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Best Gingerbread Cinnamon Roll Wreath: An Easy Holiday Breakfast

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A soft, pillowy cinnamon roll wreath infused with gingerbread spices and topped with a tangy cream cheese glaze. Perfect for holiday mornings, this showstopper can be prepped ahead and baked fresh.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (plus more for dusting)
  • ¼ cup granulated sugar
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ cup whole milk, warmed to 110°F
  • ¼ cup unsalted butter, melted
  • 1 large egg, room temperature
  • ¼ cup molasses (unsulphured)
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup packed brown sugar
  • 2 tbsp ground cinnamon
  • ¼ tsp ground nutmeg (optional)
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2–3 tbsp milk
  • ¼ cup dried cranberries (optional)
  • ¼ cup chopped pecans or walnuts (optional)
  • Fresh rosemary sprigs (optional)

Instructions

  1. In the bowl of a stand mixer, combine warm milk (110°F) with 1 tablespoon of the granulated sugar. Sprinkle yeast on top and let sit for 5-7 minutes until foamy.
  2. Add remaining sugar, melted butter, egg, molasses, ginger, cinnamon, cloves, and salt to the yeast mixture. Mix on low speed with dough hook until combined. Gradually add flour, 1 cup at a time, until a shaggy dough forms. Knead on medium-low for 6-8 minutes until smooth and elastic.
  3. Shape dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm, draft-free place for 1-1.5 hours until doubled in size.
  4. While dough rises, make filling: mix softened butter, brown sugar, cinnamon, and nutmeg until well combined. Set aside at room temperature.
  5. Punch down dough and roll on a lightly floured surface into a 12×18-inch rectangle, about ¼-inch thick. Spread filling evenly, leaving a ½-inch border on long edges.
  6. Starting from the long edge, roll dough tightly into a log. Pinch seam to seal. Cut log in half lengthwise with a sharp knife or pizza cutter, exposing layers. Turn cut sides up and gently twist the two halves together, keeping cut sides facing up. Bring ends together to form a ring and pinch to seal. Transfer to a parchment-lined baking sheet.
  7. Cover wreath loosely with plastic wrap and let rise for 30-45 minutes until puffy.
  8. Preheat oven to 350°F. Bake for 22-28 minutes until golden brown and internal temperature reaches 190°F. If browning too quickly, tent with foil for last 5-10 minutes. Cool on baking sheet for 10 minutes, then transfer to a cooling rack.
  9. Make glaze: beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until combined. Add milk 1 tablespoon at a time until pourable consistency.
  10. Drizzle glaze over warm wreath. Add optional garnishes while glaze is wet. Let set for 5-10 minutes before serving. Serve warm or at room temperature.

Notes

You can assemble the wreath through step 7 and refrigerate overnight. In the morning, let it sit at room temperature for 30 minutes while the oven preheats, then bake as directed. For dairy-free, use plant-based butter and milk; for gluten-free, use a 1:1 gluten-free flour blend. The dough should feel soft and pillowy; if too sticky, add a tablespoon of flour at a time.

Nutrition

Keywords: gingerbread cinnamon roll wreath, holiday breakfast, cinnamon roll wreath, gingerbread wreath, Christmas breakfast, easy cinnamon roll wreath

Find it online: https://spoonluma.com/best-gingerbread-cinnamon-roll-wreath-an-easy-holiday-breakfast/