SPONSORED in partnership with Simply Organic
Need a festive holiday brunch dish? This Cardamom & Cinnamon Roll Wreath made with Simply Organic spices is just what you’ve been looking for. It feeds a crowd, looks stunning and is just what we crave during the busy holiday season.
Watch the TV Episode here to learn some of our tips and tricks for how we made it! Recipe by @thesweetandsimplekitchen.
Prep time 130 minutes
Cook time 30 minutes
Yield: Serves or Makes 10
In the bowl of a stand mixer fitted with the dough hook, combine the yeast, a couple teaspoons of sugar and warmed milk. Whisk gently to combine. Allow your yeast to sit in the warm milk for 5-10 minutes to proof. When you come back to your yeast after 5-10 minutes it should be frothy – this indicates that your yeast is active and good to go. If you come back and the yeast isn't frothy, discard the contents in your bowl and start over with new fresh packages of yeast and proof again using the same technique.
Once you have proofed your yeast, add remaining sugar and softened butter to the bowl. Turn mixture to low speed to begin combining the ingredients. Mix for a minute or so until the softened butter is broken up into chunks. Add your beaten eggs, vanilla and orange zest; allow to mix until combined.
Whisk together flour, cinnamon, cardamom and salt. Slowly begin to add your flour mixture 1/2 cup at a time allow the flour to incorporate slightly before each addition.
Once you have added all of your flour, set mixer to medium speed and allow it to work the dough until a large smooth mass forms. The dough should be soft and a bit sticky, but not so wet that it is sticking to the sides of the bowl. If you find that your dough is sticking to the sides of your bowl, add a bit more flour 1 tablespoon at a time until it comes away from the sides of the bowl. Allow to knead at medium speed for 5 minutes.
Remove dough from bowl – it should be smooth and elastic. Knead with your hands for an additional 2 minutes on a lightly floured surface. Next, place your dough into a large greased bowl, lightly grease the top of your dough and cover with a dry tea towel. Set your dough aside to rise in a warm place for 1 1/2 – 2 hours or until doubled in size.
To make the Cinnamon Cardamom Brown Sugar Filling beat together butter, brown sugar, cinnamon, and cardamom in a small mixing bowl until fluffy. Add flour and beat until combined.
Once your cinnamon bun dough has risen, punch dough down and turn out onto a lightly floured surface. Roll out into a 10 by 16 inch rectangle that is 1/4 inch thick. Spread brown sugar filling out across the dough, leaving a 1 inch border at the bottom.
Roll dough up jelly-roll style and pinch the seam together to seal. The log should be about 16 inches long - stretch it gently if it’s a bit too short. Place the log on to a parchment lined baking sheet (a nice large one that is big enough to hold the wreath) seam side down.
Use a sharp knife or kitchen shears to slice the log into 16 1-inch rolls; slicing only ¾ of the way through so they are still connected at the bottom. Working with one at a time gently turn one of the end cinnamon rolls on its side. Turn the next one so that it slightly overlaps the first. Repeat with each roll, forming into a the shape of a wreath. Place a ramekin in the middle of the wreath to hold the shape while it bakes.
Cover with a dry tea towel and set aside to rise again in a warm place for another 30 minutes. While your wreath is rising, preheat your oven to 350˚F and make glaze by whisking together all the ingredients until smooth and creamy. If your glaze is a bit too thin, simply add more powdered sugar 1 tablespoon at a time until desired consistency is achieved.
Once your wreath has doubled in size, Bake for 25-30 minutes or until golden brown. Remove from oven and allow to cool 5-10 minutes before drizzling with icing.