This Braided Cinnamon Sourdough Wreath is beautifully woven with fluffy fermented sourdough and twisted with brown sugar and various spices. Whether you make this for a special occasion, Christmas brunch or an after school snack it’s guaranteed to impress everyone!
If you’ve been following me on Instagram you may have seen me post about this braided cinnamon Sourdough wreath. I’ve teased you in my stories several times and I’ve gotten several messages asking for the recipe.
Well the wait is over and I’m excited to finally share this fermented woven beauty with you.
Need a Sourdough Starter?
Before we get started you will need a sourdough starter. If you do not have one yet, here is a Day by Day Guide to help you make your own Sourdough Starter. If you’d like to learn more about the benefits of sourdough, check out my “Why Sourdough?“
Ingredients to make a Braided Cinnamon Sourdough Wreath
Fermented Overnight Sponge
- Active Sourdough Starter
- Bread Flour
- Milk
- Butter
- Egg
- Sugar
- Salt
Filling
- Butter
- Brown Sugar (I love to use coconut sugar too!)
- Cinnamon
- Nutmeg
- Cardamom
Frosting
- Powdered Sugar (I always recommend organic)
- Heavy Cream or Whole Milk
- Vanilla
EGGNOG ICING OPTION:
- Equally substitute the heavy cream for eggnog and continue to follow the rest of the frosting recipe. Adding a pinch of cinnamon is also another fun addition.
How to make a Braided Cinnamon Sourdough Wreath
- Start by fermenting the overnight sponge. The night before add the sourdough starter, flour, milk, butter, egg, sugar and salt to a stand mixer. Mix together with dough hook for 5 minutes. The dough should not be sticky and should pull away from the walls of your mixer. Add dough to a large greased bowl and cover with plastic wrap or these reusable shower caps. Ferment 8-12 hours or until doubled in size.
- Preheat oven to 150 degrees then turn off. In the morning remove dough and place onto either a lightly floured or lightly greased surface.
- Roll dough out into a 15in x 12in rectangle.
- Filling: To a small bowl add brown sugar, spices and mix together until combined.
- Spread softened butter evenly over the top of the dough. Sprinkle the spiced brown sugar filling evenly overtop.
- Roll dough very tightly starting with the long end. Pinch the dough end at the seam to keep the sugar filling from falling out.
- Braid dough: Starting about 1.5 inches from one end of the dough, use a sharp knife and cut 2 long strips to create 3 strands. *This gets messy and sugar will fall out. It’s okay you can scoop the sugar up and add it back on top at the end.
- Braid the 3 strands lose or tight depending on your preference. *Take one outside strand and place over the middle strand alternating outside left and right strands to create the braid.
- Shape braid into a circle. Add to a greased cast iron skillet or greased oven safe dish. Connect the 2 ends together by pinching the ends to complete the circle.
- Proof braided wreath in the warm oven for 1.5-2 hours until puffy.
- After proof remove the dough and preheat oven to 375 degrees. Bake wreath for 22-25 minutes. Until golden brown.
- While baking make the frosting. Add powdered sugar to a small bowl. Add heavy cream or milk and vanilla. Mix together with a fork until combined. Add more powdered sugar or cream depending on the consistency you prefer.
- Let wreath cool about 10 minutes before adding frosting so it doesn’t melt off. ENJOY!
Make dough ahead of time
I love when I can make things ahead of time. And this dough works great for that. I make this dough if I have extra starter or time during the week.
I ferment it all day or night then shape it into a ball and place it into an air tight container. Place it in the fridge and pull it out when you want to bake.
Continue where you left off in the recipe and remember it may take a little longer to proof since the dough was chilled.
The dough handles great and isn’t as sticky after being chilled. Plus you’re reaping more benefits to the dough being fermented that much longer. Win win!
Just be mindful that it will taste a little more sour the longer it ferments. But it’s a delicious flavor and one my family has grown to love!
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Let’s make a Braided Cinnamon Sourdough Wreath
Braided Cinnamon Sourdough Wreath
This Braided Cinnamon Sourdough Wreath is beautifully woven with fluffy fermented sourdough and twisted with brown sugar and various spices.
Ingredients
Fermented Overnight Sponge
- 100g Active Sourdough Starter
- 325g Bread Flour
- 125g Milk (slightly warmed)
- 1/4 cup Melted Butter
- 1 Egg
- 1/4 cup Sugar
- 1/2 tsp Salt
Filling
- 3 Tbsp Softened Butter
- 1 cup Brown Sugar
- 1 Tbsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Cardamom
Frosting
- 1 cup Powdered Sugar
- 3 Tbsp Heavy Cream or Milk
- 1 tsp Vanilla
Instructions
- Fermented Overnight sponge: The night before add the sourdough starter, flour, milk, butter, egg, sugar and salt to a stand mixer. Mix together with dough hook for 5 minutes. The dough should not be sticky and should pull away from the walls of your mixer. Add dough to a large greased bowl and cover with plastic wrap or these reusable shower caps. Ferment on the counter 8-12 hours or until doubled in size.
- Preheat oven to 150 degrees then turn off (this is for the 2nd proof).
- In the morning remove dough from bowl and place onto a lightly floured or lightly greased surface and Roll dough out into a 15in x 12in rectangle.
- Filling: To a small bowl add brown sugar, spices and mix together until combined.
- Spread softened butter evenly over the top of the dough. Sprinkle the spiced brown sugar filling evenly overtop.
- Roll dough very tightly starting with the long end. Pinch the dough ends at the seam to keep the sugar filling from falling out.
- Braid dough: Starting about 1.5 inches from one end of the dough, use a sharp knife and cut 2 long strips to create 3 strands. *This gets messy and sugar will fall out. It's okay you can scoop the sugar up and add it back on top at the end.
- Braid the 3 strands loosely. *Take one outside strand and place over the middle strand alternating outside left and right strands to create the braid.
- Shape braid into a circle and add to a greased cast iron skillet or greased oven safe dish. Connect the 2 ends together by pinching the ends to complete the circle. *Cut the unbraided top and connect the two ends together.
- Proof braided wreath in the warm oven for 1 1/2- 2 hours until puffy.
- After proof, remove the dough and preheat oven to 375 degrees F. Bake wreath for 22-25 minutes. Until golden brown.
- While baking make the frosting. Add powdered sugar to a small bowl. Add heavy cream or milk and vanilla. Mix together with a fork until combined. Add more powdered sugar or cream depending on the consistency you prefer.
- Let wreath cool about 10 minutes before adding frosting so it doesn't melt off. ENJOY!
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Reusable Shower caps to cover fermenting dough in any size bowl
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This is the BEST!!!
This was amazing. I did chill for about 3 hours. It made the dough easier to work with. Next time I might chill even longer. The only other change I made was a melted the butter and brushed it on the dough. Definitely will make it again and maybe add raisins and nuts.
Yum, great future additions. Glad you enjoyed. Thanks for sharing!
Love this recipe. Have made apple braid by adding chopped apples to dough and have a cranraisin dough rising tonight. Will make the wreath in the morning and top with some chopped pecans before baking. Can’t wait to see how it turns out.
these versions sound delicious! Thanks for sharing!
Do you ferment the sponge overnight on the counter? Thanks!
Yes! I’ll even ferment it one day and put in the fridge for a few days before I’m ready to bake it. The dough is nice and pliable out of the fridge.
These instructions aren’t extremely clear. Why are we turning on the oven to 150 in the AM? Is the dough supposed to be fermenting in the oven? In the fridge? On the counter?
Nevermind. I guess I missed the part about prodding in warm oven.
Hi! Glad you figured it out. I did make the instructions a bit more clear after you mentioned this, so thanks for the feedback!
I mixed up the dough for baking for an event for the next day. Now that it’s morning I am seeing that I should’ve put it in a warm oven to proof. It doesn’t seem to have rose. The instructions seemed to end after step one. Can you combine steps one and two so it’s not to be missed.
HI! Step 2 is for the second proof, which is why it’s instruction number 2 so it doesn’t get missed. But know that during the first proof the dough won’t rise too much, but you can still continue with the recipe and it should rise well during the second proof in the warmed oven. So you can continue from where you’re at and it should still be okay.
Thank you!
This looks so cool. I’ll have to try this out for brunch.
I love this recipe! Today I tried splitting it into 2 mini wreaths for gifting. Should I reduce the time and/or temperature to back the 2 mini wreaths? Thanks!
Ooo, love the gifting idea! No need to adjust the temperature. As for the time, they *may* be done a few minutes sooner, but I suggest just watching and removing when they’re golden brown.
This was absolutely delicious! I have tried many sourdough cinnamon rolls and this one was by far the tastiest and so easy to make. The wreath design was a fun and festive touch. I do have to work on my dough braiding skills though. I will definitely be making this again!
This is wonderful! Thanks for sharing! I’m so happy to hear you enjoyed 🙂
Hello. Does the wreath go in the oven to proof without being covered? Thank you.
Yes, if it’s proofing in the oven, no need to cover because it won’t dry out.