I don't think I've mentioned to you all before that I'm a cat person. But I am.
Needless to say, we were pretty attached, and it was hard for us to take her back to the animal shelter. Baby was crying on the way home! But we hope Swish is happy in her new home.
I definitely needed some high calorie sweet treat to get over the lack of cats in our home. I made these cinnamon rolls recently and I have to say they definitely fit the bill. Today, I'm sharing a recipe and technique for this beautiful cinnamon roll wreath. The cinnamon rolls are so soft and buttery and the unique presentation makes it the perfect over-the-top breakfast or brunch item. I served it with a cream cheese glaze which adds the right amount of sweetness and tang.
I hope you give these rolls a try and good luck in the kitchen!
Cinnamon Roll Wreath
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup butter, softened
1/2 cup raisins or nuts
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter and stir until melted. Let it cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition.
When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened butter.
Roll out dough into a roughly 15x9 inch rectangle.
Spread dough with butter and sugar mixture. Sprinkle with nuts or raisins if desired. Roll up dough and pinch seam to seal.
Transfer the log of dough to a parchment-lined baking sheet.
Slice the rolls roughly 1-inch thick, thinner than you would normally cut the rolls. Stop short of cutting all the way through the roll, so the rolls are still joined at the bottoms.
Gently, turn the log into the shape of a circle. Fan out the cinnamon rolls so they are lying on their side, overlapping one another. Start at the top and continue until you form a wreath shape. When you reach the last one, join the circle by tucking the last cinnamon roll under the first. Don't worry if some of the filling spills out or the rolls start to look messy because it will still bake beautifully. The icing is perfect for hiding any imperfections.
You can place a oven safe bowl in the middle of the circle to help hold its shape.
Cover and let the dough rise until doubled, about 30 minutes. Preheat the oven to 375 degrees Fº. Bake for around 20 minutes or until browned.
Meanwhile make the frosting.
Cream Cheese Glaze
4 ounces cream cheese, room temperature
1/2 cup confectioners' sugar, sifted
3 tablespoons milk, plus more if needed
1 tablespoon lemon juice
Beat cream cheese on high speed until light and fluffy. Add the sugar until combined. Scrape down the sides as needed. Add the milk and lemon juice and mix until creamy. If it isn't thin enough to spread, add a little milk at a time until you get the right consistency.
Drizzle the glaze on the cinnamon rolls and serve immediately! You can put any leftover glaze in a bowl in the center of the wreath for dipping. Yumm! Enjoy!