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  • Writer's pictureTommy Centola

Cinnamon Roll Wreath

Carnival season is upon use. How about 2 variations of a King Cake. Let's start with a bakers dream.

1 cup warm milk (105 to 110℉)

1 (.25oz) package active dry yeast

1/3 cup granulated sugar

1/3 cup unsalted butter, melted

1/4 cup sour cream, room temperature

2 large eggs, room temperature and divided

1 teaspoon vanilla extract

4 cups plus 2 tablespoons all-purpose flour

1 3/4 tablespoons kosher salt, divided

3/4 cup firmly packed light brown sugar

1 1/2 tablespoons ground cinnamon

1/2 cup unsalted butter, softened

1/2 cup chopped pecans

1 tablespoon water

Cream Cheese Icing (recipe to follow)

Colored Sugar

In a medium bowl, combine warm milk and yeast. Let stand until mixture is foamy, about 10 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, stir together granulated sugar, melted butter, sour cream, 1 egg, and vanilla. Stir in yeast mixture. Add flour and 1 1/2 teaspoons salt, and beat at low speed until combined, about 30 seconds. With the ought hook attachment, beat at low speed until smooth and elastic, about 12 minutes.

Turn out dough onto a lightly floured surface, and knee 3 to 4 times. Shape dough into a smooth round. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75℉) until doubled in size, about 1 hour.

Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into a 20x12-inch rectangle.

In a small bowl, combine brown sugar, cinnamon, and remaining 1/4 teaspoon salt. Spread softened butter onto dough, and sprinkle with brown sugar mixture, leaving a 1/2-inch border on one long side. Sprinkle pecan over sugar mixture.

In a small bowl, whisk together 1 tablespoon water and remaining 1 egg. Brush egg wash onto edge of dough without filling. Starting with one long side, roll dough into a log, pinching edge to seal. Trim ends. Place log on a sheet of parchment paper. Form dough into a circle. Brush trimmed ends with egg wash, and press together, pinching dough to seal. Using a serrated knife, cut into 1-inch slices, only slicing three-fourths of the way through dough (so it will stay connected around center of wreath). Gently turn one slice at a time onto its side, slightly overlapping with previous piece. Slide parchment paper onto a baking sheet. Cover and let rise in a warm draft-free place (75℉) until puffed, 30 to 45 minutes.

Preheat oven to 350℉.

Bake until golden brown and an instant-read thermometer inserted near center registers 190℉, about 25 minutes. Let cool on pan. Top with Cream Cheese Icing and colored sugar.

Cream Cheese Icing

8-ounce package cream cheese, softened

1 tablespoon milk

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

1 1/3 cups plus 1 1/2 tablespoons confectioners' sugar

In a medium bowl, beat cream cheese, milk, vanilla and salt with a mixer at medium speed until smooth. With mixer on low speed, gradually add confectioners' sugar, beating until smooth. Use immediately.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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