Gluten-Free Cinnamon Roll Wreath Recipe

Jump to Recipe Print Recipe

Cozy Gluten-Free Cinnamon Roll Wreath Recipe, Made Simple

Nothing beats the warm pull of a comfort-filled kitchen on a slow weekend morning like a golden, toasty gluten-free cinnamon roll wreath fresh from the oven. I love how this version brings the classic a little closer to home with a tender, buttery dough that’s fully gluten-free — but still steals the show with that irresistible swirl of cinnamon and sugar.

You’ll find this Gluten-Free Cinnamon Roll Wreath Recipe is more approachable than you might expect. The dough is pliable and forgiving, which makes shaping it into the festive wreath surprisingly simple and fun. Whether you’re serving it for a holiday brunch or cozy weekend treat, its crisp edges and soft, fragrant interior never fail to delight.

And let’s not forget that apple buttercream icing draped on top—rich, velvety, with just a touch of cinnamon warmth that rounds out the whole experience with a subtle fruity note. It’s those deeper flavor layers that make this wreath truly special.

Ingredient Lowdown

• Gluten-free flour blend: Look for a high-quality all-purpose blend with xanthan gum for structure.
• Yeast: The engine for that airy dough and perfect rise.
• Milk (dairy or non-dairy): Adds richness and moisture, creating that soft crumb.
• Butter: Gives a golden, tender crust and buttery depth. Don’t skimp here.
• Sugar: Sweetens the dough and helps with browning.
• Egg: Adds richness and binds everything together.
• Cinnamon and brown sugar filling: For that classic, fragrant swirl.
• Apple butter: For the icing, adding a luscious fruity note that pairs perfectly.
• Powdered sugar: For smooth, creamy apple buttercream.
• Vanilla, cinnamon, salt: Small but critical—rounding out both dough and icing.

Set Up for Success

Before you begin rolling, make sure your ingredients are at room temperature to get the best dough texture—cold butter or eggs can slow the yeast or make mixing tricky. I always like to measure everything out first (mise en place really pays off here). Preheat your oven to 350°F (175°C) and line your baking sheet or stoneware with parchment paper—it helps the bottom crisp up nicely without sticking.

Step-by-Step: Gluten-Free Cinnamon Roll Wreath Recipe

1. Activate the yeast: Warm your milk (not too hot—about body temperature) and stir in the yeast with a pinch of sugar. Let it bloom for 5–10 minutes until frothy and fragrant.
2. Mix your dough: Combine the gluten-free flour, sugar, salt, and softened butter. I usually use a stand mixer fitted with a paddle or dough hook to get a soft, sticky dough without overworking it. Add in the egg and yeast mixture, beating until the dough is smooth and elastic.
3. First rise: Cover your bowl with a damp cloth and place it in a warm spot. This dough rises slower than traditional wheat dough but give it 1 to 1.5 hours until it doubles in size, puffed and airy.
4. Prepare the filling: Mix cinnamon, brown sugar, and melted butter in a small bowl. The smell alone will get you excited! Set aside while you roll out the dough.
5. Roll and fill: Lightly flour your surface and gently roll the dough into a large rectangle, about ¼-inch thick. Spread the cinnamon-sugar mixture evenly, leaving a small edge bare. I love how this step fills your kitchen with toasty cinnamon warmth!
6. Shape the wreath: Carefully roll the dough tightly from the long side, pinching the edge to seal. Slice your log into equal pieces and arrange them in a circular pan or on parchment paper in a wreath shape. You’ll get beautiful layers that peek and crisp up during baking.
7. Second rise: Cover again and let it rest for 30–45 minutes—this makes all the difference, giving the rolls a light and fluffy texture inside.
⭐

Chef’s Notes & Success Tips

Expert insights on texture, timing, and flavor balance to help your Gluten-Free Cinnamon Roll Wreath Recipe turn out beautifully every time.

8. Bake to golden perfection: Place your wreath in the preheated oven for about 25–30 minutes. You want a golden-brown, buttery crust with crisp edges and a soft, pillowy center. The smell will be absolutely intoxicating.
9. Make the apple buttercream icing: While the wreath cools slightly, beat softened butter with powdered sugar, apple butter, vanilla, and cinnamon. Add milk a teaspoon at a time until you reach a creamy, spreadable consistency.
10. Glaze generously: Spread the apple buttercream over the warm wreath, letting it melt into crevices and pools for that perfect sweet-yet-spiced finish.
11. Serve and savor: Enjoy the wreath fresh, ideally within the same day. You’ll love that cozy, buttery bite with the warm cinnamon and bright apple butter finish.

Flavor Twists for Gluten-Free Cinnamon Roll Wreath Recipe

• Add chopped toasted pecans or walnuts in the filling for a satisfying crunch.
• Mix dried cranberries or raisins with the cinnamon sugar for a tart burst.
• Use pumpkin puree and pumpkin pie spice in the filling for an autumn vibe.
• Swap apple butter in the filling for a double apple treat, complementing the icing.
• Drizzle a lemon glaze instead of apple buttercream for a fresh, bright twist.
• Incorporate orange zest into the dough or icing for a subtle citrus aroma.

Storage & Make-Ahead Tips

• Store leftovers in an airtight container at room temperature for up to 2 days—unless your kitchen’s warm, then refrigerate.
• To freeze: wrap the unglazed wreath tightly in plastic wrap and foil, freeze up to 2 months; thaw overnight in the fridge.
• Reheat slices gently in a toaster oven or microwave to revive the soft crumb and bring back that buttery aroma.
• You can make the apple buttercream icing up to 3 days ahead and keep chilled—bring to room temp before spreading.

Gluten-Free Cinnamon Roll Wreath Recipe FAQs

• Can I use a different gluten-free flour? Absolutely. Just ensure it’s a blend designed for yeast breads, ideally including xanthan gum for structure.
• Is it okay to substitute the apple butter in the icing? Yes! You can swap with pumpkin butter, apricot preserves, or even plain cinnamon cream cheese frosting for a different twist.
• Why is my dough sticky? Gluten-free doughs are naturally stickier than wheat-based ones. Try dusting your work surface lightly with flour, but avoid adding too much or you’ll get a dry bite.
• Can I make this dairy-free? Yes, swap the butter for vegan butter and use a plant-based milk. The dough may behave slightly differently but still very tasty.
• How do I know when the rolls are done baking? Look for a deep golden color and a lightly firm touch on top. If you tap the center, it should feel springy, not doughy.

Print