![](https://atasteofparis.net/wp-content/uploads/2018/12/IMG_0998.jpg)
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.
![](https://atasteofparis.net/wp-content/uploads/2018/12/IMG_0971.jpg)
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.
![](https://atasteofparis.net/wp-content/uploads/2018/12/IMG_0976-2.jpg)
Roll dough into a log; bring both ends of the log, together to form a ring. Pinch the dough ends together, sealing it.
![](https://atasteofparis.net/wp-content/uploads/2018/12/IMG_0979.jpg)
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.
![](https://atasteofparis.net/wp-content/uploads/2018/12/IMG_0981-2.jpg)
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!!
![](https://atasteofparis.net/wp-content/uploads/2018/12/IMG_0994.jpg)
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.
![](https://atasteofparis.net/wp-content/uploads/2018/12/signature3-no-block-less-space.png)