Danish Cinnamon Wreath

Preparation info

  • Yield:


    wreath, 10 inches in diameter
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Making breads and pastries in a wreath shape is very popular in Scandinavia. It makes sense for the customer who wants more than half a dozen Danish or rolls at the same time, and because forming wreaths is faster for the baker than making individual pieces, it is less expensive. A wreath also looks good displayed alone or on a tray with other rolls or pastries. The épi (wheat sheaves) design is definitely the most common. This shape can be made very quickly and looks appealing.



  1. Roll the dough into a strip 22 inches (55 cm) long, 7 inches (17.5 cm) wide, and approximately ⅛ inch (3 mm) thick.
  2. Spread the Danish filling over the dough. (It is a common misconception that spreading on a little extra filling will make the wreath especially tasty, but this is not so! The filling will overpower the dough in the flavor of the baked wreath, and part of the filling will run out and burn on the sheet pan while the wreath is baking.)
  3. Sprinkle cinnamon sugar over the filling and roll the strip into a tight string, starting from the top.
  4. Roll the coiled string between your palms and the table to make it even and about 24 inches (60 cm) long.
  5. Place the string on a sheet pan lined with baking paper or a Silpat and shape it into a ring 10 inches (25 cm) in diameter, making sure the seam is on the bottom. Seal the ends by pushing one inside the other.
  6. Holding scissors at a 45-degree angle from the wreath, make cuts ½ inch (1.2 mm) wide, cutting almost to the bottom of the wreath. As you cut, use your free hand to turn these cuts to the side (Figure 5-13), alternating between left and right.

  7. Brush with egg wash and sprinkle lightly with sliced almonds. Let the wreath rise until slightly less than doubled in volume.
  8. Bake at 400°F(205°C) for about 30 minutes. Brush with simple syrup immediately after removing the wreath from the oven. Let the wreath cool completely, then spread simple icing lightly over the top.