Using my cinnamon roll recipe, it’s so easy to make this festive and beautiful gluten free cinnamon roll wreath for Christmas morning.
Every year for Christmas, we gather at my mom and dad’s for breakfast and presents. My dad makes his “famous” hash browns, as well as eggs and bacon or sausage. My mom always makes fresh fruit kabobs (or a beautiful fruit platter). And I bring whatever I feel like making.
This year I decided to make gluten free Mickey waffles (and some vegan ones for my daughter). I’ll make them the day before and put them in the fridge, then toast them up that morning in the oven. The waffles will be as light and crisp as they were when I made them!
But it’s pretty much understood that no matter what else I bring, I’ll always make my cinnamon rolls. They’re just so good that even my gluten eating family can’t get enough of them! This year, though, I thought I’d change it up and make the cinnamon rolls pull-apart style, in the form of a wreath. That way we could just grab a roll to add to our plate before sitting down at the table. Plus, the wreath would look so pretty on the buffet!
The Basis for a Gluten Free Cinnamon Roll Wreath
If you’ve never made my gluten free cinnamon rolls, I urge you to please give them a shot. You won’t be sorry! They are by far the best gluten free cinnamon rolls ever, and I’m not just saying that to toot my own horn. I worked on them for several years, but the true test to success was feeding them to my honest critic of a husband. He would tell me if he thought they were awful (we have an understanding that I need to hear an honest review from him and not just blowing smoke to appease me).
So when he ate 3 in a row one Christmas morning (mind you, he can have Cinnabon or any kind of cinnamon roll he wants), I knew I had a winner. In fact, he went so far as to say that my gluten free cinnamon rolls were better than Cinnabon! He said they were softer and not as dry. How about that?
Needless to say, you need to make a batch of my gluten free cinnamon roll dough and filling to make this cinnamon roll wreath. You’ll see just how easy the dough is to work with (a breeze actually) and you’ll be making your own wreath in no time!
Shaping and Baking the Wreath
After you’ve spread the filling on the dough and rolled it up, the first thing to do is to elongate the dough roll a little bit so it will be big enough to bend into a wreath.
Use either a sharp knife or kitchen shears and snip into the wreath to expose the inner cinnamon rolls. Don’t cut all the way through to make individual rolls, however. You need to leave the back (or inside) part of the dough still intact and connected.
Twist the cinnamon rolls slightly to open them up. Cover the wreath and let it rise until doubled in size, about one hour (it can take longer depending on the temperature in your area). Preheat the oven to 350 degrees F.
Bake the cinnamon roll wreath for about 20 minutes, or until golden brown.
Glazing the Rolls
I prefer to use a powdered sugar glaze on the wreath instead of cream cheese icing. The glaze still allows the rolls to show through, whereas a cream cheese icing would mask the beautiful swirls underneath.
Whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle all over the warm wreath. It’s as simple as that!!
Make Ahead Gluten Free Cinnamon Roll Wreath
This cinnamon roll wreath can be made ahead, which is a blessing for anything to be served Christmas morning. The dough of course can, and should, be made the day before. But the entire wreath can be assembled the night before and wrapped well in the fridge.
After assembling the wreath, you can place it directly in the fridge to cold proof overnight. If it hasn’t doubled in size by then (sometimes our fridges are just too cold), take it out about an hour before planning to serve it and allow it to proof in a warm, draft-free area until almost doubled in size. Then bake as directed.
Change it up this year and make a gluten free cinnamon roll wreath for your Christmas breakfast. It’s just as easy, tastes just as wonderful, and is a festive addition to your table.
Gluten Free Cinnamon Roll Wreath
- ½ recipe gluten free cinnamon roll dough, recipe follows
- filling, recipe follows
- powdered sugar glaze, recipe follows
Cinnamon Roll Dough
- 3½ cups (495 g) Kim's gluten free bread flour blend
- 1 cup (200 g) granulated sugar
- 1¾ tsp baking powder
- 2 tbsp plus 1½ tsp (24 g) instant yeast
- 2 tbsp pysllium husk powder
- 1 tsp salt
- 1½ cups (360 ml) milk
- ¾ cup (1½ sticks or 169 g) salted butter, very soft or melted
- 2 large eggs, at room temperature
- ½ cup (1 stick or 113 g) salted butter, softened
- 1 cup (200 g) brown sugar
- 4 tsp cinnamon
- 1 tbsp Kim's gluten free bread flour blend
- 2 cups (250 g) powdered sugar
- 3-4 tbsp milk, or more as needed for desired consistency
- 1 tsp vanilla extract
Make the Dough
- In the bowl of a stand mixer, add the dry ingredients. With the mixer running on low, slowly pour in the milk, followed by the butter and the eggs. Turn the mixer up to medium high and knead for 5 minutes.
- Cover and proof in a warm, draft-free area until doubled in size, 1-2 hours (or more, depending on the warmth of your area). Refrigerate overnight.
Make the Filling
- In a small bowl, mix together all filling ingredients until smooth and well combined. Set aside.
Fill, Shape, and Bake the Wreath
- Knead half the dough (put away the other half of the dough for another use*) on a lightly floured surface until smooth. Roll out to a rectangle about ¼-inch thick.
- Dollop spoonfuls of the filling all over the dough. It will be too thick to spread evenly. Just do your best to spread it with your fingers.
- Roll the dough up as tightly as possible and pinch the edge to seal. Elongate the roll by pressing it with your palms back and forth against the counter. Place on parchment-lined baking sheet and bend it into a wreath shape and pinch the ends to seal as best you can.
- Take kitchen shears or a sharp knife and cut slits almost all the way through the ring (leave about one inch of the inside still attached). Twist each roll to open slightly.
- Cover the wreath lightly with plastic wrap and allow to rise until almost doubled in size in a warm, draft-free area, about 30 minutes to an hour.
- Preheat the oven to 350° F. Bake the wreath for about 15 minutes, or until golden brown. Any filling that has oozed out can be spooned back into the slits of the rolls, especially if you let it cool for a few minutes.
Glaze the Wreath
- Whisk all the glaze ingredients together in a small bowl and drizzle over the wreath. Serve warm or at room temperature.