Easter is just around the corner (seriously, it’s coming up on us RIGHT QUICK) and I don’t know about you, but I’m already thinking about brunch. It’s what I do.
This year I’m bringing this chocolate cinnamon roll wreath front and center instead.
The difference between cinnamon rolls and a cinnamon roll wreath is this: Nothing, except for their shapes. The wreath offers something unique, new, fun and easily pulled apart in a crowd of grabby hands. Add a little bit of cocoa powder and cocoa nibs to the filling and you’ve got not just a cinnamon roll wreath, but a chocolate cinnamon roll wreath.
I prepared the dough for this delectable treat using my trusted Red Star Yeast, and the result was something so fluffy, so tender, so light and pillowy. You could also use the dough from my overnight cinnamon rolls for an even more decadent treat.
What rolls did make it past my moment of weakness were shared among my family, who were in town visiting this weekend. Unfortunately we won’t be able to see them for Easter this year, so our festivities came early. And by festivities, I mean stuffing our faces with these rolls. And also maybe a few mini Cadbury eggs. Aheeeerm.
So do yourself a favor: Avoid the buffet, the crowds, the creepy man bunny and this Easter, bake yourself a chocolate cinnamon roll wreath. It’s just the right thing to do.
P.S. Head over to Red Star Yeast’s Facebook, Pinterest, Instagram, and Twitter pages for more baking tips and recipes!
Chocolate Cinnamon Roll Wreath
Ingredients
For the dough:
- 1 cup milk
- 3 tablespoons unsalted butter
- 3 ½ cups all-purpose flour, divided, plus more as needed
- ½ cup granulated sugar
- 1 egg
- 2 ¼ teaspoons active dry yeast, 1 packet
- 1 teaspoon salt
- powdered sugar, for topping (optional)
For the filling:
- ¼ cup unsalted butter, softened
- ¾ cup light brown sugar
- 2 tablespoons cinnamon
- 1 teaspoon unsweetened cocoa powder
- ½ cup cocoa nibs, or mini chocolate chips
Instructions
- In small saucepan over medium-low heat, combine milk and butter. Heat until butter is melted and mixture reaches 120 to 130 degrees F. Pour into large bowl or bowl of stand mixer. Add 2 cups flour, sugar, egg, yeast and salt. Using wooden spoon or dough hook on low speed, mix dough 3 minutes until well combined. Stir in remaining 1 1/2 cups flour.
- If kneading by hand, turn dough onto lightly floured surface and knead 10 minutes, adding more flour as needed until dough is smooth, soft, elastic and only slightly sticky. If kneading in stand mixer, knead with dough hook on low speed 5 minutes, adding more flour as needed until dough is smooth, soft, elastic and only slightly sticky.
- Lightly spray inside of large bowl with cooking spray or brush with oil. Shape dough into ball; place in bowl and turn once to coat. Cover bowl with plastic wrap and let dough rise in warm place 1 1/2 to 2 hours until doubled.
- Punch down risen dough. On lightly floured surface, press or roll dough into approximate 15-by-11-inch rectangle. Spread softened butter evenly over dough. Sprinkle evenly with brown sugar, cinnamon, cocoa powder and cocoa nibs. Roll up dough tightly from long end into log. Transfer log to parchment paper-lined baking sheet.
- With log seam side-down, carefully slice dough almost completely through into 1-inch rolls, so rolls are still connected at bottoms. Gently turn cinnamon rolls on sides, overlapping each other and gradually forming into one large circle. Tuck last cinnamon roll underneath first cinnamon roll. Place ramekin or other small oven-safe bowl in center of circle to maintain round shape. Cover rolls with clean kitchen towel and let rise 45 minutes until puffy.
- Meanwhile, heat oven to 375 degrees F. Uncover rolls and bake 20 to 25 minutes until tops of rolls are golden. Remove ramekin. Cool rolls slightly before sprinkling with powdered sugar, if desired. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Disclosure: I received compensation for recipe development purposes from Red Star Yeast. All opinions are my own.
Holy Cinnamon Roll Wreath!!! Girl, seriously you are slaying me with this.
Hahaha I’m rolling on the floor laughing over that cheese cubes reference. You are too funny, girl! Hope you are having a good week, and hoping to have that package in the mail to you soon. <3 <3 XOXO
Yes Easter is coming around on 27th March, So Next Sunday We Will enjoy this recipe, I will tell to my mum for baking chocolate cinnamon roll. So I really excited and waiting for Easter…
This is perfection! Seriously, so so beautiful. I’ve made tons of regular cinnamon rolls, but never a wreath – this would be such a showstopper for Easter!
So pretty! That’s a showstopper for Easter for sure..and I love the combination of cinnamon AND chocolate!
I’m in absolute carb heaven with this wreath, it looks divine!
Girlfriend this is seriously everything!
Love this beautiful wreath! This is so festive and perfect for Easter, or any Sunday that needs some sprucing up 🙂 I want to tear off a roll!
This looks amazing Stephanie! My mother-in-law made a star-shaped wreath for Christmas breakfast this year, it was so pretty! I need to branch out from regular ol’ rolls. (Ps the Easter Bunny IS kind of scary, I’m with you. Especially when limp kale and glutinous cheese are involved.)