This Cinnamon roll wreath is made with sourdough starter, filled with a sweet raspberry filling, and topped with a rich cream cheese frosting.
It is an impressive looking dessert that is actually super easy to make. You will love bringing this sourdough raspberry roll wreath to your next brunch or holiday event.
- The Dough
200 g milk
75 g sourdough starter
75 g granulated sugar
1 large egg
450 g bread flour
5 g salt
8 tbs unsalted butter
- The Filling
2 cups frozen raspberries
1/2 cup granulated sugar
2 tbs cornstarch
- The Frosting
3 tbs unsalted butter, room temperature
2 oz cream cheese, softened
1 cup powdered sugar
1/4 cup milk
- Mix the Dough
- In a large bowl, whisk together the active sourdough starter and milk until the starter is fully dissolved. Next, whisk in the sugar and egg until well incorporated.
- Sift the flour and salt into the bowl, stirring until a shaggy dough begins to form. Then, add the room temperature butter, mixing either by hand or with a stand mixer until fully incorporated. It is important to use room temperature butter or this step will be difficult. You can test the butter’s softness by pressing your finger into it. If you can easily push all the way through without resistance, then the butter is ready.
- Strengthen the Dough
- After mixing, cover the dough with a damp cloth and allow it to rest for 20 minutes allowing the flour to fully absorb all the liquid.
- Uncover the dough and knead it on medium speed with a dough hook attachment for approximately 12 minutes. The dough is ready when it becomes smooth and pulls away from the sides of the bowl. If working without a stand mixer strengthen knead the dough by hand for the same amount of time.
- Bulk Fermentation
- Cover the bowl with a damp cloth to bulk ferment the dough at 71°F(21°C) for 10-12 hours, or overnight. The dough will need to rise until it is double its original size. It’s important to note that rise times can vary based on the temperature in your home, so adjust the time accordingly.
- Make the Wreath
- Add the frozen raspberries, sugar, and cornstarch to a small bowl. Use a fork to mix everything together, and break the raspberries into small pieces no bigger than a pea. Set the bowl aside. If Using fresh raspberries, double the amount of cornstarch.
- Before turning out the dough, lightly dust your work surface with flour. Gently pat the dough into a square shape and use a floured rolling pin to roll it out into a 15″x15″ rectangle.
- Spread the prepared raspberry filling mixture evenly over the sheet of sweet dough, leaving a one-inch margin along the length of the dough. This margin will help to seal the rolls when you roll up the dough.
- Once the filling is spread, roll dough up tightly into a log. Start with the end opposite of the margin and roll inwards applying a gentle pressure. Lightly wet the margin with water before sealing the dough. Allow the roll to rest, seam side down, for a minute to ensure a tight seal.
- Using a non-serrated knife cut 15-16 1″ rolls, only cutting 3/4 through so they are all still connected at the bottom
- Transfer the log to a parchment lined pizza pan, and shape it into a circle with the rolls facing outward so that both ends meet.
- Turn each roll on its side, with it slightly overlapping the last, until all the rolls are facing upwards and tilted in the same direction.
- Second Rise
- Allow the wreath to rise at a temperature of around 71°F (21°C) for two to three hours. During this second rise, the rolls will increase in size and become visibly poofy. It’s important to note that rise times can vary based on the temperature in your home, so adjust the time accordingly. See notes for a way to speed up second rise times.
- Position your wreath on the center rack of a 350°F (177°C) preheated oven and bake for 30-35 minutes.
- While the wreath is baking, prepare the frosting. In a medium sized bowl, beat together the butter, cream cheese, powdered sugar, and milk until you achieve a creamy lump-free frosting.Add more or less milk as needed to achieve your desired consistency.
- Once out of the oven allow the sourdough raspberry roll wreath to cool for 15 minutes before frosting. Serve and enjoy!