Are you a cinnamon flavor fan like me? Yes? Well… I guess I got something for you. Again ;) I think I’ve collected quite a good amount of recipes already where cinnamon is the “hero” ingredient. For Example this Cinnamon Roll Bread, this XXL Cinnamon Roll (Cake), a Cinnamon Swirl Quick Bread, classic German Cinnamon Stars and many more ;) Now one more cause there is always room for another bake with cinnamon. Mini Cinnamon Wreaths this time. So good! :)
I don’t know why, but almost everyone is happy when you serve something sweet with cinnamon. When you bake something like that the kitchen starts to smell so good at some point – which is already great – but when you bite into a cinnamon roll for example, fresh from the oven, still warm… that is so awesome. Don’t you think? I love it! It reminds me probably of Christmas or something like that. I blame Santa :P
So today I got some Mini Cinnamon Wreaths for you or as we would say in Germany: Zimtkringel. The recipe is based on a regular challah bread (aka. Hefezopf) with a cinnamon filling. I adapted it slightly to get 10 small wreaths. Fresh from the oven best of course, but also still good the next day. In case you have to entertain and feed a bunch of people for breakfast or brunch, these mini wreaths are a good option for something not too sweet you can eat all by itself or in combination with some butter and jam. To get them from A to B I use my new cake box called paolo* from keeeper.com* . That one is big enough to fit all of the wreaths you can make with this recipe and even some more. The box is ideal to carry cupcakes, cakes, bread or whatever to a party or maybe a picknick outside. Something I noticed right away was the “click” sound when I closed it for the first time. This box is not opening by itself or accident… unlike some of my other boxes. This one here is safe and fool-proof ;) If you take it outside, you can even carry some silverware and napkins under the cake(s) in the box. There is some storage room included. In summer you should be able to fit a thin cooling pack as well.
Well… back to the baked goods! The wreaths are really easy to prepare. It’s based on a regular yeast dough without a pre-dough or something like that. The risen dough has to be divided, rolled out and filled. Then you roll them up to a log, cut in half and braid the two strings – then some tucking and pinching and you have your little wreaths. Really easy. You can change the filling from cinnamon to nuts, poppy seeds, chocolate or whatever. Works all well.
Well… are you ready? Then let’s start baking!
INGREDIENTS / ZUTATEN
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
Für den Teig:
480g Mehl (Type 405), plus etwas mehr
3 TL Trockenhefe
50g Zucker
60g weiche Butter
300ml lauwarme Milch
1 Ei (M)
Für die Füllung:
80g weiche Butter
100g brauner Zucker
3 TL Zimt
Für die Glasur:
130g Puderzucker
1/4 TL Zimt
1-2 EL Milch
1 Eigelb (M)
DIRECTIONS / ZUBEREITUNG
2. 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.
3. 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. Place with enough space in between on the baking sheet, cover and let rise again for about 20-25 minutes. I can only bake one baking sheet at a time, so I placed half of the cinnamon wreaths in the fridge to slow down the rise.
4. 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 cool down on a wire rack. If you stored the second batch in the fridge, take out as soon as you start baking the first batch and let warm up again, then bake when the first ones are done.
5. For the glaze mix the confectioners’ sugar with the cinnamon. Gradually add the milk and mix until the glaze has the desired thick consistency. Decorate the cooled cinnamon wreaths and let dry.
2. Für die Füllung die weiche Butter mit dem braunen Zucker und Zimt verrühren. Zur Seite stellen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
3. Den gegangenen Teig auf eine bemehlte Arbeitsfläche geben und kurz die Luft herauskneten. Den Teig in 10 gleich große Stücke teilen. Jede Teigportion zu einem Rechteck von etwa 20x10cm ausrollen und dann fast bis zu den Rändern mit der Zimtfüllung bestreichen. Von der langen Seite her aufrollen und mit einem scharfen Messer der Länge nach halbieren – man sollte jetzt schön die Teigschichten und die Füllung sehen. Die beiden entstandenen Stränge übereinanderschlagen bzw. verzwirbeln, so dass man die Schichten außen sehen kann. Den entstandenen Strang jetzt zu einem Kreis formen und die Enden nach unten einschlagen. Den Kranz/Kringel auf das Backblech setzen und mit dem restlichen Teig ebenso verfahren. Die Kränze mit einem Küchentuch abdecken und noch einmal 20-25 Minuten gehen lassen. Ich kann in meinem Ofen nur ein Backblech backen, deshalb hab ich die Hälfte der Kränze in den Kühlschrank gelegt, damit der Teig nicht so schnell aufgeht.
4. Dem Ofen auf 180°C (350°F) vorheizen. Das Eigelb mit etwas Wasser verquirlen und die Kränze damit bestreichen und für 20-22 Minuten backen. Die Kränze aus dem Ofen holen und auf einem Kuchengitter auskühlen lassen. Wenn ihr auch in zwei Touren backt, dann das zweite Blech aus dem Kühlschrank holen, sobald das erste im Ofen ist und dann gleich im Anschluss an das erste backen.
5. Für die Glasur den Puderzucker mit dem Zimt vermischen und nach und nach Milch dazugeben und verrühren, bis die Konsistenz passt und die Glasur schön dickflüssig ist. Über die Zimtkränze/Kringel träufeln und antrocknen lassen.
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Here is a version of the recipe you can print easily.
Mini Cinnamon Wreaths
- Prep Time: 25
- Cook Time: 22
- Total Time: 150
- Yield: 10 1x
Description
Delicious little cinnamon wreaths – enough to feed a whole family and make them happy for breakfast and brunch ;)
Ingredients
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
Instructions
- Mix the flour with the dry yeast and sugar in a large bowl. Add the butter in small pieces, mix the milk with the egg 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 the bowl with a kitchen towel and let the dough rise for about 1 hour until the size has doubled.
- 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. Place with enough space in between on the baking sheet, cover and let rise again for about 20-25 minutes. I can only bake one baking sheet at a time, so I placed half of the cinnamon wreaths in the fridge to slow down the rise.
- 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 cool down on a wire rack. If you stored the second batch in the fridge, take out as soon as you start baking the first batch and let warm up again, then bake when the first ones are done.
- For the glaze mix the confectioners’ sugar with the cinnamon. Gradually add the milk and mix until the glaze has the desired thick consistency. Decorate the cooled cinnamon wreaths and let dry.
Notes
- Enjoy baking!
*I have partnered with keeeper to bring you this delicious cinnamon wreaths. That is why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)
