The Christmas spirit is in the air and the festivities are about to begin. From church services, caroling and socials to Christmas brunch and dinner themselves, there are so many opportunities to share our blessings and bounties with those around us in this holy season. One thoughtful way we faithfully do this every year is through gifting and sharing homemade food. Whether preparing for a holiday meal or baking for a neighbor, kitchens around the world are full of creativity in these anticipatory days leading up to Christmas (and beyond).
Although a wonderful tradition, sometimes it can be overwhelming to try to bake “every single cookie imaginable,” and so I like to focus on creating one dessert that, similar to a tray of cookies, is easy to share and feeds a crowd. I grew up learning how to bake from The Fannie Farmer Cookbook, and owe Fannie my sincere thanks for teaching me to love baking from her detailed and simple American recipes. As a tribute to her, here is my own take on her “Blooming Coffee Cake” with a Christmas spin.
This Cranberry Cinnamon Wreath is rich with roasted walnuts, tangy dried cranberries, and fresh orange juice and zest that make these cinnamon swirls burst with flavor. This wreath is delicious, impressive and fun to make with any extra hands that are home for Christmas.
I hope this idea inspires you to follow your own creativity this Christmas season with creating edible (and non-edible) gifts for those around you.
Note: This recipe can be made into either one very large or two small wreaths.
Cranberry Wreath
- Prep Time: 30 prep, 1.5 hour rise
- Cook Time: 25-30 min
- Total Time: 2.5 hours
- Yield: 2 small wreaths (12–14 buns) or 1 large wreath (26–28 buns) 1x
- Category: desserts, berries, breakfasts
Ingredients
Dough:
- 2 packages dry yeast (4.5 tsp)
- ¼ cup very warm water
- ½ cup sugar
- 2 tsp salt
- 8 tbsp butter, softened and cubed
- 3 eggs (room temperature)
- 1 cup milk, warmed
- 5 cups sifted, unbleached all-purpose flour, plus ¼ – ¾ cup flour for surfaces
- 1 tbsp cinnamon
Filling:
- ½ cup sugar
- ½ cup brown sugar
- 1 tbsp cinnamon
- ½ tsp nutmeg
- 6 tbsp melted butter
- 1 cup dried cranberries
- 1 cup chopped walnuts
Glaze:
- 1 cup confectioners’ sugar, sifted
- 1 ½ tsp cinnamon
- 2 tbsp juice from an orange
- Orange zest from two navel oranges
Instructions
1. First, measure yeast into a small bowl and add warm water to activate, then stir and let sit a few minutes until foamy. Meanwhile, combine sugar, salt and butter together, and beat well. Gradually add in eggs and milk, mixing on low. Stir in yeast. Add 2 ½ cups flour and cinnamon and slowly mix until well incorporated. Add the remaining 2 ½ cups flour and beat (the dough will become rough and shaggy).
2. On a well-floured board, knead dough for one minute, then let rest for 10 minutes.
3. Meanwhile, in a medium-sized bowl, combine white and brown sugars, spices, and melted butter, stirring with a wooden spoon. In a separate bowl, add cranberries and walnuts together. Set bowls aside.
4. After your dough has rested, knead dough for 8-10 minutes, adding flour to your hands and board if sticky. Knead until smooth and stretchy. Plop dough into a greased bowl, cover with a tea towel and leave in a warm place to rise (about 50 mins).
5. Once the dough has doubled in bulk, turn onto a floured board and roll out into a 16” x 40” rectangle (or two 8” x 20” rectangles). Drizzle sugar-spice-butter mixture evenly over the rectangle, getting to the edge. Next, sprinkle cranberries and walnuts evenly and press into the dough. Roll up the long way tightly, until you have a sausage.
6. Transfer the roll onto a large, greased cookie sheet and form into a circle. Carefully open one end of the roll and connect to the other, pressing together tightly until sealed. Using a pair of kitchen scissors, make cuts around the outside of the ring ¾ deep and about 1 inch wide. Gently pull out and turn each slice so they form a ring of slanted buns each resting on the next. Cover with tea towel and let rise in a warm place until puffy (about 30 mins).
7. Bake in a preheated 375°F oven for 25-30 minutes or until golden brown.
8. As the wreath bakes, prepare your glaze by whisking confectioners’ sugar, cinnamon, juice and zest together in a small bowl. Drizzle over wreath as it cools on a rack. Best eaten warm, but stores well (reheat when serving). Enjoy with your favorite cup of tea!
Keywords: christmas recipe, cinnamon buns, cinnamon roll