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I think one of my favorite things to make and by far the most requested is this sourdough cinnamon wreath. Which once upon a time was cinnamon rolls but the wreath method is superior… it bakes better, shares better, looks super pretty but if you prefer rolls, the only difference is how you cut it… nonetheless, wreath > rolls. Trust me.
90% of my drive to learn and understand sourdoughing 2 years ago, was because I wanted to bake cinnamon rolls for Christmas morning. Something about fresh cinnamon rolls just screams cozy Christmas to me. It was a mission I was on. Also donuts of all kinds are my favorite, read kryptonite, so in a way, it was a gift to myself…. as long as they turned out.
I did get them made. They looked great and Christmas brunch with the fam would be the true test. In particular one step-brother, who will remain nameless -even if he stole my favorite fork- would be an honest critic. The only evidence is this screenshot and the few pounds we’ve all put on since I can’t stop making them… just now its in wreath form.
Why a wreath?
Honestly, I saw a picture of one, and wanted to try it. To my surprise, its simpler and even streamlines the process without having to try and make 12 evenly sized rolls. It even bakes super nice and evenly leaving it with a crispy golden sugar kissed edge with a soft gooey center. Literally a sweet, spicy, pillowy dream of fresh baked dough. And that’s before you add the cream cheese frosting. Drool!
Disclaimer on this… like most of my cooking, the sugar mix and frosting is eyeballed. I did my best to put those eye portions into real measurable quantities but take it as a sign that you can’t really mess it up. Omit or add your own spices, make vanilla frosting or stuff it with Nutella if you please. The only real science is in the dough… which the King already worked out for us.
Okay… enough shenanigans. The dough recipe is from King Arthur so if you want the OG method go there and follow those instructions. I added my own twist to the sugar mix so it has more of a gooey texture and make a super light and fluffy cream-cheese frosting. It’s delish.
Bake it at 400* for 18-20 minutes.
THE Sourdough Wreath
Ingredients
- For the Dough
- 1 cup (227g) ripe (fed) sourdough starter
- 3/4 cup (170g) milk, lukewarm
- 1 large egg
- 4 tablespoons (57g) butter, softened
- 2 3/4 cups (330g) Unbleached All-Purpose Flour
- 1/2 cup (57g) Whole Wheat Flour (See notes)
- 1/4 cup (50g) granulated sugar
- 1 1/2 teaspoons (9g) table salt
- For the Filling
- 3/4 cup (159g) dark brown sugar, packed
- 2-3 TBS Corn Starch
- 2 tsp cinnamon
- 1/2 Cardamom
- 1/4 tsp Nutmeg
- 1/8 tsp Clove
- 2-3 TBLS Butter. room temperature
- For the Icing
- 1 1/2 cups (170g) confectioners' sugar
- 3 TBS Cream Cheese (softened)
- 3 TBS Butter (Softened)
- 1/2 teaspoon Vanilla Extract
- Splash of Heavy Whipping Cream
Instructions
- To make the dough: Mix together all the dough ingredients except the salt until the dough has formed a cohesive, sticky mass, 2 to 3 minutes on low speed of a stand mixer. Use the dough hook.
- Sprinkle the salt on top of the dough to and let the dough rest for 20 minutes.
- After the autolyse, mix in the salt until fully incorporated, about 1 minute on low speed. Turn the mixer up one speed and knead the dough until it’s smooth. It will still be somewhat tacky but this is fine. Probs about 2 to 3 minutes.
- Cover the dough and let it rest in a warm (75°F) place for 4 hours. Performing stretch and folds three to four times during the rest. One stretch and fold per hour is ideal but don't worry if it's not exact. The goal is to end up with a strong dough with good elasticity. I like to set timers.
- After the stretch and folds let it set on the counter for another 4 hours or until doubled. At this point you can refrigerate until you're ready to form the wreath and bake or make the wreath.
- When you're ready to bake (see notes if you refrigerated the dough), mix all the filling ingredients together. Roll the dough to about a 14 x 20 rectangle and sprinkle the sugar mixture evenly. Roll it up from the long side of the rectangle into a log.
- From here you can cut 12 rolls, OR cut it down the center long ways and criss-cross the sides to make the twist and connect the ends to create the circle.
If making the wreath shape feels intimidating or confusing, I do have a video on my Instagram you can watch. It’s way less complicated than it seems. I promise. That first time you cut that log down the center though, feels really scary. There’s some reels, and a Cinnawreath hilight. You can always message me too.
If you want to start your sourdough journey, I’ve posted some and can find a good starting point here.
Well, I feel like I’m forgetting something… 50-50 chance I am… if I figure it out, i’ll update the post. Happy baking! Let me know if you make these for Christmas!
Thanks to whoever is doing this blog!
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