*Original Design by Ashley Rose Turner
Sourdough Cinnamon Wreath: A Cozy Classic
When I first started my cottage bakery, I kept it simple with just two menu items. One of them? This gorgeous, mouthwatering sourdough cinnamon wreath.
Weighing in at a hefty 2 pounds, it quickly became a fan favorite! This wreath has the kind of flavor and texture that dreams are made of—a caramelized bottom, slightly crunchy crust with a moist, cinnamon-rich center that’s soft and comforting.
It’s no wonder that almost two years later, it’s still my most-requested item! At $16 each, they’ve always been a customer favorite. But with the rising cost of butter, I sometimes wish I had priced them at $20, especially given how messy and time-consuming they are to make.
That said, the joy these cinnamon wreaths bring to my customers is worth every buttery swirl and sticky cleanup.
If you’re looking to add a touch of cozy sweetness to your day, this cinnamon wreath is your perfect companion!
Looking for an easy icing recipe? See our favorite, easy go to recipe here.
Sourdough Cinnamon Wreath
Ingredients
- The Dough
- 2 1/2 cups of flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 TBS sugar
- 8 TBS softened salted butter
- 1 Cup of milk
- 1/2 cup of sourdough discard from the fridge.
- The Filling
- 8 tbs of softened butter
- 1/2 cup of granulated sugar
- 1/2 cup of brown sugar
- 2 tsp cinnamon
- *mix sugar, brown sugar, and
- cinnamon into a separate bowl.
Instructions
- Mix all dry ingredients together
- Gently cut the softened butter in
- Add milk and discard.
- You should have nice soft dough. knead by hand or in a stand mixer for 5 minutes.
- Cover with a warm tea towel and let rise for 1-6 hours
After you let the dough rise, preheat the oven to 350.
Then roll the dough out on a floured surface as if you're making
cinnamon rolls. Spread softened butter on rolled out dough
and sprinkle cinnamon sugar mixture. Roll the dough into a
log and cut length wise until you have 3 strands. starting in
the middle braid the strands of dough. Once braided wrap
the braid into the circle, forming a wreath.
Bake for 30-60minutes (Watch closely) in an uncovered Dutch oven or round cake pan.
Drizzle with your favorite frosting while warm. This helps the frosting seep in a little and packages better.
Notes
- Quick Tips for This Discard Recipe
Use cold starter straight from the fridge; no need to activate it.
If you'd prefer, you could use an active starter and let the dough ferment overnight for a deeper flavor.
Keep in mind: when I tried overnight fermentation with fridge discard, the result was very dry—so I recommend sticking to a short rise.
The dough won’t double in size during the rise, and that’s completely normal for discard recipes.
For best results, let the dough rise for just 1 to 6 hours, depending on the temperature of your kitchen.
This method ensures a quick and easy process with great results!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
My Must Haves
All my favorite products for quick easy access.
SMARTAKE 400 Pcs Parchment Paper Baking Sheets, 12x16 (Unbleached)
Pre-cut parchment paper is hassle free and save so much time. It is worth every penny and I cannot live without it.
Eupako 4.5x2.36x9.6" Bakery Bags with Window 50 PCS Handmade Stickers Included
I package 4 cookies to a bag and my cookies are GIANT. I use a 3 tablespoon cookie scoop. They fit perfectly.
Silicone Roasting Rack for Dutch Ovens
No more burnt sourdough bread bottoms. It changed my bread life and I know it will change yours too!
Moretoes 72pcs Kraft Paper Bags, 5.9×8.6 Inches Paper Sealable Bags
These are perfect for granola and dry mixes. I fit 5oz of granola or 2 cups of pancake mix.
Leave a Reply