Overnight Cinnamon Wreaths Recipes

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OVERNIGHT CINNAMON ROLLS I



Overnight Cinnamon Rolls I image

Make the night before, rolls rise in the fridge overnight and bake the next morning. Easy and delicious. Enjoy!

Provided by DENDES5238

Categories     Bread     Yeast Bread Recipes

Time 2h

Yield 12

Number Of Ingredients 14

1 cup milk
⅓ cup butter
1 (.25 ounce) package active dry yeast
½ cup white sugar
4 ½ cups all-purpose flour
1 teaspoon salt
3 eggs
¾ cup brown sugar
1 tablespoon ground cinnamon
½ cup raisins
1 teaspoon light corn syrup
½ teaspoon vanilla extract
1 ¼ cups sifted confectioners' sugar
2 tablespoons half-and-half cream

Steps:

  • Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
  • In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  • Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.
  • Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
  • The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
  • Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.

Nutrition Facts : Calories 388.3 calories, Carbohydrate 73.2 g, Cholesterol 62.6 mg, Fat 7.6 g, Fiber 1.9 g, Protein 7.7 g, SaturatedFat 4.1 g, Sodium 262 mg, Sugar 34.8 g

OVERNIGHT CINNAMON WREATHS



Overnight Cinnamon Wreaths image

Here's a lovely addition to your dining table during the holiday season. Put this dreamy dough in the refrigerator overnight, then create two festive holiday wreaths the next day. -Chris O'Connell, San Antonio, Texas

Provided by Taste of Home

Time 55m

Yield 2 wreaths (12 slices each).

Number Of Ingredients 18

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
2 large eggs
1/2 cup butter, softened
1/2 cup sugar
2 teaspoons salt
5-3/4 to 6-1/4 cups all-purpose flour
FILLING:
1 cup packed brown sugar
4 teaspoons ground cinnamon
1/2 cup softened butter, divided
EGG WASH:
1 large egg
2 teaspoons water
GLAZE:
2 cups confectioners' sugar
1/4 cup half-and-half cream
2 teaspoons vanilla extract

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover with plastic wrap; refrigerate overnight., In a small bowl, mix brown sugar and cinnamon. Turn onto a floured surface; divide dough in half. Roll 1 portion into a 16x12-in. rectangle. Spread with 1/4 cup butter to within 1/2 in. of edges; sprinkle evenly with half of the brown sugar mixture., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Transfer to a parchment-lined 12-in. pizza pan or 15x10x1-in. baking pan, seam side down. Shape into a ring; pinch ends together to seal. (Filling may leak slightly during baking; be sure to use a rimmed baking pan.), Using kitchen scissors, start at outside edge and cut two-thirds of the way through the ring at 1-in. intervals. Separate sections slightly and twist to show filling. Repeat with remaining dough and filling., Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 375°., For egg wash, in a small bowl, whisk egg and water until blended; brush over wreaths. Bake 18-22 minutes or until golden brown., For glaze, in a small bowl, mix confectioners' sugar, cream and vanilla. Spread over wreaths.

Nutrition Facts :

CINNAMON ROLL WREATH



Cinnamon Roll Wreath image

At your holiday brunch, tell guests to have fun with this pull-apart treat and enjoy with coffee or tea.

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield 8 to 10 servings

Number Of Ingredients 18

1/2 cup whole milk
One 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons)
1/4 cup granulated sugar
3/4 teaspoon fine salt
1/2 teaspoon freshly grated nutmeg
2 3/4 to 3 cups all-purpose flour, plus more for dusting (see Cook's Note)
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1 1/2 teaspoons pure vanilla extract
1 large egg yolk
Nonstick cooking spray, for spraying the bowl and plastic wrap
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into pieces
1/3 cup granulated sugar
1/4 cup all-purpose flour
1 tablespoon ground cinnamon
1 cup confectioners' sugar, plus more if needed
2 tablespoons milk
2 teaspoons lemon juice
Candied cherries and fresh mint leaves, for serving

Steps:

  • For the dough: Warm 1/2 cup water and the milk in a small saucepan over low heat until a thermometer registers 100 to 110 degrees F. Remove from the heat and sprinkle in the yeast and then a pinch of granulated sugar. Set aside undisturbed until foamy, about 5 minutes.
  • Whisk together the salt, nutmeg, 2 3/4 cups of the flour and the remaining granulated sugar in a large bowl.
  • Beat together the melted butter, vanilla and egg yolk in a stand mixer fitted with a whisk attachment on medium high until combined. Add the yeast mixture and continue to mix on low until combined. Add the flour mixture and mix on low until a thick and slightly sticky dough forms. Once the dough comes together, switch to the dough hook and knead on medium speed, adding up to 1/4 cup more flour if needed, to make a soft, smooth ball that sticks to the hook, 3 to 4 minutes.
  • Coat a large bowl generously with cooking spray. Add the dough, turning to coat. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour. (The dough can also be tightly wrapped and refrigerated overnight. Let it come to room temperature before proceeding with the recipe.)
  • For the filling: Combine the butter, granulated sugar, flour and cinnamon in a food processor and pulse until crumbly. Set aside.
  • On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Sprinkle the butter mixture over the dough, leaving a 1-inch border along the top edge. Tightly roll the dough into an 18-inch log. Pinch to seal at the seam and then put on the counter seam-side down. Form the log into a circle, pinching the ends together. Squeeze and roll the dough if needed so it is an even width throughout.
  • Transfer the log to a parchment lined-baking sheet. Cut 16 slits across the log, about 1 inch apart; each slit should go about three-quarters of the way through the log so that it is still completely intact. Bend about a quarter of the log by turning some of the newly cut "tabs" out so that the pinwheels of filling are facing up. Continue turning the "tabs" out and bending the log until you have a ring. Butt the ends up against each other. Loosely cover the wreath with plastic wrap sprayed with cooking spray and let rise until doubled in size, about 30 minutes.
  • Preheat the oven to 350 degrees F. Bake until the wreath is golden brown and puffed, 20 to 25 minutes. Let cool on a rack until just warm, about 10 minutes.
  • For the glaze: Whisk the confectioners' sugar, milk and lemon juice in a medium bowl to make a thick but pourable glaze, adding a little more confectioners' sugar if needed to get the right consistency. Drizzle over the wreath and let harden before serving. To serve, decorate with candied cherries and mint leaves to resemble holly sprigs.

CINNAMON ROLL WREATH RECIPE BY TASTY



Cinnamon Roll Wreath Recipe by Tasty image

Here's what you need: premade pizza dough, granulated sugar, brown sugar, cinnamon, butter, cream cheese, butter, vanilla extract, powdered sugar

Provided by Hitomi Aihara

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 9

1 premade pizza dough
2 tablespoons granulated sugar
2 tablespoons brown sugar
1 tablespoon cinnamon
4 tablespoons butter, softened to room temp
2 oz cream cheese
4 tablespoons butter, melted
½ teaspoon vanilla extract
¾ cup powdered sugar

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a medium bowl, combine the granulated sugar, brown sugar, cinnamon, and softened butter and mix until it becomes a spreadable paste.
  • Roll out the pizza dough and evenly spread the cinnamon filling over it.
  • Roll the dough back up into a tube.
  • Cut the tube in half lengthwise.
  • Twist the dough to form one long braid.
  • Bring both ends together to create a circular shape.
  • Bake for 35 minutes, or until the dough is cooked through.
  • In a medium bowl, beat together the cream cheese, melted butter, and vanilla with a hand mixer. Add the powdered sugar and beat until smooth.
  • Drizzle the glaze over the cinnamon wreath.
  • Enjoy!

Nutrition Facts : Calories 472 calories, Carbohydrate 62 grams, Fat 22 grams, Fiber 1 gram, Protein 5 grams, Sugar 25 grams

OVERNIGHT CINNAMON ROLLS



Overnight Cinnamon Rolls image

Delicious cinnamon roll recipe that rises in the fridge overnight.

Provided by Jeniflower

Categories     Cinnamon Rolls

Time 10h5m

Yield 12

Number Of Ingredients 13

2 cups lukewarm water
1 (.25 ounce) package active dry yeast
½ cup white sugar
¼ cup shortening
1 ½ teaspoons salt
1 large egg
6 cups all-purpose flour, sifted
½ cup unsalted butter, softened
½ cup firmly packed brown sugar
½ cup white sugar
4 tablespoons ground cinnamon
1 pinch ground cloves
½ cup cream cheese frosting, or to taste

Steps:

  • Prepare dough: Combine water and yeast; let sit for 5 minutes until yeast has dissolved.
  • Mix sugar, shortening, salt, and yeast mixture together in a large bowl. Stir in egg. Mix in 1/2 of the flour, then remaining flour until a dough forms. Transfer dough to a well-greased bowl and cover. Place in the refrigerator to rise, 8 hours to overnight.
  • Remove dough from the refrigerator. Roll out on a lightly floured board. Spread softened butter over the surface of the dough, leaving a 1-inch strip along the long edge of the rectangle furthest away from you completely dry.
  • Mix brown sugar, white sugar, cinnamon, and cloves together in a bowl. Sprinkle all over the dough except the 1-inch border. Roll dough up toward the border, then cut into 1-inch thick rolls. Place in a greased pan and let rise in a warm place until doubled in size, about 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake rolls in the preheated oven until golden brown, about 20 minutes. Spread cream cheese frosting on top of hot rolls.

Nutrition Facts : Calories 499.1 calories, Carbohydrate 82.6 g, Cholesterol 35.8 mg, Fat 15.9 g, Fiber 3.1 g, Protein 7.4 g, SaturatedFat 7.2 g, Sodium 331.6 mg, Sugar 32.2 g

RAISIN CINNAMON ROLL WREATH



Raisin Cinnamon Roll Wreath image

Perfume the house and decorate the table with this whimsical wreath made of buttery, sweet cinnamon rolls. Arranging the rolls into a ring makes it easy to tear away individual servings. The extra protein in bread flour yields a sturdier dough that's easier to shape, but all-purpose flour works too. If you assemble these a day ahead and refrigerate them overnight before baking them the next morning, be sure to let the rolls rise three-quarters of the way before placing them in the fridge. A few hours before baking, allow them to come to room temperature on the counter. Have fun, and complete the wreath decoration with dehydrated orange wheels, cinnamon sticks, sugar-dusted cranberries or even a red ribbon bow.

Provided by Jerrelle Guy

Categories     breakfast, brunch, main course

Time 4h

Yield About 2 dozen rolls

Number Of Ingredients 21

4 cups/540 grams bread flour or all-purpose flour, plus more for dusting
1/4 cup/50 grams granulated sugar
4 1/2 teaspoons/14 grams instant (fast-acting) yeast (2 packets)
1 teaspoon coarse kosher salt
6 tablespoons/78 grams unsalted butter, plus more for greasing
2/3 cup/171 grams whole milk
2 large eggs, at room temperature, beaten
3 cups/480 grams dark raisins
2 teaspoons almond extract
2/3 cup/70 grams finely ground almond meal or flour
2/3 cup/150 grams packed light brown sugar
2 tablespoons ground cinnamon
1/2 teaspoon coarse kosher salt
8 tablespoons/114 grams unsalted butter, softened
2 tablespoons whole milk
1 tablespoon granulated sugar
4 ounces/115 grams cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup/60 grams confectioners' sugar
1 teaspoon pure vanilla extract
3 tablespoons whole milk, plus more as needed

Steps:

  • Prepare the dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, granulated sugar, yeast and salt. Toss with your hands to mix.
  • In a small saucepan, melt the butter over medium heat. Once it's melted, add the milk and remove from the heat. The mixture should register 125 to 130 degrees on an instant-read thermometer, so let it cool or warm it as needed. It should feel warm to the touch, but not be hot. Pour the warmed milk mixture into the flour mixture, along with the beaten eggs. Turn the mixer to medium-low speed, and knead until the flour has been fully incorporated and you're left with a smooth, supple dough that's firm to the touch, about 5 minutes. (When you press it with your thumb, the dough should spring back gradually.)
  • Gather the dough and shape it into a round ball in your hands, then transfer to a large, lightly buttered bowl, turning over a couple times to coat with the butter. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
  • While the dough is rising, prepare the filling: Place the raisins in a large heatproof bowl and cover with boiling water. Allow to sit for 10 minutes to plump, then drain, and return to the bowl. Add the almond extract and toss with a spoon to coat. Set aside to cool, about 20 minutes.
  • Meanwhile, in a medium bowl, combine the almond flour, brown sugar, cinnamon and salt mixing with a fork or your hands to remove any clumps. Set aside.
  • Fill and assemble the dough: Lightly flour a clean working surface, and a large baking sheet lined with parchment paper nearby. Cut the risen dough in half with a pair of kitchen shears. Place one half of the dough on the floured surface, keeping the other half covered in the bowl. Lightly flour a rolling pin and roll the dough out to a 12-by-9-inch rectangle (about 1/4 inch thick), picking up the dough to stretch and turn it with your hands to make the edges as straight and even as possible. Spread 4 tablespoons of butter evenly over the entire surface using the back of a spoon. Evenly sprinkle over half the almond mixture, spreading with your hands to cover every inch. Firmly pat the mixture down to help it adhere to the butter. Evenly sprinkle over half of the raisins, pressing down firmly to help keep them in place.
  • Starting with one of the longer edges, tightly roll the dough into a log ending with the seam side down on the counter pressing the log down firmly to help seal the seam closed. The log will feel very stuffed. Wipe down and re-flour the work surface, then repeat with the other half of the dough and the remaining 4 tablespoons butter, almond mixture and raisins.
  • Carefully transfer the two rolled logs, seam side down, to the lined sheet pan and arrange together to form an oval or circle with their ends barely touching. Using kitchen shears with the point of the shears facing down toward the counter, cut slits into the ring roughly 1 inch apart, being careful not to cut all the way through the ring by leaving a 1/2 inch dough still attached at the bottom. One by one, lean every other rolled piece outward away from the center of the ring, creating a staggered look. Make any final adjustments to the shape that you like, turning some rolls up slightly to create air between them and filling out the baking sheet, being sure to keep a rough circular or oval shape.
  • Loosely cover the entire pan with plastic wrap and allow it to rest on the counter until slightly puffed, 30 to 40 minutes. (At this point, you can refrigerate the dough overnight: Wrap the entire pan of slightly proofed rolls very well in plastic wrap, being sure not to squish the rolls, but ensuring the wrapping is airtight. Chill for up to 12 hours. Remove the pan from the fridge and place them on the counter for an hour or so before you're ready to bake them, so they come to room temperature.)
  • Heat the oven to 350 degrees. In a small bowl, stir the milk and the granulated sugar with a spoon until the sugar dissolves. Uncover the risen rolls. Using a pastry brush, brush the tops of the rolls with the milk wash.
  • Bake for 25 to 30 minutes, rotating the pan halfway through, until the wreath is deeply golden brown on top and the edges of the rolls are puffed and cooked through. Remove the rolls from the oven and place the sheet pan on a cooling rack, and allow to cool for 30 minutes.
  • When the rolls are almost done cooling, make the icing: In a medium bowl, using a fork, mix the cream cheese and butter. Add the confectioners' sugar and mix until smooth and most of the clumps of sugar are gone. Add the vanilla and milk and mix. The icing should be thin enough to drizzle. If it isn't, mix in another tablespoon of milk.
  • With your serving platter nearby, carefully lift the wreath using the parchment and lower onto the platter with the paper. Tear the parchment down the center and along the edges, then carefully pull out the paper without disturbing the wreath. Decorate the finished wreath with the icing: Drizzle it over the top with a fork or transfer to a piping bag with a small tip or a resealable plastic bag with a corner cut open to pipe thin lines along the tops of the rolls. Or smear the icing all over the tops of the rolls using a butter knife. Decorate with a ribbon, or dried or sugared fruit. Serve warm.

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2020-06-04 Step-by-Step Photos. Step 1: Combine some of the flour, sugar, yeast and salt in a bowl. Step 2: Add the warmed milk/water/butter mixture and mix several minutes. Step 3: Add the egg and mix briefly to combine. Step 4: Add a bit more flour and mix the dough another minute.
From seasonsandsuppers.ca


MINI CINNAMON ROLL WREATH RECIPE | MYRECIPES
Divide dough into 4 portions. Place 1 portion on a floured surface (keep remaining portions covered in refrigerator). Roll 1 portion of dough to a 20" x 7" rectangle. Brush with 3 tablespoons melted butter. Combine ground cinnamon candies, 1/3 cup sugar, and ground cinnamon; stir well. Sprinkle one-fourth of candy mixture over dough. Roll up ...
From myrecipes.com


CINNAMON ROLL WREATH - RED STAR® YEAST
Preheat the oven to 350°F (177°C). Bake for about 25 minutes, until the rolls are golden brown. Remove from the oven and allow to cool for 10 minutes before topping with icing. Make the icing: Whisk all of the icing ingredients together in a medium bowl. Drizzle over wreath.
From redstaryeast.com


CINNAMON ROLL WREATH - RED STAR® YEAST | RECIPE | CINNAMON ROLLS ...
Nov 22, 2019 - Adorn your breakfast table with this beautiful cinnamon roll wreath, complete with ooey-gooey cinnamon and vanilla icing! Nov 22, 2019 - Adorn your breakfast table with this beautiful cinnamon roll wreath, complete with ooey-gooey cinnamon and vanilla icing! Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review …
From pinterest.ca


CINNAMON ROLL WREATH - COOKING WITH CARLEE
2022-04-10 Bake in a preheated 350℉ oven for 25 minutes. To make the glaze whisk together the sugar, melted butter, vanilla and 2 Tablespoons of milk until smooth. Add more milk as needed to get your desired consistency. Drizzle over warm cinnamon rolls. Top with sprinkles if …
From cookingwithcarlee.com


CHRISTMAS MORNING~CINNAMON PECAN WREATH - A TASTE OF PARIS
2018-12-17 Turn the dough out onto a floured surface. Roll the dough to a large rectangle about 13×22 inches. Brush the rectangle with melted butter. Mix sugar and cinnamon in a bowl and sprinkle the mixture evenly over the butter. Next, sprinkle on chopped pecans. Roll long end of rectangle into a log.
From atasteofparis.net


SOFT AND FLUFFY OVERNIGHT CINNAMON ROLLS - LITTLE VIENNA
2020-10-14 Sprinkle dough evenly with cinnamon sugar mixture. Roll up the dough. Roll up the dough into a 15-inch (38 cm) long log. Cut the log into slices. Cut dough into equal slices, each about 1.25 inch (3 cm). Cinnamon rolls before second rise. Arrange the rolls cut side up in the prepared 9 by 13-inch (23 x 33 cm) baking pan.
From lilvienna.com


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