Russian Rose Bread | Cinnamon Wreath from Russia

Russian Rose Bread ended up being my bread for R when I had originally baked it for K as in Kringle. It was only when I was working on the pictures and trying to write the intro, I realized that the Kringle is more famously referred as Estonian Kringle. So I decided I could keep this for R and bake another bread for K. Of course, I am so glad I took this decision as I so enjoyed the Kugelhopf I ended up baking.

I had this bookmarked when I saw Suma sharing it some time back. I simply reduced the measurement to half and baked a bread that fitted my 6 inch pan. Though there was a high demand for this bread to be baked again, at that time, I had baked too many loaves of bread and I realized it was bread overload. Anyway, this sweet bread has such wonderful cinnamon flavour!

While I came across many sites with many other references, I read this post where the author says this is originally a bread from Russia with roots going back to her grandmom. So I am happy that Russian Rose Bread is indeed a bread from Russia and is also called as Cinnamon Wreath. I really enjoyed shaping this bread and can see myself making a savory version soon.

Until then you can enjoy this sweet Russian Rose Bread!

Today is R for Russian Rose Bread from Russia

In the ABC Bake around the World series:

A for Afghan Biscuit from New Zealand
B for Brownie from the United States
C for Cheese Crackers with Parmesan from Italy
D for Devil’s Food Cake from the United States
E for English Muffin Bread from the United Kingdom
F for Fougasse from France
G for Garlic Bread from India
H for Hot Cross Bun from England
I for Ischler Cookies are from Austria
J for Johnny Cake from Belize
K for Kugelhopf  from Europe
L for Lekach from Germany
M for Mupotohayi | Chimodho from Zimbabwe
N for Nutella Chocolate Chip Cookies from Italy
O for Oatmeal Raisin Cookies from Scotland
P for Peanut Cookies from China
Q for Qurabiya from Iran

Russian Rose Bread | Cinnamon Wreath

Ingredients Needed

For the dough:

2 cups All Purpose Flour
1 tsp Instant Yeast
1 cup Water warm
1/2 tbsp Sugar
1 tbsp Flax Meal (optional)
1/2 tsp Salt
1/8 cup Cooking Oil
1.5 tsp Apple Cider Vinegar

For the filling:
2 tbsp Butter softened at room temperature
1/2 cup Sugar
1 tsp Cinnamon powder

Preparation of the dough:
In a wide bowl, combine flour, flax meal, salt, sugar, along with instant yeast.
Add the oil and vinegar to the bowl and knead the mixture until you get a nonsticky, elastic dough. Feel free to add small amounts of extra water/flour if needed, to achieve this consistency.
Place the dough in a greased bowl and turn it to coat uniformly with oil. Cover and leave it to rise in a warm place until it almost doubles. This should take around 1 - 2 hours depending on the weather. Mine took about an hour

Shaping the bread:

Lightly flour the work surface and place the dough ball on it. Using your palms, gently flatten it into a rectangle. Using a rolling pin, roll it as thin as you can into a rectangle without making it translucent or without tearing it. I rolled mine into 6 by 12 inched one.
Combine sugar and cinnamon in a bowl.
Brush the softened butter all over the surface of the rectangle, leaving about 1/4 inch space around the edges. Sprinkle the sugar-cinnamon mixture uniformly over the spread butter.
Gently roll the dough rectangle into a tight log, starting from one of the longer edges.
Cut the roll lengthwise into two equal parts using a sharp knife. Make sure you get two equal parts.
Slowly turn the two halves facing outwards, so that layers show up. Make sure the layers are facing upwards towards you.
Place them crossing each other to form an "X" shape, with the open layers facing up. Pinch the ends together at the upper side and continue to cross them to form a rope.
Then start rolling the two ropes together to get a single rope as shown in the picture.
Grease a 6 inch springform cake pan and remove the bottom. Gently slide the spring form pan bottom under about half of the dough rope. If you have a thinner end, start from that side of the rope. Keeping that point as the center of the wreath, slowly form a coil. The open layers of the log should be still facing up.
When you reach the end of the rope, tightly tuck it in the other end under the wreath.
Now attach the side frame of the spring form pan to the bottom side
Cover and let it rise in a warm place until the braided wreath fills about 3/4th of the pan. I lined the pan with parchment paper for easy cleanup.
The second rise may take up around 30 minutes or so.
You can sprinkle granulated sugar on top before baking.
Place the wreath in a preheated oven at 200 deg C and bake for 10 minutes. Then lower the temperature to 180 deg C and bake for another 30 - 40 minutes or until brown and done.
Cool the bread on a wire rack. Slice and serve warm.

Print Pin

Russian Rose Bread | Cinnamon Wreath

Russian Rose Bread, also known as Cinnamon Wreath is from Russia, made during Christmas time. This is a braided bread stuffed with sugar and cinnamon.

Course Desserts, Snacks

Cuisine Russia

By Cook Method Oven

Occasion Christmas

By Diet Kid Friendly

Dish Type Eggless Breads

Author Srivalli

Ingredients

For the dough:

• 2 cups All Purpose Flour
• 1 tsp Instant Yeast
• 1 cup Water Warm
• 1/2 tbsp Sugar
• 1 tbsp Flax Meal optional
• 1/2 tsp Salt
• 1/8 cup Cooking Oil
• 1.5 tsp Apple Cider Vinegar

For the filling:

• 2 tbsp Butter softened at room temperature
• 1/2 cup Sugar
• 1 tsp Cinnamon Powder

Instructions

Preparation of the dough:

• In a wide bowl, combine flour, flax meal, salt, sugar, along with instant yeast.
• Add the oil and vinegar to the bowl and knead the mixture until you get a nonsticky, elastic dough. Feel free to add small amounts of extra water/flour if needed, to achieve this consistency.
• Place the dough in a greased bowl and turn it to coat uniformly with oil. Cover and leave it to rise in a warm place until it almost doubles. This should take around 1 - 2 hours depending on the weather. Mine took about an hour

Shaping the bread:

• Lightly flour the work surface and place the dough ball on it. Using your palms, gently flatten it into a rectangle. Using a rolling pin, roll it as thin as you can into a rectangle without making it translucent or without tearing it. I rolled mine into 6 by 12 inched one.
• Combine sugar and cinnamon in a bowl.
• Brush the softened butter all over the surface of the rectangle, leaving about 1/4 inch space around the edges. Sprinkle the sugar-cinnamon mixture uniformly over the spread butter.
• Gently roll the dough rectangle into a tight log, starting from one of the longer edges.
• Cut the roll lengthwise into two equal parts using a sharp knife. Make sure you get two equal parts.
• Slowly turn the two halves facing outwards, so that layers show up. Make sure the layers are facing upwards towards you.
• Place them crossing each other to form an "X" shape, with the open layers facing up. Pinch the ends together at the upper side and continue to cross them to form a rope.
• Then start rolling the two ropes together to get a single rope as shown in the picture.
• Grease a 6 inch springform cake pan and remove the bottom. Gently slide the spring form pan bottom under about half of the dough rope. If you have a thinner end, start from that side of the rope. Keeping that point as the center of the wreath, slowly form a coil. The open layers of the log should be still facing up.
• When you reach the end of the rope, tightly tuck it in the other end under the wreath.
• Now attach the side frame of the spring form pan to the bottom side
• Cover and let it rise in a warm place until the braided wreath fills about 3/4th of the pan. I lined the pan with parchment paper for easy cleanup.
• The second rise may take up around 30 minutes or so.
• You can sprinkle granulated sugar on top before baking.
• Place the wreath in a preheated oven at 200 deg C and bake for 10 minutes. Then lower the temperature to 180 deg C and bake for another 30 - 40 minutes or until brown and done.
• Cool the bread on a wire rack. Slice and serve warm.

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