Cinnamon Roll Wreath

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Ring in the holidays with this delicious cinnamon roll wreath recipe!



100g Unsalted butter
200ml Milk
1 teaspoon Salt
250g Plain flour
250g Strong white flour
1.5 teaspoon Fast action yeast
1 teaspoon Ground cardamom
4 tablespoons Caster sugar
2 Eggs
Olive oil


75g Unsalted butter
100g Caster sugar
2 tablespoons Cinnamon


250g Icing sugar
1 tbso Water



In a saucepan, heat the butter, milk and salt until the butter is melted then leave to cool until lukewarm.

In a mixing bowl stir the flour, yeast, cardamom and sugar together. Make a well in the middle and crack in the eggs. Pour in the lukewarm mixture and stir to form a sticky dough.

Oil a clean work surface with a teaspoon of olive oil, turn the dough out and knead until less sticky, smooth and more elastic. Shape into a ball, pop into a large greased bowl, cover and leave to double in size.


In a clean bowl, mix the butter, sugar and cinnamon together. Once the dough has risen, turn out onto a floured work surface and gently roll out into a rectangle. Spread the butter mixture evenly onto the dough with a knife. Roll the dough into a cylinder and cut in half lengthways.

Take the two separate pieces, squeeze one end together and plait/twist the dough together. Bring both ends together to create a circular shape.

Heat the oven to 180C and bake for 35 minutes or until golden brown and leave to cool.


Mix the icing sugar and water together (adding more water if needed) and drizzle on top of the cool cinnamon wreath.

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