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Cinnamon Roll Couronne – a brunch table showstopper!

Cinnamon Roll Couronne. It’s much easier than you may think to achieve this beautiful presentation of cinnamon rolls in a showstopper centrepiece “crown” for your brunch table.

Cinnamon Roll Couronne

Cinnamon Roll Couronne

Couronne is the French word for crown and these types of ring breads are common in French bakeries. When I saw one being prepared on a British baking show recently in a twisted version, I thought to myself that that would be a very nice thing to do in a cinnamon roll version. With Easter brunch coming up, I decided to experiment with it to see if it would make a pretty addition to the table.

I love this particular version of cinnamon rolls, so I had no worries about using this recipe and the look of the finished couronne was absolutely beautiful. A little drizzle of vanilla glaze over the circular loaf and it made an absolutely perfect centrepiece for my brunch table. I was really pleased that it turned out so well and happy that I had taken enough photos of the process to be able to share it with my readers.

It really isn’t all that difficult, especially if you are familiar with making your own cinnamon rolls. It is essentially just a couple of added steps to that process to create this gorgeous presentation. When your guests see this showstopper arrive at the table they are sure to be be impressed and very grateful for the invitation.
Cinnamon Roll Couronne
Cinnamon Roll Couronne
Cinnamon Roll CouronneCinnamon Roll Couronne

Cinnamon Roll Couronne
Cinnamon Roll Couronne
Cinnamon Roll Couronne
Cinnamon Roll Couronne

Like this Cinnamon Roll Couronne recipe?

You’ll find dozens of other great recipes like this in our Breakfast & Brunch Category and even more ideas in our Muffins, Tea Buns & Scones Category.

Cinnamon Roll Couronne

Cinnamon Roll Couronne

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Cinnamon Roll Couronne
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Cinnamon Roll Couronne - a beautiful way to present cinnamon rolls in a centrepiece crown for your brunch table.
Course: Breakfast/Brunch
Author: Barry C. Parsons
For the Cinnamon Roll Dough
  • 1 ¼ cups warm milk
  • 3 cups all purpose flour
  • 1 pkg 5 g instant dry yeast
  • 3 tbsp melted butter
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • ¼ cup sugar
  • 2 eggs slightly beaten
For the cinnamon filling
  • 1 1/4 cups brown sugar
  • 2/3 cup very soft butter
  • 3 tsp cinnamon
  • 1 to 1 1/2 cups golden raisins optional
For the Vanilla Glaze
  • 1 cup icing sugar
  • ½ tsp vanilla extract
  • 2 tbsp milk
  1. Combine 2 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.
  2. Add the melted butter, warm milk, eggs and vanilla extract.
  3. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps.
  4. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining 1 cup of flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon.
  5. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or counter top
  6. Cover dough and leave to rest and rise for 30 minutes to one hour.
  7. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
  8. Use the photos provided as a guide to the process described to form the couronne.
  9. Roll the rested dough out into a large rectangle about 12x 24 inches.
  10. Combine the brown sugar, butter and cinnamon.
  11. Spoon the mixture evenly over the surface of the rolled out dough and spread it to about a half inch from the the edges. Sprinkle on the raisins if you are adding them.
  12. Starting at the long side of the rectangle, roll the dough into a log, pinching the dough together to seal at the long seam of the roll.
  13. Cut the log in half lengthwise, laying the two pieces of dough side by side on the counter top, with both cut sides facing up. Start lifting one pice of dough over the other to form the twist, being careful to keep the cut sides pointing upward as much as you can.
  14. Form the fully twisted dough into a circle, tucking the ends of the roll under each other. Transfer the couronne onto a large parchment lined baking sheet at least 12 inches wide. I used a 14 inch flat sheet with no sides which works best.
  15. Cover the baking pan with a clean tea towel and allow the couronne to rise until at least doubled in size, about 1 1/2 hours.
  16. Bake at 350 degrees F for 40-45 minutes or until evenly golden brown all over. Cool for about 20 minutes before drizzling with vanilla glaze and serving warm.
To prepare the Vanilla Glaze
  1. Whisk all three ingredients together until smooth and drizzle over the couronne.
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Recipe Rating

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Monday 24th of December 2018

I only have instant yeast packets available in 21g. Are your packets really only 5g of yeast? If so, I will definitely weigh out the yeast. Thanks - Andrea

Mildred Schneider

Friday 10th of August 2018

Hi Barry , I am previously from nl love receiving your recipes and trying some especially the desserts,just wondering if you have recipes for gluten free.

Barry C. Parsons

Thursday 23rd of August 2018

We don't have dietary restrictions in our family, so it's not something I really do.


Thursday 29th of May 2014

Made this today. It was delicious. The dough was very wet and I added a little flour. I used strong flour and cut down on the filling but it will be something I shall make again. Thank you for sharing.


Sunday 20th of April 2014

Made this for an easter brunch today and I must say it is truly delicious. My wife and neighbors loved it. I did find the dough a little soft and had the leakage as well with the cinnamon mix...maybe i should have used less. Made a cream cheese icing instead and was amazing.

Barry C. Parsons

Monday 14th of April 2014

Thanks for the feedback. I may edit the recipe to make it a little smaller. I'm thinking a lot of people may not have as large a sheet as me. I did not have the issue with the "leaking".

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