Let's be honest: a dish called Pinterest Image had better look good enough to stop a thumb mid-scroll. This pull-apart cinnamon roll wreath does exactly that – twelve soft, buttery coils baked into one golden ring, glazed while still warm so every tear-off piece shines like it just got its own spotlight.
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Think of it like a friendship bracelet made of dough. Instead of baking rolls in a square pan where the middle ones get crowded and the edge ones get lonely, you arrange them in a circle so every single roll gets the same golden-brown real estate. The center hole also gives you a built-in bowl spot for extra glaze, which is the kind of practical engineering I can get behind.
If you have ever made cinnamon rolls, you already know the drill: soft enriched dough, a cinnamon-sugar swirl, and a cream cheese glaze that you will absolutely want to lick off the spoon. If you have never made them, welcome – this is the forgiving version. No stand mixer required, no perfect spiral needed, and the whole thing bakes in one skillet or on one sheet pan.
Why You'll Love This Recipe
About the Ingredients
4 cups (500g) all-purpose flour, plus 2 to 4 tablespoons for dusting
Bread flour works too and gives a chewier crumb – just add 2 extra tablespoons of milk since it drinks more liquid. Store flour in an airtight container; if it smells stale or clumps, it is past its prime.
1 packet (2 1/4 teaspoons / 7g) active dry yeast
If you only have instant yeast, skip the proofing step and add it straight to the dry ingredients. Always check the expiration date – dead yeast is the number one reason dough refuses to rise.
1 cup (240ml) whole milk, warmed to 110F (43C)
Oat milk or 2 percent milk both work; whole milk simply gives a richer crumb. Warm it to lukewarm bath temperature – if you can hold your finger in it comfortably, the yeast will be happy.
1/4 cup (50g) granulated sugar, divided
You will use 2 tablespoons in the dough and the rest in the filling. Honey can replace the dough sugar, but reduce the milk by 1 tablespoon.
1/2 cup (113g) unsalted butter, softened, divided
Salted butter works if you cut the added salt to 1/4 teaspoon. Let it sit at room temperature for 30 minutes so it creams smoothly instead of tearing the dough.
1 large egg, room temperature
No egg? Use 1/4 cup (60g) unsweetened applesauce, though the crumb will be slightly denser. Room temperature egg blends into the dough far more evenly than a cold one.
1 1/2 teaspoons ground cinnamon
Saigon cinnamon is bolder and sweeter than cassia; use 1 teaspoon if yours is very strong. Toast it in a dry pan for 30 seconds to wake up the oils.
1/2 teaspoon fine salt
Kosher salt is fine, but use half the volume since the flakes are larger. Salt is not optional here – it keeps sweet dough from tasting flat.
4 ounces (113g) cream cheese, softened, for the glaze
Full-fat cream cheese gives the thickest glaze; whipped or low-fat versions turn runny. Let it soften on the counter, never in the microwave, or it will split.
1 cup (120g) powdered sugar, sifted, for the glaze
Sift it or you will get lumpy glaze – no amount of whisking fixes stubborn clumps. If you are out, blend granulated sugar in a blender until powdery.
1 to 2 tablespoons whole milk or heavy cream, for the glaze
Heavy cream makes a glossier, richer glaze; milk keeps it lighter. Add one tablespoon at a time until it ribbons off the whisk.
Tips & Tricks
Do not kill the yeast
Milk hotter than 120F (49C) will kill active dry yeast and your dough will sit there like a rock. Aim for 110F (43C) – warm bath temperature, not hot coffee temperature.
Grease the pan properly
A wreath has lots of contact points, so butter the skillet or sheet pan all the way up the sides. If rolls stick, you lose the pretty ring shape when you try to lift them out.
Do not overbake for photo-perfect color
Pull the wreath when the tops are golden and the center rolls read 190F (88C) on an instant-read thermometer. Two extra minutes turns soft rolls into cinnamon croutons.
Glaze at the right moment
Wait 5 minutes after baking, not 20. Too hot and the glaze slides off; too cool and it sits on top in a stiff layer instead of melting into the swirls.
Pro Tips
Step-by-Step Instructions
1. Proof the yeast
Stir the yeast and 1 tablespoon of the sugar into the warm milk and let it sit 5 to 10 minutes until foamy. If it does not foam, the yeast is dead – start over with a fresh packet.
2. Mix the dough
Whisk the flour, remaining dough sugar, and salt in a large bowl, then add the milk mixture, egg, and 1/4 cup (57g) softened butter. Stir with a wooden spoon until a shaggy dough forms, then knead 6 to 8 minutes on a floured counter until smooth and slightly tacky.
3. Let it rise
Cover the bowl and let the dough rise in a warm spot for 60 to 75 minutes, until doubled in size. Press two fingers into the dough – if the indentation stays, it is ready.
4. Roll and fill
Roll the dough into a 12×18-inch (30x45cm) rectangle, then spread the remaining 1/4 cup (57g) softened butter over it, leaving a 1/2-inch border. Sprinkle the cinnamon-sugar mixture evenly across the butter.
5. Shape the wreath
Roll the dough up tightly from the long side into a log, then slice into 12 equal coils. Arrange them in a greased 10-inch (25cm) cast-iron skillet or on a parchment-lined sheet pan in a ring, leaving the center open.
6. Second rise
Cover loosely and let the wreath rise 30 to 40 minutes, until the rolls look puffy and nearly touch. Meanwhile, heat the oven to 350F (175C).
7. Bake until golden
Bake 25 to 30 minutes, until the tops are deep golden brown and the center rolls reach 190F (88C) on an instant-read thermometer. If the top browns too fast, tent it with foil after 20 minutes.
8. Glaze and serve
Beat the cream cheese, powdered sugar, and 1 tablespoon milk until smooth, adding more milk a teaspoon at a time until pourable. Drizzle over the warm wreath, let it set 5 minutes, then pull apart and serve.
Delicious Variations
Orange Cardamom Wreath
Swap the cinnamon for 1 teaspoon ground cardamom and add 1 tablespoon orange zest to the filling for a citrusy, floral twist.
Chocolate Hazelnut Roll
Replace the cinnamon-sugar with 3/4 cup chocolate hazelnut spread and 1/4 cup chopped toasted hazelnuts for a dessert-style wreath.
Maple Pecan Version
Use maple sugar in the filling and drizzle a maple glaze with 1/4 cup chopped pecans scattered on top for a cozy fall bake.
How to Store Pinterest Image
Refrigerator
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days; the cream cheese glaze needs refrigeration.
Freezer
Freeze unglazed baked rolls in a zip-top bag for up to 2 months; thaw overnight in the refrigerator and warm before glazing.
Reheating
Reheat individual rolls in the microwave for 15 to 20 seconds, or the whole wreath covered with foil at 300F (150C) for 10 minutes.
Frequently Asked Questions
Q: Can I make this cinnamon roll wreath ahead of time?
Yes, you can assemble the wreath the night before and refrigerate it covered for up to 12 hours. Let it sit at room temperature for 30 minutes before baking, then add 5 extra minutes to the bake time.
Q: Can I use instant yeast instead of active dry yeast?
Yes, instant yeast works one-to-one, but you can skip the proofing step and mix it directly into the dry ingredients. Your first rise may be 10 to 15 minutes faster, so watch the dough, not the clock.
Q: Why did my cinnamon rolls turn out dry?
Dry rolls almost always mean overbaking or too much flour. Spoon and level your flour instead of scooping, and pull the wreath at 190F (88C) internal temperature rather than relying on time alone.
Q: Can I bake this in a regular cake pan instead of a skillet?
Absolutely – a 10-inch (25cm) round cake pan or springform pan works perfectly. Line it with parchment and leave the center open so the middle rolls bake evenly.
Q: How do I know when the dough has risen enough?
The dough should double in size and hold a fingerprint indentation when poked. If it springs back immediately, give it another 15 minutes in a warm spot.
Bake this Pinterest Image wreath for your next brunch and watch the table go quiet in the best way – then tag me in your photos, because I genuinely want to see your golden ring. Stay curious, stay safe.
Pinterest Image
Pinterest Image is a pull-apart cinnamon roll wreath that bakes into one golden, shareable centerpiece – soft, buttery, and ready in under an hour.
🧂 Ingredients
- 4 cups (500g) all-purpose flour, plus 2 to 4 tablespoons for dusting
- 1 packet (2 1/4 teaspoons / 7g) active dry yeast
- 1 cup (240ml) whole milk, warmed to 110F (43C)
- 1/4 cup (50g) granulated sugar, divided
- 1/2 cup (113g) unsalted butter, softened, divided
- 1 large egg, room temperature
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon fine salt
- 4 ounces (113g) cream cheese, softened, for the glaze
- 1 cup (120g) powdered sugar, sifted, for the glaze
- 1 to 2 tablespoons whole milk or heavy cream, for the glaze
📋 Instructions
- 1Proof the yeast — Stir the yeast and 1 tablespoon of the sugar into the warm milk and let it sit 5 to 10 minutes until foamy. If it does not foam, the yeast is dead – start over with a fresh packet.
- 2Mix the dough — Whisk the flour, remaining dough sugar, and salt in a large bowl, then add the milk mixture, egg, and 1/4 cup (57g) softened butter. Stir with a wooden spoon until a shaggy dough forms, then knead 6 to 8 minutes on a floured counter until smooth and slightly tacky.
- 3Let it rise — Cover the bowl and let the dough rise in a warm spot for 60 to 75 minutes, until doubled in size. Press two fingers into the dough – if the indentation stays, it is ready.
- 4Roll and fill — Roll the dough into a 12×18-inch (30x45cm) rectangle, then spread the remaining 1/4 cup (57g) softened butter over it, leaving a 1/2-inch border. Sprinkle the cinnamon-sugar mixture evenly across the butter.
- 5Shape the wreath — Roll the dough up tightly from the long side into a log, then slice into 12 equal coils. Arrange them in a greased 10-inch (25cm) cast-iron skillet or on a parchment-lined sheet pan in a ring, leaving the center open.
- 6Second rise — Cover loosely and let the wreath rise 30 to 40 minutes, until the rolls look puffy and nearly touch. Meanwhile, heat the oven to 350F (175C).
- 7Bake until golden — Bake 25 to 30 minutes, until the tops are deep golden brown and the center rolls reach 190F (88C) on an instant-read thermometer. If the top browns too fast, tent it with foil after 20 minutes.
- 8Glaze and serve — Beat the cream cheese, powdered sugar, and 1 tablespoon milk until smooth, adding more milk a teaspoon at a time until pourable. Drizzle over the warm wreath, let it set 5 minutes, then pull apart and serve.
Kwame writes about technology and digital privacy for everyday users. He breaks down complex topics like data tracking and encryption into simple, relatable terms.
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