Cranberry Wreaths

Cranberry Wreaths

Fleischmann's(R) 0

"Cranberry-filled wreaths make a festive addition to your holiday brunch table."

Ingredients {{adjustedServings}} servings 298 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

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  1. In large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast, and salt. Heat milk, butter, and water until very warm (120 degrees to 130 degrees F). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
  2. Cranberry filling: In medium saucepan, combine chopped cranberries, 1/2 cup sugar, and 1 1/2 teaspoons grated orange peel; bring to boil over medium heat. Reduce heat; simmer, stirring frequently, for 5 minutes or until very thick. Remove mixture from heat, and let cool.
  3. Remove dough from refrigerator. Punch dough down. Remove to lightly floured surface. Roll to 21 x 12-inch rectangle. Spread Cranberry Filling over dough to within 1/2 inch of edges. Fold crosswise in thirds, to enclose filling, making a 12 x 7-inch rectangle. Press edges to seal. Cut dough into 12 (1-inch) strips. Holding ends of each strip, twist three times. Pinch together ends of each twisted strip to form wreaths; place on greased baking sheets. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes.
  4. Bake at 400 degrees F for 12 to 15 minutes or until done, switching positions of sheets halfway through baking time for even browning. Remove wreaths from baking sheets; let cool on wire racks. Frost wreaths with Powdered Sugar Icing, if desired.
  5. Powdered Sugar Frosting: In bowl, combine powdered sugar, 4 to 5 teaspoons evaporated milk, and 1/2 teaspoon SPICE ISLANDS Pure Vanilla Extract. Stir until smooth
Tips & Tricks
Fresh Cranberry Relish

This no-cook sauce is like a delicious seasonal fruit salad.

Cranberry Pistachio Biscotti

Authentic Italian biscotti with distinct, surprising flavors.

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Reviews 15

  1. 17 Ratings


Perfect for the holidays! I love how these come together. They look so impressive when they're done, like a lot more time and effort went into them. I brought these in to work and they were gone in under 10 minutes! I made the recipe exactly as written. The only thing I might change next time is to use a bit less orange peel. Make sure you chop the cranberries really fine. It'll make it easier to spread the filling. For the icing, I used vanilla-nut extract. Nice combo of flavors!

Karen E.

I had left over cranberry sauce from Thanksgiving I needed to use up and this was a great way to do it! So, obviously i didn't make the filling and can't say how that turned out. I did add the orange zest to the cranberry sauce and the orange flavor is just right. I did a double batch and did one as the wreaths and the other rolled up like cinnamon rolls. Both worked well. I only had half the amount of evaporated milk but used whole for the rest and it was fine. Next time I will try using orange juice instead of Vanilla in the frosting for an orange flavor. Don't be afraid of the flour on the counter top. You don't want a thick layer but if there isn't enough flour it's not going to be very easy to fold or roll the dough. The recipe says it makes a "thick batter". They mean "soft dough" so if using a mixer use the bread hooks at least once you start to add the final flour.


This was an adventure! First- I was out of AP flour, but since I have been dabbling in gluten free baking I had some rice flour on hand. I subbed that for the AP flour, and it resulted in a lovely dough, but one that did not rise, and also there was no way I was folding it without it cracking. Second- in a strange twist, I had no oranges (when I almost always have them) but I did have Cointreau (when I almost never have liquor) I subbed that in for the orange. Those were my only ingredient changes. After a rather comical couple of minutes trying to chop the rollie-pollie cranberries, I put them in my blender to chop them. I was careful to pulse until finely chopped, but not completely mashed. Now I was at a loss as to what to do with my dough. Ultimately, I rolled it into balls, flattened the balls into rounds, then spread some cranberry filling on half the rounds and topped with the remaining rounds. I crimped them together, brushed with an egg wash and baked them. Then I topped them with the frosting, which I added a 1/2 teaspoon of almond extract to in addition to the vanilla. These turned out incredibly, amazingly good- kind of like a super fancy Pop-Tart! I have every intention of making these again the proper way, but I am so happy I was able to turn what could have been a failure into a delectable success. I do believe when I make this again, I will still sub the Cointreau for the orange- it gives such a lovely depth of flavor. Overall, a must try!!!