Hello everyone. I made this cinnamon roll wreath as an idea to cater to a small group of people like for parties or gatherings. I liked this idea because you can do different flavor combinations that you might like to try like a mix of different dried fruit and nuts. You can also leave the center of you bread wreath for dried and fresh fruit or a cream cheese dip. I used a scale to weigh the ingredients for the bread.
You’ll need these pieces of equipment in addition to the ingredients:
1. One half sheet baking pan
2. Two quart sauce pan
3. Food processor or knife
4. Large and small mixing bowls
5. Spatula and a few forks
Step 1: Bread Recipe
• 1 lb. Whole Wheat flour
• 1 lb. All Purpose flour
• 0.02 lb. Dry Yeast
• 0.05 lb. Sea Salt
• 0.15 lb. Canola Oil
• 0.15 lb. Molasses
• 0.10 lb. Rolled Oats
• 1. 62 lbs. Water (60 degrees)
Combine all the ingredients and mix for 7 minutes. Let proof in a bowl for 2 hours. Punch down in the bowl when proofed.
Step 2: Wreath Recipe
• 1 Cup Packed Brown Sugar
• 1 Tbsp. Cinnamon
• 1 Tsp. Ground Cardamom
• 4 oz. Butter
• ½ cup Pistachios
• 1 cup chopped black mission figs
• 2 Tbsp. Pomegranate Juice
• 1 Cup. Powdered Sugar
• 1 retail thin bar of white chocolate
Brush the rolled and flattened dough with the 2 oz. of the butter. Mix the first three ingredients in a bowl and distribute onto the buttered dough along with the pistachios and black mission figs. Roll into a log shape about 30 inches and place into a round doughnut that measures 12 inches and cut with scissors into 24 slits to make 2 dozen cinnamon rolls. Bake in the oven for 1 hour at 350 degrees.
Make the glaze by whisking the Pomegranate juice and the powdered sugar along with the 2 oz. butter. Drizzle over the cinnamon rolls with a whisk to make it look like controlled chaos.
Melt the white chocolate over a double broiler and use a fork to drizzle over the finished wreath.
You can also fill the center with fruit as I mentioned above.
Thank you for reading and I hope you have fun making this.