Pazazz Cinnamon Roll Wreath
Cinnamon Roll Wreath
2 cans crescent roll dough, 8 ounces each
¼ cup granulated sugar
¼ cup brown sugar
2 tablespoons ground cinnamon
½ cup unsalted butter, softened
1 Pazazz apple, cored and thinly sliced
Cream Cheese Frosting
4 ounces cream cheese, softened
¼ cup milk
1 teaspoon vanilla extract
1 cup powdered sugar
12 cranberries, fresh or dried
8 fresh mint leaves
Before beginning this recipe, set out the butter and cream cheese to soften for at least 30 minutes.
Preheat the oven to 350°F.
In a medium bowl, combine the granulated sugar, brown sugar, cinnamon, and softened butter and mix until it becomes a spreadable paste.
Roll both rectangles of the crescent roll dough out on a large piece of parchment paper and press them together at the seams.
Evenly spread the cinnamon sugar filling over the crescent roll dough.
Arrange thinly sliced apples in an even layer (not overlapping) on top of the cinnamon sugar mixture.
Roll the dough back up into a tube.
Cut the tube in half lengthwise through the middle.
Twist the two halves of the dough together to form one long braid.
Bring both ends of the braided cinnamon roll dough together to create a circular shape.
Transfer the cinnamon roll wreath, on the parchment paper, over to a baking sheet. Place a ramekin in the middle of the cinnamon roll wreath.
Place in the oven and bake for 20-25 minutes, or until it’s golden brown.
While the cinnamon roll wreath is in the oven, prepare the cream cheese frosting.
In a medium bowl, beat together the softened cream cheese, milk, and vanilla extract with a hand mixer, or electric stand mixer, on medium-high speed.
Add the powdered sugar and beat until smooth.
As soon as the cinnamon roll wreath comes out of the oven, drizzle the frosting on top so it melts over the cinnamon roll wreath.
Optionally top with cranberries and mint leaves for a festive decoration.
Do NOT overlap the apples on the crescent roll dough. I tried this the first time I made the recipe and unfortunately the dough could not hold up to the extra weight and while it was delicious, the wreath presentation was a fail. One even layer of thinly sliced, perfectly crispy apples is perfect for extra crunch and flavor in the cinnamon roll wreath!
I DO recommend adding a small ramekin, or oven-safe bowl to the middle of the wreath. This will help it keep its perfect round wreath shape while baking.
You can make this recipe ahead of time. I would recommend preparing and baking the cinnamon roll wreath ahead of time, then storing it in the refrigerator, without adding any of the toppings. You can reheat the cinnamon roll in the oven at 350°F covered, for 10-15 minutes. You can then top it with the cream cheese frosting, cranberries and mint leaves. An unbaked cinnamon roll wreath can also be refrigerated overnight, then baked in the morning. Just be sure to cover it tightly with plastic wrap before placing it in the refrigerator.
Leftover cinnamon roll wreath will stay good in the refrigerator for up to 5 days. Store it in an airtight container and reheat it in the microwave for 60 seconds, or in the oven, as instructed above.
By: Whitney Bond of Whitney Bond