How To Make A Cinnamon Roll Wreath

Cinnamon rolls are a Christmas morning staple at my house. The best part? With a little prep work the night before, you can have hot fresh cinnamon rolls and NOT get up at 4:00 am to get them! This is a new cinnamon roll dough recipe that I just tried from Money Saving Mom and loved it. They go together very quickly using the bread machine and then I’ll show you how to shape them into a very fun and festive holiday wreath shape.

Bread Machine Cinnamon Rolls

  • 1 cup plus 2 tablespoons warm milk
  • 3 tablespoons vegetable oil
  • 1 whole egg, plus 2 egg whites
  • 1/2 cup sugar
  • 4 cups flour
  • 1 teaspoon salt
  • 3 teaspoons yeast

Put everything into your bread machine and let it do it’s thing. If the dough looks a little sticky after the initial mixing, add a little more flour (1/4 to 1/2 cup). Let the bread machine do it’s magic on the Dough cycle and then follow my easy steps below!

Flour a counter (or table top) and put the dough on it. Give that a light sprinkle of flour as well.

Roll the dough out into a rectangle of sorts. It doesn’t have to be perfect in shape, but try to roll it out a uniform thickness.

Spread the dough with softened butter (how much depends on how you like your filling. I probably used 1/4 cup or so). Spread 1/2 cup packed brown sugar (or more!) and sprinkle liberally with cinnamon.

Roll up into a long log.

Join the ends of the log to make a ring, tucking one end into the other and sealing the dough well.

Using a sharp knife or a pair of kitchen shears snip 1-inch pieces of dough almost, but not quite, all the way through the dough ring.

Turn each of the slices outward so they are laying flatter and one on top the other, like this.

Here’s the best part. If you have timed this right, you got the dough out of the bread machine right before you wanted to go to bed. You make the roll, slice it and put it on a cookie sheet and stash it in the fridge overnight. I loosely (very, very loosely) cover it with plastic wrap and leave it to raise in the chill chest for 8-10 hours. On Christmas morning, or any morning of the week, you take the rolls out of the fridge and let them sit uncovered on the counter while your oven preheats to 350 degrees. If you choose not to let them raise in the fridge, you’ll let the dough double in size in a warm place and continue from here. ¬†Bake the rolls for 35-40 minutes, or until golden brown.

Frost with cream cheese frosting, drizzle with a simple powder sugar/butter glaze or dust with powdered sugar. Eat them warm and enjoy a little more time with your family and NOT in the kitchen on Christmas morning,

 

About CharleyC

Charley Cooke is a wife, mother, homeschooler and blogger. She and her husband are raising 4 young girls in beautiful Southern Oregon and loving every minute of it! She blogs daily on her own site, http://www.cookesfrontier.blogspot.com/ about food, family, crafts and everything in between.

Comments

  1. Karen Medlin says:

    Thank You for sharing the recipe.. Love the smell of cinnamon rolls baking!

  2. CharleyC says:

    I’m so, so glad you made them and that your family liked them! Thank you for leaving a comment :)

Leave a Comment

*

Copyright © 2013 Living on Love and Cents - All Rights Reserved