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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Prepare filling: In a small bowl, mix together the brown sugar and cinnamon until combined.
  5. 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.
  6. Add filling: Spread the melted butter evenly over the dough surface, then sprinkle the cinnamon-sugar mixture evenly on top.
  7. 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.
  8. Form wreath: Arrange the cinnamon rolls in an even circular pattern on the prepared baking sheet, overlapping slightly to form a wreath shape.
  9. Proof the rolls: Cover with plastic wrap and place in a warm spot. Let the rolls rise for 45-60 minutes until slightly puffed.
  10. Bake: Preheat the oven to 350°F (175°C). Bake the wreath for 30-35 minutes until the rolls turn lightly golden brown.
  11. Cool: Remove from the oven and let cool on the baking sheet for 15 minutes before glazing.
  12. Make glaze: Whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
  13. 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

Find it online: https://cheflenacooks.com/gluten-free-cinnamon-roll-wreath-recipe/