Cinnamon Roll Wreath

1. Make the dough.
2. Place the dough on a lightly floured surface. Knead for 5 minutes. Form into a ball.
3. Let dough rise. Transfer the dough ball to a lightly greased bowl. Cover and let sit in a warm place until doubled in size, about 1 to 2 hours.
4. Roll dough into a rectangle. On a large baking sheet lined with parchment paper, shape dough into a 10×20-inch rectangle. Make sure the dough is smooth and evenly thick.
5. Make the filling. Spread on top of rectangle.
6. Roll dough and cut. Tightly roll up the dough to form a 20-inch long log. Cut into 20 1-inch rolls, only slicing 3/4 of the way through so they are still connected at the bottom. Thinner rolls (about 1 inch wide) made an overall more attractive ring. I found any larger than that made for a very puffy wreath.

 

Spiced Gingerbread Loaf

1. Mix the dry ingredients together.
2. Whisk the molasses and hot water together.
3. Cream the remaining wet ingredients together. (Butter, brown sugar, egg, and vanilla extract.)
4. Add the dry ingredients and molasses/water mixture. In three additions, add the dry ingredients alternating with the molasses/water mixture. Mix each addition just until incorporated. The batter will be thin.
5. Bake. 

 

Iced Raspberry Pastry Braid

1. Make the raspberry filling: You can start the dough (next step) and prepare this filling during one of the refrigeration times. Whisk together the warm water and cornstarch in a small bowl. Set aside. Combine the raspberries and sugar in a small saucepan over low-medium heat.
2. Make the pastry dough through step 11.
3. Spread 1/2 of the raspberry filling down the length of the center of the strip, which should be about 3 inches wide. Using a sharp knife, pastry wheel, or pizza cutter, cut 10 slanting strips (3/4 – 1 inch wide each) along both sides. Fold strips over filling, alternating each side to resemble a twist or a braid.