Raspberry Citrus Pull-Apart Wreath

4.0 from 4 votes

This raspberry citrus pull-apart wreath would make a beautiful centerpiece for your next holiday brunch spread. Of course you can serve it as a dessert if you prefer. Don’t let the total prep time keep you from trying this one, as much of that time is allowing your dough to rise. The total hands-on time for this is under an hour, and you can do other things while your dough rises!

The wreath shape comes together pretty easily and looks so pretty when it’s served. It’s a fresh take on a traditional cinnamon roll, without the cinnamon and brown sugar filling. I adapted my favorite cinnamon roll recipe from Ambitious Kitchen to make the dough. Adding in the fresh citrus zest really brightens it up and the flavors taste so good with the raspberry filling. The sweetened cream cheese frosting has warm flavors of orange and vanilla. I like to lightly frost the wreath so that you can still see the swirls of raspberry filling and then serve the extra frosting on the side for dipping.

Can I only make this during the holidays because of the wreath shape?

You can make this any time of year! The rosemary garnish that I added really says “Christmas” to me, so just leave that off if you’re not serving this as a holiday dish. You can put anything that you like in the center. Seasonal fruits are always a good idea and I can see it looking really pretty around Easter with a few decorated eggs placed in the center. You could also cut these fully into rolls and bake in a 9×13 dish if you want to skip the wreath shape altogether.

Here’s how I made my Raspberry Citrus Pull-Apart Wreath:

I started this off just like I would with a cinnamon roll dough. Keep in mind that you want to be sure to set aside time for your dough to rise. I usually let the dough rise for 1-1.5 hours for the first rise and then about 30-45 mins for the second rise. Once I finished making my dough, I pulled the mixing bowl off the stand mixer, added a few decent size drops of olive oil and rolled the dough ball so that it would be covered in oil. I then covered the bowl and set it aside to rise. If your house is cold, try this tip: set your oven to preheat to 350 and set a timer for 1 minute. When the timer goes off, shut your oven right back off and place the covered bowl inside. The oven will have gotten slightly warm and will be the perfect spot for your dough to rise! Just remember that the dough is in there before you turn the oven on, or you will have a disaster. Ask me how I know.

I’ve noticed with yeasted doughs, that adding citrus zest can cause them to rise less than they would without the citrus. This is totally fine. Once the dough has risen, very lightly flour your work surface and start to work your dough. I like to do this on a large cutting board because I will later cut the dough and this way I don’t have to move it as many times. You want to roll the dough into a rectangle shape of about 12×16 inches. Once you’re happy with your rectangle, add the butter and raspberry preserves and roll it up just like you would a cinnamon roll. I rolled it up one of the long sides of the rectangle. It did get a little messy as I was rolling it, but not too bad. I tried to roll slowly and gently so that the raspberry preserves didn’t leak out too much.

Next up is the cutting! Using a very sharp knife, make approximately 15 cuts up your dough roll, working from the bottom to the top, but making sure to leave one inch down the left side uncut. This will be the inner circle of your wreath. Once you’ve made your cuts, you want to carefully lift the entire thing and transfer it onto a parchment-lined baking sheet. Some of the raspberry preserves will be leaking out and this is fine.

Lay your cut roll onto the baking sheet and pull the two ends together to form a circle. You want your rolls on the outer edge of the circle and your uncut side in the middle. You want to lay each roll facing the same direction and making your way around the wreath, gently pull and spread each roll individually. This part does get messy and your hands will be covered in raspberry preserves, but it will all work out in the end, I promise. When you’re happy with your wreath shape, allow it to rise one last time. You should cover it for this and give it about 30-45 mins. Don’t forget to preheat your oven to 350 during this final rise. I like to brush it with an egg wash before putting it into the oven so that it comes out a nice golden brown color.

I baked my wreath for a total of about 25 minutes, but I took it out at 20 minutes to have a good look at it. I rotated it a half turn and placed it back in the oven for an additional 5 minutes. While it was cooking, I made the frosting and then transferred it to a small bowl. I like to give the wreath about 10 minutes to cool before frosting it so that the frosting doesn’t immediately melt. The frosting is completely up to you, you could skip it completely and simply dust your wreath with powdered sugar. My preference is to lightly frost so that the raspberry swirls show through. Based on the recipe here, you’ll have a good amount of leftover frosting if you lightly frost it like I do. I serve that on the side and let the kids have some extra frosting for dipping. My final touch is a light dusting of powdered sugar and then garnish. I used fresh rosemary, clementine slices and raspberries to garnish this wreath, but the possibilities are endless! Serve warm and enjoy!

Raspberry Citrus Pull-Apart Wreath

Recipe by Sarah
4.0 from 4 votes
Course: Breakfast, Brunch, DessertCuisine: AmericanDifficulty: Medium
Servings

15

servings
Prep time

30

minutes
Cooking time

25

minutes
Calories

240

kcal
First rise

2

hours 
Second rise

45

mins
Total time

2

hours 

55

minutes

You’re going to love how the fresh flavors of orange and lemon zest in the dough come together with the raspberry filling and orange vanilla cream cheese frosting.

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Ingredients

  • Dough:
  • 3/4 c warm milk (110 degrees) 

  • 2 1/4 tsp instant yeast 

  • 1/4 c granulated sugar 

  • 1 egg + 1 egg yolk (room temp)

  • 1/4 c melted butter (I use salted for the dough)

  • 3 c bread flour 

  • 3/4 tsp fine pink Himalayan salt (see note)

  • Zest of 1/2 lemon 

  • Zest of 1/2 orange 

  • Filling:
  • 2 1/2 tbsp softened butter (unsalted)

  • 3/4 c raspberry preserves 

  • Other:
  • 1 egg beaten egg for egg wash

  • 1 tsp powdered sugar for dusting (optional)

  • Frosting:
  • 3 tbsp softened butter (unsalted)

  • 4 oz cream cheese (room temp)

  • 3/4 c plus 1 tbsp powdered sugar 

  • 1 tbsp freshly squeezed orange juice 

  • 1/2 tsp vanilla extract

  • 1 pinch fine pink Himalayan salt

Directions

  • In the bowl of your stand mixer, add warm milk and the yeast and stir.
  • Add sugar, egg + egg yolk and melted butter. Mix well.
  • Add in flour and salt and stir until a dough starts to form.
  • Add your citrus zest and then mix with a dough hook on low for 8 mins.  
  • Push dough to the side, add in a little olive oil, roll the dough in the oil, cover and let it rise for 1-2 hours.
  • Once the dough has risen, roll it out into a rectangle, mine was 12in by 16in. Spread a thin layer of the softened butter all over your dough. Next spread your raspberry preserves evenly over the butter.
  • Next you’ll roll the dough tightly on one of the long sides of the rectangle. With a sharp knife, make cuts on the dough without going all the way through (leave about an inch down the side). I made 15 cuts total, so they were a little over an inch thick.
  • Transfer this to a parchment lined baking sheet and bring the ends together to form a circle. Go around to each individual roll and flatten them and spread them a bit. Once you’re happy with your wreath shape, cover it and let it rise again for about 45 mins. Meanwhile preheat your oven to 350.
  • Once the second rise is done, brush lightly with an egg wash and then bake on the center rack for about 20-25 mins until golden brown.
  • While your wreath is baking, make the frosting. Beat your butter and cream cheese until well combined, then add powdered sugar, vanilla and orange juice and the tiniest pinch of salt. Continue to mix on medium-high until your frosting is smooth.
  • Once the wreath is done baking, allow it to cool for about 10 mins. Lightly frost and then dust with powdered sugar. You’ll have extra frosting that can be served on the side. Serve warm and enjoy!

Recipe Video

Notes

  • I like to use fine pink Himalayan sea salt for baking, but normal fine salt works as well!

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