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Cinnamon Roll Date Wreath

Enjoy holiday cheer with this delicious Cinnamon Roll Date Wreath.

Recipe by Brit's Bites.


  • For the Dough
  • 3 cups all-purpose flour, plus additional for dusting
  • 1 ½ teaspoons active dry yeast
  • 1 ½ teaspoons granulated sugar
  • 1 teaspoon salt
  • ¼ cup milk, warmed to 105°F
  • 3 tablespoons unsalted butter, softened
  • 1 large egg
  • For the Date Filling
  • 1 cup date paste
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • 1 tablespoon melted butter


1. Make the Dough: In a large bowl, combine the warm water and yeast. Let sit for 5 minutes until foamy. Add the flour, sugar, salt, butter, and egg. Mix with a dough hook attachment on a stand mixer or by hand until a smooth, elastic dough forms.

2. Knead the Dough: Turn the dough onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and slightly springy. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.

3. Make the Filling: While the dough rises, combine the date paste, brown sugar, cinnamon, and cardamom in a small bowl. Stir in the melted butter until the mixture becomes sticky.

4. Assemble the Wreath: Punch down the dough, then knead until smooth. Roll out the dough into a rectangle. Spread the date filling down the center, leaving a border like a frame. Carefully roll the dough into a long rope. Gently weave the two ropes together.

5. Shape the Wreath: Gently form the braided dough into a circle, pinching the ends together to secure. Place the wreath on a greased baking sheet, seam-side down.

6. Bake the Bread: Preheat the oven to 350°F (175°C). Brush the top of the bread with butter and bake for 30-35 minutes, or until golden brown.

7. Cut the bread into slices and enjoy warm or at room temperature.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.