Cranberry Orange Cinnamon Roll Wreath
- Dough:
- 4 1/2 to 5 Cups All Purpose Flour
- 1/3 Cup Granulated Sugar
- 2 (4 1/2 tsp) packets Fleischmann's® RapidRise® Yeast
- 1 tsp Salt
- 1 1/2 Cups Water, Lukewarm
- 6 Tbsp Unsalted Butter
- 1 Egg
- Cranberry Orange Compote Filling:
- ½ Cup Granulated Sugar
- ½ Cup Water
- 1 Cup Fresh Cranberries
- Zest of 1 Orange
- Cinnamon Sugar Filling:
- ⅓ Cup Granulated Sugar
- 2 tsp Cinnamon
- 4 Tbsp Unsalted Butter, softened
- Frosting:
- 2 ½ Cups Powdered Sugar
- 2 Tbsp Unsalted Butter, Softened
- 2-3 Tbsp Whole Milk
- 1 tsp Vanilla Extract
- Prepare the Dough:
- In a mixing bowl combine 2 cups all purpose flour, sugar, dry yeast and salt; stir to blend
- Place water and butter in a microwave safe bowl and heat on high for 15 seconds increments until it is warm to the touch (120 degrees-130 degrees F)
- Add the butter and water mixture and the egg to the flour mixture; beat for 2 minutes, scraping down the sides in between
- Add the remaining flour, 1 cup at a time until the dough forms into a ball (will still be slightly sticky but holds it shape)
- Knead the dough on a floured surface until it is smooth and the dough springs back at the touch
- Place the dough in a buttered bowl and cover with a towel; let rest for 10 minutes
- Prepare the Cranberry Orange Compote Filling:
- In a small saucepan, combine the granulated sugar and water and bring to a boil
- Add the fresh cranberries and orange zest to the sugar syrup and continue to cook for 5 minutes or until you see the cranberries starting to pop
- Remove the saucepan from the stove, drain the cranberries from the juice and allow them to cool before using
- Prepare the Cinnamon Sugar Filling:
- In a small bowl, combine the sugar and cinnamon; set aside
- Assemble the Cranberry Orange Cinnamon Roll Wreath:
- Roll the dough into a 15x10 inch rectangle using a rolling pin
- Spread the 4 tablespoons of softened (almost melted) butter to cover the dough, leaving a ½ inch at the edge of the long side without butter
- Sprinkle the cinnamon sugar mixture all over the areas covered in butter
- Sprinkle the cranberry orange compote on top of the Cinnamon Sugar mixture
- Starting at the long side of the rectangle, roll the dough up tightly
- Place the log onto a sheet pan
- Create a circle shape with the dough, connecting and tucking the two ends into each other
- Careful slice the dough approx. 1 1/2 inches apart without cutting through to the center
- Cover the dough with a towel and allow the dough to rise in a warm place for 45 minutes to an hour or until it has doubled in size
- Bake in a preheated 350 degree F oven for 25-30 minutes or until the wreath is a light golden brown
- Allow the Cinnamon Roll Wreath to cool for 10 minutes before adding the frosting
- Prepare the Frosting:
- Combine all the frosting ingredients in a large bowl and beat until creamy
- Spread or drizzle frosting over the Cinnamon Roll Wreath
- Serve and Enjoy!