Cinnamon Wreath Bread Recipe for the Holidays
Bake this soft cinnamon wreath bread for breakfast, brunch or Christmas. A festive sweet bread with warm spices, step-by-step photos and make-ahead tips.
Ingredients
Bread dough
- 1 cup milk lukewarm
- 2 teaspoons yeast, instant
- 3 cups all-purpose flour
- ½ cup sugar
- ¼ cup butter melted
- 1 egg size L
- 1 teaspoon salt
Filling
- ¼ cup sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons butter melted
Brush
- 1 egg size s, slightly beaten
Ingredients you need per step are listed below the step in Italic
Instructions
Bread baking machine, kneading and first rise
- First, put all the liquids in the machine. Add the flour and sugar. Put the yeast in one corner and the salt in the opposite corner.1 cup milk, 2 teaspoons yeast, instant, 3 cups all-purpose flour, ½ cup sugar, ¼ cup butter, 1 egg, 1 teaspoon salt
- Turn the device on and let it knead and rise.
By Hand or mixer, kneading and first rise
- Mix the lukewarm milk with the yeast and let stand for 5 minutes.1 cup milk, 2 teaspoons yeast, instant
- Put the flour, sugar, melted butter and the egg in a bowl. Pour in the milk-yeast mixture.3 cups all-purpose flour, ½ cup sugar, ¼ cup butter, 1 egg
- Knead with a mixer fitted with dough hooks (or by hand) for about 5 minutes.
- Add the salt and continue kneading until the dough is smooth and elastic (about 10 minutes).1 teaspoon salt
- Lightly oil a bowl, place the dough inside, turn once to coat, and cover with a plastic wrap.
- Let rise in a warm place for about 1 hour, until doubled in volume.
Filling and second rise
- Mix the sugar with the cinnamon. Set the melted butter ready. Line a baking tray with baking paper.¼ cup sugar, 1 tablespoon ground cinnamon
- Lightly flour your work surface and place the risen dough on it. Roll out into a large rectangle.
- Brush the surface with melted butter and sprinkle evenly with the cinnamon sugar.2 tablespoons butter
- Roll up the dough from the long side into a log.
- Cut the log in half lengthwise and twist the two strands together, keeping the cut sides facing up.
- Form the twisted dough into a wreath and place it on the prepared baking tray.
- Cover with plastic wrap and let rise again in a warm place for about 1 hour.
Baking
- After 30 minutes of rising, preheat the oven to
350 °F or 
320 °F - Brush the wreath with the beaten egg.1 egg
- Bake for 10 minutes, then reduce the oven temperature to330 °F ( conventional oven) or 300 °F (fan oven) and bake for another 20 minutes until golden and cooked through.
- Remove from the oven and let cool on a wire rack.
NOTES
1. Can I prepare the dough the day before? Yes. Let the dough rise once, shape the wreath, and then refrigerate overnight covered. Let it come to room temperature and rise a bit more before baking.
2. Can I use dried yeast instead of instant yeast? You can. Use 2 ½ teaspoons of dried yeast and just follow the recipe.
3. How do I know when the bread is done? The wreath should be deep golden brown and sound hollow when you tap the bottom. If you’re unsure, add a few extra minutes.
4. Can I bake this in another shape? Yes, you can bake it as a simple loaf or twist without making a wreath. Adjust baking time slightly as needed.
5. Variations
- Nutty cinnamon wreath: Sprinkle chopped walnuts or pecans over the cinnamon sugar before rolling.
- Raisin cinnamon wreath: Add a handful of soaked raisins to the filling for extra sweetness.
- Room temperature: Wrap the cooled wreath bread well or keep it in an airtight container for up to 2 days.
- Freezer: Freeze whole or in slices for up to 2 months. Wrap tightly in plastic and then in a freezer bag.
- Reheating/Serving: Warm slices in a low oven (about 300 °F / 150°C) for a few minutes, or toast lightly. The whole wreath can be warmed, loosely covered with aluminum foil.
Nutrition
Calories: 370kcal | Carbohydrates: 59g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 394mg | Fiber: 3g | Sugar: 21g | Vitamin A: 381IU | Vitamin C: 0.05mg | Iron: 3mg
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