How to shape a coffeecake wreath: a dressy twist for filled sweet dough


In Sift magazine we like to feature special-occasion sweet breads, with shaping techniques that make the breads look as good as they taste. For the Holiday 2018 issue, we transformed a luscious almond-filled coffeecake into a festive wreath.

If you’ve wanted to know about how to shape a coffeecake wreath, today’s your day. Come with us as we show you how it’s done, using our classic Swedish Almond Coffeecake recipe. But really, this technique will work with any filled sweet roll recipe.

1. Make the dough

First, let’s gather the dough ingredients:

2 tablespoons (28g) unsalted butter
1/4 cup (50g) granulated sugar
1/2 teaspoon salt
3/4 cup (170g) milk
2 teaspoons instant yeast or active dry yeast
1 large egg
1 teaspoon vanilla extract
3 cups (362g) King Arthur Unbleached All-Purpose Flour

Put the butter, sugar, and salt in the bowl of your mixer. Heat the milk to a simmer, then pour it into the bowl; let everything sit for a few minutes so the hot milk melts the butter and starts to dissolve the sugar.

Let the mixture cool to lukewarm, then add the yeast, egg, and vanilla. Add the flour and mix until a soft dough forms. Knead the dough for 6 to 8 minutes, until it’s smooth and silky. Cover the dough and let it rise until almost doubled, about 45 minutes to 1 hour.

how to shape a coffeecake wreath via @kingarthurflour

The dough is ready to work with when you give it a poke and the indentation stays instead of bouncing back.

how to shape a coffeecake wreath via @kingarthurflour

2. Make the filling

Collect the following ingredients:

1 large egg white (save the yolk)
1/3 cup (66g) granulated sugar
1/8 teaspoon salt
1 1/2 cups (120g) toasted almond flour
4 teaspoons King Arthur Unbleached All-Purpose Flour
2 tablespoons (14g) melted unsalted butter
1/8 teaspoon almond extract
2 to 2 1/2 teaspoons milk

Mix all of these ingredients together to make a paste that’s about the consistency of peanut butter, adjusting the amount of milk as necessary.

how to shape a coffeecake wreath via @kingarthurflour

3. Roll out and fill the dough

Roll the dough out to a rectangle 24″ wide and 10″ tall. You don’t need a carpenter’s square for the corners; it’s OK if they’re a little rounded.

how to shape a coffeecake wreath via @kingarthurflour

Using your trusty offset spatula, spread the filling over the dough, leaving 1″ on each long side uncovered.

how to shape a coffeecake wreath via @kingarthurflour

Roll up the dough without pulling it or leaving the log too loose.

how to shape a coffeecake wreath via @kingarthurflour

Pinch the dough together to seal the seam. Turn the log over, seam side down.

how to shape a coffeecake wreath via @kingarthurflour

Shape the dough into a circle on a piece of parchment (critical to do now, before you start making the final shape), and tuck one end of the log inside the other, again pinching the dough together to seal it.

how to shape a coffeecake wreath via @kingarthurflour

4. How to shape a coffeecake wreath

Using a bench knife or pair of scissors, cut the dough about 3/4 of the way through the log, from the outside toward the center. Go all the way around the ring.

how to shape a coffeecake wreath via @kingarthurflour

Now for the magic. Grasp one of the slices and pull it toward the center of the dough ring, turning it on its side as you go. Pull the next slice toward the outside. Keep alternating the slices, one to the inside, one to the outside, until you’ve gone all the way around the ring.

5. Baker’s hint: Spin the parchment

As you go around the ring, simply turn the sheet of parchment with the dough on it to put it in a more convenient position to work with. This is a simple thing, but it makes the process much easier and less stressful. Don’t worry about making the shape look perfect. Once your wreath is formed, slide the whole thing, parchment and all, onto a baking sheet.

how to shape a coffeecake wreath via @kingarthurflour

6. Let the wreath rise

Cover the dough and let it rise until puffy. (I used another baking sheet inverted over the first as a cover.) This should take about 45 minutes.

While the dough is rising, preheat the oven to 350°F. Beat the reserved egg yolk with a tablespoon of water, and brush this egg wash over the risen dough.

Bake the coffeecake for 24 to 26 minutes, until it’s golden brown and the center reads 190°F when measured with a digital thermometer.

how to shape a coffeecake wreath via @kingarthurflour

6. The big finish

Once the coffeecake has cooled, it’s time to dress it up. Give it a shower of confectioners’ sugar. And because more is better, give it a drizzle of flavorful glaze, too.

Whisk together:

1/2 cup confectioners’ sugar or Snow White Non-Melting Sugar
1 tablespoon milk or brandy
1 teaspoon lemon zest (grated lemon rind) or 1/8 teaspoon almond extract

how to shape a coffeecake wreath via @kingarthurflour

Simply drizzle the glaze back and forth over the coffeecake, and you’ve done it!

This technique for how to shape a coffeecake wreath can be used for any filled sweet roll recipe. We used it for Orange Sunshine Coffeecake a while back; you could use it with our Chocolate Babka recipe, too.

We hope you’ll try this technique the next time you have company coming and an urge to make something special. If you have a recipe you love that you think would be great in this shape, please let us know in the comments below. And for other festive showstoppers, check out the Holiday 2018 issue of Sift magazine.

Many thanks to Anne Mientka for taking the photographs in this post.

Susan Reid

Chef Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is presently the Food Editor of Sift magazine. She does demos, appearances, and answers food (and baking) questions from all quarters.


  1. Carol Reinhard

    In the mid 1950’s, my mother created a Christmas tradition with a recipe call Jingle Cake, a sweet dough filled with honey, orange juice, raisins, chopped nuts, orange rind and cinnamon. I’ve always baked it in an angelfood cake pan. Could I adapt it to this ring form?

    1. The Baker's Hotline

      Hi Carol! So long as the filling isn’t too wet or runny, and the dough is strong enough to hold its shape, we don’t see why you couldn’t try baking it in a wreath shape. Annabelle@KAF

  2. Jodi

    We grew up making similar wreaths only we twisted each roll in the same direction. It made a neater and rounder wreath. Then we would decorate with maraschino cherries and green gummy type leaves. I may just have to make one if I can find my old recipe. If not, I can come close.

    1. The Baker's Hotline

      Hi Lynn! The main difference will be that the almond flavor won’t be as prominent. It will lack that toasty, nutty flavor. It will still taste wonderful! You can always toast almond flour yourself on a sheet pan in the oven until it’s golden brown, carefully shaking the flour around every couple of minutes to brown evenly. Annabelle@KAF

    2. Chris

      I had to toast my own flour when I made polvorones, put the flour on a sheet pan lined with parchment paper and bake at 300 degrees for about 20 minutes.

      BTW, KA needs a recipe for polvorones cookies, a seasonal favorite in Spain.

  3. Cynthia Gilbreth

    So beautiful! My mother used to shape her cinnamon bread this way. Alas, I no longer eat sweets, but maybe I’ll do that for a savory filling.

  4. Susan P.

    This looks so impressive! My husband wants cinnamon rolls for Christmas morning while I prefer caramel rolls; I’m thinking I can make my favorite overnight rolls, bake them Christmas morning, then drizzle with caramel when they come out of the oven. Depending on refrigerator space, I can see two ways to do this: the ideal would be to create the wreath the day before, cover and refrigerate overnight, let it stand out of the fridge 30-60 minutes before baking. The other would be to chill the dough only overnight, after the first rise, then roll, fill, form, and bake in the morning. Am I on the right track? Many thanks!

    1. The Baker's Hotline

      Hi Susan! Cinnamon rolls topped with caramel sounds delicious! We would suggest making the dough the day before, letting it rise for about 30-45 minutes (or until it’s noticeably puffy) and then popping it in the fridge for a slow, overnight rise. Then the next day you can take the dough out of the fridge, fill and shape as desired. Refrigerating shaped rolls can lead to overproofing because the dough will continue to rise while in the fridge. Happy baking! Morgan@KAF

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