Mini Cinnamon Roll Wreath


  • 2 packages (8 oz/235 g each) seamless crescent dough, divided
  • 2 tbsp (30 mL) butter
  • 1/4 cup (50 mL) granulated sugar
  • 1 tsp (5 mL) Korintje Cinnamon
  • 1 cup (250 mL) powdered sugar
  • 1 tbsp (15 mL) milk
  •  Optional garnish (see Cook’s Tip)


  1. Preheat oven to 375°F (190°C). Unroll one package of crescent dough onto lightly floured Pastry Mat. Using Baker’s Roller™, roll out dough slightly into a 9x14-in. (25-35-cm) rectangle. Repeat with other crescent dough.

  2. Brush melted butter evenly over dough using Chef’s Silicone Basting Brush. Combine granulated sugar and cinnamon in Flour/Sugar Shaker; sprinkle evenly over dough.

  3. Starting on the short side, roll each piece of dough into a 9-in. (23-cm) log, pinching seams to seal. Transfer dough to Large Grooved Cutting Board and cut each roll into 16 slices (32 rolls total) with serrated knife.

  4. To create the inside ring of the wreath, arrange 11 slices in a slightly overlapping circular pattern on White Large Round Stone with Handles. Arrange remaining 21 slices outside of the first ring, slightly overlapping each other but not touching the first ring.

  5. Bake 18-20 minutes or until rolls are golden brown. Remove from oven; let cool 10 minutes. Meanwhile, for glaze, mix powdered sugar and milk until smooth. Spoon into a small resealable plastic bag. Trim a small corner off the bag; drizzle over warm rolls. Serve warm.


  • 16  servings
  •   servings

Nutrients per serving:

U.S Nutrients per serving (2 rolls per serving): Calories 160, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 22 g, Fiber 0 g, Protein 2 g

Cook's Tips:

Create a taffy candy bow and decorate with maraschino cherries (drained, patted dry and halved.) 

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