Mini Cinnamon Wreaths
Simply delicious all around!
Posted in Cakekitchen

Since these Cinnamon Wreaths have neither beginning nor end, you might ask yourself the question, where to bite first? It doesn’t matter where you take the first bite, the great taste of irresistible cinnamon, butter and yeast dough can be found all around …

For the dough:
3 2/3 cups (480g) all-purpose flour (plus some more)
3 tsp. active dry yeast
1/4 cup (50g) sugar
1/4 cup (60g) butter, at room temperature
1 1/4 cups (300ml) lukewarm milk
1 medium egg

For the filling:
1/3 cup (80g) butter, at room temperature
1/2 cup (100g) brown sugar
3 tsp. ground cinnamon

For the glaze:
1 cup (130g) confectioners’ sugar
1/4 tsp. ground cinnamon
1-2 tbsp. milk
1 medium egg yolk

At first start preparing the dough. Mix the flour with the dry yeast and sugar in a large bowl mariella. Add the butter in small pieces, mix the milk with the egg in mixer federico and then add to the bowl and mix everything. Knead for about 10 minutes until you get a nice and smooth dough. If the dough is too sticky, add some more flour and mix in. Form a ball, cover mariella with a kitchen towel and let the dough rise for about 1 hour until the size has doubled.

It’s the inner values that matter: For the filling mix the soft butter with the sugar and cinnamon to get a nice spreadable mix. Set aside. Line a baking sheet with baking parchment and set aside.

Place the risen dough on a floured surface and knock out the air. Cut the dough into 10 equal pieces. Roll out each dough portion to a rectangle of about 8×4 inches (20x10cm). Spread the filling on top (almost to the edges) and roll up the rectangles from the longer side. Cut the logs lengthwise in half so you can see the layers of dough and filling, then twist these two strings and braid them to get one string again. Form a circle/wreath, connect the ends and tuck in so the ends are on the bottom side. Et voilà: The wreath is finished. Place with enough space in between on the baking sheet, cover and let rise again for about 20-25 minutes.

Preheat the oven to 350°F (180°C). Mix the egg yolk with some water and brush the wreaths with it. Bake for 20-22 minutes until golden brown. Take out of the oven and let it cool on the paolo presenter plate.

And on top: For the glaze mix the confectioners’ sugar with the cinnamon. Gradually add the milk and mix it with federico until the glaze has the desired thick consistency. Decorate the cooled cinnamon wreaths and let dry – enjoy your Cinnamon Wreaths!

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