Fluffy Cinnamon Roll Wreath – Easy Pull-Apart Holiday Dessert

Posted on November 22, 2025

Fluffy Cinnamon Roll Wreath - featured image

Let me tell you, the scent of warm cinnamon and buttery dough swirling together in the oven is one of life’s simple joys. There’s something magical about that first waft of freshly baked goodness that fills the kitchen—it’s cozy, nostalgic, and downright irresistible. The first time I made this Fluffy Cinnamon Roll Wreath, I remember standing by the oven with my coffee, peeking through the window like a kid waiting for Santa. When I finally pulled it out, golden and perfectly puffed, I knew I’d stumbled upon something special—the kind of dessert that makes you pause, take a breath, and just smile.

This wreath-style pull-apart delight was born out of a little experimentation one chilly Sunday morning. I wanted something festive for brunch without the fuss of individual rolls. So, I twisted, shaped, and baked until I found the perfect combination of tender dough and gooey cinnamon filling. My family couldn’t stop sneaking pieces off the cooling rack (and honestly, I didn’t even try to stop them). It’s dangerously easy to make, yet looks like something straight out of a bakery window. You know what? I wish I’d discovered this years ago because it’s become our go-to holiday treat—warm, inviting, and always the centerpiece of the table.

Perfect for potlucks, holiday mornings, or cozy weekends, this Fluffy Cinnamon Roll Wreath feels like a warm hug in edible form. I’ve tested it more times than I’d admit (in the name of research, of course), and every batch turns out beautifully. It’s now a staple for family gatherings and gifting—trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

There are cinnamon rolls, and then there’s this Fluffy Cinnamon Roll Wreath—a showstopper that’s soft, sweet, and practically melts in your mouth. After years of baking, tweaking, and sharing versions of these rolls, I can confidently say this one checks every box. It’s been tested, tasted, and approved by everyone from picky kids to seasoned bakers.

Quick & Easy: Comes together in under two hours, making it perfect for busy mornings or spontaneous dessert cravings.
Simple Ingredients: You probably already have everything—flour, yeast, sugar, butter, and cinnamon—waiting in your pantry.
Perfect for Holidays: This wreath shape gives your table that festive flair without extra effort.
Crowd-Pleaser: It’s the kind of treat that disappears fast—soft, gooey, and sweet enough to win over any crowd.
Unbelievably Delicious: The texture is pillowy and rich, with just the right amount of cinnamon swirls melting into buttery perfection.

What makes this recipe stand out is the balance between the dough and the filling. I use a trick learned from an old bakery mentor—adding a touch of cream to the filling for extra gooeyness. It’s comfort food at its finest, baked into a wreath that’s easy to share and easier to devour. It’s not just good—it’s the kind that makes you close your eyes after the first bite and think, “Yep, this is the one.” Whether you’re hosting brunch or gifting a homemade treat, this cinnamon roll wreath brings joy without stress—and that’s the beauty of it.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a fluffy, buttery texture with that irresistible cinnamon aroma. You won’t need anything fancy—just a few staples and a little patience.

For the Dough:

4 cups (500g) all-purpose flour (plus extra for dusting)
1 packet (2¼ tsp or 7g) active dry yeast
¾ cup (180ml) warm milk (about 110°F / 43°C)
¼ cup (50g) granulated sugar
¼ cup (60g) unsalted butter, softened
2 large eggs, room temperature
½ tsp salt

For the Filling:

½ cup (115g) unsalted butter, softened
¾ cup (150g) brown sugar, packed
2 tbsp ground cinnamon
2 tbsp heavy cream (optional, adds extra gooey texture)

For the Glaze:

1 cup (120g) powdered sugar
2–3 tbsp milk (adjust for thickness)
½ tsp vanilla extract

You can easily tweak this wreath to fit your dietary needs. Use plant-based butter and almond milk for a dairy-free version, or swap whole wheat flour for half the all-purpose if you like a heartier texture. I often grab King Arthur flour for consistent results—it gives the dough a soft, elastic feel that’s perfect for rolling and shaping. And if you’re feeling adventurous, sprinkle a handful of chopped pecans into the filling for extra crunch!

Equipment Needed

Large mixing bowl
Stand mixer with dough hook (or your trusty hands)
Rolling pin
Measuring cups and spoons
Baking sheet or round pizza pan
Parchment paper
Sharp knife or kitchen scissors (for shaping the wreath)
Wire cooling rack

If you don’t have a stand mixer, don’t worry—a bit of elbow grease works fine. I’ve kneaded this dough by hand many times, and it’s oddly therapeutic. Just make sure your surface is lightly floured and you give the dough enough time to become smooth and springy. For budget-friendly baking, a simple whisk and wooden spoon will do wonders too. Clean your mixer hooks with warm water after kneading—yeast dough can get sticky!

Preparation Method

Activate the yeast: In a small bowl, combine warm milk and sugar. Sprinkle yeast over the top and let it sit for about 5–10 minutes until foamy.
Mix the dough: In a large bowl (or stand mixer), combine flour and salt. Add softened butter, eggs, and the yeast mixture. Mix until a soft dough forms. Knead for 6–8 minutes (by hand or mixer) until smooth and elastic.
First rise: Place the dough in a lightly greased bowl, cover with a towel, and let it rise for 1 hour in a warm spot until doubled in size.
Prepare the filling: Mix softened butter, brown sugar, cinnamon, and cream (if using) until well blended. The mixture should be thick and spreadable.
Shape the wreath: Roll out the dough into a large rectangle, about 12×18 inches (30x45cm). Spread the filling evenly over the surface. Roll tightly from the long side into a log.
Cut and twist: Slice the log lengthwise down the middle using a sharp knife. Twist the two strands together, keeping the cut sides facing up to show the filling. Form into a circle and pinch ends together to create a wreath.
Second rise: Transfer the wreath to a parchment-lined baking sheet. Cover loosely and let it rise for 30 minutes.
Bake: Preheat oven to 350°F (175°C). Bake for 25–30 minutes, until golden brown and cooked through. If it browns too quickly, cover lightly with foil.
Glaze: Mix powdered sugar, milk, and vanilla until smooth. Drizzle over the warm wreath.
Cool slightly: Let rest for 10–15 minutes before serving. The inside should be soft and gooey, while the outside lightly crisp.

Tip: If your kitchen runs cool, place the dough near your oven while it preheats—it helps it rise perfectly. And don’t overbake! The key to that fluffy texture is pulling it out just when the edges turn golden. Trust your nose—it’ll smell amazing when ready.

Cooking Tips & Techniques

Here’s what years of cinnamon roll baking have taught me: patience is everything. Rushing the rise is a sure way to end up with dense rolls instead of airy ones. Let the yeast do its job—it’s worth the wait.

Warm but not hot liquid: Milk hotter than 115°F can kill yeast. Test it with your finger—it should feel like a warm bath.
Soft butter matters: Cold butter won’t blend evenly into the dough, so let it sit at room temperature.
Use fresh yeast: Old yeast leads to sad, flat dough. Check the expiration date before starting.
Even rolling: Keep your dough thickness consistent for uniform baking. Uneven rolls can bake lopsided.
For extra gooey filling: Spread a teaspoon of melted butter over the dough just before rolling.

I’ve had my fair share of cinnamon roll disasters—too dry, too tough, or burnt bottoms. Over time, I learned that a slightly underbaked center is actually your friend. That’s what gives you that soft, pull-apart texture that people love. And if you’re multitasking? Prep the dough the night before, refrigerate, and bake fresh in the morning. Works like a charm.

Variations & Adaptations

The beauty of this Fluffy Cinnamon Roll Wreath is how easily it can be customized. Once you master the base dough, the possibilities are endless.

Caramel Pecan Wreath: Add chopped pecans and drizzle with caramel sauce instead of glaze for a richer flavor.
Apple Cinnamon Twist: Mix in finely diced apples with the filling for a fruity autumn version.
Chocolate Hazelnut Swirl: Replace the cinnamon filling with chocolate hazelnut spread for a dessert-style wreath.
Dairy-Free Option: Use vegan butter and almond milk—still perfectly fluffy and delicious.
Mini Wreaths: Divide the dough into smaller sections for individual servings (great for brunch platters).

My personal favorite? The apple version with a touch of nutmeg—it tastes like a hug on a chilly morning. You can even bake it in a bundt pan for a more structured look. Play around with flavors based on the season, and make it your own!

Serving & Storage Suggestions

Serve your Fluffy Cinnamon Roll Wreath warm, right out of the oven, with glaze dripping down the sides—it’s best enjoyed fresh. Pair it with a steaming mug of coffee or hot cocoa for that perfect cozy moment.

If you’re hosting brunch, place it at the center of your table and let guests pull apart pieces themselves. It’s interactive and fun! For extra shine, you can brush the top with a bit of melted butter before serving.

Store leftovers (if there are any) in an airtight container at room temperature for up to two days, or in the fridge for up to five. Reheat slices in the microwave for 15–20 seconds or in a warm oven for a few minutes. It also freezes beautifully—wrap tightly and thaw overnight in the fridge before reheating. The flavors deepen over time, and the texture stays soft, so it’s great for make-ahead holiday prep.

Nutritional Information & Benefits

Each serving of this cinnamon roll wreath (about 1/10 of the whole) has roughly 280–300 calories, with balanced carbs and fats. It’s certainly a treat, but one made from real ingredients—no preservatives or weird additives.

Cinnamon isn’t just for flavor—it’s known for its antioxidant properties and helps stabilize blood sugar. Using fresh yeast and whole milk adds nutrients and richness. For a lighter version, you can reduce the sugar by 20% or use low-fat milk.

This recipe can be adapted for vegetarian diets, and easily tweaked to suit dairy-free needs. It’s indulgent yet wholesome—perfect for sharing without guilt.

Conclusion

So there you have it—the Fluffy Cinnamon Roll Wreath, your new go-to for holidays, brunches, or anytime you crave something sweet and comforting. It’s warm, soft, and full of that homemade charm we all love. Every time I make it, I’m reminded that simple ingredients can create the most memorable moments.

Customize it as you wish—add nuts, drizzle caramel, or sprinkle powdered sugar snow-style. Just make sure to share it (or not, I won’t judge). If you try this recipe, leave a comment below and tell me how it turned out. Let’s face it, nothing beats the smell of cinnamon wafting through your home—so go ahead and bake your own little piece of happiness today!

FAQs

Can I make the dough ahead of time?

Yes! You can refrigerate the dough overnight after the first rise. Just let it come to room temperature before shaping and baking.

Can I use instant yeast instead of active dry?

Absolutely. Skip the activation step and mix it directly with the flour—results are just as fluffy.

What if I don’t have heavy cream for the filling?

No problem—just add a splash of milk or skip it entirely. It’s optional but adds extra richness.

Can I freeze the baked wreath?

Yes, once cooled, wrap it tightly and freeze for up to two months. Reheat gently before serving.

How do I keep the wreath moist?

Don’t overbake, and store it covered. The glaze also helps lock in moisture—so don’t skip it!