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Amazing Gingerbread Cinnamon Roll Wreath Magic

Gingerbread Cinnamon Roll Wreath
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Create a stunning Gingerbread Cinnamon Roll Wreath for a festive holiday breakfast or dessert. This recipe combines the warm spices of gingerbread with the comforting sweetness of cinnamon rolls, all shaped into a beautiful wreath and topped with a bright orange glaze and sparkling sugared cranberries.

Ingredients

Scale
  • For the Dough:
  • ½ cup warm milk
  • 2¼ tsp active dry yeast
  • ¼ cup brown sugar
  • ¼ cup molasses
  • 1 egg
  • 3 tbsp melted butter
  • 2¾ cups all-purpose flour
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground cloves
  • ½ tsp salt
  • For the Filling:
  • ½ cup softened butter
  • ½ cup brown sugar
  • 1 tbsp cinnamon
  • ½ tsp ground ginger
  • For the Glaze & Garnish:
  • 1 cup powdered sugar
  • 2–3 tbsp orange juice
  • ½ tsp orange zest
  • ½ cup fresh cranberries
  • ¼ cup sugar
  • Small rosemary sprigs

Instructions

  • Wake Up the Yeast: Combine warm milk, yeast, and ¼ cup brown sugar in a bowl. Let sit for 5-7 minutes until foamy.
  • Make the Dough: Add molasses, egg, and melted butter to the yeast mixture. Gradually add the flour mixture (flour, spices, salt) until a shaggy dough forms. Knead for 5-7 minutes until soft and slightly tacky, adding more flour as needed.
  • First Rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
  • Roll & Fill: Punch down dough. Roll into a 12×18 inch rectangle on a floured surface. Spread softened butter evenly, leaving a border. Mix filling ingredients (brown sugar, cinnamon, ginger) and sprinkle over butter.
  • Shape the Wreath: Tightly roll the dough into a log, pinching to seal. Slice the log in half lengthwise. Twist the two halves together, keeping layers exposed. Form into a circle, pinching ends to seal. Place on a parchment-lined baking sheet.
  • Second Rise: Cover wreath loosely and let rise for 30-40 minutes until puffy. Preheat oven to 350°F (175°C).
  • Bake: Bake for 25-30 minutes, until deep golden brown. Cool on a wire rack for at least 20 minutes.
  • Make Sugared Cranberries: Rinse cranberries, dip in water, then roll in sugar. Let dry for at least 30 minutes.
  • Glaze and Garnish: Whisk powdered sugar, orange zest, and orange juice for a thick glaze. Drizzle over the cooled wreath. Decorate with sugared cranberries and rosemary sprigs.

Notes

  • Ensure milk is warm, not hot, to activate the yeast properly.
  • Use unsulphured molasses for the best gingerbread flavor.
  • The windowpane test helps determine if the dough is kneaded sufficiently.
  • A slightly rustic wreath shape is part of its charm.
  • Sugared cranberries can be made ahead of time.
  • Leftovers can be gently reheated in the microwave.

Nutrition

Find it online: https://yummywords.com/gingerbread-cinnamon-roll-wreath-recipe/

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