- This recipe makes two cinnamon roll wreaths. If you are only wanting to make one, you can use the rest of the dough for Crescent Dinner Rolls, Orange Rolls or another one of my sweet roll recipes. It’s the best dough!
Make ahead instructions:
If you’re serving this Cinnamon Roll Wreath in the morning, you can prepare some of the steps ahead of time. Here are a couple of options:
- This first option is my preferred method. Make the dough the night before. Place it in a large bowl, cover it with plastic wrap. Put it in the refrigerator overnight. The cold temperature will slow down the rising process until you’re ready to roll it out the next morning. Let the dough sit out about 15 minutes before rolling it, allowing it to warm up a bit. Shape as usual and let rise one more time – again, this last rise only takes about 30-45 minutes. *If you are refrigerating this dough, use it within 24 hours – any longer than that and it will begin to alter the flavor to more of a yeasty taste.
- The second option is to shape the cinnamon roll wreath the night before and refrigerate. This can be really convenient if you’re serving it first thing in the morning. Preheat your oven and take them straight from the refrigerator to the oven. This is my second choice of the two…mainly because sometimes the rolls can overproof overnight, even in the refrigerator. If you notice your rolls are shrinking and collapsing after being baked or have a yeasty flavor, you’ve most likely over proofed them. Make a note, and next time reduce the proof time. Even though I prefer the first option, I have successfully proofed this cinnamon roll wreath in the refrigerator overnight. The message here – do whichever works best for your baking and serving schedule.