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Many minirolls make this gooey pull-apart breakfast wreath.

Recipe by Oxmoor House January 1997

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Recipe Summary

Yield:
one 15" wreath (about 130 minirolls)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine water and 1 cup milk in a saucepan. Cook over medium heat until mixture reaches 120° to 130°.

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  • Combine hot roll mixes, yeast packets, 3/4 cup softened butter, 1/3 cup sugar, and eggs in a large bowl. Add hot milk mixture; stir well. Cover and let stand 5 minutes.

  • Divide dough into 4 portions. Place 1 portion on a floured surface (keep remaining portions covered in refrigerator). Roll 1 portion of dough to a 20" x 7" rectangle. Brush with 3 tablespoons melted butter. Combine ground cinnamon candies, 1/3 cup sugar, and ground cinnamon; stir well. Sprinkle one-fourth of candy mixture over dough. Roll up dough, jellyroll fashion, starting at long side. Pinch seam to seal. Cut into 1/2" slices.

  • Place a 6" round cakepan in center of a 15" pizza pan. Spray both pans with cooking spray. Begin arranging cinnamon roll slices around cakepan on pizza pan, piling up roll slices several layers deep. Repeat entire procedure 3 times with remaining dough, melted butter, and candy mixture. (Keep pans in refrigerator when working with remaining portions of dough.)

  • Let roll wreath rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Bake at 350° for 30 minutes or until golden. Cool slightly. Remove cakepan from center of wreath.

  • Combine powdered sugar and 1/3 cup milk; stir well. Drizzle over warm rolls. Sprinkle with additional candies.

  • Transfer wreath carefully to a large serving platter or cutting board, if desired. If rolls become separated, readjust them on the platter. Serve rolls warm.

Source

Christmas with Southern Living 1997

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