Cinnamon Twist Wreath

Course : Breads
Serves: 1
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1 package active dry yeast
1/4 cup warm water
1/4 cup granulated sugar
1 teaspoon salt
2 large eggs
3/4 cup lukewarm whole milk
1/2 cup butter -- melted
4 1/2 cups all-purpose flour
4 tablespoons butter -- softened
1/2 cup granulated sugar
2 tablespoons cinnamon
1 large egg
1 tablespoon water
2 tablespoons granulated sugar

Preparation / Directions:

Dissolve the yeast along with a pinch of sugar in the warm (105 degrees-115 degrees) water. Let stand until foamy (about 5 minutes). Combine the first measure of sugar, salt, the first measure of eggs, lukewarm (90 degrees) whole milk and melted butter in a large bowl. Add the yeast mixture. Add enough of the flour to make a soft dough. Knead until smooth (about 5 minutes). Place in a greased bowl. Cover. Let rise until doubled (about 90 minutes). Punch down. Roll out on a lightly floured board to about 9" by 18". Spread with the softened butter. Combine the second measure of sugar with the cinnamon. Sprinkle the mixture over the buttered dough. Roll up from the long end. Shape into a ring. Place seam side down on a greased baking sheet.~ Slice through the dough every inch, from the outside in towards the center, cutting only 2/3 of the way to the center. Separate the sections and turn 90 degrees to expose their centers. Cover. Let rise for about 30 minutes. Preheat the oven to 375 degrees. Combine the second measure of egg and the second measure of water. Brush the outside of the dough ring with the egg and water mixture. Sprinkle with the final measure of sugar. Bake until golden (25-30 minutes).


Nutritional Information:

4197 Calories (kcal); 157g Total Fat; (33% calories from fat); 79g Protein; 619g Carbohydrate; 934mg Cholesterol; 3725mg Sodium

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