Homemade Cinnamon Wreath Bread: The Ultimate Sweet & Spiced Holiday Treat
There’s nothing quite like the aroma of freshly baked bread filling your home, especially during the festive season. And when that bread is beautifully twisted into a wreath and infused with warm spices like cinnamon, it becomes an instant centerpiece for any holiday table. This Cinnamon Wreath Bread isn’t just a feast for the eyes; it’s a truly delicious sweet bread that promises to delight with every bite. It’s perfect for a leisurely Christmas breakfast, a special holiday brunch, or simply as a comforting treat with your afternoon tea.
Creating a memorable Christmas breakfast or brunch table involves a few key elements: exceptional food, an inviting table setting, and dishes that not only taste incredible but also look utterly delectable. This Cinnamon Wreath Bread checks all those boxes and more. Its elegant braided appearance, combined with the irresistible scent and flavor of cinnamon, makes it a stunning ornament that enhances the festive spirit of your gathering. Forget mundane breakfast pastries; this bread offers a gourmet experience that everyone will remember.
Why You’ll Love This Cinnamon Wreath Bread Recipe
This recipe transforms simple ingredients into an extraordinary sweet bread. Here’s why it’s destined to become a holiday tradition in your kitchen:
- Stunning Presentation: The twisted wreath shape, with glimpses of cinnamon sugar peeking through, makes for a breathtaking visual that impresses guests and elevates your table decor.
- Irresistible Flavor: A perfect balance of sweet bread and aromatic cinnamon spice creates a comforting and decadent taste that appeals to all ages.
- Soft & Fluffy Texture: The dough is carefully crafted to yield a wonderfully soft, tender, and airy crumb, making it incredibly satisfying to eat.
- Perfect for Any Occasion: While it shines during the holidays, this cinnamon bread is versatile enough for any special breakfast, brunch, or even as a delightful dessert.
- Rewarding Baking Experience: The process of kneading, rising, and shaping the dough is a therapeutic and enjoyable experience, leading to a truly homemade masterpiece.
The Art of Baking a Cinnamon Bread Wreath
Baking this cinnamon wreath bread is a journey of patience and passion, culminating in a beautiful and aromatic creation. It starts with developing a strong, elastic dough that forms the foundation of its soft texture. The magic truly happens when you roll out the dough, generously spread it with melted butter and a rich cinnamon-sugar mixture, and then twist it into its iconic wreath shape. This technique not only looks impressive but also ensures that every slice is filled with swirls of spiced sweetness. The double rise ensures a light, airy crumb that melts in your mouth.
Tips for Baking the Perfect Cinnamon Wreath Bread
Achieving a bakery-quality cinnamon wreath bread at home is easier than you think with these expert tips:
- Lukewarm Milk is Key: Ensure your milk is lukewarm (around 105-115°F or 40-46°C) when activating the yeast. Too hot, and it kills the yeast; too cold, and it won’t activate properly.
- Knead Thoroughly: Don’t skimp on kneading time. An elastic dough is crucial for a soft, airy bread. If kneading by hand, be prepared for a good arm workout! The dough should be smooth and pull away from the sides of the bowl.
- Warm Rising Environment: Yeast loves warmth! Find a cozy spot for your dough to rise, like a slightly warm oven (turned off), near a sunny window, or on top of a warm appliance. The damp cloth and plastic wrap are essential to prevent the dough from drying out.
- Roll Evenly: When rolling out the dough into a rectangle, try to make it as even in thickness as possible. This ensures consistent layers of cinnamon sugar throughout the wreath.
- Gentle Twisting: When you halve the dough lengthwise and twist the strings, do so gently. You want to maintain the layers without tearing the dough too much. The beauty is in the visible swirls of cinnamon.
- Don’t Overbake: Keep an eye on the bread during the final baking stage. It should be golden brown and sound hollow when tapped on the bottom. Overbaking can lead to a dry bread.
- Convection Oven Adjustment: If using a convection oven, remember to reduce the temperature by 30°F / 20°C as specified in the equipment notes, as convection ovens cook faster and more evenly.
Delicious Variations to Try
While classic cinnamon is divine, feel free to get creative with your wreath bread:
- Nutty Cinnamon Wreath: Add a sprinkle of finely chopped walnuts or pecans along with the cinnamon sugar for added crunch and flavor.
- Orange Zest Infusion: Incorporate the zest of one orange into the dough or the cinnamon sugar mixture for a bright, citrusy twist.
- Cream Cheese Glaze: Drizzle a simple cream cheese glaze (powdered sugar, softened cream cheese, milk, and vanilla extract) over the cooled bread for an extra layer of decadence.
- Chocolate Swirl: Mix mini chocolate chips or finely chopped dark chocolate with the cinnamon sugar for a rich chocolate-cinnamon combination.
- Almond Delight: Use almond extract instead of vanilla (or in addition to) and sprinkle with sliced almonds before baking.
Serving Suggestions
This Cinnamon Wreath Bread is a showstopper on its own, but here are a few ways to enhance the experience:
- Warm from the Oven: The absolute best way to enjoy it is slightly warm, straight from the oven.
- With a Glaze: A simple powdered sugar glaze (powdered sugar mixed with a little milk or lemon juice) can add a touch more sweetness and shine.
- Alongside Coffee or Tea: It’s the perfect accompaniment to your morning coffee or a cozy cup of tea.
- Fruit & Yogurt: Serve slices with fresh berries and a dollop of Greek yogurt for a balanced breakfast.
- As a Dessert: Warm slices can be served with a scoop of vanilla ice cream for a comforting dessert.
Storage Tips
To keep your cinnamon wreath bread fresh and delicious:
- Room Temperature: Store leftover bread in an airtight container at room temperature for up to 2-3 days.
- Reheating: To enjoy it warm again, gently reheat slices in the microwave for 10-15 seconds or in a preheated oven (300°F/150°C) for a few minutes until warmed through.
- Freezing: For longer storage, wrap the cooled bread tightly in plastic wrap and then in aluminum foil. Freeze for up to 1 month. Thaw at room temperature and reheat as desired.
Did you make this Cinnamon Bread Wreath? Tag #byandreajanssen via Instagram or Twitter. I love it when you make one of my recipes and I’m looking forward to seeing your creations. You can also share your photos on my Facebook channel or pin this recipe on Pinterest so you can find it easily next time. See you soon!
📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Equipment
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A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
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Baking tray
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Mixer with dough hooks or a kitchen machine with dough hooks
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Pastry brush
Ingredients
- 225 ml milk , lukewarm
- 2 teaspoons yeast , dried active or instant
- 375 gram flour
- 140 grams sugar
- 1 egg , size L
- 1 teaspoon salt
- 70grams butter , unsalted and melted
- 1 tablespoon cinnamon , ground
Brush
- 1 egg , slightly beaten for egg wash
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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In a small bowl, mix the lukewarm milk with the yeast. Let it stand for 5 minutes until foamy, indicating the yeast is active.
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In a large mixing bowl, combine the flour, 60 grams of sugar, 30 grams of melted butter, and the egg. Pour in the milk-yeast mixture.
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Using a stand mixer with dough hooks (or by hand), knead the dough for 5 minutes until it starts to come together.
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Add the salt and continue kneading for another 10 minutes until you achieve a smooth and elastic dough.
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Lightly brush a clean bowl with oil and place the dough in it, turning once to coat.
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Cover the bowl with a damp cloth, then with plastic wrap.
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Place the bowl in a warm spot and let the dough rise for about 1 hour, or until it has doubled in volume.
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In a small bowl, mix the remaining sugar with the ground cinnamon to create the filling.
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Ensure the remaining melted butter is ready for brushing.
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Line a baking tray with baking paper.
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Gently punch down the risen dough. Lightly flour your work surface and place the dough on it.
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Roll the dough out into a large rectangle, as flat and even as possible. Aim for approximately 12×18 inches (30×45 cm).
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Brush the entire surface of the rolled-out dough with the melted butter, leaving a small border free. Generously sprinkle the cinnamon sugar mixture evenly over the butter.
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Carefully roll the dough tightly from the widest side (the 18-inch/45cm side) into a log.
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Using a sharp knife, slice the rolled dough log in half lengthwise, exposing the cinnamon sugar layers. Carefully twist the two halves around each other, ensuring the cut sides (and cinnamon sugar) are facing outwards.
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Carefully bring the ends of the twisted dough together to form a wreath shape, pinching them gently to seal. Transfer the wreath onto the prepared baking sheet.
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Cover the wreath again with a damp cloth and plastic wrap. Set it aside in a warm place for its second rise.
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Allow it to rise for another 1 hour in a warm place, or until visibly puffy.
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After the dough has been rising for about 30 minutes, preheat your oven to 180 degrees Celsius (350°F).
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Once fully risen, carefully remove the plastic wrap and damp cloth. Gently brush the entire surface of the wreath with the beaten egg (egg wash).
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Place the baking tray with the wreath into the preheated oven to begin baking.
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After 10 minutes of baking, reduce the oven temperature to 165 degrees Celsius (325°F) and continue to bake for another 20 minutes, or until golden brown and cooked through.
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Remove the cinnamon bread wreath from the oven and carefully transfer it to a wire rack to cool completely before slicing and serving.
Nutrition
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