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Gluten-Free Cinnamon Roll Wreath Recipe

Gluten-Free Cinnamon Roll Wreath Recipe
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★★★★★

4.8 from 6 reviews

This Gluten-Free Cinnamon Roll Wreath is a delicious and visually stunning treat perfect for holiday breakfasts or special occasions. Made with King Arthur Gluten-Free Bread Flour and a blend of warm cinnamon and brown sugar filling, these cinnamon rolls are tender, flavorful, and topped with a sweet vanilla glaze. Garnished with festive pomegranate seeds or sugared cranberries, this wreath combines classic flavors with a beautiful presentation to impress your family and guests.

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
  • Pomegranate seeds or sugared cranberries for garnish (optional)

Instructions

  1. Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free bread flour, granulated sugar, instant yeast, salt, and baking powder. Mix to combine all dry ingredients evenly.
  2. Add wet ingredients: With the mixer running on low speed, slowly pour in the water, milk, eggs, and melted butter. Increase speed to medium and mix for 3 minutes until the dough resembles thick cookie dough, which is normal for gluten-free dough.
  3. Chill dough: Using an oiled rubber spatula, scrape down the sides and bottom of the bowl. Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes to make rolling easier.
  4. Prepare filling: In a small bowl, combine the brown sugar and ground cinnamon thoroughly.
  5. Roll out dough: Line a large baking sheet with parchment paper or a silicone baking mat. Turn the dough out onto a lightly floured surface using gluten-free flour and shape it into a ball. Sprinkle lightly with gluten-free flour, then roll the dough out into a 16 by 16-inch square.
  6. Apply filling: Spread the melted butter evenly over the dough. Then sprinkle the cinnamon-sugar mixture all over the buttered surface for an even coating.
  7. Cut and roll: Using a pizza cutter, slice the dough square into sixteen 1-inch-wide strips. Roll each strip up tightly into individual cinnamon rolls.
  8. Form wreath: Arrange the cinnamon rolls in a circular pattern on the prepared baking sheet, stacking them evenly to form a wreath shape.
  9. Proof rolls: Cover the baking sheet loosely with plastic wrap and place in a warm area to rise for 45 to 60 minutes until puffy.
  10. Bake: Preheat the oven to 350°F (175°C). Bake the wreath for 30 to 35 minutes until the cinnamon rolls are lightly golden brown on top.
  11. Cool: Remove from the oven and allow the wreath to cool for 15 minutes before glazing.
  12. Make glaze: In a small bowl, whisk together the powdered sugar, 1 to 2 tablespoons of milk, and vanilla extract until smooth and pourable.
  13. Glaze and garnish: Drizzle the glaze generously over the warm cinnamon roll wreath. Top with pomegranate seeds or sugared cranberries for a festive appearance, if desired.
  14. Serve: Serve immediately and enjoy the warm, sweet flavors of this gluten-free cinnamon roll wreath!

Notes

  • Refrigerating the dough before rolling out is key to easier handling of gluten-free dough, which can be sticky and less elastic.
  • Use King Arthur Gluten-Free Bread Flour or a similar high-quality gluten-free bread flour for best texture.
  • Make sure all wet ingredients are at room temperature to help activate the yeast properly.
  • For a dairy-free version, substitute milk with almond or oat milk and use vegan butter alternatives.
  • If you do not have a pizza cutter, a sharp knife or bench scraper may be used for cutting the strips.
  • Letting the cinnamon rolls rise fully before baking contributes to a light and fluffy texture.
  • Store leftovers tightly wrapped at room temperature for up to 2 days or freeze unbaked rolls for longer storage.

Nutrition

Keywords: gluten-free cinnamon rolls, cinnamon roll wreath, gluten-free baking, holiday breakfast, cinnamon sugar rolls, gluten-free bread flour recipe

Find it online: https://tastemadebyclara.com/gluten-free-cinnamon-roll-wreath-recipe/