Description
This Gluten-Free Cinnamon Roll Wreath is a delightful twist on the classic cinnamon roll, made with King Arthur Gluten-Free Bread Flour and topped with a sweet vanilla glaze. Perfect for breakfast or brunch, this wreath is soft, flavorful, and beautifully presented, garnished with optional pomegranate seeds or sugared cranberries for a festive touch.
Ingredients
Scale
Dough
- 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
Filling
- 1 cup (213g) brown sugar
- 2 tablespoons ground cinnamon
- 8 tablespoons (113g) butter, melted
Glaze
- 1 cup (120g) powdered sugar
- 1–2 tablespoons milk of choice
- ¼ teaspoon vanilla extract
Garnish (optional)
- Pomegranate seeds or sugared cranberries
Instructions
- Make the dough: 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 briefly to combine.
- Add wet ingredients: With the mixer running on low speed, slowly add the water, milk, eggs, and melted butter. Increase the speed to medium and mix for 3 minutes until the dough resembles thick cookie dough.
- Refrigerate dough: Scrape down the sides and bottom of the bowl with an oiled rubber spatula, cover tightly with plastic wrap, and refrigerate for 30 minutes to make rolling easier.
- Prepare the filling: In a small bowl, mix together the brown sugar and cinnamon until well combined.
- Roll out the dough: Line a large baking sheet with parchment paper or a silicone baking mat. Turn the dough onto a lightly floured surface and form into a ball. Lightly sprinkle with gluten-free flour, then roll out into a 16×16-inch square.
- Spread filling: Evenly brush the melted butter for the filling over the dough surface, then sprinkle the cinnamon-sugar mixture evenly on top.
- Cut strips: Using a pizza cutter, slice the dough into sixteen 1-inch wide strips.
- Form rolls: Roll each strip up tightly into individual cinnamon rolls.
- Arrange wreath: Place the cinnamon rolls on top of each other in a circle on the prepared baking sheet to form a wreath shape.
- Proof rolls: Cover the baking sheet with plastic wrap and let the rolls rise in a warm place for 45-60 minutes until puffed up.
- Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon roll wreath for 30-35 minutes, or until the rolls are lightly golden brown.
- Cool: Remove from the oven and allow the wreath to cool for 15 minutes before glazing.
- Make glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
- Glaze and garnish: Pour the glaze evenly over the cinnamon roll wreath. Garnish with pomegranate seeds or sugared cranberries if desired. Serve immediately and enjoy!
Notes
- Use whole milk or any milk of choice; adjust the glaze milk quantity to achieve desired consistency.
- Refrigeration of the dough helps in working with gluten-free dough, which can be sticky.
- Ensure the yeast is fresh for proper rising.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Can be stored covered at room temperature for up to 2 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: gluten-free cinnamon rolls, cinnamon roll wreath, gluten-free breakfast, cinnamon sugar rolls, holiday brunch recipe
