Madagascar Pure Vanilla Extract (Non-Alcoholic) - 59ml

Cardamom Cinnamon Roll Wreath

Get the festivities started with this stunning cinnamon roll wreath recipe — featuring organic cardamom and cinnamon and great for feeding a crowd.

Total Time:
3 hrs 30 mins

Hands-on Time:
3 hrs 

Makes:
10 servings

Ingredients:

FOR THE DOUGH:
- 2 (1/4 ounces each) packets dry instant yeast
- 1/2 cup granulated sugar, divided
- 1 cup whole milk, warmed
- 1/2 cup unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1/2 teaspoon Organic Pure Vanilla Extract
- 1 teaspoon orange zest
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon Organic Ceylon Cinnamon
- 1/4 teaspoon Organic Ground Cardamom
- 1/2 teaspoon sea salt

FOR THE FILLING:
- 3/4 cup butter, softened
- 1 cup dark brown sugar
- 1 tablespoon Organic Ceylon Cinnamon
- 1/2 teaspoon Organic Cardamom
- 2 tablespoons all-purpose flour

FOR THE GLAZE:
- 1 cup powdered sugar
- 2-3 tablespoons whole milk
- 1/2 teaspoon Organic Pure Vanilla Extract
- 1/4 teaspoon Organic Ceylon Cinnamon
- 1/4 teaspoon Organic Ground Cardamom

Directions:

To Make the Dough:
- In the bowl of a stand mixer fitted with a dough hook, combine yeast, 2 teaspoons sugar and warmed milk. Whisk gently to combine, then allow to sit for 5 to 10 minutes, until frothy. If yeast does not become frothy, discard contents and start over with fresh packets of yeast.

- Add remaining sugar and butter. Mix at low speed for about 1 minute, until well combined and butter is broken into chunks. Add eggs, vanilla and orange zest. Mix until well combined.

- In a medium-sized bowl, whisk together flour, cinnamon, cardamom and salt. Add flour mixture to the wet mixture slowly, about 1/2 cup at a time, allowing it to fully incorporate before each addition.

- Increase mixer speed to medium and mix until a large smooth, sticky mass of dough forms. If the dough is so sticky that it sticks to the sides of the bowl, add flour, 1 tablespoon at a time, until the dough comes away from the sides of the bowl. Allow to knead at medium speed for 5 minutes, until dough is smooth and elastic.

- Turn off mixer, move dough to a lightly floured surface and use your hands to knead for 2 minutes. Place dough into a large greased bowl, lightly grease top of dough and cover with a dry tea towel. Set aside to rise in a warm place for 1 1/2 to 2 hours, until doubled in size.

To Make the Filling:
- In a small bowl, combine butter, brown sugar, cinnamon and cardamom. Beat until well combined and fluffy. Add flour and mix until well combined.

To Make the Glaze:
- In a small bowl, combine powdered sugar, milk, vanilla, cinnamon and cardamom. Whisk until smooth and creamy. If glaze is too thin, add more powdered sugar, 1 tablespoon at a time, until desired consistency is achieved.

To Assemble:
- Punch dough down and turn out onto a lightly floured surface. Roll out into a 10x16, 1/4 inch-thick rectangle.
- Spread filling evenly onto dough, leaving a 1-inch border at the bottom.
- Roll dough into a roughly 16-inch-long log and pinch seam together to seal. If it is shorter than about 16 inches, gently stretch it out. Onto a parchment-lined baking sheet, place log seam side down.
- Using a sharp knife or kitchen shears, slice log 3/4-inch through (so slices are still connected) into 16 1-inch rolls. Gently turn 1 of the rolls at the end of the log on its side. Turn the next one so that it slightly overlaps the first. Repeat with each roll, until a wreath is formed.
- Place a ramekin in the middle of the wreath to help hold the shape while it bakes. Cover with a dry tea towel and set aside in a warm place to rise again for 30 minutes.
- Preheat oven to 350 degrees.
- Once wreath has doubled in size, bake for 25 to 30 minutes, until golden brown. Remove from oven and allow to cool for 5 to 10 minutes before drizzling with glaze