Cinnamon Wreath Bread

This is another Pinterest find that I just had to try out.  My first attempt last week was a little underwhelming, but I decided it was because I used a different recipe for the bread and it’s just not the best cinnamon roll recipe.   I had some free time this morning and decided to try it again, using the original recipe, which was printed in the Dec/Jan 2010 issue of Taste of Home.

Cinnamon Wreath Bread

2 Packages ( ¼ oz each ) Active dry yeast
1 ½ cups warm water (110-115 degrees)
6 TBS butter
1/3 cup nonfat dry milk
¼ cup sugar
1 egg
¾ tsp salt
4 1/2-5 ½ cups all-purpose flour
2 TBS butter melted
½ cup chopped almonds
1 ½ tsp cinnamon
1 cup confectioners sugar
1 TBS water (it took closer to 1 1/2 TB to get the icing to drizzle consistency)
¼ tsp almond extract

In a large bowl dissolve the yeast in the warm water. Add the butter, milk powder, sugar, egg, salt, and 3 cups of flour. Beat on medium speed for 3 minutes. Stir in enough flour to form a soft dough. ( The dough will be sticky )

Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 to 1 ½ hours.

Punch dough down. On a lightly floured surface, roll the dough into an 18 in x 12 in rectangle. Brush with melted butter. Sprinkle with the cinnamon and chipped almonds to within ½ inch of the edges. Roll up jelly-roll style starting with the long side and pinch the seam to seal.

Place seam down on a greased baking sheet and pinch the ends together to form a ring. With kitchen scissors, cut from the outside edge to 2/3’s of the way towards the center of the ring at 1 inch intervals. Separate the strips slightly and twist to allow the filling to show. Cover and let rise again until doubled. (About 45 minutes to an hour)

Bake at 375 degrees for 20-25 minutes or until golden brown, Combine the confectioners sugar, water, and extract and drizzle over the warm bread.

I tend to struggle a bit with rolling dough out evenly and getting nice straight edges.  So one part of my wreath was pretty sickly and skinny, while the opposite side was nice and plump.  Oh well….it all tastes the same, right?

I didn’t add almonds (I don’t believe in nuts in baked goods), and opted for  brown sugar and cinnamon instead.

 

This recipe turned out much nicer than the one I used previously.  And I REALLY like the addition of a little almond extract in the icing….YUM!! I think this is one that will make a reappearance throughout the year!

What I’d do differently:

First, I’d made the length of the roll a little shorter.  Last week, my wreath fit perfectly on a pretty red platter I had, and the hole in the center was just right to put a bowl of icing in for dipping (picture above of the full wreathprior to baking  is from last week….much more manageable size).  Today, the wreath was huge and barely fit on the cookie sheet, which made it hard to get a nice, round shape.

Second, I’d double the icing recipe so that there was enough to put in a bowl for dipping.  However, I’d not quite double the almond extract….I’m afraid it would be a little overpowering.