Cinnamon Bun Wreath

• 1 recipe Cinnamon Buns (from our linked recipe)
• 1 cup confectioners' sugar
• 2 TBSP milk
• 1/2 tsp vanilla extract
• Pinch of salt
• Parchment paper
• 1 oven-safe ramekin

Instructions

1. 1

   Follow our [Cinnamon Bun Recipe](/cinnamon-buns/) through rolling the dough (Step 6), but do not cut into slices yet. Your dough sheet should be approximately 16–18 inches long and 11 inches wide.

2. 2

   Roll the log and place it on parchment paper. Prepare a full baking sheet by lining it with parchment paper. That's 26×18 inches. If you don't have this sheet, or it doesn't fit into your oven, you will need to make two wreaths, each starting from sheets that are 15 inches long (and about 8 inches wide) and bake them separately on two half sheets.

3. 3

   Slice the log into rolls but only three quarters of the way, making sure not to slice all the way through. Make each slice around 1 inch thick. You will have 18 giant rolls. Or if using two half sheets, you will have about 15 smaller rolls per sheet.

4. 4

   Shape the wreath by turning the first roll on its side. Turn the next roll to overlap the first roll slightly. Continue turning and overlapping them to create the wreath shape. Make sure to tuck the last roll under the first roll to hold everything in place.

5. 5

   Place a ramekin in the middle of your wreath to hold everything in shape. Make sure it's oven-safe.

6. 6

   Let the rolls rise 45–60 minutes until puffy. Pour the cream over the rolls.

7. 7

   Bake at 375°F for 18–22 minutes, rotating halfway through for even browning.

8. 8

   For the glaze, mix together the confectioners' sugar, milk, vanilla extract, and salt. Pour it over your slightly cooled cinnamon wreath.