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Christmas Wreath Bread

The wreath design for this bread gives it such a festive look. I always make extras to give to friends and to sell at holiday bazaars. Everyone looks forward to receiving them. —Agnes Ward, Strattford, Ontario
  • Total Time
    Prep: 30 min. + rising Bake: 20 min. + cooling
  • Makes
    1 wreath (16 slices)


  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 6 tablespoons butter
  • 1/3 cup nonfat dry milk powder
  • 1/4 cup sugar
  • 1 large egg
  • 3/4 teaspoon salt
  • 4-1/2 to 5-1/2 cups all-purpose flour
  • 2 tablespoons butter, melted
  • 1/2 cup chopped almonds
  • 1-1/2 teaspoons ground cinnamon
  • 1 cup confectioners' sugar
  • 1 tablespoon water
  • 1/4 teaspoon almond extract


  • In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, egg, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. On a lightly floured surface, roll dough into an 18x12-in. rectangle. Brush with melted butter. Sprinkle with chopped almonds and cinnamon to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
  • Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 45 minutes.
  • Bake at 375° for 20-25 minutes or until golden brown. Combine confectioners' sugar, water and extract; drizzle over warm bread.
Nutrition Facts
1 slice: 259 calories, 8g fat (4g saturated fat), 29mg cholesterol, 170mg sodium, 40g carbohydrate (12g sugars, 2g fiber), 6g protein.
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Average Rating:
    Dec 8, 2010

    I made this using my 1-1/2 lb loaf bread machine to mix and kneed - so much easier. I did adjust the recipe a bit: I increased the butter to 1/2 cup and I used pecans, brown sugar with cinn in the center as well as sprinkling cinn over the top just prior to baking. I did have to watch it in the oven - it baked quickly and only took 17-20 mins. If you let it get too dark, your edges will be tough. My family loved it! Was even good warmed in the micro the next AM! Great coffee cake replacement! I'm always looking for something fairly easy to make and take to church functions. I'm sure this will become one of my requested items. In fact, this made the best "bread" dough I have made to date in my machine (got it 2 weeks ago). I'll be using the basic recipe for bread often.

  • juicyfruit007
    Apr 17, 2010

    This was good, though not as sweet and sticky on the inside as I expected. Also, when you roll it out into the large rectangle, be sure that the outer edges are not thinner than the middle, or you will end up with a lopsided wreath. Next time I make this, I am going to divide it in half to make two small wreaths, and try adding a little more sugar, nuts, whatever to the filling. Also, I used milk in my glaze and eliminated the almond extract. It needed more liquid than called for in the glaze too. Sprinkling some more almonds over the finished wreath would be a pretty idea too.

  • Aveena
    Dec 26, 2009

    Me and my family all loved this wreath bread! I would make some changes to the recipe next time I make it however. I will use milk instead of water when making the icing, and I'll also reduce the amount of almond extract. I glazed the bread with melted butter and sprinkled sugar on top before baking as well...everyone loved it! A fun thing I might try is add food coloring to the icing to make it festive. Great recipe!