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  • Pam Guise

    Christmas Cinnamon Roll wreath (Bake and Wrap Gift)

  • Stefani Durrua

    Christmas cinnamon roll. Frosting in the middle for pull apart and dip! YUMMY!!

  • Blanton Crisler

    Mmmm... Christmas brunch idea perhaps? Christmas cinnamon roll wreath. Frosting in the middle for pull apart and dip! Perfect for breakfast on Christmas morning!

  • Kristin Stevens

    Christmas cinnamon roll wreath. Frosting in the middle for pull apart and dip! Perfect for breakfast on Christmas morning! I got it typed up and here's the recipe. It's from the Dec/Jan 2010 Taste of Home magazine. Next time I make it, I'm going to try it in a Dutch oven outside. Should work in a 14" John Cinnamon Wreath Bread 2 Packages ( ¼ oz each ) Active dry yeast 1 ½ cups warm water (110-115 degrees) 6 TBS butter 1/3 cup nonfat dry milk ¼ cup sugar 1 egg ¾ tsp salt 4 1/2-5 ½ cups all-purpose flour 2 TBS butter melted ½ cup chopped almonds 1 ½ tsp cinnamon 1 cup confectioners sugar 1 TBS water ¼ tsp almond extract In a large bowl dissolve the yeast in the warm water. Add the butter, milk powder, sugar, egg, salt, and 3 cups of flour. Beat on medium speed for 3 minutes. Stir in enough flour to form a soft dough. ( The dough will be sticky ) Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 to 1 ½ hours. Punch dough down. On a lightly floured surface, roll the dough into an 18 in x 12 in rectangle. Brush with melted butter. Sprinkle with the cinnamon and chipped almonds to within ½ inch of the edges. Roll up jelly-roll style starting with the long side and pinch the seam to seal. Place seam down on a greased baking sheet and pinch the ends together to form a ring. With kitchen scissors, cut from the outside edge to 2/3’s of the way towards the center of the ring at 1 inch intervals. Separate the strips slightly and twist to allow the filling to show. Cover and let rise again until doubled. (About 45 minutes to an hour) Bake at 375 degrees for 20-25 minutes or until golden brown, Combine the confectioners sugar, water, and extract and drizzle over the warm bread.

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Cinnamon Wreath Bread 2 Packages ( ¼ oz each ) Active dry yeast 1 ½ cups warm water (110-115 degrees) 6 TBS butter 1/3 cup nonfat dry milk ¼ cup sugar 1 egg ¾ tsp salt 4 1/2-5 ½ cups all-purpose flour 2 TBS butter melted ½ cup chopped almonds 1 ½ tsp cinnamon 1 cup confectioners sugar 1 TBS water ¼ tsp almond extract

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