A luscious, decadent, sourdough cinnamon bread, rolled and twisted into many layers to resemble a wreath. Drizzle with a simple sugar glaze and voila a delectable sourdough cinnamon roll wreath is yours!

Does it matter what season it is? Wreaths can be displayed any time of the year, as can this sourdough cinnamon roll wreath. Who wouldn’t want this at their next *(insert which holiday)* gathering? Or shhh.. make it for yourself and don’t let anyone else find out. I won’t judge.

This sourdough cinnamon rolls wreath is both enchanting and rustic in appearance, and the flavor is just as you would expect: warming notes of cinnamon spice, combined with sweet melted sugars, covering tender yet chewy layers of sourdough bread. Top it off with an icing drizzle made from heavy cream to tie in all the rich flavors. Truly as delicious as it is beautiful.

Quite on brand with many of my recipes, this does not contain eggs or nuts, and it could easily be made dairy free and vegan. Also on brand, it doesn’t require too much skill, so quit dragging your feet and get baking! I’m inspirational, I know, just wait for my Ted Talk, hah.

Additionally, one of the best parts about this recipe is that it uses sourdough discard. It is a wonderful way to use up the extra unfed sourdough in your jar (or hiding in the back of your fridge!) So get on it, and make this sourdough cinnamon roll wreath 🙂

I have done everyone a great service by outlining the directions below. There are step by step instructions with photos so you can follow along if it seems like a difficult recipe to tackle.

How to achieve a decadent sourdough cinnamon roll wreath

-In a 2 cup Pyrex measuring cup, combine milk and water, and heat in microwave until temperature reaches 105-110℉, or warm like bath water but not hot. Add sugar and yeast and mix to combine, set aside and watch it activate!

In the bowl of your stand mixer…

…combine the sourdough discard, butter, salt, milk-yeast mixture, and flour (begin with the lower amount about 300g flour, then increase a tablespoon at a time until dough comes together and isn’t sloppy). Knead with dough hook for about 10 minutes, until dough is smooth and can pass the window pane test –take a small piece of dough and stretch it thin enough for light to pass through, without it tearing.

Next…

Place dough in a clear container, cover with a loose lid and towel and watch it rise, until doubled in size. Prepare filling by combining the melted butter, sugar, brown sugar, and cinnamon in a small bowl and mixing together well.

After the dough has doubled in size,

turn it out onto the counter and roll into a large rectangle, quite thin (mine measured about 23 inches long to give you an idea.) Spread the cinnamon-sugar mixture on top evenly, and roll the dough from the bottom upwards into a tight swirl, like you would for regular cinnamon rolls.

Pinch the seam of the dough and place seam side down, then while leaving 1 inch of space at the top, proceed to slice straight down the middle lengthwise, so you have 2 long strands of dough, attached at the top. Wrap one long strand of dough over the other one, and continue this process until you reach the end. Carefully place the twisted roll on a parchment lined half sheet pan, shaping it into a circle ⭕️, joining the ends as best as you can.

After placing on parchment,

Place a small cup in the center of your dough, (REMOVE before baking), to help the dough keep its space and shape while rising. Cover with a kitchen towel and dough will rise for about another 30-60 minutes until approximately doubled again.

Preheat oven to 350F,

then right before the sourdough wreath is ready to be baked, cover with heavy cream (alternatively mix some milk with 1/4 tsp. Agave) and spread all over with a pastry brush. Really get in all the nooks and crannies! This will help give you a gooey cinnamon roll effect. Bake for 25-30 minutes, or until outside is golden brown and internal temperature registers at about 200℉.

Fresh out of the oven, check out that sweet-creamy-gooeyness in the second photo!

Lastly,

In a small bowl, combine and mix the ingredients for the drizzle, if you have heavy cream it realllllly makes it better, but if you don’t like most people, just use milk! Pour the icing into a sandwich size zip top bag. Cut a tiny tip off a bottom corner, and drizzle over the warm baked sourdough cinnamon roll wreath. Voila!

warming notes of cinnamon spice, combined with sweet melted sugars, covering tender yet chewy layers of sourdough bread.

Things that helped in the kitchen for this recipe, and can help you too:

Kitchen scale -from amazon, this one I used for 1-2 years, its inexpensive but gets the job done! The one I currently have is unavailable, but maybe your luck will change that when you stumble upon this post!
Kitchen-aid stand mixer– amazon, or Costco- Like many of my essentials, I’ve had mine for years, don’t let the big price tag scare you.
A container to watch and track your dough rise, and the lid both on amazon. It is beyond me why they don’t sell the container and lid together.
Food thermometer (amazon) to check the temperature of basically everything and anything. One of my most used and underrated kitchen tools.
17.25 X 12.25 inch USA half sheet Pan which can be found on amazon or Home Goods!

As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent. I’m only here to make suggestions that hopefully help you 😉

Sourdough Cinnamon Roll Wreath

Print Recipe Pin Recipe

Course Bread, Breakfast, Dessert

Ingredients

65 g Sourdough discard (1/4 C plus 1 tbsp.)
80 g warm water (105-110℉) (1/3 C)
80 g warm milk (1/3 C)
55 g melted butter
1½ tsp. Active dry yeast
50 g Granulated sugar
1 tsp. sea salt
300-325g all-purpose flour
2-3 tbsp Heavy cream* for topping before baking, use milk instead if you don’t have it

Cinnamon filling

1 Tbsp Butter Melted
2 Tbsp Granulated sugar
2 Tbsp Brown sugar
1 Tbsp Ground cinnamon

Drizzle

1 tbsp Butter
4-6 tablespoons powdered sugar
Heavy cream, as needed for consistency* milk or water work fine just not as rich and creamy

Instructions

In a 2 cup measuring cup, combine milk and water, heat in microwave until temperature reaches 105-110℉, or warm like bath water but not hot. Add sugar and yeast and mix to combine, set aside and watch it activate!
In the bowl of your stand mixer, combine the sourdough discard, butter, salt, milk-yeast mixture, and flour (begin with the lower amount about 300g flour, then increase a tablespoon at a time until dough comes together and isn’t sloppy). Knead with dough hook for about 10 minutes, until dough is smooth and can form a soft ball easily.
Place dough in a clear container, cover with a towel and watch it rise, until doubled in size. Prepare filling by combining the melted butter, sugar, brown sugar, and cinnamon in a small bowl and mixing together well.
After the dough has doubled in size, turn it out onto the counter and roll into a large rectangle, quite thin (mine measured about 23 inches long to give you an idea.) Spread the cinnamon-sugar mixture on top evenly, and roll the dough from the bottom upwards into a tight swirl, like you would for regular cinnamon rolls.
Pinch the seam of the dough and place seam side down, then while leaving 1 inch of space at the top, proceed to slice straight down the middle lengthwise, so you have 2 long strands of dough, attached at the top.
Wrap one long strand of dough over the other one, and continue this process until you reach the end. Carefully place the twisted roll on a parchment lined half sheet pan, shaping it into a circle ⭕️, joining the ends as best as you can.
Place a small cup in the center of your dough, (REMOVE before baking), to help the dough keep its space and shape while rising. Dough will rise for about another 30-60 minutes until doubled again.
Preheat oven to 350, then right before the sourdough wreath is ready to be baked, cover with heavy cream (alternatively mix some milk with 1/4 tsp. Agave) and spread all over with a pastry brush. Really get in all the nooks and crannies! This will help give you a gooey cinnamon roll effect.
Bake for 25-30 minutes, or until outside is golden brown and internal temperature registers at about 200℉.
In a small bowl, combine and mix the ingredients for the drizzle, if you have heavy cream it realllllly makes it better, but if you don’t like most people, just use milk! Pour the icing into a sandwich size zip top bag. Cut a tiny tip off a bottom corner, and drizzle over the warm baked cinnamon roll wreath. Voila!

Keyword allergy friendly kids food, beginner sourdough bread, egg free cinnamon rolls, nut free kids food, sourdough discard cinnamon rolls

Sourdough Cinnamon Roll Wreath (made from discard) [egg free]