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This festive Chocolate Cinnamon Sugar Pull Apart Wreath is light, soft, extra sweet, cinnamony, and SO delicious. It even has a bit of melted chocolate. Serve this right out of the oven while the bread is still sticky and warm. This bread is melt in your mouth good…and oh so impressive. It’s also simpler than you’d think to make. Plus, it’s always a crowd pleaser during the holidays.

Chocolate Cinnamon Sugar Pull Apart Wreath | halfbakedharvest.com

I had a perfectly good and very delicious recipe all set and ready to go for today, but…it just didn’t feel like the right recipe for the Tuesday before Thanksgiving.

So I changed things around and here we are with this pretty and oh so festive cinnamon sugar wreath. What’s the right recipe for the Tuesday before Thanksgiving? Who know, but this feels good to me!

It’s sweet, cinnamony, and extra delicious. It makes a yummy breakfast or dessert. It will of course be great for Thanksgiving morning (maybe while enjoying the Macy’s Day Parade?). But it’s equally awesome for the entire month of December.

Chocolate Cinnamon Sugar Pull Apart Wreath | halfbakedharvest.com

What is a bread wreath?

I know this bread might look like it takes hours to make, but trust me, it’s really pretty simple. I used my favorite base brioche dough, so it’s really light and soft. You’ll roll the dough out with cinnamon sugar, cut it into squares, and arrange it in a tube pan.

What’s great about this pull apart bread is that while it’s a nice addition to your holiday brunch or dessert table, it also works as an afternoon snack that people can enjoy after coming in from the cold. It’s always nice to have something for people to graze on while chatting away.

Chocolate Cinnamon Sugar Pull Apart Wreath | halfbakedharvest.com

The details

The dough is the simplest to make. Simply mix the yeast with warm milk and a small touch of honey. It’s important to let that mix sit for a few minutes to allow the yeast to “activate”.

Next, add the butter, eggs, flour, and salt. Mix until smooth and let the dough rest until doubled in size. Then it’s time to assemble.

Chocolate Cinnamon Sugar Pull Apart Wreath | halfbakedharvest.com

While the dough rests, mix the filling

It’s super simple. I love to use a mix of brown sugar and cinnamon. The brown sugar adds a nice depth of flavor. And the cinnamon adds a nice cozy festive touch.

And of course, there’s the chocolate. You can leave it out, of course, but I think the mini chocolate chips add a little something special.

Chocolate Cinnamon Sugar Pull Apart Wreath | halfbakedharvest.com

Once the bread has risen, simply roll the dough out, then spread with butter, and sprinkle with cinnamon sugar and chocolate. Cut the dough into squares, then layer the squares, and arrange in a tube pan. If you don’t own a tube pan, I’d recommend dividing the dough between two traditional bread pans. That works great too!

Chocolate Cinnamon Sugar Pull Apart Wreath | halfbakedharvest.com

Let the bread rise until it’s puffy on top, then bake. Wonderful smells will waft from your oven…nothing really beats cinnamon sugar baking away.

Here’s the thing, you can’t stress if your unbaked bread dough looks a little crazy. Know that the layers of dough do not need to be perfect…just bake the bread. As soon as you pull this out of the oven you’ll be impressed. And no matter what, it’s going to be delicious.

The most important thing you must do? Serve the bread while it’s still warm and sticky and the chocolate is melty.

Very few things are more delicious. I’m already excited to bake this again…and I’ve made it five times in a three day span. Sooo, I will wait until the family shows up later in December for Christmas. But I really am excited to share it with the fam!

Chocolate Cinnamon Sugar Pull Apart Wreath | halfbakedharvest.com

Looking for other cinnamon recipes? Here are a few ideas: 

Cinnamon Knots with Coffee Icing

Easy Fluffy Eggnog Cinnamon Rolls

Baked Apple Cider Doughnuts with Cinnamon Maple Glaze

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Lastly, if you make this Chocolate Cinnamon Sugar Pull Apart Wreath be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Chocolate Cinnamon Sugar Pull Apart Wreath

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 10
Calories Per Serving: 440 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and honey. Let sit 5-10 minutes, until bubbly on top. Add 4 tablespoons butter, eggs, 3 1/2 cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add the additional 1/2 cup flour, adding more as needed until the dough is smooth to touch.
    2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
    3. Meanwhile, mix the filling. In a bowl, combine the brown sugar and cinnamon. Butter a tube pan.
    4. Transfer the dough to a work surface and cut into 4 equal pieces. Working with 1 dough piece at a time, on a lightly floured surface, roll the doigh into a large rectangle (roughly 14x10 inches). Spread 2 tablespoons butter over the dough, then sprinkle with 1/4 cup cinnamon sugar and 2 tablespoons chocolate chips. Gently press the chips into the dough. Cut the dough lengthwise into 3 strips. Cut the strips crosswise into 4 strips each, making 12 squares (see above photo). Stack all 12 dough squares, 1 on top of the other. Repeat with the remaining 3 dough pieces and remaining butter.
    5. Arrange stacks in the buttered tube pan, standing up like little books, allowing gaps between dough pieces (see above photo).
    6. Cover the pan with plastic wrap, and let rise in a warm place until the dough almost reaches the top, about 1 hour. Preheat oven to 350° F. Bake until the bread is golden brown, 30 to 40 minutes. Let stand in the pan 5 minutes, then carefully remove. Serve warm.

Chocolate Cinnamon Sugar Pull Apart Wreath | halfbakedharvest.com

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Comments

  1. Seeing that you made this like five times in a three day span makes me feel better about making this twice in a four-day span. This was hands down my favorite dish I made for thanksgiving and all of my coworkers requested some for Monday, so here we go again ☺️ Worth all of the labor & love!!! I highly recommend everyone make one of these wreaths and just watch as the compliments flow in!!

    1. Hey Adan,
      Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan

  2. This was a really complex recipe. It def took longer to put together than I thought. It’s still baking so I haven’t tried it yet but it does look delicious. I had a bunch of the brown sugar cinnamon mixture left. The recipe calls for 1 and 1/4 cup but then it says to put 1/4 cup of it on each section of dough which would total 1 cup. So what is the extra 1/4 cup for? Also, typically recipes I have done say to spread melted butter over the dough before putting brown sugar on, but yours said to do room temperature butter. I was just wondering what the difference is! Thanks for sharing the recipe!

    1. Hey Liz,
      Thanks for giving the recipe a try. The extra cinnamon sugar can be saved and used at a later time. For me, the room temp butter is less messy. I hope it turns out okay! xTieghan

    1. Hi Pat,
      Sure, I would probably cook them down first to avoid too much tartness or you could use dried cranberries. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hi Mel,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! I would store in an airtight container on the counter. Have a great weekend! xTieghan

      1. Hey there! So, I can make this the night before and refrigerate after I assemble it before it rises? If so, how long should I take it out in the morning before baking? This sounds perfect for Christmas morning!!!!

    1. Hi Sheri,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan

      1. Hey there,
        Yes, you can make through step 5, freeze, thaw and then bake as directed. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hi Sheri,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan

    1. Hi Melissa,
      What kind of yeast did you use? Did you allow it to sit for a little? Was your milk to hot? Let me know! xTieghan

        1. Hi Kayla,
          Just mix with a wooden spoon and knead by hand. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  3. 5 stars
    I made this for Thanksgiving breakfast and it was SO GOOD. I had some slight issues because I didn’t cut my squares even, so that threw off the stacking a bit, but otherwise it came out perfect. Way easier than it looks too!!

  4. Happy Thanksgiving, Tieghan! I hope you and yours are having the best celebration ever. Thank you for all the great holiday inspiration. 🙂

    1. Yes! This is just what I was wanting to know. Saw this on insta and thought it looked great…would love to prep tonight and bake tomorrow morning

    2. Hi Jackie,
      Yes, I would allow it to come to room temp before baking. I hope you enjoy the recipe. Happy Thanksgiving! xTieghan

  5. I would like to make this recipe and put in two loaf pans – and freeze one for Christmas morning. Would I need to thaw in refrigerator and then bring to room temp before baking or could I just take it out Christmas eve and pop in oven in the morning?

    1. Hi Susan,
      I would just thaw on the counter, allow to come to room temp, and then bake. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. 5 stars
    Great recipe! Made this last night. I didn’t use as much cinnamon / brown sugar as the recipe asks for and it turned out wonderful. I am thinking of adding nutmeg in next time because I will be making this again! The dough was very easy to make. I found the instructions easy to follow!

    1. Hi Natasha,
      Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan

    1. Hi Stacy,
      You could try using a store bought bread dough, I haven’t tried this but it should work. I hope you love the recipe, please let me know if you give it a try! xTieghan

  7. This looks delicious! Could I prepare it the night before and let it do the final rise in the fridge over night? I’d love to make this Christmas morning to munch on while we open gifts.

    1. I see that you’ve already answered this question before. I will try prepping this Christmas Eve and baking Christmas morning. Thanks for the great recipe!

    2. Hey Liz,
      Yes, that will work well for you! I hope you love this recipe, please let me know if you have any other questions! xTieghan

    1. Hey there,
      Yes, a bundt pan will work, you could even do 2 loaf pans. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hi Ann,
      Yes, that will work well for you. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hi Amanda,
      You bet, just mix in with the flour and follow the recipe as is. Please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  8. Hi Tieghan,
    Did you roll out one 14×10 rectangle or several? I’m a little confused with that. I’d love to make this tomorrow.
    Thanks!
    Arlene

    1. Hi Arlene,
      You are going to roll out 4 rectangles that are about 14×10. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Hope,
      Sure you could freeze this or keep in the fridge for up to 2 days before baking. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      1. Hi Elizabeth,
        Yes, just assemble through 5 and then pop in the fridge covered to bake in the morning. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hi Carolyn,
      Sorry, I have never made this in a bread machine, I would just follow the recipe as is:) Please let me know if you give it a try! xTieghan

  9. Hi,

    Can you clarify how this can be made ahead of time? If you prep through to step 5, do you let it rise in the refrigerator overnight? While it is “easy” it is not really an easy breakfast item if you have to start it 2.5 hours ahead of time!

    Thanks

    1. Hi Taryn,
      Yes, allow it to rise and then bring back to room temp in the morning before baking. I hope you love the recipe! xTieghan

    1. Hey Allison,
      Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan

  10. This looks as yummy as most of your recipes. I’ll make it today, after the turkey is in the brine.
    Totally off topic: Is Red going to China for the Olympics? I so enjoyed watching him, and Asher was just amazing!

  11. I am confused with instructions in the printed recipe and instructions on line.
    One says divide dough into 4 pieces and roll each out to 14×10 and spread sugar mixture and cut into squares to equal 12 squares, and do the same fit the other 3 parts of dough. The recipe on line just says to spread all of dough one time into 14×10 and spread sugar mixture on top and cut into 12 squares. So do you end up with just 12 squares into the tube pan or more when you divide dough into 3 parts which would give more layers

    1. Hi Gayle,
      You may have printed the recipe before I noticed a typo in the recipe, please follow the instructions as is:) I hope you love the recipe. Happy Thanksgiving! xTieghan

    1. Hey Ellen,
      Totally, that will work well here. Please let me know if you have any other questions. Happy Thanksgiving! xTieghan

    1. Hi Jan,
      Yes, instant yeast is great to use as well, just mix with the flour, no need to proof the yeast. I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan

    1. Hey Jan,
      Yes, that should work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hey Sona,
      Yes, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan

    1. Hey Heidi,
      Yes, that will work, just add it with the flour. I hope this recipe turns out amazing for you. Please let me know if you give it a try! xTieghan

    1. Hey Beth,
      I would follow the recipe as is and use an equal amount of GF flour. Please let me know if you give the recipe a try, I hope you love it! xTieghan

        1. Ohh sorry about that lol, I should have known! Yes, a bundt pan will work, you could also do 2 loaf pans! I hope you love the recipe:)

    1. Came here just for this question! This would be PERFECT for a family brunch we’re hosting this Saturday but no way am I waking up at 4 am to bake! Lol. Looks delicious!

      1. Hey Sarah,
        Yes, assemble through step 5, cover and pop in the fridge, then bake as direct the next morning. I hope you love this recipe! xTieghan

    2. I was just typing this question out! I’m
      not a morning person and don’t trust myself to measure anything before coffee.

      1. Hi Salley,
        Yes, totally fine to make this ahead, pop in the fridge, and then bake in the morning. Happy Thanksgiving! xTieghan

    3. Hey Deborah,
      You bet, just make through step 5 and then bake as directed. I hope you love this recipe, please let me know if you give it a try! xTieghan

  12. Yum! What sauce would you serve with this? The cinnamon knots with coffee icing were amazing, but the icing really made them! Any ideas? Thanks xx

    1. Hey Orella,
      You could use that same icing if you like:) I hope you love the recipe, let me know if you give it a try! xTieghan