Cinnamon Roll Wreath
Difficulty
Here’s a new take on Cinnamon Rolls. My vegan and gluten-free Cinnamon Roll Wreath is a festive bread that’s buttery, light and fluffy and oh so very delicious! It’s layered with butter, brown sugar and cinnamon and then sliced before being twisted into a wreath shape. It’s delicious, right out of the oven, with a generous sprinkling of confectioners’ sugar. For extra decadence, I like slathering on a generous spread of cream cheese frosting.  However, you serve it, you’ve got yourself a breakfast made for the holidays!
Best part of this Cinnamon Roll Wreath is, it’s made with pantry basics – like flour, milk, butter, brown sugar, and cinnamon. While it looks complicated, it’s really simple to make and is sure to satisfy the Cinnamon Bun lover in your life! It’s an unusual take to your typical Cinnamon Roll and makes an impressive loaf for Thanksgiving, Christmas or even New Year’s morning!
Ingredient Substitutions
We’ve adopted a gluten-free, dairy-free diet and the recipe reflects this. However, feel free to substitute the plant-based ingredients for dairy ones. Similarly, the gluten-free all-purpose flour may be substituted for regular all-purpose variety on a 1:1 basis.
For more Cinnamon flavoured treats, please check out my Sticky Cinnamon Babka recipe as well as my all-time favorite, Cinnamon Churro Bowls!
CINNAMON ROLL WREATH
Makes 1 Wreath Loaf
- 2-1/4 cups(270g) Gluten-Free All-Purpose Flour
- 1/2 tspXanthan Gum (Omit if your Gluten-Free Flour Blend Already Contains it)
- 1-1/4 tspInstant Dry Yeast
- 1/2 tspSalt
- 1/2 cup(50g) Granulated Sugar
- 1/2 cup(120ml) Oat Milk or any non-Dairy Milk, Warmed to 110 Degrees Fahrenheit
- 2-1/2 tbs(38g) Vegan Butter, Melted and Cooled
- 1/2 tspVanilla
- 1/8 cup(30ml) Oat Milk for Glazing
- 1/4 cup(56g) Vegan Stick Butter, Soften but not Melted
- 1/3 cup(73g) Packed Dark Brown Sugar
- 1-1/4 tspGround Cinnamon
- 1 tspVanilla Extract
- 1/4 cup(60g) Vegan Cream Cheese, Softened
- 1/8 cup(28g) Vegan Butter, Softened
- 1 cup(240g) Confectioners’ Sugar
- 1/2 tspVanilla Extract
- Pinch of Salt
Instructions:
- In a stand mixer outfitted with a dough hook attachment, add flour, yeast, salt and sugar. Add warm oat milk, butter and vanilla and mix on low speed until dough is combined.
- Turn speed up to medium high and continue kneading for 6-7 minutes until dough is smooth and elastic. Dough is supposed to be tacky and somewhat sticky. Do not add additional flour.
- Lightly oil a bowl with cooking spray.
- Transfer dough to the oiled bowl and turn to coat with oil. Cover with plastic wrap and leave in a warm spot to rise for 1 hour.
- While the dough is rising, prepare the cinnamon filling. In a medium-size bowl, combine the melted butter, brown sugar, cinnamon and vanilla. Mix until well combined. Set aside.
- Once dough has doubled in size, turn out dough on a generously floured pastry mat. Sprinkle top of dough with additional flour.  Using a floured rolling pin, roll dough into a large rectangle measuring approximately 18” x 12”.
- Using a rubber spatula, spread cinnamon filling over the entire dough surface. Then starting on the long end, roll up dough into a tight log.
- Line a 12 by 17″ rimmed baking tray with parchment paper. Transfer the log onto the parchment paper, placing it so that the seam is facing up and running straight down the middle of the log.
- Using a sharp pair of kitchen shears, cut right through the log lengthwise, along the seam, leaving an inch at one end of the log uncut.
- Starting at the uncut end, tightly weave the 2 pieces together, leaving the cut sides exposed.
- Once the log has been fully woven, gently bring the two ends together to form a ring. Overlap and tuck ends under, making sure to pinch the dough to secure it in place.
- Cover the dough with a lightly oiled piece of plastic wrap, place in a warm spot and allow to double, approximately 60 minutes.
- To bake, preheat oven to 350 degrees Fahrenheit.
- Once the dough has doubled in size, lightly brush dough with oat milk. Place the baking tray, into the oven and bake for 30-40 minutes until the bread is golden brown or registers 200 degrees Fahrenheit on a digital probe thermometer.
- Remove from oven and allow to cool slightly before serving. To serve, dust with confections’ sugar or spread with cream cheese frosting. Slice and serve warm.
For vegan cream cheese frosting: To a stand mixer fitted with a paddle attachment, add the cream cheese and vegan butter. Beat until light and creamy. Add confectioners’ sugar, salt and vanilla extract and beat until well combined. While loaf is still warm, spread a generous amount of cream cream frosting over the wreath so that the frosting melts into the layers. Serve immediately. Enjoy!
