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Delicious gluten-free cinnamon roll wreath adorned with icing.

Gluten-Free Cinnamon Roll Wreath

A comforting and festive gluten-free cinnamon roll wreath made with simple ingredients, featuring a tender texture and a sweet glaze.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 pieces
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Essentials
  • 4½ cups 4½ cups (680g) King Arthur Gluten-Free Bread Flour This blend gives structure and a bread-like crumb.
  • ⅓ cup ⅓ cup (65g) granulated sugar Sweetens the dough gently.
  • 2¼ teaspoons 2¼ teaspoons instant yeast The workhorse that gives rise and lift.
  • 2 teaspoons 2 teaspoons kosher salt Balances flavor.
  • 1 teaspoon 1 teaspoon baking powder Gives a little extra lift.
  • 1¼ cups 1¼ cup (295ml) water, room temperature Hydrates the dough.
  • 1 cup 1 cup (236ml) whole milk, room temperature Adds richness and softness.
  • 2 large 2 large eggs Bind and enrich the dough.
  • 6 tablespoons 6 tablespoons (85g) butter, melted Adds flavor and tenderness.
Optional Add-ons
  • 1 cup 1 cup (213g) brown sugar For the cinnamon-sugar filling.
  • 2 tablespoons 2 tablespoons ground cinnamon Classic warming spice for the filling.
  • 8 tablespoons 8 tablespoons (113g) butter, melted To brush on the rolled dough.
  • 1 cup 1 cup (120g) powdered sugar For the glaze.
  • 1–2 tablespoons 1–2 tablespoons milk of choice To thin the glaze to your preferred consistency.
  • ¼ teaspoon ¼ teaspoon vanilla extract For flavor boost in the glaze.

Method
 

Preparation
  1. Prepare your workspace and pre-measure ingredients.
  2. Set the milk and water out to reach room temperature if they’re chilled.
  3. Line a baking sheet with parchment or a nonstick mat and have a small bowl of extra flour for dusting.
Mixing
  1. In a large bowl, whisk together the dry ingredients: flour, sugar, yeast, salt, and baking powder.
  2. In a separate bowl, whisk the wet ingredients: room-temperature water, milk, and melted butter, then add the eggs.
  3. Gradually pour the wet mixture into the dry ingredients, stirring until a sticky dough forms.
First Rise
  1. Cover the bowl and set it in a warm place for 30 to 45 minutes until puffed and airy.
Preparing the Filling
  1. Mix brown sugar and cinnamon together in a small bowl.
  2. Melt additional butter for brushing.
Shaping
  1. Dust a surface with flour and roll the dough into a 15 x 10-inch rectangle.
  2. Brush the dough with melted butter and sprinkle the cinnamon-sugar evenly over it.
  3. Roll the dough into a log and slice it into 12 even pieces.
Forming the Wreath
  1. Arrange 6 rolls in a circle for the outer ring and cut the remaining 6 in half for the inner ring.
  2. Cover the wreath lightly and let it rise for another 20 to 30 minutes.
Baking
  1. Preheat oven to 350°F (180°C) and bake for 25 to 30 minutes until golden brown.
Glazing and Serving
  1. While warm, whisk together powdered sugar, milk, and vanilla until smooth, then glaze the wreath.
  2. Let cool slightly, then serve.

Notes

For dairy-free versions, substitute whole milk with plant-based milk and use dairy-free margarine instead of butter.