Braided Cinnamon Wreath Recipe

Braided Cinnamon Wreath Directions

Preheat oven, then oil the cookie sheet.

In a large mixer bowl, combine 2 1/4 cups flour and the yeast.
In a small sauce pan heat the milk, 1/2 cup butter, 1/2 cup sugar and the salt until mixture reaches 120° on candy thermometer.
Stir to melt the butter which does not need to melt completely.
Add to the flour mixture.
Add eggs and beat with electric mixer for 2 minutes.
Add remaining flour 1/2 cup at a time and stir with wooden spoon.
Turn dough out to a lightly floured surface. Knead on floured surface 4 to 8 minutes or until smooth and elastic.
Place dough in a greased bowl turning once to grease the top.
Cover with a towel and let rise until double in size 1 1/4 to 2 hours.
Punch dough down.
Roll dough into a 15" square on a slightly floured surface.
Mix the brown sugar, second amount of butter and cinnamon together until crumbly. Sprinkle over the dough, top with chopped nuts.
Cut into 3 sections. Roll up jelly style.
Pinch edges together and pinch both ends.
Braid the dough and pinch the ends together.

Place dough on cookie sheet in the shape of a wreath or candy cane. Cover loosely with plastic wrap and a towel.
Place cinnamon wreath into refrigerator until the next morning.
Remove braided cinnamon wreath from refrigerator and let set for 1 hour at room temperature. Bake for the allotted time or until a light golden brown.
Cool braided cinnamon wreath 10 to 15 minutes before frosting.

In a large mixing bowl beat the softened cream cheese, butter and vanilla until fluffy. Add the powdered sugar and milk alternately. Mix until smooth and creamy.
Spread onto warm braided bread. Garnish with marchiano cherries halved and green sugar sprinkles if desired.

Note: You can prepare the frosting in advance then cover and refrigerate until the next morning. Just remove frosting from the refrigerator when you remove the rolls. Allow wreath bread to sit at room temperature until ready to use.
This is a beautiful treat to serve on Christmas morning.
If baking the same day, allow to rise after you shape it into wreath. Bread will double in size.

Recipe Serves: 12 to 15