I love baked cinnamon desserts. That’s why I’ve already posted several different recipes which all have one similar ingredient. Pull-Apart Cinnamon Brioche Bread, Tender Cinnamon Apple Pie and French Breakfast Puffs are all great but this time I’ll try to show something even more better looking. Cinnamon Wreath is one of those things that will not only smell good but also will have a great taste.
- SERVES: 1 wreath (4-8 Servings)
- PREP: 10 mins
- COOK: 40 mins
- READY IN: 1 hr 50 mins
For a dough:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup milk (lukewarm)
- 1 envelope dry yeast (7g)
- 1/8 cup melted butter
- 1 egg yolk
- 1 tbsp sugar
For a filling:
- 1/4 cup butter (softened)
- 4-5 tbsp sugar
- 3 tsp ground cinnamon
- Mix the yeast and sugar with the lukewarm milk and let it sit a few minutes while the yeast bubbles and foams up.
- Add the egg yolk, the melted butter, the flour and the salt, then knead the dough and shape into a ball.
- Place the dough in a bowl and let rise until doubled in size (about 1 hour).
- Preheat oven to about 200C (400F). Dust your work surface with flour, and roll the dough out to a thickness of 0.5cm.
- Spread the melted butter across all of the dough, then sprinkle the cinnamon and sugar mixture.
- Roll up the dough, and using a knife, cut the log in half length-wise.
- Twist the two halves together, keeping the open layers exposed as described in the photo tutorial. Give a round shape, then transfer to a baking tray (buttered or covered with cookie sheet).
- Top the remaining butter and sprinkle some sugar and cinnamon mixture. Bake for 30 to 35 minutes, until the top is golden brown.
- Reduce the oven temperature to 175C (350F) degrees after 5-10 minutes to stop it burning. Top with icing sugar mixed with water if you want, just sprinkle some sugar, or eat it like this.