Cranberry-filled wreaths make a festive addition to your holiday brunch table.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cranberry Filling:
Powdered Sugar Frosting (optional):

Directions

Instructions Checklist
  • In large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast, and salt. Heat milk, butter, and water until very warm (120 degrees to 130 degrees F). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.

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  • Cranberry filling: In medium saucepan, combine chopped cranberries, 1/2 cup sugar, and 1 1/2 teaspoons grated orange peel; bring to boil over medium heat. Reduce heat; simmer, stirring frequently, for 5 minutes or until very thick. Remove mixture from heat, and let cool.

  • Remove dough from refrigerator. Punch dough down. Remove to lightly floured surface. Roll to 21 x 12-inch rectangle. Spread Cranberry Filling over dough to within 1/2 inch of edges. Fold crosswise in thirds, to enclose filling, making a 12 x 7-inch rectangle. Press edges to seal. Cut dough into 12 (1-inch) strips. Holding ends of each strip, twist three times. Pinch together ends of each twisted strip to form wreaths; place on greased baking sheets. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes.

  • Bake at 400 degrees F for 12 to 15 minutes or until done, switching positions of sheets halfway through baking time for even browning. Remove wreaths from baking sheets; let cool on wire racks. Frost wreaths with Powdered Sugar Icing, if desired.

  • Powdered Sugar Frosting: In bowl, combine powdered sugar, 4 to 5 teaspoons evaporated milk, and 1/2 teaspoon SPICE ISLANDS Pure Vanilla Extract. Stir until smooth

Nutrition Facts

297.8 calories; protein 6.3g 13% DV; carbohydrates 54g 17% DV; fat 6.4g 10% DV; cholesterol 46.3mg 15% DV; sodium 252.9mg 10% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/05/2012
I had left over cranberry sauce from Thanksgiving I needed to use up and this was a great way to do it! So obviously i didn't make the filling and can't say how that turned out. I did add the orange zest to the cranberry sauce and the orange flavor is just right. I did a double batch and did one as the wreaths and the other rolled up like cinnamon rolls. Both worked well. I only had half the amount of evaporated milk but used whole for the rest and it was fine. Next time I will try using orange juice instead of Vanilla in the frosting for an orange flavor. Don't be afraid of the flour on the counter top. You don't want a thick layer but if there isn't enough flour it's not going to be very easy to fold or roll the dough. The recipe says it makes a "thick batter". They mean "soft dough" so if using a mixer use the bread hooks at least once you start to add the final flour. Read More
(15)

Most helpful critical review

Rating: 1 stars
02/18/2014
They looked amazing but they were Not good at all Read More
19 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/04/2012
I had left over cranberry sauce from Thanksgiving I needed to use up and this was a great way to do it! So obviously i didn't make the filling and can't say how that turned out. I did add the orange zest to the cranberry sauce and the orange flavor is just right. I did a double batch and did one as the wreaths and the other rolled up like cinnamon rolls. Both worked well. I only had half the amount of evaporated milk but used whole for the rest and it was fine. Next time I will try using orange juice instead of Vanilla in the frosting for an orange flavor. Don't be afraid of the flour on the counter top. You don't want a thick layer but if there isn't enough flour it's not going to be very easy to fold or roll the dough. The recipe says it makes a "thick batter". They mean "soft dough" so if using a mixer use the bread hooks at least once you start to add the final flour. Read More
(15)
Rating: 5 stars
10/31/2012
Perfect for the holidays! I love how these come together. They look so impressive when they're done like a lot more time and effort went into them. I brought these in to work and they were gone in under 10 minutes! I made the recipe exactly as written. The only thing I might change next time is to use a bit less orange peel. Make sure you chop the cranberries really fine. It'll make it easier to spread the filling. For the icing I used vanilla-nut extract. Nice combo of flavors! Read More
(14)
Rating: 5 stars
11/03/2012
This was an adventure! First- I was out of AP flour but since I have been dabbling in gluten free baking I had some rice flour on hand. I subbed that for the AP flour and it resulted in a lovely dough but one that did not rise and also there was no way I was folding it without it cracking. Second- in a strange twist I had no oranges (when I almost always have them) but I did have Cointreau (when I almost never have liquor)...so I subbed that in for the orange. Those were my only ingredient changes. After a rather comical couple of minutes trying to chop the rollie-pollie cranberries I put them in my blender to chop them. I was careful to pulse until finely chopped but not completely mashed. Now I was at a loss as to what to do with my dough. Ultimately I rolled it into balls flattened the balls into rounds then spread some cranberry filling on half the rounds and topped with the remaining rounds. I crimped them together brushed with an egg wash and baked them. Then I topped them with the frosting which I added a 1/2 teaspoon of almond extract to in addition to the vanilla. These turned out incredibly amazingly good- kind of like a super fancy Pop-Tart! I have every intention of making these again the proper way but I am so happy I was able to turn what could have been a failure into a delectable success. I do believe when I make this again I will still sub the Cointreau for the orange- it gives such a lovely depth of flavor. Overall a must try!!! Read More
(9)
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Rating: 5 stars
11/21/2012
These were really good. I do think that next time I make these I will add a few tablespoons of orange juice to the cranberry filling to make it more sauce-like instead of dry. With no liquid in the filling it didn't really "spread" well. I also will roll them up and slice them like a cinnamon roll instead of the wreath shape. With young children time is precious!! They were delicious. I will definitely make them again!!! Read More
(7)
Rating: 5 stars
11/04/2012
These took a bit of time but were well worth it in the end! Every part of it tasted wonderful! The bread was light and the twist was beautiful to look at. I skipped the icing and they were sweet enough with out them. Because of where I live I had to use dried cranberries which I added some liquid to and allowed to soak while I made the dough (also had to skip the oranges though I think it would only add another wonderful dimension to the taste!) I wasn't sure putting the dough in the fridge would let it rise but it did! Kids hubby and company all loved them!! Read More
(7)
Rating: 5 stars
12/14/2012
I read every review before I started. You were all very helpful. Surprise! The dough does rise in the refrigerator. I would recommend proofing the yeast. If the milk mixture is too hot you'll waste time and ingredients. (Like I did.) Do use the bread hooks. Cranberries are not available where I'm based so I used a one cup jar of cranberry sauce and added one teaspoon of orange zest and 1/4 cup of sugar. To answer Kate's question.... yes you fold it like a brochure so there is one layer on the bottom and two layers that overlap on top. They turn out just fine! This is a very nice holiday breakfast bread. Read More
(3)
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Rating: 5 stars
12/15/2012
Delicious! I made these with a whole wheat dough. I cooked the cranberries with honey and grated orange peel until it looked like the juice had evaporated. These were so good that I didn't want to frost them! These are my newest Christmas tradition! Read More
(2)
Rating: 4 stars
12/14/2014
Came out great. I put the cranberries in the food processes instead of chopping. Much quicker easier and came out perfect sized. I refrigerated the dough for 3 hours. And proofed next to the warm oven for about half hour. I had to triple the cranberry concoction and glad I did because one batch would not have been enough for the amount of dough. The directions for this recipe could have been t together better but overall great recipe. Read More
(1)
Rating: 5 stars
12/24/2012
they are delicious but what a mess! All my filling scooshed out so I made the wreaths and scooped the filling into the middle. Read More
(1)
Rating: 1 stars
02/18/2014
They looked amazing but they were Not good at all Read More