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Gluten Free Cinnamon Roll Wreath

This gluten free cinnamon roll wreath is made with a soft, yeasted dough rolled with brown sugar and cinnamon, twisted into a ring, and baked until golden. A simple vanilla icing drizzled over the warm wreath finishes this festive pull-apart treat.
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Prep Time 25 minutes
Cook Time 28 minutes
Rising, chilling, and resting 1 hour 48 minutes
Total Time 2 hours 41 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.75 cup whole milk warmed to 105–110°F
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar
  • 2 eggs large, room temperature
  • 6 tbsp unsalted butter melted and divided (4 tablespoons for the dough and 2 tablespoons for the filling)
  • 3 cup gluten-free all-purpose flour blend with xanthan gum
  • 0.5 tsp salt
For the filling
  • 0.5 cup light brown sugar packed
  • 2 tsp ground cinnamon
For the icing
  • 1 cup powdered sugar
  • 2 tbsp whole milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 stand mixer
  • 1 large rimmed baking sheet
  • 1 instant-read thermometer

Method
 

Make the dough
  1. Stir the warm milk, yeast, and granulated sugar together in a large bowl.
  2. Let the mixture stand for 5 minutes, until foamy.
  3. Add the eggs, 4 tablespoons melted butter, flour, and salt.
  4. Mix with a stand mixer fitted with the paddle attachment on medium-low for 3 minutes, until smooth and thick.
  5. Cover the bowl and let the dough rise in a warm place for 45–60 minutes, until visibly puffy.
  6. Refrigerate the dough for 20 minutes to make it easier to shape.
Fill and shape the wreath
  1. Line a large rimmed baking sheet with parchment paper.
  2. Roll the dough between two sheets of parchment into a 12x16-inch rectangle.
  3. Brush the dough with the remaining 2 tablespoons melted butter.
  4. Sprinkle the brown sugar and cinnamon evenly over the dough.
  5. Roll the dough up from a long side into a 16-inch log.
  6. Transfer the log to the prepared baking sheet.
  7. Cut the log lengthwise into two strands.
  8. Turn the cut sides up and twist the strands together.
  9. Join the ends to form a wreath.
  10. Cover loosely and let rise for 25–35 minutes, until slightly puffy.
Bake and ice
  1. Bake at 350°F for 25–30 minutes, until golden and the center reaches 190°F on an instant-read thermometer.
  2. Cool on the baking sheet for 15 minutes.
  3. Whisk the powdered sugar, milk, and vanilla until smooth.
  4. Drizzle the icing over the warm wreath.

Notes

For easier shaping, chill the dough as directed before rolling it out. Store covered in the refrigerator for up to 3 days; the wreath can be frozen. For a dairy-free swap, use dairy-free milk and butter.