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Cinnamon bread wreath

Cinnamon bread wreath


Make this showstopper the crowning glory of your table

  • Feeds 16 Feeds 16
  • Ready in 4 hours 5 minutes

Each serving contains

  • Energy
    726kj 172kcal
  • Fat
    Med 7%
  • Saturates
    Med 10%
  • Sugar
    Med 7%
  • Salt
    Med 7%

% of adult’s reference intake | Carbohydrates per serving : 72g

Bring Co-op to your front door

Big Bag Option


  • 250ml Co-op semi skimmed milk
  • 50g Co-op unsalted butter
  • 450g Co-op strong white flour
  • 7g pack dried yeast
  • 2 tsp cinnamon
  • 100g caster sugar
  • 30g Co-op fresh cranberries, chopped, plus 6 for decorating
  • 30g Co-op flaked almonds
  • 1 Co-op British egg
  • 1 tbsp icing sugar
  • Few sprigs rosemary (optional)


  1. Gently heat the milk in a pan, then stir in the butter to melt
  2. In a large bowl, mix the flour, yeast, cinnamon, sugar and a pinch of salt
  3. Pour in the milk and mix to form a dough
  4. Turn out onto a lightly floured surface and knead for 10 mins, until smooth and elastic
  5. Put in a bowl and leave somewhere warm for 1-2 hours, until doubled in size
  6. Turn out the dough, briefly knead to release the air, then roll out into a rectangle about 30cm x 42cm
  7. Sprinkle the cranberries and half the almonds over the dough, then roll up from the long end to form a tube
  8. Transfer the dough to a baking sheet and pull into a round so the ends meet
  9. Using a sharp knife, make some small slits in the dough around the outside edge of the ring
  10. Put a large, round ovenproof cutter in the middle, cover, and leave somewhere warm for 1 hour more
  11. Preheat the oven to 180°C/fan 160°C/Gas 4
  12. Beat the egg and brush over, sprinkle the remaining almonds and bake for 45 mins, until golden
  13. Leave to cool for 10 mins
  14. DUst with the icing sugar, top with the rosemary, if using
  15. Decorate with the fresh cranberries

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