Christmas Cinnabun Wreath

Hannah Sunderani
Dec 16, 2017
5 min read

What's better than a festive wreath for Christmas? An edible one! Say hello to this stunning Christmas Cinnabun Wreath, which I made using my vegan cinnamon braid bun recipe. Oh come let us adore it! This puts me in the holly of jolliest moods for Christmas.

I truly find that there is something magical about freshly baked cinnamon bread that fills the air with Christmas cheer during the countdown to the holidays. The smell of freshly baked bread and sweet caramelized cinnamon sugar just screams "tis the season!" All we're missing is a glass of hot wine in hand. But this one is for all the ages to enjoy, from young to old, there is plenty of Christmas cheer to spread in this pretty Christmas Cinnabun Wreath.

Made just like my cinnamon braid bun recipe, but instead of dividing the dough into 6 mini buns, I've only divided it into two, to give me two big beautiful wreaths. Actually, making two buns instead of one was strategic on my part, so the family could eat one fresh while I could shoot the other one for the blog! (Talk about will power on my part! You've no idea how many times I wanted to lean down and lick it!). I had actually learned this lesson of having a spare bun the last time I made my Cinnamon Braid Buns. I had made the mistake of making them after dinner, and needed to wait until the morning to shoot them in natural light. I was definitely in the dog house when hubby found out he couldn't have one until after I'd shot my photos. #bloggerhubsandproblems.

I also found that making two wreaths out of the dough offered the perfect sized wreaths. It was just easy enough to handle transferring from my work station to my baking tray. And one wreath can easily satisfy four people. Plus making two wreaths means you can gift the other (that is if you can muster the strength to separate from it), but they say Christmas is about giving, right? And if you're into homemade presents this will certain put a smile on your loved ones face. I loved to see the huge grin and "mmmm's" from my mum and husband as they tucked into this sweet treat. I think Mr. Grinch learned it right, "maybe Christmas doesn't need to come from a store. Maybe Christmas means a little bit more."

As for the decor, I've powdered my wreaths with some powdered sugar to give the look of freshly fallen snow (isn't it pretty!) and added some silver balls and star sprinkles for a little extra magic. It's not necessary to do so, but such an easy addition to takes this beautiful bun into a winter wonderland!

Now I must leave you on that note because I've got to go and pack my suitcase! We have a plane to catch from Paris to Toronto! That's right, we're coming home for the holidays! But I just couldn't leave without sharing this pretty recipe with you first.

Have a holly jolly cinnamon filled Christmas!

Christmas Cinnabun Wreath (vegan)

Makes: 2 wreaths (serves 4 each)| Prep Time: 1h + 30 mins (30 minutes active prep)| Cook Time: 15-20 mins

Ingredients:

For the Dough:

(recipe adapted from Oh She Glows)

1/2 cup (125 mL) warm water
1 teaspoon (5 g) coconut sugar
1 packet (8 g) quick-rise instant dry yeast
2 1/2 cups + 3 tablespoons (430 g) spelt flour (White Type 70), or all-purpose white flour, plus more for kneading
1/3 cup (67 g) coconut butter, or other vegan butter (I used Vita'Coco Margarine)
1/2 cup (125 mL) unsweetened almond milk
1/3 cup (73 g) coconut sugar
1 teaspoon (6 g) fine sea salt

For the Cinnamon Filling:

1/2 cup coconut butter, or other vegan butter (I used Vita'Coco Margarine)
10 tbsp coconut sugar
6 tsp cinnamon

Directions:

In a small bowl add warm water. Stir in coconut sugar until mostly dissolved. Then add yeast and stir. Set aside for about 6 to 7 minutes, or until the yeast is dissolved.
Add 2 cups of flour to a large mixing bowl. Melt coconut butter in a small saucepan over low heat. Then remove saucepan from heat and add almond milk, coconut sugar, and sea salt. Ensure mixture is lukewarm (not hot), and pour in yeast mixture.
Pour the wet mixture over your flour and stir with a large wooden spoon. Mix until combined and resembling muffin batter (approx. 15 seconds of mixing). Then, add remaining 1/2 cup + 3 tablespoons flour. Mix with a spoon for several seconds.
Lightly oil your hands and roughly knead the mixture until it comes together in a shaggy and sticky dough. Don't worry if the dough is very sticky, it's normal. Flour a working surface and place dough on top. Knead the dough, adding small handfuls of flour as needed, until it’s no longer sticky to the touch, approx. 3-4 minutes. The dough should be smooth and elastic. (Don’t be afraid to add more flour if needed. Adding between 1/2 cup to 3/4 cups while kneading is normal). When dough is no longer sticky to the touch, shape it into a big ball.
Wash out your mixing bowl and dry it. Lightly oil the bowl (using coconut butter) and place the ball of dough inside. Flip the dough around so it gets lightly coated in the oil. Then, tightly cover the bowl with plastic wrap and place in a draft-free area. Let the dough rise for 1 hour. (It should almost double in size).
Meanwhile, make the cinnamon sugar filling. In a small bowl, mix coconut butter, coconut sugar and cinnamon to combine. Set aside.
When dough has risen, divide it into 2 equal portions (to make 2 dough balls). Place on a clean work surface to the side.
Preheat oven to 400F (200C). On a floured work surface, take one dough ball at at a time, and roll the dough into a rectangle making it as thin as you can, approx. 3 mm in thickness. (Don't worry if it's not a perfect rectangle, my edges were wiggly).
Spoon the cinnamon filling over top of the dough and spread evenly, leaving a clean 1/2-inch border around the edges. Then roll the dough away to form a log. Using a sharp knife, cut the log in half lengthwise leaving about 1/2 inch at the top uncut.
Start braiding the two pieces, one over the other, trying to keep the open layers exposed so the cut side remains on top (this is what makes this braid effect). When you've braided the entire log pinch the ends together, and form a circular wreath. Then gently transfer braided cinnamon wreath to a baking sheet lined with parchment paper. Brush the wreath with more cinnamon filling.
Continue Step 8-10, rolling out the second dough ball, then into a log, braiding it, and forming a wreath. Place on baking tray ensuring there is at least 2-3 inches between both wreaths. They will expand as they cook. Reserve any remaining cinnamon filling not used on the cinnamon buns for serving.
Bake cinnamon buns in the oven for 15-20 minutes, or until golden brown. Serve warm with remaining cinnamon filling.