"Cranberry-filled wreaths make a festive addition to your holiday brunch table." — Fleischmann's®
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3 1/2 cups
Fleischmann's® Active Dry or RapidRise Yeast
butter or margarine
finely chopped cranberries
1 1/2 teaspoons
grated orange peel
Powdered Sugar Frosting (optional):
powdered sugar, sifted
evaporated milk, or as needed
Spice Islands® Pure Vanilla Extract
Perfect for the holidays! I love how these come together. They look so impressive when they're done, like a lot more time and effort went into them. I brought these in to work and they were gone in under 10 minutes! I made the recipe exactly as written. The only thing I might change next time is to use a bit less orange peel. Make sure you chop the cranberries really fine. It'll make it easier to spread the filling. For the icing, I used vanilla-nut extract. Nice combo of flavors!
I had left over cranberry sauce from Thanksgiving I needed to use up and this was a great way to do it! So, obviously i didn't make the filling and can't say how that turned out. I did add the orange zest to the cranberry sauce and the orange flavor is just right. I did a double batch and did one as the wreaths and the other rolled up like cinnamon rolls. Both worked well. I only had half the amount of evaporated milk but used whole for the rest and it was fine. Next time I will try using orange juice instead of Vanilla in the frosting for an orange flavor. Don't be afraid of the flour on the counter top. You don't want a thick layer but if there isn't enough flour it's not going to be very easy to fold or roll the dough. The recipe says it makes a "thick batter". They mean "soft dough" so if using a mixer use the bread hooks at least once you start to add the final flour.
This was an adventure! First- I was out of AP flour, but since I have been dabbling in gluten free baking I had some rice flour on hand. I subbed that for the AP flour, and it resulted in a lovely dough, but one that did not rise, and also there was no way I was folding it without it cracking. Second- in a strange twist, I had no oranges (when I almost always have them) but I did have Cointreau (when I almost never have liquor)...so I subbed that in for the orange. Those were my only ingredient changes. After a rather comical couple of minutes trying to chop the rollie-pollie cranberries, I put them in my blender to chop them. I was careful to pulse until finely chopped, but not completely mashed. Now I was at a loss as to what to do with my dough. Ultimately, I rolled it into balls, flattened the balls into rounds, then spread some cranberry filling on half the rounds and topped with the remaining rounds. I crimped them together, brushed with an egg wash and baked them. Then I topped them with the frosting, which I added a 1/2 teaspoon of almond extract to in addition to the vanilla. These turned out incredibly, amazingly good- kind of like a super fancy Pop-Tart! I have every intention of making these again the proper way, but I am so happy I was able to turn what could have been a failure into a delectable success. I do believe when I make this again, I will still sub the Cointreau for the orange- it gives such a lovely depth of flavor. Overall, a must try!!!
These were really good. I do think that next time I make these I will add a few tablespoons of orange juice to the cranberry filling to make it more sauce-like instead of dry. With no liquid in the filling it didn't really "spread" well. I also will roll them up and slice them like a cinnamon roll instead of the wreath shape. With young children, time is precious!! They were delicious. I will definitely make them again!!!
These took a bit of time, but were well worth it in the end! Every part of it tasted wonderful! The bread was light and the twist was beautiful to look at. I skipped the icing and they were sweet enough with out them. Because of where I live I had to use dried cranberries, which I added some liquid to and allowed to soak while I made the dough (also had to skip the oranges, though I think it would only add another wonderful dimension to the taste!) I wasn't sure putting the dough in the fridge would let it rise, but it did! Kids, hubby, and company all loved them!!
These were cute and tasted great! They received four stars because they were very messy to assemble. Next time I make them I will take the advice of one reviewer and just roll them up and cut like cinnamon rolls. I also used parchment paper and that helped eliminate the mess on the baking sheet. The taste was fine. I think the filling could have used a tad more sweetening. Perhaps a bit more frosting on top. It was very good really, and I will make again, just with some minor changes. Thanks for posting!
Delicious! I made these with a whole wheat dough. I cooked the cranberries with honey and grated orange peel until it looked like the juice had evaporated. These were so good that I didn't want to frost them! These are my newest Christmas tradition!
I read every review before I started. You were all very helpful. Surprise! The dough does rise in the refrigerator. I would recommend proofing the yeast. If the milk mixture is too hot, you'll waste time and ingredients. (Like I did.) Do use the bread hooks. Cranberries are not available where I'm based, so I used a one cup jar of cranberry sauce, and added one teaspoon of orange zest and 1/4 cup of sugar. To answer Kate's question.... yes, you fold it like a brochure, so there is one layer on the bottom and two layers that overlap on top. They turn out just fine! This is a very nice holiday breakfast bread.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 58
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