Introduction

This Gluten-Free Cinnamon Roll Wreath is a delicious twist on a classic breakfast treat, perfect for sharing with family and friends. Soft, cinnamon-spiced rolls arranged in a beautiful wreath shape make it as stunning as it is tasty.

Gluten-Free Cinnamon Roll Wreath Recipe - Recipe Image

Ingredients

4½ cups (680g) King Arthur Gluten-Free Bread Flour
⅓ cup (65g) granulated sugar
2¼ teaspoons instant yeast (1 packet)
2 teaspoons kosher salt
1 teaspoon baking powder
1¼ cup (295ml) water, at room temperature
1 cup (236ml) whole milk, at room temperature
2 large eggs
6 tablespoons (85g) butter, melted
1 cup (213g) brown sugar
2 tablespoons ground cinnamon
8 tablespoons (113g) butter, melted (for filling)
1 cup (120g) powdered sugar
1-2 tablespoons milk of choice
¼ teaspoon vanilla extract
Pomegranate seeds or sugared cranberries for garnish (optional)

Instructions

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, combine the gluten-free bread flour, granulated sugar, instant yeast, salt, and baking powder. Mix to combine.
Step 2: With the mixer running on low, slowly add the water, milk, eggs, and melted butter. Increase the speed to medium and mix for 3 minutes. The dough will resemble thick cookie dough, which is normal.
Step 3: Scrape down the bottom and sides of the bowl using an oiled rubber spatula. Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes to make the dough easier to roll out.
Step 4: In a small bowl, mix together the brown sugar and cinnamon to make the filling.
Step 5: Line a large baking sheet with parchment paper or a silicone baking mat.
Step 6: Turn the dough out onto a lightly floured surface and shape into a ball. Sprinkle with a bit of gluten-free flour, then roll the dough into a 16×16-inch square.
Step 7: Spread the melted butter for the filling evenly over the dough, then sprinkle the cinnamon-sugar mixture all over the buttered surface.
Step 8: Using a pizza cutter, cut the dough square into sixteen 1-inch wide strips.
Step 9: Roll each strip up into a cinnamon roll.
Step 10: Arrange the cinnamon rolls in a circular shape on the prepared baking sheet to form a wreath.
Step 11: Cover the baking sheet with plastic wrap and place it in a warm spot. Let the rolls rise for 45-60 minutes until slightly puffy.
Step 12: Preheat the oven to 350°F (175°C). Bake the wreath for 30-35 minutes, or until the rolls are lightly golden brown.
Step 13: Remove from the oven and let cool for 15 minutes before glazing.
Step 14: To make the glaze, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Step 15: Drizzle the glaze over the cinnamon roll wreath and garnish with pomegranate seeds or sugared cranberries if desired. Serve immediately and enjoy!

Tips & Variations

For a dairy-free version, substitute whole milk with almond or oat milk and use dairy-free butter alternatives.
If you prefer a richer filling, add chopped nuts or raisins along with the cinnamon sugar.
Refrigerate the uncooked wreath overnight and bake fresh in the morning for an easy breakfast prep.
Use a sharp pizza cutter to slice the dough squares cleanly, which helps in forming neat rolls.

Storage

Store leftover cinnamon roll wreath covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual rolls in the microwave for 15-20 seconds or warm the entire wreath in a 300°F oven for about 10 minutes. The glaze may soften slightly after reheating but will still be delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this wreath ahead of time?

Yes, you can prepare the dough and shape the wreath the night before. Cover and refrigerate it overnight, then let it come to room temperature and rise for about 30 minutes before baking.

Is this recipe suitable for those with gluten intolerance?

Absolutely. This recipe uses King Arthur Gluten-Free Bread Flour and is designed to be gluten-free while still delivering soft and flavorful cinnamon rolls.

Gluten-Free Cinnamon Roll Wreath Recipe

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4.5 from 66 reviews

This Gluten-Free Cinnamon Roll Wreath is a delightful twist on the classic cinnamon roll, featuring a tender, easy-to-make dough crafted with King Arthur Gluten-Free Bread Flour. Rolled with a cinnamon-sugar filling and arranged in a beautiful wreath shape, this recipe is perfect for festive occasions or a cozy breakfast treat. The wreath is topped with a luscious vanilla glaze and optionally garnished with pomegranate seeds or sugared cranberries for a burst of color and flavor.

Author: Lena
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour 45 minutes
Yield: 16 cinnamon rolls (one wreath) 1x
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Dough

4½ cups (680g) King Arthur Gluten-Free Bread Flour
⅓ cup (65g) granulated sugar
2¼ teaspoons instant yeast (1 packet)
2 teaspoons kosher salt
1 teaspoon baking powder
1¼ cup (295ml) water, at room temperature
1 cup (236ml) whole milk, at room temperature
2 large eggs
6 tablespoons (85g) butter, melted

Filling

1 cup (213g) brown sugar
2 tablespoons ground cinnamon
8 tablespoons (113g) butter, melted

Glaze

1 cup (120g) powdered sugar
1–2 tablespoons milk of choice
¼ teaspoon vanilla extract

Optional Garnish

Pomegranate seeds or sugared cranberries

Instructions

Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the gluten-free bread flour, granulated sugar, instant yeast, kosher salt, and baking powder.
Mix wet ingredients: With the mixer running on low speed, gradually add the water, whole milk, eggs, and melted butter. Then increase the speed to medium and mix for 3 minutes until the dough resembles thick cookie dough.
Rest the dough: Scrape down the sides and bottom of the bowl with an oiled rubber spatula. Cover tightly with plastic wrap and refrigerate for 30 minutes to make the dough easier to roll out.
Prepare filling: In a small bowl, mix together the brown sugar and cinnamon until combined.
Roll out the dough: Line a large baking sheet with parchment paper or a silicone mat. Turn the chilled dough onto a lightly floured surface, shape into a ball, sprinkle with gluten-free flour, then roll into a 16×16-inch square.
Add filling: Spread the melted butter evenly over the dough surface, then sprinkle the cinnamon-sugar mixture evenly on top.
Cut and roll strips: Using a pizza cutter, slice the dough into sixteen 1-inch-wide strips. Roll each strip up tightly to form individual cinnamon rolls.
Form wreath: Arrange the cinnamon rolls in an even circular pattern on the prepared baking sheet, overlapping slightly to form a wreath shape.
Proof the rolls: Cover with plastic wrap and place in a warm spot. Let the rolls rise for 45-60 minutes until slightly puffed.
Bake: Preheat the oven to 350°F (175°C). Bake the wreath for 30-35 minutes until the rolls turn lightly golden brown.
Cool: Remove from the oven and let cool on the baking sheet for 15 minutes before glazing.
Make glaze: Whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Glaze and garnish: Pour the glaze evenly over the wreath. Optionally, top with pomegranate seeds or sugared cranberries for a festive touch. Serve immediately and enjoy.

Notes

Refrigerating the dough before rolling helps to manage the stickiness and makes rolling easier.
Use gluten-free flour that is designed for bread for the best texture in the dough.
Ensure all liquids are at room temperature to activate the yeast properly.
Allowing the rolls to rise properly before baking ensures a soft, fluffy texture.
Optional garnishes add festive color and a slight tartness that complements the sweetness.
Store leftovers covered at room temperature for up to 2 days or freeze unglazed and glaze after thawing.

Keywords: gluten-free cinnamon rolls, cinnamon roll wreath, gluten-free breakfast, cinnamon roll recipe, holiday brunch recipe, easy cinnamon rolls