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Cheat’s Christmas scroll wreath

This wreath has a clever secret… it’s made with a packet mix! Cinnamon scroll mix is our cheat for this soft and fluffy Christmas wreath. Just add morello cherries and cherry jam and voila! Even better, you can make it a day or an entire month before serving – check out the recipes notes for tips to get ahead.

Allergens: Recipe may contain milk, sesame, egg and lactose.


7 Ingredients


  • 508g packet White Wings Cinnamon Scrolls With Glaze baking mix

  • 100ml milk, warmed

  • 80g unsalted butter, melted

  • 1 egg, lightly whisked

  • 220g (3/4 cup) cherry jam

  • 120g (3/4 cup) pitted morello cherries, drained, coarsely chopped, 1-2 tbs juice reserved

  • Edible gold leaf, to decorate

6 Method Steps


  • Step 1

    Grease a 20cm (top size) ring pan. Line with a ring of baking paper.

  • Step 2

    Prepare the scroll dough
    (508g packet White Wings Cinnamon Scrolls With Glaze baking mix)
    following ‘mix’ packet directions up to the end of step 5 using the milk
    (100ml milk, warmed)
    , butter
    (80g unsalted butter, melted)
    and egg
    (1 egg, lightly whisked)
    (see notes).

  • Step 3

    Turn the dough onto a lightly floured surface. Roll out to a 30 x 40cm rectangle. Spread with jam
    (220g (3/4 cup) cherry jam)
    , leaving a 2cm border along 1 long side. Scatter over the cherries
    (120g (3/4 cup) pitted morello cherries, drained, coarsely chopped, 1-2 tbs juice reserved)
    . Roll up the dough from the long side covered with jam to enclose filling. Cut into 12 scrolls and arrange, cut-side up, in prepared pan.

  • Step 4

    Cover the pan with plastic wrap then a clean tea towel. Set aside in a warm place for 1 hour or until doubled in size (see notes).

  • Step 5

    Preheat oven to 180°C/160°C fan forced. Bake for 30-35 minutes or until golden and cooked through. Set aside in pan for 5 minutes before transferring to a wire rack.

  • Step 6

    Combine the icing sachet from the baking mix and 1 tbs reserved juice in small bowl, adding remaining juice if necessary, until a thin icing consistency. Drizzle over wreath. Top with large gold leaf
    (Edible gold leaf, to decorate)
    pieces. Serve warm.
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Recipe Notes

  • Save the cinnamon sugar sachet from baking mix to sprinkle on hot buttered toast.
  • To make dough 1 day ahead, cover pan with plastic wrap. Place in fridge overnight. The next morning, place in a warm spot for 2 hours or until doubled in size. Continue from step 5.
  • To make dough 1 month ahead, make the wreath up to the end of step 3. Cover pan tightly with plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge. The following day, place in a warm spot for 2 hours or until doubled in size. Continue the recipe from step 5.
Image by Nigel Lough

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