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Gluten Free Cinnamon Roll Wreath

This gluten free cinnamon roll wreath is shaped into a ring, baked until golden, and finished with a smooth vanilla glaze. Its cinnamon-sugar filling and pull-apart sections make a festive centerpiece for a holiday breakfast or dessert table.
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Prep Time 30 minutes
Cook Time 28 minutes
Rising and cooling 1 hour 43 minutes
Total Time 2 hours 41 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 cup whole milk
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar divided (1 teaspoon for the yeast and the remainder for the dough)
  • 3 cups all-purpose flour blend certified gluten-free; with xanthan gum
  • 1 tsp fine salt
  • 1 egg large
  • 8 tbsp unsalted butter divided (4 tablespoons melted and cooled for the dough, 4 tablespoons softened for the filling)
  • 1 tsp neutral oil for greasing the bowl
For the filling
  • 0.5 cup light brown sugar packed
  • 1 tbsp ground cinnamon
For the glaze
  • 1 cup powdered sugar
  • 2 tbsp water
  • 0.5 tsp vanilla extract

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Make the dough
  1. Warm the milk to 105–110°F; stir in the yeast and 1 teaspoon of the sugar. Let stand for 5–10 minutes, until foamy.
  2. Whisk the flour, remaining sugar, and salt in a large bowl.
  3. Add the yeast mixture, egg, and 4 tablespoons melted butter; stir with a sturdy spoon for 2 minutes, until a thick, sticky dough forms.
  4. Grease a large bowl with the oil, transfer the dough to it, and cover.
  5. Let rise in a warm place for 45–60 minutes, until visibly puffy.
Shape the wreath
  1. Stir the brown sugar and cinnamon together in a small bowl.
  2. Place the dough between two sheets of parchment paper and roll it into a 10x18-inch rectangle; peel off the top sheet.
  3. Spread the remaining 4 tablespoons softened butter over the dough, then scatter the cinnamon-sugar mixture evenly over it.
  4. Starting at a 10-inch edge, roll the dough toward the opposite 10-inch edge to make an 18-inch log.
  5. Pinch the seam closed, overlap the ends by about 1 inch to form a ring, and pinch them together.
  6. Slide the parchment and wreath onto an 18x13-inch rimmed baking sheet.
  7. Using kitchen shears, snip the ring into 12 sections about 1 1/2 inches apart, cutting about two-thirds through.
  8. Angle alternate sections outward, cut sides up.
Proof and bake
  1. Cover loosely and let rise in a warm place for 30–40 minutes, until puffy.
  2. Preheat the oven to 350°F during the rise.
  3. Bake for 25–30 minutes, until golden and the center of a thick section registers 190–195°F.
  4. Cool on the baking sheet for 15 minutes.
Make the glaze
  1. Whisk the powdered sugar, water, and vanilla in a small bowl until smooth.
  2. Drizzle the glaze over the wreath.

Notes

For an easier roll, keep the dough between the parchment sheets as you shape it. Store covered in the refrigerator for up to 3 days; freezer-friendly. For a dairy-free variation, use dairy-free milk and butter.