugar
  • 24 Tablespoons hot water
  • 1/2 teaspoon pure almond extract


  1. In a small saucepan, heat milk, sugar (all but 2 teaspoons of the sugar) and butter together until sugar has dissolved and butter is melted. Turn off heat and let cool until lukewarm.
  2. Meanwhile, in your mixing bowl add warm water, yeast and the 2 teaspoons of sugar. Let rest approx. 10 minutes until frothy.
  3. Add milk mixture, eggs, 3 1/4 cups of the flour and salt to your yeast (add more flour if needed). Using your dough hook mix on low speed for 8-10 minutes, scraping down the bowl every so often, until dough is smooth and elastic.
  4. Form dough into a ball and place in a greased (oil) large bowl, cover with plastic wrap, and let rest until doubled in size, approx. 1 – 1 1/2 hours.
  5. Once dough is doubled in size, place on a lightly floured work surface and punch dough down. Roll into a large rectangle approx. 15 inches x 9 inches.
  6. Slide parchment paper under your rectangle leaving lots to overhang your rectangle.This step is very important to making your life easier!
  7. Spread butter over the entire rectangle leaving about 1/2 inch from the edges.
  8. In a small bowl mix together brown sugar, cinnamon, and nutmeg. Spoon the sugar mixture over the butter and press down.
  9. Starting at the long side of the rectangle (15 inch side), tightly roll into a log pinching seam to seal.
  10. At this point slide your baking pan under your log and parchment paper.
  11. With a serrated knife, cut 1 inch rounds, making sure not to cut all the way through. SERIOUSLY, DO NOT CUT ALL THE WAY THROUGH!! This is what keeps your wreath together. Cut just more than half way making about 20 cuts in total (20 cinnamon buns).
  12. Now attach both ends of the log together, creating a circle. Slightly separate the cuts so you can see the inside of each cinnamon bun. Cover with plastic wrap and let rest for 30 minutes, until doubled in size.
  13. Preheat oven to 375˚F.
  14. Brush the tops and sides of your wreath with melted butter.
  15. Place in the oven and bake for 15 minutes or until golden brown. Let the wreath cool on the baking pan.
  16. Meanwhile make your icing.
  17. Mix icing sugar, hot water and almond extract together until you reach a spreadable consistency. Start with 2 tablespoons of water and add more if needed.
  18. Once your wreath is cool, drizzle icing over the entire wreath either by using a piping bag or with a spoon.
  19. Enjoy!


Use a baking pan with edges so you don’t lose your butter filling all over your oven.

Optional, you can add cranberries, pecans or chocolate to your filling.

Cinnamon buns will last 2 days, best served the day of.

You can also make your wreath the night before and bake it fresh in the morning. Follow normal instructions until step 13. Once you’ve shaped your log into a wreath, cover with plastic and place in the fridge overnight. In the morning pull out of the fridge and let rest for 20-30 minutes then continue the recipe as directed.


Keywords: Cinnamon Bun, Wreath, Brunch, Christmas Baking, Brunch, Holiday

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