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–+ servings

Cinnamon-Sugar Norwegian Kringle Wreath

This traditional Norwegian pastry braids pillowy-soft dough with buttery cinnamon-sugar filling, creating golden layers that melt in your mouth. Topped with sweet glaze and toasted almonds, it's the perfect aromatic treat for coffee or special occasions.
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Course: Baked Goods
Cuisine: Norwegian
Keyword: Cinnamon Kringle
Servings: 1 12-inch wreath
Author: Sunny Gandara | Arctic Grub

Ingredients

For the dough:

  • 5 ¼ cups (1 ½ lbs or 650 g) all-purpose flour
  • 1 ½ cups (3 ½ dl) non-dairy milk (almond, soy, or cashew work well)
  • 2 teaspoons active dry yeast
  • ½ cup (115g) sugar
  • 1 stick (1/2 cup or 113 g) cold vegan butter like Earth Balance, diced

For the filling:

  • 6 tablespoons vegan butter melted
  • 2 tablespoons cinnamon
  • 1/3 cup (75 g) sugar
  • Extra vegan butter melted for brushing the dough

For the confectioner's glaze:

  • 1 ½ cups (150 g) confectioner’s sugar
  • 2 tbsp water
  • 1/3 cup (20 g) sliced almonds, for garnish

Instructions

To make the dough:

  • Add all the ingredients in the bowl of a stand mixer, with the exception of the butter. The milk doesn’t have to be warm, you can add everything in cold. Fitted with the dough hook, knead the dough on low for about 10 minutes. You may need to add a little more milk if the dough seems dry, or more flour if it seems too sticky.
  • After 10 minutes, add the diced butter and knead for another 10 minutes, until you have a smooth dough that releases from the side of the bowl. Again, a few tablespoons of flour might be needed to just pull it all together.
  • Once you have a firm, smooth ball, cover it with a clean towel and let it rise for about 2 hours.
  • On a clean work surface, sprinkle a little flour and roll out the dough until you have a rectangle that’s about 25 inches (60 cm) long. Brush the melted butter on the surface, and sprinkle the combined sugar and cinnamon evenly over it.
  • Start folding the dough from the bottom and the widest part until you have a link (much the same way as you make cinnamon buns), place the folded edges facing down.
  • Using a knife, cut the link in half lengthwise, leaving just 2-3 inches intact at the end, and fold one end over another, “braiding” the links together where the exposed cut side with the cinnamon filling will be facing up.
  • Shape the link into a circle, and transfer to a greased baking sheet. Place a clean towel on top and let it rise for another 45 minutes.
  • In the meantime, heat the oven to 400° Fahrenheit (200° Celsius).
  • Brush the kringle with the remaining butter and sprinkle on the chopped almonds.
  • Place the kringle sheet on the middle rack and bake for about 20-25 minutes until golden on top. Place on a cooling rack, and make the confectioner’s glaze while you wait for it to cool down.
  • In a small bowl add the confectioner’s sugar, and add in the water 1 tbsp at a time until you get a thick paste. I like to add the paste into a piping bag, and just pipe out some circular patterns on the kringler, but you can also just use a spoon or fork.
  • Decorate with the glaze and serve with your favorite hot beverage!