This Cinnamon roll wreath is made with sourdough starter, filled with a sweet raspberry filling, and topped with a rich cream cheese frosting. It is an impressive looking dessert that is actually super easy to make. You will love bringing this sourdough raspberry roll wreath to your next brunch or holiday event.
Why I Love This Recipe
This recipe is the same as my sourdough raspberry rolls, but prettier. It is one of the most popular recipes on my blog and one of the most requested by my family, and for good reason! It is so delicious!
This sourdough raspberry roll is incredibly impressive looking, but it is actually very easy to make. If you have made sourdough cinnamon rolls before, making this recipe will be a breeze.
Enriched doughs, like this one, are very forgiving on rise times, so there is room for error. The entire recipe is a forgiving and easy, and I’ve also included a sample bakers schedule to make it that much easier!
Using Your Sourdough Starter
What is Sourdough Starter? This sourdough raspberry roll wreath uses sourdough starter to rise instead of traditional bakers yeast. If you’re not sure what sourdough starter is, check out my How to Make a Sourdough Starter post to learn all about it.
For this sourdough roll wreath recipe use your sourdough starter when it is at its peak. When is that? Each sourdough starter will behave differently, so learn your starter to know for sure its ready to bake with.
As a general rule of thumb most starters will peak about 8-16 hours after their last feeding. When your starter is at its peak it will have at least doubled in size, be light, airy, and filled with bubbles.
Still not sure? Try a float test. To float your starter drop a spoonful into a glass of water to see if it floats. If it does your starter is mature and ready to bake with!
Tips and Tools
Plan Ahead: Sourdough baked goods have a long rise time. Take a look at my Sample Bakers Schedule before you begin so you have a better idea on when to begin and how to plan ahead.
Tools I Recommend
For this recipe I find the following tools quite handy (Amazon affiliate links):
Measure Your Ingredients Correctly
It can be easy to add too much flour to the dough when measuring in cups, leaving you with a dry and dense loaf. For best results this recipe is written in gram conversions.
Grams measurements ensure consistent results each time you make this recipe. If you don’t have a scale to weigh your ingredients, this is one I recommend.
Can I Cold Proof?
For best results I recommend performing second rise at room temperature. If you are strapped on time, and need to bake later, you can cold proof your wreath in the refrigerator after shaping for up to 24 hours.
Bring the wreath out of the fridge before you plan to bake and allow it to finish second rise. Note that cold proofing will give your finished wreath a more sour flavor.
Sample Bakers Timeline
Sourdough baked goods have a long rise time. To make your life a whole lot easier I have included this sample bakers timeline to give you a better idea on when to start and how to plan ahead.
8 PM (day 1): Mix the dough together and cover to rest.
8:30 PM (day 1): Knead the dough, and cover for bulk ferment.
8 AM (day 2): Assemble the sourdough raspberry roll wreath.
8:30 AM (day 2): Cover for second rise.
11:30 AM (day 2): Bake the sourdough raspberry roll wreath.
12 PM (day 2): Cool at room temperature on a cooking rack.
1 PM (day 2): Frost and serve or store.