Orange Pecan Christmas Wreath

(25 to 30 minutes at 325F)

Do not use mixer

10” bundt pan, greased



  • 1/2 cup lukewarm water
  • 1 pkg fast rising yeast (Note: must be fast rising yeast. Other types don’t work well.)
  • 1 tsp sugar
  • 2 1/2 cup flour
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/2 cup butter
  • 1 egg, beaten
  • 2 tbsp orange flavour liqueur (Cointreau or Grand Marnier)


  • 3/4 cup brown sugar
  • 1/2 cup chopped pecans
  • 2 tbsp. Grated orange rind
  • 1/3 cup soft butter


  • 3/4 cup icing sugar
  • 1 1/2 tbsp. Orange juice
  • 1 1/2 tsp. Grated orange rind


  • 12-14 whole pecans


  1. Preheat Oven to 325F
  2. Put oven on at 200F for 1 minute then turn off. Leave oven light on. This provides warm place for dough to rise.
  3. Mix together all ingredients for filling and set aside.
  4. In a measuring cup, combine water and the 1 tsp of sugar. Stir until dissolved. Sprinkle yeast over water. Let stand till bubbly, while preparing dough.
  5. In a small bowl, beat egg and add orange flavoured liqueur . Set aside.

    In a large bowl, stir together the flour, sugar and salt.

  7. Cut in the butter with a pastry blender.
  8. Add egg / liqueur mixture to yeast mixture.
  9. Add liquid mixture to flour mixture. Stir together to form soft dough. Roll out dough on lightly floured surface into 16” x 9” rectangle.
  10. Spread filling evenly onto dough. Roll up as for a jelly roll.
  11. Place ends together and pinch. Cut the ends with a sharp knife to even out.
  12. Put in a 10” bundt pan with sealed edge up. Bring ends together to form a circle and pinch ends to seal.
  13. Cover with cloth and let rise in warm place for 1 1/2 hrs.
  14. Bake (convection works best) for 25 to 30 minutes. Let cool in pan 15 min.
  15. Turn onto serving plate. Glaze wreath and garnish with pecans.

Thanks to Pam Alloway for the recipe!

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