Dessert

Gluten-Free Cinnamon Roll Wreath Recipe

Name: Gluten-Free Cinnamon Roll Wreath Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 4½ cups (680g) King Arthur Gluten-Free Bread Flour; ⅓ cup (65g) granulated sugar; 2¼ teaspoons instant yeast (1 packet); 2 teaspoons kosher salt; 1 teaspoon baking powder; 1¼ cup (295ml) water, at room temperature; 1 cup (236ml) whole milk, at room temperature; 2 large eggs; 6 tablespoons (85g) butter, melted; 1 cup (213g) brown sugar; 2 tablespoons ground cinnamon; 8 tablespoons (113g) butter, melted; 1 cup (120g) powdered sugar; 1-2 tablespoons milk of choice; ¼ teaspoon vanilla extract; Pomegranate seeds or sugared cranberries

ByLana Polati February 10, 2026February 10, 2026

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Introduction

This Gluten-Free Cinnamon Roll Wreath is a delightful twist on a classic favorite, perfect for sharing with family and friends. Soft, sweet, and bursting with cinnamon flavor, it makes an impressive centerpiece for breakfast or brunch.

A ring-shaped cinnamon roll wreath with multiple twisted layers showing golden brown dough and dark cinnamon filling. It is drizzled with thin white icing lines evenly across the top. Bright red sugared cranberries are scattered over the wreath and inside the center circle, adding pops of color and frosty texture. The wreath is set on a white marbled surface, with a white bowl filled with more sugared cranberries and stacked white plates nearby. A folded white cloth with thin black grid lines is placed to the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4½ cups (680g) King Arthur Gluten-Free Bread Flour
⅓ cup (65g) granulated sugar
2¼ teaspoons instant yeast (1 packet)
2 teaspoons kosher salt
1 teaspoon baking powder
1¼ cup (295ml) water, at room temperature
1 cup (236ml) whole milk, at room temperature
2 large eggs
6 tablespoons (85g) butter, melted
1 cup (213g) brown sugar
2 tablespoons ground cinnamon
8 tablespoons (113g) butter, melted (for filling)
1 cup (120g) powdered sugar
1-2 tablespoons milk of choice (for glaze)
¼ teaspoon vanilla extract
Pomegranate seeds or sugared cranberries for garnish (optional)

Instructions

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, combine the gluten-free bread flour, granulated sugar, instant yeast, salt, and baking powder. Mix to combine.
Step 2: With the mixer running on low, slowly add the water, milk, eggs, and melted butter. Increase speed to medium and mix for 3 minutes. The dough will be thick, like cookie dough.
Step 3: Scrape down the bowl with an oiled rubber spatula, cover tightly with plastic wrap, and refrigerate for 30 minutes to make rolling easier.
Step 4: In a small bowl, mix the brown sugar and cinnamon to prepare the filling.
Step 5: Line a large baking sheet with parchment paper or a silicone baking mat.
Step 6: Turn the dough out onto a lightly floured surface, shape into a ball, and sprinkle with a little gluten-free flour. Roll out into a 16×16-inch square.
Step 7: Spread the melted butter over the dough, then sprinkle evenly with the cinnamon-sugar mixture.
Step 8: Using a pizza cutter, cut the dough into sixteen 1-inch wide strips.
Step 9: Roll each strip up tightly into a cinnamon roll.
Step 10: Arrange the cinnamon rolls in a circle on the baking sheet to form a wreath shape, stacking them evenly.
Step 11: Cover the baking sheet with plastic wrap and let the rolls rise in a warm spot for 45-60 minutes.
Step 12: Preheat the oven to 350°F (175°C). Bake the wreath for 30-35 minutes until slightly golden brown.
Step 13: Remove from oven and cool for 15 minutes before glazing.
Step 14: To make the glaze, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Step 15: Drizzle the glaze over the cooled wreath and garnish with pomegranate seeds or sugared cranberries if desired. Serve immediately and enjoy!

Tips & Variations

Use a mix of milk and cream in the glaze for a richer finish.
Swap pomegranate seeds for chopped nuts or raisins for different textures.
Refrigerate the dough overnight for enhanced flavor and easier handling.
Make sure all wet ingredients are at room temperature for better yeast activation.

Storage

Store leftover cinnamon roll wreath in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate for up to 5 days or freeze portions for up to 3 months. Reheat gently in the oven at 300°F (150°C) for 10-15 minutes or microwave individual servings until warm.

How to Serve

A circular arrangement of cinnamon rolls each showing at least two visible layers: a golden-brown outer layer and a darker cinnamon filling layer spiraled inside. The rolls are drizzled with white icing over the top layers in thin stripes. Frosted red cranberries are scattered on top of the cinnamon rolls and around the white marbled surface where they sit. To the upper right, there is a white bowl filled with more frosted cranberries stacked on white plates. Part of a checked fabric is visible at the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute regular bread flour if gluten is not a concern. Adjust the liquid slightly as needed, since gluten-free flours can absorb moisture differently.

What if I don’t have instant yeast?

You can use active dry yeast, but you’ll need to proof it first by dissolving it in warm water with a pinch of sugar until foamy before adding to the dry ingredients.