Cinnamon Wreath Bread


  • 1 package (8.75 gram) active dry yeast
  • 2 cups warm milk 
  • 1/4 cup granulated sugar + 1 tablespoon
  • 1/2 cup butter
  • 2 eggs
  • 1/2 teaspoon salt
  • 3 1/2 to 4 cups all-purpose flour
  • 1 tablespoon cinnamon powder
  • In a large mixing bowl, mix yeast with warm milk and 1 tablespoon sugar, and let sit for about 5-10 minutes until foamy.
  • Add flour, 1/4 cup butter, eggs, salt to the yeast mixture, knead the dough with your hand until the dough turns smooth and elastic, but still a little tacky. Form the dough into a ball, place in a large greased bowl, and store in warm place to let it rise (double in size), about 1 hour.
  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  • Divide the dough into 2 equal parts. On a floured surface, roll out the dough into 2 large rectangles with 1/2 inch thickness.
  • Melt 1/4 cup butter, mix 1/4 cup sugar with cinnamon until well combined. Brush melted sugar over the rolled dough, sprinkle with cinnamon sugar all over. Roll up the dough, then using a knife or pastry knife, cut the log in half length-wise. Twist the 2 halves together, exposing the layers as much as possible. Make the round shape and join the ends together. Transfer to the baking sheet. Repeat the process with the other rectangle.
  • Bake in the oven for about 20-25 minutes until the top turns golden brown, then reduce the temperature to 350 degrees. Continue baking for 5-10 minutes more, remove from the oven.
  • Sprinkle with the remaining cinnamon sugar if desired. Serve warm.