Buttery Christmas Fan Roll Wreath

A Warm Kitchen and a Good Idea

My grandson calls these “magic rolls.” I just call them good. The idea is simple. You stack strips of dough. Then you cut them. It fans out like a little book in your muffin tin.

I first tried this years ago. I wanted something special for Christmas morning. It looked so fancy, but it was just playing with dough. I still laugh at that. Fancy food is often the simplest.

Why This Little Ritual Matters

Baking is not just about eating. It is about making. Your hands do the work. Your mind gets a quiet rest. This matters more now than ever.

Shaping these rolls is a small, happy task. You see the layers stack up. You know what is coming. That feeling is a gift you give yourself. What is your favorite quiet kitchen task? Is it kneading dough or stirring a pot?

The Heart of the Recipe

Let’s talk butter. You use it soft in the dough. You use it melted for brushing. This double dose is the secret. It makes the rolls rich and pull-apart tender.

Do not fear the yeast. Just use warm milk, not hot. Yeast is a living thing. It likes to be cozy. When it gets foamy, it is saying hello! Doesn’t that smell amazing?

A Fun Shaping Story

My first wreath was a bit lopsided. I stacked my strips crooked. The “fan” looked more like a slouch! But you know what? It baked up golden and delicious anyway.

That is my lesson for you. Do not worry about perfect. Just stack, cut, and tuck them in the pan. The oven works its own magic. Fun fact: This method is called a “roulade” in fancy bakeries. We just call it clever!

The Smell of Success

When they bake, your whole house will smell like a bakery. That smell is part of the recipe. It gathers everyone in the kitchen. This matters. It builds a memory.

Pull them out when they are golden brown. Give them that final butter brush. It makes them shine. Do you like your rolls warm with jam, or plain so you can taste the butter?

Your Turn to Share

I love these for Christmas. But they are good any chilly morning. You can add a sprinkle of cinnamon sugar between the layers. What would you add? A little cheese or herbs?

If you make them, tell me about it. Did your family gather at the oven door? That is the best part. Sharing food is how we share our hearts.

Ingredients:

Ingredient	Amount	Notes
warm milk	¾ cup	110 degrees
sugar	¼ cup (1 ¾ ounce/50 grams)
large egg plus 1 large yolk	1 each	room temperature
instant or rapid-rise yeast	1 tablespoon
all-purpose flour	3 ½ cups (17 ½ ounces/496 grams)
salt	2 teaspoons
unsalted butter, softened	8 tablespoons	cut into 8 pieces
unsalted butter, melted	4 tablespoons	divided use

Buttery Christmas Fan Roll Wreath

Hello, my dear. Come sit at the counter. I want to tell you about my favorite Christmas roll. They look like little buttered fans, all puffed and golden. Doesn’t that sound lovely? Making them is like a cozy kitchen dance. You stack and cut the dough just so. I still laugh at the first time I made them. My grandson called them “bread flowers.” Now we make them together every year. The smell fills the whole house with warmth. Let’s make some magic, you and I.

Instructions

Step 1: First, wake up your yeast. In your mixer bowl, combine the warm milk, sugar, egg, yolk, and yeast. Let it sit for about 3 minutes. You should see it get foamy on top. Then add your flour and salt. Attach the dough hook and knead on medium-low. The dough will look shaggy at first. That’s just fine.

Step 2: Now for the butter. With the mixer running, add the softened butter one piece at a time. Let each piece mix in before adding the next. Keep kneading until the dough is beautifully smooth. This takes about 5 minutes. Put the dough in a greased bowl and cover it. Let it rise until it’s double in size. This is a good time to tidy up.

Step 3: Grease your muffin tin well. Gently press the air out of the dough. Divide it into two equal balls. Roll one ball into a rectangle, about 15 by 12 inches. The long side should be facing you. Use a pizza wheel to cut it into 6 long strips. (A little flour on the wheel helps it glide.)

Step 4: Here’s the fun part. Brush melted butter on top of 5 strips. Leave one strip plain. Now, stack them all neatly. Start with a buttered strip, end with the plain one on top. See the layers? Cut this stack into 6 smaller stacks. Place each one, cut side up, in a muffin cup. What’s your favorite part of baking? Share below!

Step 5: Repeat everything with the second dough ball. Cover the tin and let the rolls rise again. They will get nice and puffy. Preheat your oven to 350 degrees. Bake for 20 to 25 minutes until golden brown. (Rotating the pan halfway helps them bake evenly.) Brush them with the rest of the melted butter right when they come out. Let them cool just a bit before serving.

Creative Twists

Herb & Garlic: Mix a little garlic powder and dried rosemary into the melted butter before brushing.

Cinnamon Sugar: Sprinkle cinnamon sugar between the dough layers instead of just butter.

Everything Bagel: Before baking, brush with egg wash and sprinkle with everything bagel seasoning.

Which one would you try first? Comment below!

Serving & Pairing Ideas

These rolls are a celebration all by themselves. Serve them warm in a basket lined with a cloth napkin. For Christmas morning, I love them with soft scrambled eggs and crispy bacon. They are also perfect for sopping up gravy from a holiday dinner. For a drink, a glass of chilled sparkling apple cider is just right. The grown-ups might enjoy a creamy eggnog with a sprinkle of nutmeg. Both are so festive. Which would you choose tonight?

Keeping Your Wreaths Fresh and Festive

These buttery rolls are best fresh from the oven. But you can save some for later. Let them cool completely first. Then store them in an airtight container for two days.

For longer storage, freeze them. Wrap each roll tightly in plastic wrap. Then pop them all in a freezer bag. They will keep for one month. I once froze a batch for my grandson’s surprise visit. He said they tasted like I just baked them!

To reheat, wrap frozen rolls in foil. Warm them in a 300-degree oven for 15 minutes. This brings back their soft, fluffy texture. Batch cooking matters because it saves you time. You can enjoy homemade goodness any day of the week.

Have you ever tried storing rolls this way? Share below!

Simple Fixes for Common Baking Hiccups

Sometimes baking doesn’t go as planned. That’s okay. Here are three common issues and easy fixes. First, your dough isn’t rising. Your milk might be too hot. It should feel warm on your wrist, not hot.

Second, the rolls are dense, not fluffy. You may have added too much flour. I remember when I did this. My rolls were like little stones! Measure your flour by spooning it into the cup.

Third, the butter leaks out while baking. Your butter was probably too soft. It should be just soft enough to press. Fixing these issues builds your confidence. It also makes sure your food tastes wonderful every time.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free?

A: Yes, use a good gluten-free flour blend. Look for one meant for bread.

Q: Can I make the dough ahead?

A: Absolutely. After the first rise, put the dough in the fridge overnight.

Q: What if I don’t have a stand mixer?

A: You can mix and knead by hand. It will take about 10 minutes of kneading.

Q: Can I make a half batch?

A: You can! Just cut all the ingredients in half. Use a 6-cup muffin tin.

Q: Any fun optional tips?

A: Brush them with garlic butter after baking. *Fun fact: The layered “fan” shape is called a “schnecken” in some old recipes.*

Which tip will you try first?

From My Kitchen to Yours

I hope you love making these festive rolls. They always make my kitchen smell like Christmas. Baking is about sharing joy and creating memories. I would love to hear about your baking adventure.

Tell me all about it in the comments below. Did your family gobble them up? Have you tried this recipe? Your stories are my favorite thing to read. Thank you for spending time in my kitchen today.

Happy cooking!
—Elowen Thorn.