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Gluten Free Cinnamon Roll Wreath Made Easy And Del 2026 10 10 194250 1024x683 1

Gluten-Free Cinnamon Roll Wreath

A delightful and visually appealing cinnamon roll wreath, perfect for fall gatherings, combining soft, gooey cinnamon rolls with a striking presentation.
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Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine American
Servings 12 pieces
Calories 210 kcal

Ingredients
  

For the dough

  • 2 cups gluten-free all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon instant yeast
  • 1/2 teaspoon salt
  • 1/2 cup milk (or non-dairy alternative) warm the milk for proofing the yeast
  • 1/4 cup butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract

For the filling

  • 1/2 cup brown sugar
  • 2 tablespoons cinnamon
  • 1/4 cup butter, softened

For the glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk (or non-dairy alternative)
  • 1/2 teaspoon vanilla extract

Instructions
 

Prepare the Dough

  • In a large mixing bowl, combine the gluten-free all-purpose flour, sugar, instant yeast, and salt. In a separate bowl, mix the milk, melted butter, egg, and vanilla extract.
  • Gradually add the wet mixture to the dry ingredients, stirring until a soft dough forms.
  • Cover the bowl with a clean towel and let it rise in a warm place for about 30 minutes.

Make the Filling

  • While the dough rises, mix the brown sugar and cinnamon in a small bowl. Set aside. Grease a baking sheet or line it with parchment paper.

Roll Out the Dough

  • Once the dough has risen, turn it out onto a floured surface and roll it out into a rectangle about 1/4 inch thick.
  • Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture over the top.

Shape the Wreath

  • Roll the dough tightly from the long side to create a log.
  • Cut the log into 12 equal pieces. Arrange the pieces in a circle on the prepared baking sheet, overlapping slightly.
  • Pinch the ends together to form a wreath.

Second Rise

  • Cover the wreath with a clean towel and let it rise for an additional 20-30 minutes.
  • Preheat your oven to 350°F (175°C) during this time.

Bake the Wreath

  • Bake in the preheated oven for 25-30 minutes, or until golden brown.
  • Allow the wreath to cool on the baking sheet.

Prepare the Glaze

  • In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
  • Drizzle the glaze over the cooled wreath before serving.

Notes

Measuring Flour: Always spoon and level your gluten-free flour to avoid adding too much. This can lead to dense rolls. Proofing Yeast: Make sure your milk is warm (not hot) when proofing the yeast. If it’s too hot, it can kill the yeast. Alternative Glazes: For a chocolatey twist, try drizzling melted dairy-free chocolate instead of glaze. Storage: Keep in an airtight container at room temperature for up to two days, or freeze for longer storage.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 12g
Keyword Baking, Cinnamon Roll, fall recipe, gluten-free, Wreath
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