This Cinnamon Roll Biscuit Wreath recipe is a quick and easy treat that has everything you love about a cinnamon roll with the ease of a biscuit in the shape of a festive wreath!

Looking for more delicious cinnamon recipes? I think you’ll love my husband’s Best Cinnamon Rolls, easy Cinnamon Pecans, and my cinnamon sugar-coated Donut Muffins.

Closeup of Cinnamon Roll Biscuit Wreath that has been drizzled with glaze and has cup of glaze in the middle of wreath for serving.

Have you ever needed a quick and easy recipe that is festive to serve for the holidays? That’s where these easy cinnamon roll biscuits come in so very handy. They are ready in 30 minutes and always a hit! I’ve previously made them as rolls, hearts, and now as this wreath! So fun for Christmas!

What You’ll Love About This Recipe

Delicious, easy recipe. Cinnamon roll flavor with the ease of biscuits.

Festive. The wreath design makes a festive dish for breakfast, brunch, or even dessert!

Quick recipe. Ready in less than 30 minutes, but it tastes like you’ve been in the kitchen much longer!

Cinnamon Roll Biscuit Wreath with icing cup in the middle.

How to Make a Cinnamon Roll Biscuit Wreath

This festive wreath is fun to make with simple ingredients and is as easy as making biscuits! Here’s how you’ll make it.

Ingredients for Cinnamon Roll Biscuit Wreath

For the Biscuit doughself-rising flour, granulated sugar, and heavy cream. This is basically my cream biscuits recipe with a bit of added sugar.

For the Cinnamon Filling – melted butter, ground cinnamon, and brown sugar

For the Sweet Glaze – confectioner’s sugar (powdered sugar), milk, and vanilla extract

Step-by-Step Instructions

Mix and Roll the Biscuit Dough

This wreath basically starts with my two ingredient cream biscuits recipe and simply add a little sugar to it to sweeten the dough. Mix the biscuit dough together as directed, then roll it out on a piece of lightly floured parchment paper.

Stainless pot of melted butter being poured onto rolled biscuit dough.

Pour the Melted Butter

Then, pour on the melted butter onto the rolled dough and spread it on to the edges – just like you would for cinnamon rolls.

Rolled dough with melted butter and sprinkle of cinnamon and sugar.

Mix and Sprinkle Cinnamon Mixture

Combine the ground cinnamon and brown sugar and mix well. Sprinkle it on the buttered dough.

Dough with cinnamon mixture spread on it.

Roll the Dough into a Log Shape

Once you have your biscuit dough covered with the cinnamon sugar mixture, you’ll roll it into a long log like you would if making cinnamon rolls.

Dough for Cinnamon Roll Biscuits shaped into wreath on a baking sheet with parchment with small cuts made around the circle to shape the wreath.

Shape into a Wreath

Shape the Log into a Circle – Form your cinnamon roll log into a circle to form the wreath. You may need to lightly wet the ends with water or milk to help the ends of the log stick together.

Cut Slices into the Circle as Directed – Slice the dough about 3/4 of the distance in toward the center of the dough circle, careful not to slice all the way through.

Shaping Cinnamon Roll Biscuit dough into shape of wreath.

Turn Each Cut Gently On Its Side – Give each cut section a gentle turn onto side in all the same direction. This will display the interior of the cinnamon roll.

Freshly baked Cinnamon Roll Biscuit Wreath without icing.

Bake and Glaze the Wreath

Bake – Place the cinnamon roll biscuit wreath into the oven and bake until cooked throughout and browned, about 12 minutes.

Make the Glaze – Meanwhile, whisk together the ingredients for the glaze.

Remove from Oven when Done – Remove the cinnamon roll biscuit wreath from the oven once it’s done and allow it to rest.

Side view of Cinnamon Roll Wreath with icing drizzled and glaze in bowl in the center of wreath.

Drizzle the Glaze – After biscuit wreath has rested as direcrted, drizzle about 1/4 of the glaze over the cinnamon roll wreath, making sure that each piece has a good amount of the glaze drizzled over it.

Transfer Remainder of Glaze to Bowl – Put the remainder of the glaze to a small bowl and place it into the center of the cinnamon roll biscuit wreath so that everyone can get more glaze if wanted.

I started adding it to the center of the wreath since Bart loves to dip the pieces of the wreath into the glaze!

Festive for Christmas and Holidays

This Cinnamon Roll Biscuit Wreath really is perfect for serving throughout the Christmas season (or anytime, really!). We love it for Christmas brunches, parties, and to take to my friend who is not able to have yeast so can’t enjoy other types of cinnamon rolls.

But I have to admit that I love how quick and easy this festive little recipe is to make and serve! People absolutely love it and think you’ve worked on it a whole lot more than you have – and for me, that makes the best kind of recipe there can be!

Closeup of Cinnamon Roll Biscuit Wreath drizzled with icing.

More Favorite Biscuits and Festive Baking Recipes

Three Ingredient Buttermilk Biscuits

Sweet Potato Biscuits

Pie Crust

Red Velvet Cake

Chewy Sugar Cookies or Cut Out Sugar Cookies

Here’s my Cinnamon Roll Biscuit Wreath Recipe. I hope you love it as much as we do!

Cinnamon Roll Biscuit Wreath Recipe

5 from 8 votes
Cinnamon Roll Biscuit Wreath Recipe – Quick and easy this treat has everything you love about a cinnamon roll with the ease of a biscuit in the shape of a festive wreath!
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 8


  • 2 cups (226 g) self-rising flour
  • 1/4 cup (50 g) granulated sugar
  • 1 – 1½ cups (238 -357 g) heavy whipping cream

For the filling

  • 3 tablespoons (42 g) butter, melted
  • 1 tablespoon (8 g) ground cinnamon
  • 3 tablespoons (40 g) brown sugar

For the glaze

  • 1 cup (113.5 g) confectioner’s sugar
  • 2 tablespoons (28 g) milk
  • 1 teaspoon (5 g) vanilla extract


  • Preheat oven to 475º F. Arrange parchment paper on a baking sheet pan.
  • Add the flour, sugar and 1 cup of the heavy whipping cream to a large mixing bowl. Stir together until just combined. Add more heavy cream as needed for the dough to come together to form a soft, but manageable biscuit dough. Pour the dough onto a lightly floured surface and gently pat or roll into a rectangle about ½ inch thick.

For the filling

  • Pour melted butter on top of biscuit dough. Spread to make sure it reaches the edges of the dough.
  • Mix together cinnamon and sugar and sprinkle on top of melted butter. Roll the dough, beginning at the long edge, until a log of dough has been formed.
  • Transfer the dough roll to the parchment lined baking sheet. Lightly dampen the ends of the roll of dough with water or milk and bring the damp ends of the dough together, pinching to seal. Form the dough into a circle for the wreath.
  • Slice the dough, using a sharp knife, at 2-inch intervals about 3/4 of the way through the dough ring. Turn each section of sliced dough on its side to expose the cinnamon roll filling and form the wreath. Place the pan into the oven and bake for 10-12 minutes, or until lightly browned and cooked through. Do not overbake.

For the glaze

  • As the cinnamon roll wreath bakes, mix together the confectioner's sugar, milk and vanilla until well combined and smooth. Remove the wreath from the oven and allow to cool for a few minutes and then drizzle about 1/4 of the glaze over the top.
  • Transfer the remaining glaze to a small bowl and place it in the center of the wreath for those who want more glaze for dipping. Serve and enjoy!


Calories: 513kcal | Carbohydrates: 51g | Protein: 5g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 114mg | Sodium: 70mg | Potassium: 98mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1225IU | Vitamin C: 0.4mg | Calcium: 72mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

Cinnamon Roll Biscuit Wreath Recipe - Quick and easy this treat has everything you love about a cinnamon roll with the ease of a biscuit in the shape of a festive wreath! //

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review


  1. I love all your recipes and use them frequently. I’d love to make this but I’m not sure how to form the wreath. I see where others understood it but I’m a visual learner. If possible at some point, if you could video your progress, I’d be grateful!

    1. Thanks for your suggestion about the video, Cary. For now, I hope the step pictures and instruction in the post will help.

  2. I’m going to make this today! Can’t wait. One problem, I don’t have heavy whipping cream. I have buttermilk! Can substitute this for the cream?!? 🤞

    1. Jane, you could use my Cinnamon Roll Biscuit Recipe which uses buttermilk and then form the wreath. Hope you enjoy!

  3. 5 stars
    If it wasn’t almost midnight here I’d try this puppy now! Mouthwatering just from the pictures,
    Think I may try this tomorrow! Thank you Robyn for all the time you put in to give us so much.
    Merry Christmas to you and yours from Clarksville TN

  4. I love this idea, but I just couldn’t make it work. The first time I followed the recipe to the letter, but the dough mixture was the consistency of a batter. So I added flour until I could work it. But in the end, it was still too soft to roll. Each batch after, I adjusted proportions trying to make the dough work. If it was dry enough to roll, it would get crunchy in the oven, and be doughy in the middle. If it was a softer dough, it would fall apart when I cut into it to make the twists. Beautiful idea, but I think I’ll try it with my own pastry recipe next time!

    1. Oh no, Emily! That’s so frustrating when it doesn’t work just right. For the biscuit dough, the dough shouldn’t be the consistency of a batter, but should be the consistency of biscuit dough. It should be soft to the touch and able to be handled, rolled out, and even cut with a biscuit cutter. It could be that the heavy whipping cream that I am using has a higher fat content than your heavy whipping cream or even the flour. Next time, if using the same brands you used previously, try with 1 cup of heavy whipping cream and see how the biscuit dough works for you that time. If it needs a little more, maybe slowly add from 1 cup until it reaches the proper consistency to be handled, rolled, and even cut if you were going to cut them. I hope that helps!

    2. 5 stars
      It was the fat content of the cream I used! I’ve now made this recipe several times successfully and it’s a family brunch favorite. Thanks for the wonderful recipe and the troubleshooting!! 

  5. 5 stars
    The rolls look heavenly! My mouth is watering just from the pictures! How I wish I could take a bite, but I am so very excited about making this on my own this weekend. Will give you a follow-up.
    Thank you for sharing the recipe! All the love from Nepal xoxo

    1. I hope you are having a wonderful Christmas season! This recipe is definitely wonderful for Christmas morning and all of those brunches this time of year! Merry Christmas! xo