Sourdough Fruit-filled Cinnamon Roll Wreath, THM XO

Christmas Holiday is a time for giving gifts just like God gave the greatest gift to us, Jesus! Our family loves to give gifts to our neighbors like this fruit filled wreath. My regular recipe was filled with so much sugar so I decided to try a sugar-free one. I used my favorite Sourdough Cinnamon Rolls recipe with a few modifications. Polaner All Fruit Spread was an easy fruit filling to use. This recipe makes 2 wreaths–1 to share and 1 to serve to your guests!

The sourdough cinnamon roll dough can be made a few days in advance and fermented in the fridge. I vary the fermenting time by using room temperature and fridge ferment. 1 hour room temperature ferment is equal to 10 hours fridge ferment.

I love working with cold dough so I make sure that I refrigerate the dough for a few hours so it is much easier to handle.

Sourdough Fruit Wreaths, THM E

  • 1 cup active sourdough starter
  • 3/4 cup water
  • 1 egg
  • 1/4 cup butter, melted
  • 2 tablespoons honey
  • 1 teaspoon THM Vanilla Extract
  • 1 tablespoon dough enhancer or 1 tablespoon vital wheat gluten
  • 2 1/4 cups White Whole Wheat Flour
  • 1 teaspoons salt
  • 1/2 tablespoon Instant yeast—this helps them taste like the “normal” ones and assist in the rise when baking
  • sprouted flour for rolling out dough
  • 1/4-1/3 cup Polmar’s All Fruit Spread
  • Icing:
  • 3 ounces cream cheese
  • 2 tablespoons Gentle Sweet
  • 1 tiny spoons THM Stevia
  • 3/4 cup heavy cream
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon xanthan gum
  • Mix starter, water, eggs, butter, and honey together in mixer bowl. Add  dough enhancer or vital wheat gluten, and vanilla. Mix well. Add 2 cups White Whole Wheat Flour. Mix. Add remaining flour in 1 tablespoon increments mixing until you have a soft dough. Let rest 20 minutes. Add salt and yeast. Mix for 6 minutes. Place in a greased bowl and cover with a lid. Let rise 6 hours and then refrigerate overnight**. Remove from fridge. Divide dough in half. Dust a surface with sprouted wheat flour. Press dough into a large rectangle with floured hands. Spread dough with jam. Roll into a long jelly roll. Cut the wreath as pictured below.  Place in well greased baking pans or pans lined with parchment paper, cover and allow rise until doubled and very puffy. Bake at 350 degrees F. for 16-18 minutes or until very lightly browned. Cool completely. In a mixer bowl combine cream cheese, Gentle Sweet,  Stevia, and xanthan gum. Whip until smooth. Add cream. Whip until fluffy. Frost wreaths. I use a pastry bag but you can just use a knife to spread the frosting. Store in the refrigerator, These do freeze very well. 2 wreaths.

I have found through trial and error that the Seedless Raspberry Spread doesn’t work as well as the regular spread like cherry, strawberry, etc. When you bake the rolls the Seedless Spread melts and spread over the baking pan much more than the other types of spreads.

Below you will see a picture of each step of the process and also a video showing how I cut and turn the dough to make a wreath.

Below is a video showing how I cut the dough to make a wreath. It is fairly easy to do but a bit messy. I have Princess House Scissors that I love to use in my kitchen. It is sharp and I use it all the time.

I like to refrigerate the dough overnight as it makes it much easier to handle. If the dough is cold you can press it out on your counter without using any extra flour. That will keep the cinnamon rolls more moist as adding more flour will make them drier. If you prefer you can make them the same day you mix them. Just be sure to allow them to ferment at room temperature for seven hours to be THM approved.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. I love the spatulas to mix my sourdough starter and no-knead bread dough..

I love my Princess House Fantasia Bowls with lids that I use when making sourdough bread. Also, after using many kinds of knives, I am sold on the Princess House serrated bread knife. It is awesome!! My friend Kirsten is a great person to contact for Princess House. www.princesshouse.com/Kbrubaker

Amazon 

White Whole Wheat Flour
Vital Wheat Gluten
This is my preferred flour to feed my starter.
I have my KitchenAid Mixer for 28 years. It is still working great!

I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change.

Sourdough Fruit Filled Cinnamon Roll Wreath, THM XO

Servings 2 wreaths
Author Glenda Groff

Ingredients

  • 1 cup active sourdough starter
  • 3/4 cup water
  • 1 egg
  • 1/4 cup butter melted
  • 2 tablespoons honey
  • 1 teaspoon THM Vanilla Extract
  • 1 tablespoon dough enhancer or 1 tablespoon vital wheat gluten
  • 2 1/4 cups White Whole Wheat Flour
  • 1 teaspoons salt
  • 1/2 tablespoon Instant yeast—this helps them taste like the “normal” ones and assist in the rise when baking
  • sprouted flour for rolling out dough
  • 1/4 cup Polmar’s All Fruit Spread
  • Icing:
  • 3 ounces cream cheese
  • 2 tablespoons Gentle Sweet
  • 1 tiny spoons THM Stevia
  • 3/4 cup heavy cream
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon xanthan gum

Instructions

  1. Mix starter, water, eggs, butter, and honey together in mixer bowl. Add dough enhancer or vital wheat gluten, and vanilla. Mix well. Add 2 cups White Whole Wheat Flour. Mix. Add remaining flour in 1 tablespoon increments mixing until you have a soft dough. Let rest 20 minutes. Add salt and yeast. Mix for 6 minutes. Place in a greased bowl and cover with a lid. Let rise 6 hours and then refrigerate overnight**. Remove from fridge. Divide dough in half. Dust a surface with sprouted wheat flour. Press dough into a large rectangle with floured hands. Spread dough with jam. Divide dough in half. Dust a surface with sprouted wheat flour. Press dough into a large rectangle with floured hands. Spread dough with jam. Roll into a long jelly roll. Cut the wreath as pictured below.  Place in well greased baking pans or pans lined with parchment paper, cover and allow rise until doubled and very puffy. Place in well greased baking pans or pans lined with parchment paper, cover and allow rise until doubled and very puffy. Bake at 350 degrees F. for 16-18 minutes or until very lightly browned. Cool completely. In a mixer bowl combine cream cheese, Gentle Sweet, Stevia, and xanthan gum. Whip until smooth. Add cream. Whip until fluffy. Frost wreaths. I use a pastry bag but you can just use a knife to spread the frosting. Store in the refrigerator, These do freeze very well. 2 wreaths.

You will find many more SOURDOUGH recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I do send small jars of mature sourdough starter at your request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook.   Buy It Now

2 thoughts on “Sourdough Fruit-filled Cinnamon Roll Wreath, THM XO

  1. I made these recently and thought they were very good. But I was confused about the orange extract. The instructions say to add it, but it is not listed in the ingredients. I just guessed and added 1/2 tsp. I could taste a hint of orange in the rolls. But my question is, was the mistake in saying to add orange extract or was it in leaving it out of the ingredients?

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