Get into the holiday spirit with a cinnamon roll wreath

Never let it be said that I passed up a chance to go all out. Give me a few overnight guests, a lazy weekend morning and a request for cinnamon rolls, and I will present this cinnamon roll wreath.

You can use any cinnamon roll recipe that you like here — or even recipes for sticky buns, sweet buns, or any other kind of filled breakfast roll. Any recipe that will give you a log of dough roughly 15 inches long once rolled up will work quite nicely. I used our Kitchn recipe for spicy, sticky cinnamon rolls.

No need to be precise here; it's more about the technique of making the wreath than the actual recipe.

This recipe makes a rather long 25-inch log, which I cut in half to make two separate wreaths.

I tried making the wreath two ways: first coiling and then cutting, then cutting first and coiling second. I was much happier with the second wreath; it's easier to make thinner rolls and get more space between each roll. Not only is this prettier, but it means more rolls for the grabbing.

The basic idea is to lay the log of prepared dough on the parchment-lined baking sheet and then cut it into fairly thin, 1-inch-thick rolls. But don't cut all the way through. Leave the rolls connected by a little bit of dough at the bottom. Then start laying the rolls flat on the baking sheet, overlapping each one over the next, and coiling the log into a circular wreath as you go. Tuck the last roll under the first, and you're done.

Put a ramekin or other round, oven-safe dish in the middle of the wreath. This helps the wreath keep its shape as the rolls rise and bake. Remove the ramekin before serving, or flip it right-side up and fill it with frosting for dipping!

As much as I love giving my houseguests an impressive morning feast, I also love my sleep. I am a big fan of making and shaping the wreath the night before and putting the whole sheet pan in the fridge overnight. Let the rolls warm as the oven preheats and then bake as usual.

Cinnamon Roll Wreath

1 recipe cinnamon rolls or other sweet rolls, such as a half-batch of Spicy Sticky Cinnamon Rolls

1 batch glaze or icing, such as Quick Sugar Icing (find recipe at TheKitchn.com)

Prepare the cinnamon rolls. Make your recipe for cinnamon rolls up to the step where you roll up the dough, but before you cut the cinnamon rolls. The rolled dough should be roughly 15 inches long; roll or stretch the log if needed. Transfer the log of dough to a parchment-lined baking sheet.

Slice the log into rolls, stopping just short of slicing all the way through so the rolls are still joined at the bottoms. Slice the rolls roughly 1-inch thick — thinner than you might normally cut the rolls.

To shape the wreath, starting at the top and turn the first cinnamon roll on its side. Turn the next one so that it overlaps the first roll slightly. Continue turning each roll, overlapping them, and gradually moving them into a wreath shape. When you get to the last one, join the circle by tucking the last cinnamon roll under the first. Having someone help with this step is very handy. Don't worry if some of the filling spills out or the rolls start to look messy; it will still bake beautifully. (Also, that's what icing is for!)

Place a ramekin in the middle of the circle. The ramekin will help the wreath hold its shape while rising and baking.

Let the rolls rise (about 45 minutes), then bake the cinnamon rolls at 350 F for about 20 minutes or until just beginning to brown. Remove the ramekin after baking.

Drizzle the rolls with glaze or icing. Prepare the glaze and use a fork or a whisk to drizzle the cinnamon rolls all over.

Recipe notes: Make the dough and shape the wreath the night before baking. Cover loosely with plastic wrap and refrigerate overnight. Remove the rolls from the fridge while the oven heats, then bake as usual. They might need an extra minute or two of baking time. You can also make the wreath ahead and freeze it until you're ready to bake.

Makes 1 wreath