Overnight Cinnamon Wreaths Recipe
Overnight Cinnamon Wreaths Recipe photo by Taste of Home
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Overnight Cinnamon Wreaths Recipe

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Here’s a lovely addition to your dining table during the holiday season. Put this dreamy dough in the refrigerator overnight, then create two festive holiday wreaths the next day. —Chris O'Connell, San Antonio, Texas
TOTAL TIME: Prep: 35 min. + rising Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 35 min. + rising Bake: 20 min.
MAKES: 24 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 2 large eggs
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 5-3/4 to 6-1/4 cups all-purpose flour
  • 1 cup packed brown sugar
  • 4 teaspoons ground cinnamon
  • 1/2 cup softened butter, divided
  • 1 large egg
  • 2 teaspoons water
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1/4 cup half-and-half cream
  • 2 teaspoons vanilla extract

Nutritional Facts

1 slice: 281 calories, 9g fat (5g saturated fat), 48mg cholesterol, 265mg sodium, 47g carbohydrate (23g sugars, 1g fiber), 4g protein.


  1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover with plastic wrap; refrigerate overnight.
  2. In a small bowl, mix brown sugar and cinnamon. Turn onto a floured surface; divide dough in half. Roll one portion into a 16x12-in. rectangle. Spread with 1/4 cup butter to within 1/2 in. of edges; sprinkle evenly with half of the brown sugar mixture.
  3. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Transfer to a parchment paper-lined 12-in. pizza pan or 15x10x1-in. baking pan, seam side down. Shape into a ring; pinch ends together to seal. (Filling may leak slightly during baking; be sure to use a rimmed baking pan.)
  4. Using kitchen scissors, start at outside edge and cut two-thirds of the way through the ring at 1-in. intervals. Separate sections slightly and twist to show filling. Repeat with remaining dough and filling.
  5. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 375°.
  6. For egg wash, in a small bowl, whisk egg and water until blended; brush over wreaths. Bake 18-22 minutes or until golden brown.
  7. For glaze, in a small bowl, mix confectioners' sugar, cream and vanilla. Spread over wreaths. Yield: 2 wreaths (12 slices each).
Originally published as Overnight Cinnamon Wreaths in Taste of Home November 2013

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germanycook User ID: 6411056 247587
Reviewed Apr. 28, 2016

"Have made this recipe a few times and am always so pleased with it! After chilling overnight the dough is super easy to roll out, and the rolls taste so fluffy and delicious :) I usually make regular cinnamon rolls rather than a wreath, though."

SueLou324 User ID: 3820489 240082
Reviewed Dec. 23, 2015

"If you look closely and count, the ring has way more than 12 rolls . . . . . probably the full 24. What size pan was used to bake that large a wreath??"

mbvanzante User ID: 1073479 239724
Reviewed Dec. 19, 2015

"This was easy to make and turned out really pretty. Instead of refrigerating it overnight we chilled it for just 1 hour and it still worked great."

beth.gump User ID: 7371928 153492
Reviewed Nov. 7, 2013

"Very simple to make, especially with the over night dough. My fiance and I both loved them. Brought the second "wreath" to work where my co-workers and boss complimented both the beauty of it and the deliciousness as well! Just wish I could get it to look as pretty as the picture."

ms11145 User ID: 1604521 185086
Reviewed Oct. 18, 2013

"This so pretty to serve Christmas morning. I like adding green and red cherries on top when frosting."

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