The holiday season doesn't get much more festive at the dinner table than with this cinnamon roll wreath! It's beautiful and delicious which makes it the perfect choice for your holiday breakfast, brunch, or dessert!
Heat milk in the microwave to 105 degrees, about 45 seconds. Use a thermometer to make sure it is not too hot or it will kill the yeast. Add brown sugar and yeast. Pour into mixing bowl and set aside for 5 minutes or so, until the yeast is nice and frothy.
Add sugar, softened butter, whole egg, and egg yolks and mix until soupy. Add 2 cups of flour and salt and mix with the paddle attachment on low until combined.
Scrape down the bowl and paddle and switch to the dough hook attachment. Add the remaining 2 cups of flour and mix on low for 6 minutes, until the dough is nice and smooth.
Form the dough into a ball and place it in an oiled bowl. Cover and allow to rise for about 2 hours, until doubled in size.
Once doubled in size, punch down the dough and turn it out on a lightly floured surface. Using a rolling pin, roll into an 18x12 inch rectangle.
In a small bowl mix together brown sugar and cinnamon for the filling. Using your fingers or spatula, spread the softened butter evenly for the filling across the dough. Sprinkle the sugar mixture across the dough evenly.
Starting from the bottom on the long side, roll the dough up tightly. In order the make the wreath, don’t cut all the way through the log of dough! Cut the individual rolls about ¾ of the way up the dough, so all of them stay connected on one end.
Transfer the cinnamon rolls carefully to a parchment-lined baking sheet and form them into a circle. You can use an oven-safe ramekin or bowl placed upside down in the center to keep the center perfectly round. Lay the cinnamon rolls tilted on their side to form the wreath and pinch the center of the edges together to form one continuous piece.
Cover with a kitchen towel and place in a warm spot for 45 minutes-1 hour to rise.
Preheat oven to 350 degrees. Remove butter and cream cheese from fridge and allow to soften on the countertop.
When the oven comes to temperature and the rolls are just about doubled in size, bake for 30-35 minutes. If the tops are browning too quickly, a sheet of foil over them can prevent further browning while the center of the rolls finishes baking.
While the rolls are baking, prepare your cream cheese icing. In the bowl of your mixer add cream cheese and butter. Whip together using the paddle attachment until smooth and creamy, about 2 minutes. Add 1 cup of powdered sugar and mix on low until combined. Add the remaining cup of powdered sugar, vanilla, and salt. Mix at medium/high speed until light and fluffy.
Allow the cinnamon rolls to cool before spreading the frosting on top. Decorate with sugared cranberries and sprigs of thyme, rosemary, or mint leaves and serve.