Do you have your menu planned for Christmas morning? At our house, I always make something sweet and something savory. We eat a big breakfast to tide us over to an early Christmas dinner. Last year I shared my Cinnamon Bread Leaves with you and this year I have done a throwback to on oldie but goodie. Cinnamon Pecan Wreath is so beautiful and tempting; your family will be delighted! Cinnamon Pecan Wreath happens to be one of the recipes I shared with The Art of Living Beautifully readers this month. For my post, I want to take you through the steps to make this centerpiece delight.
Begin the day before you want to serve the Cinnamon Pecan Wreath by thawing frozen bread rolls in a greased bowl overnight in the refrigerator. Roll the dough into a rectangle; it does not have to be perfect! Next pour on melted butter, then cinnamon sugar and last pecans.
Roll dough into a log; bring both ends of the log, together to form a ring. Pinch the dough ends together, sealing it.
Using a pair of kitchen scissors; cut 2/3 of the way through the ring every 1-2 inches all the way around. Take each slice and twist it to expose the layers. Twist all of the slices.
Once your wreath is complete, cover it with a cloth and let it rise in a warm place for about an hour or until it has doubled in size. Bake for 30-35 minutes in an oven set to 350 degrees before garnishing with glaze and pecans.
Stay tuned for another Christmas Breakfast recipe later this week!!
Cinnamon Pecan Wreath
20 frozen bread rolls
1 stick of butter, melted
¾ cup sugar
¼ cup cinnamon
1 cup pecans chopped
12 whole pecan halves
Glaze
1 cup powdered sugar
1 vanilla pod
1 small orange, zested and juiced
Pinch salt
Grease a medium mixing bowl and place frozen rolls in the bowl. Cover with plastic wrap and let thaw overnight in the refrigerator. Turn the dough out onto a floured surface. Roll the dough to a large rectangle about 13×22 inches. Brush the rectangle with melted butter. Mix sugar and cinnamon in a bowl and sprinkle the mixture evenly over the butter. Next, sprinkle on chopped pecans. Roll long end of rectangle into a log. Bring the two ends of the log together to form a ring and pinch the dough to seal the ring. Using kitchen scissors, cut into the ring every 1-2 inches, about 2/3 of the way through the ring forming slices. Pull each slice firmly and twist it towards the right. Continue twisting all the slices. Your cinnamon ring will resemble a wreath. Cover the wreath with a cloth and let it rise in a warm place until it has doubled in size, about one hour. Preheat oven to 350 degrees. Bake wreath for 30-35 minutes. If wreath is getting too brown, tent it with foil. Prepare glaze by combining powdered sugar, the seeds from the vanilla pod, salt, the zest and 2 tablespoons of juice in a bowl and mix well. Drizzle glaze over bread ring and garnish the top with pecan halves.
