Cranberry Orange Cinnamon Roll Wreath

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  • 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


  1. Prepare the Dough:
  2. In a mixing bowl combine 2 cups all purpose flour, sugar, dry yeast and salt; stir to blend
  3. 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)
  4. Add the butter and water mixture and the egg to the flour mixture; beat for 2 minutes, scraping down the sides in between
  5. 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)
  6. Knead the dough on a floured surface until it is smooth and the dough springs back at the touch
  7. Place the dough in a buttered bowl and cover with a towel; let rest for 10 minutes
  8. Prepare the Cranberry Orange Compote Filling:
  9. In a small saucepan, combine the granulated sugar and water and bring to a boil
  10. 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
  11. Remove the saucepan from the stove, drain the cranberries from the juice and allow them to cool before using
  12. Prepare the Cinnamon Sugar Filling:
  13. In a small bowl, combine the sugar and cinnamon; set aside
  14. Assemble the Cranberry Orange Cinnamon Roll Wreath:
  15. Roll the dough into a 15x10 inch rectangle using a rolling pin
  16. 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
  17. Sprinkle the cinnamon sugar mixture all over the areas covered in butter
  18. Sprinkle the cranberry orange compote on top of the Cinnamon Sugar mixture
  19. Starting at the long side of the rectangle, roll the dough up tightly
  20. Place the log onto a sheet pan
  21. Create a circle shape with the dough, connecting and tucking the two ends into each other
  22. Careful slice the dough approx. 1 1/2 inches apart without cutting through to the center
  23. 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
  24. Bake in a preheated 350 degree F oven for 25-30 minutes or until the wreath is a light golden brown
  25. Allow the Cinnamon Roll Wreath to cool for 10 minutes before adding the frosting
  26. Prepare the Frosting:
  27. Combine all the frosting ingredients in a large bowl and beat until creamy
  28. Spread or drizzle frosting over the Cinnamon Roll Wreath
  29. Serve and Enjoy!