clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Cinnamon Wreaths

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 25
  • Cook Time: 22
  • Total Time: 150
  • Yield: 10 1x


Delicious little cinnamon wreaths – enough to feed a whole family and make them happy for breakfast and brunch ;)



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
  • 12 tbsp. milk
  • 1 medium egg yolk


  1. 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.
  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.


  • Enjoy baking!