Celebrate Christmas morning or indulge in a Christmas Eve midnight snack with a cinnamon roll wreath! Consisting of a whipped brown butter and cinnamon sugar filling and topped with vanilla cream frosting, fresh raspberries and mint leaves, this edible centerpiece is the perfect combination of classic holiday sweetness and elegance.
Whether you are hoping to dazzle family members on Christmas morning or thank holiday hosts with a festive treat, the Cinnamon Sugar Christmas Wreath will be sure to leave a lasting impression.
This easy-to-serve recipe elevates a classic and simple holiday breakfast into a sophisticated and Instagram-worthy dessert. Presentation and a little added creativity can transform almost any dish!
Dough
• 1 box Pillsbury Hot Roll Mix
• 1 cup hot water
• 2 tbsp salted butter, melted
• 1 egg, whisked
• 1/2 cup flour
• 4 tablespoons sugar
Filling
• 1/3 cup melted and cooled brown butter (made from browning salted butter)
• 1 1/4 cup light brown sugar
• 2 1/2 tbsp cinnamon
• 1/8 tsp nutmeg
• 2 tsp vanilla extra
• 1 cup heavy whipping cream
• Chopped walnuts (optional)
Frosting
• 2 cups powdered sugar
• 1 1/2 tsp vanilla extract
• 3 tbsp salted butter, room temperature
• 1/2 cup heavy whipping cream
Toppings
• 6-ounce package of raspberries
• 0.5-ounce package of mint leaves
Instructions
1. Preheat the oven to 350 F and grease two cookie sheets.
2. Combine the Pillsbury Hot Roll Mix and yeast with the hot water, melted butter, whisked egg and sugar.
3. Sprinkle in the flour and use your hands to knead the flour into the dough for about 6 to 8 minutes. If the dough is sticking too much to your hands, sprinkle in a bit more flour.
4. Fold the dough into a ball, place it in a floured bowl with a towel on top and leave it to rise in a warm area for 30 minutes.
5. While the dough is rising, begin your filling. Combine the brown butter, brown sugar, cinnamon, nutmeg and vanilla extract in a bowl. Ensure the butter has cooled or it will not allow the filling to whip.
6. Pour in the heavy whipping cream and whip with an electric mixer on high speed for about 3 minutes. Sprinkle in the crushed walnuts.
7. To create the frosting, use an electric mixer on high speed to combine the powdered sugar, vanilla extract, butter and heavy whipping cream. Whip until the frosting has a thick consistency and forms stiff peaks.
8. After the dough has risen, place it on a floured surface and use a rolling pin to roll it into a rectangle with a width of about 1 cm. Slather the filling evenly on the dough, leaving about a half inch of space between the edges.
9. Start from the longest side of the rectangle and begin to tightly fold the roll toward the opposite end, pinching as you go.
10. Using unflavored and unwaxed dental floss, cut the rolls to approximately 1 1/4 inches in width.
11. Place six rolls on each cookie sheet, leaving space between each one. Bake for 18 to 20 minutes, until golden.
12. After the cinnamon rolls have cooled, arrange them in a wreath-like circle on a large platter.
13. Using a piping bag, drizzle the frosting back and forth over the rolls.
14. Wash and dry the mint leaves and raspberries. Now is the time to allow your creativity to flow! Place the leaves across the cinnamon roll wreath and add one raspberry on top of each leaf or leaves. 12