Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 cups (360 g) all-purpose flour
- 3/4 cup (180 ml) warm eggnog, 110°F/43°C
- 1/4 cup (50 g) sugar, 2 1/4 tsp instant yeast, 3/4 tsp fine salt
- 1 large egg, 4 tbsp (57 g) unsalted butter (soft)
- Filling: 6 tbsp (85 g) butter (soft), 1/2 cup (110 g) brown sugar, 1 tbsp cinnamon, 1 tsp cardamom, 1/4 tsp nutmeg, 1 tsp orange zest
- Egg wash: 1 egg + 1 tbsp eggnog
- Frosting: 4 oz (113 g) cream cheese, 3 tbsp (42 g) butter, 1 cup (120 g) powdered sugar, 2 tbsp orange juice, 1 tsp orange zest, 1 tsp vanilla, pinch salt
- Sugared cranberries: 1 cup cranberries, 1/2 cup water, 1 cup (200 g) sugar (divided)
Do This
- 1) Make dough: Mix warm eggnog, sugar, yeast; add egg, butter, flour, salt. Knead 8–10 min until smooth. Rise 60–90 min.
- 2) Make cranberries: Simmer 1/2 cup sugar + water to dissolve; cool 5 min. Toss cranberries, drain, dry 45 min; roll in 1/2 cup sugar.
- 3) Make filling: Stir soft butter, brown sugar, cinnamon, cardamom, nutmeg, orange zest.
- 4) Shape: Roll dough 12×18 in (30×46 cm). Spread filling. Roll up from long side; halve lengthwise, twist, form wreath. Proof 35–45 min.
- 5) Bake: Brush egg wash. Bake at 350°F (175°C) for 28–32 min until deep golden (195°F/90°C inside).
- 6) Frosting: Beat cream cheese, butter; add powdered sugar, orange juice, zest, vanilla, salt.
- 7) Finish: Cool 15–20 min. Drizzle frosting; garnish with sugared cranberries and extra zest.
Why You’ll Love This Recipe
- Holiday flavors in every bite: eggnog, cinnamon, cardamom, and bright orange.
- Showstopping wreath shape that’s easier than it looks.
- Soft, pillowy crumb with a glossy cream cheese icing that melts into the swirls.
- Festive sparkle from crisp-sweet sugared cranberries.
Grocery List
- Produce: 2–3 oranges, 1 cup fresh cranberries
- Dairy: Eggnog, unsalted butter, cream cheese, eggs
- Pantry: All-purpose flour, granulated sugar, light brown sugar, powdered sugar, instant yeast, ground cinnamon, ground cardamom, ground nutmeg, fine sea salt, vanilla extract
Full Ingredients
Dough
- 3/4 cup (180 ml) eggnog, warmed to 110°F/43°C
- 1/4 cup (50 g) granulated sugar
- 2 1/4 teaspoons instant yeast (1 standard packet)
- 1 large egg, at room temperature
- 4 tablespoons (57 g) unsalted butter, very soft
- 3 cups (360 g) all-purpose flour, plus extra for dusting
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon ground nutmeg
Cardamom-Cinnamon Filling
- 6 tablespoons (85 g) unsalted butter, very soft
- 1/2 cup (110 g) light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon fine sea salt
- 1 teaspoon finely grated orange zest
Egg Wash
- 1 large egg
- 1 tablespoon eggnog
Orange–Cream Cheese Frosting
- 4 ounces (113 g) cream cheese, softened
- 3 tablespoons (42 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar, sifted
- 2 tablespoons fresh orange juice, plus 1–2 teaspoons more to thin if needed
- 1 teaspoon finely grated orange zest
- 1 teaspoon pure vanilla extract
- Pinch fine sea salt
Sugared Cranberries
- 1 cup (100 g) fresh cranberries
- 1/2 cup (120 ml) water
- 1/2 cup (100 g) granulated sugar, for syrup
- 1/2 cup (100 g) granulated sugar, for coating
For Finishing
- Extra finely grated orange zest (optional)
- Extra powdered sugar for dusting (optional)
Step-by-Step Instructions
Step 1: Make the enriched eggnog dough
In the bowl of a stand mixer, whisk warm eggnog (110°F/43°C) with granulated sugar and instant yeast. Let stand 5 minutes until slightly foamy. Add the egg and soft butter; whisk to combine. Add flour, salt, and nutmeg. Using the dough hook, mix on low until a shaggy dough forms, then on medium speed for 8–10 minutes until very smooth, elastic, and slightly tacky (it should pull cleanly from the sides). If mixing by hand, knead on a lightly floured surface for 10–12 minutes.
Step 2: First rise
Shape the dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm, draft-free spot until doubled in size, 60–90 minutes. Meanwhile, line a rimmed baking sheet with parchment.
Step 3: Make sugared cranberries
In a small saucepan, combine water and 1/2 cup sugar. Bring to a simmer, stirring just until the sugar dissolves. Remove from heat and cool 5 minutes. Add cranberries and gently toss to coat. Using a slotted spoon, transfer cranberries to a wire rack set over a sheet pan; let dry until tacky, about 45 minutes. Roll in the remaining 1/2 cup sugar to coat. Set aside to dry completely.
Step 4: Mix the cardamom-cinnamon filling
In a small bowl, mash together the soft butter, brown sugar, cinnamon, cardamom, nutmeg, salt, and orange zest until a spreadable paste forms.
Step 5: Roll, fill, and shape the wreath
Punch down the risen dough and roll it on a lightly floured surface into a 12×18-inch (30×46-cm) rectangle, with the long side facing you. Spread the filling evenly all over, leaving a 1/2-inch (1.25-cm) border on the long far edge. Tightly roll up from the long side nearest you into a log. Pinch the seam to seal and turn the log seam-side down. With a sharp knife, cut the log lengthwise into two long strands. Turn the cut sides up so the layers show, then twist the two strands together, keeping the cut sides facing outward. Bring the ends together to form a ring, pinch to seal, and carefully transfer to the parchment-lined sheet.
Step 6: Second rise and bake
Whisk the egg and eggnog for the egg wash. Loosely cover the wreath and let rise until puffy, 35–45 minutes. Near the end of this rise, preheat the oven to 350°F (175°C). Brush the wreath gently with egg wash. Bake 28–32 minutes until deeply golden and the center registers about 195°F (90°C). If browning too fast, tent loosely with foil during the last 10 minutes. Transfer the pan to a rack and cool 15–20 minutes.
Step 7: Make the orange–cream cheese frosting
Beat cream cheese and butter until very smooth and fluffy, 1–2 minutes. Add powdered sugar, orange juice, orange zest, vanilla, and a pinch of salt. Beat until creamy and spreadable. If needed, thin with 1–2 teaspoons more orange juice to reach a thick drizzle consistency.
Step 8: Frost, garnish, and serve
Drizzle or spread frosting over the warm (not hot) wreath so it lightly melts into the swirls. Garnish generously with sugared cranberries and a little fresh orange zest. Slice into 12 wedges and serve slightly warm.
Pro Tips
- Warm, not hot, eggnog protects the yeast. Aim for 110°F/43°C.
- Cut the rolled dough cleanly with a long sharp knife for neat layers; avoid sawing.
- Keep the cut sides facing up while twisting for a dramatic swirl reveal.
- Cool 15–20 minutes before frosting so it clings but still gently melts into the ridges.
- Make sugared cranberries first thing during the first rise so they dry and sparkle by serving time.
Variations
- Pistachio Crunch: Sprinkle 1/3 cup finely chopped pistachios over the filling before rolling.
- Maple Glaze: Swap orange juice/zest with 3 tablespoons pure maple syrup and 1/2 teaspoon maple extract in the frosting.
- Raisin Twist: Add 1/2 cup golden raisins soaked in warm eggnog for 10 minutes; pat dry and scatter over the filling.
Storage & Make-Ahead
Same-day best: Serve within 4 hours of baking for the softest crumb. Room temperature: Cover and keep at room temp up to 1 day. Refrigerate up to 3 days; bring to room temp or warm at 300°F (150°C) for 8–10 minutes. Freeze (unfrosted) slices up to 2 months; thaw and rewarm, then frost. Overnight option: After shaping the wreath, cover tightly and refrigerate up to 16 hours. Bring to room temperature, proof until puffy (30–60 minutes), then bake as directed. Sugared cranberries keep crisp up to 24 hours uncovered at cool room temp.
Nutrition (per serving)
Approximate per slice (1/12): 420 calories; 19 g fat; 60 g carbohydrates; 6 g protein; 230 mg sodium; 31 g sugars. Values are estimates.
