Cinnamon Wreath with Cranberries…Recipe

Posted on: December 15th, 2015 by Carolyn No Comments

A word from Dana (Danaeats)…

December is my favourite month of the year, and festive baking plays a major role in that! This Christmas, I promised myself I would cross off at least ten festive recipes that I’ve always wanted to make (let’s see if I’ll stick to that promise). I wanted to start my streak with something I’ve always wanted to make – a cinnamon wreath (note: don’t try to hang it anywhere), and since I had a ton of cranberries on hand, I thought I’d add them to give it that extra christmasy touch. It turned out absolutely delicious, and it just looks so beautiful! This would be perfect as one of the desserts served at your christmas dinner, just follow the steps and you’ll find it’s much easier than it looks.

Processed with VSCOcam with hb1 preset

Processed with VSCOcam with a5 preset

Processed with VSCOcam with a5 preset

Processed with VSCOcam with a5 preset

Processed with VSCOcam with a5 preset


2 cups plain flour

1/2 tsp salt

1/2 cup lukewarm milk

15 g fresh yeast ( or 1 packet active dry yeast)

30 g melted butter (1/8 cup)

1 egg yolk

1 tbsp sugar

cranberries (a handful)


Preheat oven to 200°C.

Mix the milk along with the yeast, sugar, melted butter and the egg yolk, and set aside for 10 minutes to activate and bubble.

Add in the sifted flour and salt, then knead the dough and shape into a ball.

Place the dough in a lightly greased bowl, cover with cling-film and set aside in a warm place, and let rise until doubled in size (about 1 hour).

Whisk together the butter with sugar and cinnamon for the filling.

Dust your work surface with flour, and roll the dough out to a rectangle of about 20×30 cm, with a thickness of 1cm.

Spread on top 3/4 of the cinnamon filling, leaving 1 good teaspoon for brushing at the end.

Roll up the dough, and using a knife, cut the log in half length-wise, leaving one edge uncut for a few cm.

Twist the two halves together, keeping the open layers exposed as described in the photo tutorial.

Shape into a circle, pressing the ends together to seal the wreath. Transfer to a baking tray (buttered or covered with cookie sheet).

Poke a few cranberries into the wreath then brush the wreath with the remaining cinnamon/butter mixture.

Bake for 25 minutes, until golden brown. Sprinkle with icing sugar.


Processed with VSCOcam with a5 preset

Leave a Reply