raspberry vanilla wreath bread

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With only two more sleeps until Christmas, it’s time for a show-stopping raspberry vanilla wreath bread for Christmas morning! If you’ve ever made cinnamon rolls, a wreath bread is simply the next step – in this recipe, we’re making raspberry cinnamon rolls and shaping the log into a wreath for the most glorious holiday breakfast. With a raspberry jam and cinnamon-sugar filling, the sweet rolls are simply divine with coffee or hot cocoa.

Raspberry Vanilla Wreath Bread

Drizzled with vanilla butter glaze, this wreath bread makes a festive and delicious breakfast for your holiday table! Wishing you all a very Merry Christmas!

How to Make Wreath Bread

The dough – I use my basic sweet yeast dough recipe for this star bread. It’s simple to make and is ready to use after a 40 minute rise.

Filling wreath bread – Roll the dough out into a rectangle and spread with softened butter, leaving a 1-inch border at the edges. Spread raspberry preserves over the dough, also leaving a 1-inch border. Sprinkle cinnamon sugar over the raspberry preserves and carefully roll the dough up into a tight log, pinching the edges to seal.

Shaping wreath bread – Line a baking sheet with parchment paper and place a small oven-safe ramekin in the center. Transfer the log to the baking sheet and place seam down, forming a circle around the center ramekin.

Starting a 1/2-inch from the top edge of the dough, use a sharp knife to slice the log into 1 1/4-inch rolls (the rolls will still be joined at the top). Turn one end roll on its side, and turn the next roll on its side so that it overlaps the first roll. Continue overlapping the rolls into a wreath shape.

Baking wreath bread – Cover loosely with plastic and let the shaped bread rest until puffy, about 30 minutes. Bake until golden and let cool before glazing and serving.

Raspberry Vanilla Wreath Bread

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Raspberry Vanilla Wreath Bread

Raspberry Vanilla Wreath Bread

  • Author: Laura | Tutti Dolci
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 15 minutes (includes rise time)
  • Yield: 1 wreath bread, 12 servings

Description

Raspberry vanilla wreath bread is the perfect breakfast for Christmas morning! Drizzled with vanilla butter glaze, the rolls are delicious with coffee!


Ingredients

Dough

  • 3 1/2 cups (490 g) flour, divided
  • 1 package Red Star PLATINUM Yeast
  • 1/4 cup (50 g) sugar
  • 1/2 tsp salt
  • 1 cup (240 g) low-fat milk
  • 1/4 cup (56 g) unsalted butter, at room temperature
  • 1 large egg, at room temperature

Filling

  • 1/4 cup (56 g) unsalted butter, softened
  • 1/3 cup (106 g) raspberry preserves
  • 1/2 cup (100 g) sugar
  • 2 tsp cinnamon

Glaze

  • 1 Tbsp (14 g) unsalted butter, melted
  • pinch of salt
  • 1 1/2 tsp vanilla extract
  • 1 Tbsp milk
  • 3/4 cup (90 g) powdered sugar, sifted

Instructions

  1. Combine 2 cups (280 g) flour, yeast, sugar, and salt in a large mixer bowl; mix on low speed until incorporated. Heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Add warm milk, butter, and egg to flour mixture and mix on low until combined; mix in remaining 1 1/2 cups (210 g) flour. Switch out the flat beater for a dough hook, and knead dough for 4 minutes, until smooth and elastic. The dough is ready when it feels tacky but doesn’t stick to your fingers (if necessary, add additional flour 1 tablespoon at a time while kneading).
  2. Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the dough rise in a warm place until doubled in size, about 40 minutes. To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, gently press down dough; cover and let rest 5 minutes. Line a rimmed baking sheet with parchment paper, and place a small oven-safe ramekin in the center.
  3. Turn dough out on a lightly floured board and roll into an 18 x 12-inch rectangle. Spread dough with softened butter, leaving a 1-inch border at the edges. Spread raspberry preserves over dough, also leaving a 1-inch border. Combine sugar and cinnamon, and sprinkle evenly over raspberry preserves. Carefully roll dough up into a tight log and pinch edges to seal.
  4. Transfer log to prepared baking sheet and place seam down in a circle around the center ramekin. Starting 1/2 inch from the top edge, use a sharp knife to slice the log into 1 1/4-inch rolls (the rolls will still be joined at the top). Turn one end roll on its side, and turn the next roll on its side so that it overlaps the first roll. Continue overlapping the rolls into a wreath shape.
  5. Cover loosely with plastic. Let rise in a warm place until doubled in size, about 30 minutes. While the bread rises, preheat oven to 350°F.
  6. Bake for 25 to 30 minutes, until golden. Remove from oven and place on a wire rack to cool for 20 minutes before removing ramekin. For the glaze, whisk together melted butter, salt, vanilla, milk, and powdered sugar in a small bowl. Drizzle glaze over bread and and let set before serving.

Notes

Inspired by Sally’s Baking Addiction and The Kitchen

Keywords: Raspberry, Vanilla, Wreath Bread, Holiday Bread

Raspberry Vanilla Wreath Bread

More holiday bread recipes to try:

Cranberry Brioche Cinnamon Rolls
Chocolate Hazelnut Star Bread
Cinnamon Sugar Star Bread

23 comments
  1. This looks devine!! My birthday is five days after Christmas and I’m thinking this might need to be my birthday breakfast if it doesn’t happen earlier! Keep up the great work!

  2. You are an artist when it comes to baking! Case in point with this gorgeous raspberry bread which is calling my name. Merry Christmas, Laura! xo

  3. Made this wreath bread for Memorial Day and it is delicious! It didn’t turn out as picturesque as yours, but the glaze helped cover up the mistakes :-). Thanks for the recipe!

  4. I will make this for Christmas morning, Laura. I also wondered about changing out the raspberry filling at another time for a pecan filling. Would you have a recipe for a pecan filling that I could use?

          1. Hi Laura, I just wanted to touch base again about the Raspberry Vanilla Wreath Bread. I’ve made it twice, once with the raspberry filling which is just delicious and beautiful, as well as with the pecan filling you shared with me. Everyone loved both, and the pecan filling (which I doubled) really made a hit. We love Danish Kringles from Wisconsin that come in many flavors, but raspberry and the pecan are two of our favorites. I had a feeling this might make a similar treat and they didn’t disappoint. Now I’m getting ready to make the citrus champagne bundt cake for New Year’s Eve. I find myself coming to your website more and more. You are the best. Happy New Year!

          2. Thank you so much, Kathleen! That’s wonderful to hear and I can’t wait to try this wreath with the pecan filling too. Enjoy the cake and Happy New Year! 🙂

  5. Is there a video to watch the making of the wreath? It looks delicious! I’d like to try but I’m hesitant without seeing it made visually

    1. Hi Deb, not at the moment but I’ll add it to my list – I just finished filming a star bread video. 🙂 If you’ve made cinnamon rolls, then the premise is virtually the same – roll out the dough into a rectangle, fill it with raspberry jam, and roll into a log. Transfer the log to a parchment-lined baking sheet with an oven-safe ramekin in the very center. The ramekin becomes the middle of the “wreath”, and gives the dough some support. From there, slice the log into rolls (just like slicing cinnamon rolls), leaving the top 1/2-inch closest to the ramekin attached. Gently turn and overlap the slices into a wreath shape, and bake as directed. Hope that helps, and I will try to make a video very soon!

  6. I made the wreath with caramel pecan drizzle and it was perfect. The bread stayed soft and was perfect from inside. Would definitely be making it again really soon.

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