Hello and Happy Holidays friends! Hope you’re having an appropriately white or warm season depending on your location. I am visiting my family in Alaska for the holidays and it’s been pleasantly snowy here – quite the change from last year’s raining nonsense. Apologies for the late post, time at home always seems to go by much more quickly than real life.
In any case, this morning I have another easy pastry recipe to share. The overwhelming popularity of my Cream Cheese Danishes led me to try another style. A few months ago I saw a braided Nutella bread that looked beautiful. As you may now be aware, I am not a fan of Nutella but I really loved the idea of a twisted bread with a contrasting filling. Filing it away for future reference, several months passed before I took up the project.
I love cinnamon rolls any time of year but for some reason I always crave them even more around Christmas. The homemade version is quite a bit of work which makes them extra special (and extra tasty) so we don’t make them very often, except sometimes for Thanksgiving or Christmas breakfast. Pillsbury makes actual cinnamon rolls, of course, which are surprisingly good, but feel somewhat commonplace as far as excitement goes.
The idea for twisted bread returned to me and twisted cinnamon rolls were born. Using an easy cinnamon sugar filling and the pre-made dough makes for a super quick breakfast or pretty dessert without the hassle and tediousness of dealing with yeast and rising times. Small enough for the family or simple enough to make several for the office, these are a pretty way to switch up the traditional and delicious flavors of a cinnamon roll.
Sure to please both the kids and the coworkers, this is a great holiday option for all the busy people out there.
Easy Cinnamon Roll Wreath
Makes 8 small servings
1 package Pillsbury Crescent Rolls1
2 Tbsp butter, softened
1/4 cup brown sugar
1 1/2 tsp ground cinnamon
2 oz cream cheese, softened
2 Tbsp butter, softened
3/4 cup powdered sugar
1/4 tsp vanilla
1-3 Tbsp milk (optional)
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with a silicon baking mat or parchment paper.
- On an extra sheet of parchment paper, unroll the dough and pinch the seams together. Put face down on the prepared baking sheet and then gently peel off the parchment paper. Pinch the seams together from this side also.
- Spread 2 Tbsp butter over the dough.
- Mix together brown sugar and cinnamon until well mixed, then sprinkle evenly over the dough, leaving about 1/2 inch clear on one long end.
- From the other long end, gently roll up the dough and then pinch closed.
- Carefully cut down longwise down the center of the rolled dough (a plastic pizza cutter works great, and won’t damage your silicon mats or your baking sheet). Gently turn the cut side facing up.
- Carefully lift one side and place it over the other dough strip, repeating on the same side to form a twist. Gently move into a circle and pinch the ends together.
- Bake for about 18 minutes. It should be browned on the top and not doughy in the middle.
- Meanwhile, prepare the frosting: beat together cream cheese and 2 Tbsp butter until fluffy, then beat in powdered sugar and vanilla. Stir in milk 1 tablespoon at a time until it reaches your desired consistency – less milk for spreading, more milk for drizzling.
- Let the cinnamon roll cool for a couple of minutes, then transfer to your serving plate and spread/drizzle with the frosting. (You will likely have frosting left over, so feel free to halve the recipe if you don’t like lots of it.)
- Serve immediately with coffee for a lovely snack, or eggs and fruit for a more well-rounded breakfast.
1 Any of the styles should work, although they may all bake up slightly differently, so watch carefully and adjust the baking time accordingly. For example, the “big and flaky” version would probably need a couple more minutes in the oven.