Gluten Free Cinnamon Roll Wreath
Using my cinnamon roll recipe, it's so easy to make this festive and beautiful gluten free cinnamon roll wreath for Christmas morning.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ recipe gluten free cinnamon roll dough, recipe follows
- filling, recipe follows
- powdered sugar glaze, recipe follows
- 3½ cups (495 g) Kim's gluten free bread flour blend
- 1 cup (200 g) granulated sugar
- 1¾ tsp baking powder
- 2 tbsp plus 1½ tsp (24 g) instant yeast
- 2 tbsp pysllium husk powder
- 1 tsp salt
- 1½ cups (360 ml) milk
- ¾ cup (1½ sticks or 169 g) salted butter, very soft or melted
- 2 large eggs, at room temperature
- ½ cup (1 stick or 113 g) salted butter, softened
- 1 cup (200 g) brown sugar
- 4 tsp cinnamon
- 1 tbsp Kim's gluten free bread flour blend
- 2 cups (250 g) powdered sugar
- 3-4 tbsp milk, or more as needed for desired consistency
- 1 tsp vanilla extract
Instructions
- 1
In the bowl of a stand mixer, add the dry ingredients. With the mixer running on low, slowly pour in the milk, followed by the butter and the eggs. Turn the mixer up to medium high and knead for 5 minutes.
- 2
Cover and proof in a warm, draft-free area until doubled in size, 1-2 hours (or more, depending on the warmth of your area). Refrigerate overnight.
- 3
In a small bowl, mix together all filling ingredients until smooth and well combined. Set aside.
- 4
Knead half the dough (put away the other half of the dough for another use*) on a lightly floured surface until smooth. Roll out to a rectangle about ¼-inch thick.
- 5
Dollop spoonfuls of the filling all over the dough. It will be too thick to spread evenly. Just do your best to spread it with your fingers.
- 6
Roll the dough up as tightly as possible and pinch the edge to seal. Elongate the roll by pressing it with your palms back and forth against the counter. Place on parchment-lined baking sheet and bend it into a wreath shape and pinch the ends to seal as best you can.
- 7
Take kitchen shears or a sharp knife and cut slits almost all the way through the ring (leave about one inch of the inside still attached). Twist each roll to open slightly.
- 8
Cover the wreath lightly with plastic wrap and allow to rise until almost doubled in size in a warm, draft-free area, about 30 minutes to an hour.
- 9
Preheat the oven to 350° F. Bake the wreath for about 15 minutes, or until golden brown. Any filling that has oozed out can be spooned back into the slits of the rolls, especially if you let it cool for a few minutes.
- 10
Whisk all the glaze ingredients together in a small bowl and drizzle over the wreath. Serve warm or at room temperature.