🍊 Orange Cinnamon Swirl Sourdough Twisted Wreaths with Cream Cheese Frosting

There’s something wonderfully nostalgic about these Orange Cinnamon Swirl Sourdough Twisted Wreaths with Cream Cheese Frosting—they echo the familiar comfort of cinnamon rolls, yet carry that unmistakable full sourdough taste and feel that makes each bite deeper, tangier, and more satisfying. The freshly zested orange brightens the cinnamon swirl in the most beautiful way, adding a citrusy lift that pairs perfectly with the warm spice.

Once baked, the wreaths emerge with a soft, tender crumb and a golden brown crust from the egg wash, making them irresistible even before the icing goes on. And when you finish them with a generous drizzle of cream cheese icing, they become truly decadent—especially when enjoyed warm, when the frosting melts ever so slightly into the twists.

The shaping is part of the magic: slicing and twisting the dough reveals the cinnamon‑orange spiral inside, creating a beautiful braided wreath that feels festive enough for Christmas morning yet simple and special enough to bake any time of year. These wreaths are as lovely to look at as they are to eat, and they bring that cozy, homemade joy to the table every single time.

Ingredients for Orange Cinnamon Swirl Sourdough Twisted Wreath with Cream Cheese Frosting

The Dough

• Warm water — 1½ cups (360 g)

• Active sourdough starter — 250 g

• Olive oil — ⅜ cup (90 g)

• Honey — ⅜ cup (128 g)

• Sea salt — 3 tsp (18 g)

• Bread flour — 6 cups (720 g)
  

Filling

• Coconut sugar — ⅜ cup (72 g)

• Cinnamon — 1½ Tbsp (12 g)

• Orange zest — from 1–2 large oranges
  

Egg Wash

• 1 egg

• 1 Tbsp water (15 g)
  

Cream Cheese Icing

• Cream cheese — ~2.5 oz (75 g)

• Unsalted butter — ~1/3 stick (38 g)

• Powdered sugar — ~⅔ cup (80 g)

• Vanilla extract — 1 tsp (3 g)

• Milk — 1–2 tsp as needed
  

Instructions for the Wreaths

1. Mix the dough: In a stand mixer with a dough hook, combine water, starter, olive oil, honey, and salt. Add flour gradually until the dough pulls away from the bowl. Mix 5 minutes more (or knead by hand for 7 minutes).

2. First rise: Transfer to a greased bowl, cover, and let rise until doubled—usually 6–8+ hours, depending on temperature and starter activity.

3. Divide & roll: Turn dough onto a floured surface and divide into two equal pieces. Roll each piece into a 20" × 8" rectangle.

4. Prepare fillings: Whisk the egg wash. Mix coconut sugar and cinnamon in a separate bowl.

5. Assemble: Brush dough with egg wash. Sprinkle with cinnamon sugar and orange zest. Roll tightly from the long edge and pinch the seam closed.

6. Cut & twist: Slice the log lengthwise, leaving the top 1 inch attached. Twist the two strands over each other to form a braid. Bring ends together to form a wreath and pinch to seal.

7. Second rise: Repeat with the second dough piece. Place both wreaths on a parchment‑lined sheet, cover loosely, and rise 1 hour.

8. Bake: Preheat oven to 425°F. Brush lightly with egg wash and bake 20–25 minutes, until golden. Cool on a rack completely before icing.

9. Frost: Once the wreaths are fully cooled, drizzle or spread the cream cheese icing over the top.

   

Instructions for Cream Cheese Frosting

1. Make sure cream cheese and butter are fully room temperature.

2. Beat together until smooth and creamy.

3. Sift in the powdered sugar and mix until lump‑free.

4. Add vanilla (and a pinch of salt if you like).

5. Adjust consistency:

   • Add milk a teaspoon at a time for a thinner drizzle.

   • Add a bit more powdered sugar for a thicker spread.