Holiday Kringle
Updated Feb 15, 2021, Published Dec 17, 2013
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Holiday Kringle
Ingredients
For the dough:
- 2 cups all-purpose gluten-free flour blend
- ½ cup butter, softened (use Earth Balance Buttery Sticks for dairy-free)
- 2 tablespoons sugar
- 1 teaspoon sea salt
- 2 1/8 teaspoon dry yeast , about half of a dry yeast packet
- 1 egg, beaten
- ½ cup milk or coconut milk
For the filling:
- ¾ cup brown sugar or coconut sugar
- 2 teaspoons ground cinnamon
- 4 tablespoons butter, use Earth Balance Buttery Sticks or coconut oil for dairy-free
- ½ cup raisins, optional
For the glaze:
- 1¼ cup powdered sugar
- 1 tablespoon butter, softened (use coconut oil for dairy-free)
- 2 tablespoons milk or coconut milk
- 2 tablespoons hot water
- 2 teaspoons vanilla extract
Instructions
Make the dough:
- In a medium mixing bowl, add the flour blend, butter, sugar, and salt.
- Using a pastry cutter, 2 forks, or your hands, blend together until the mixture is crumbly.
- In a separate bowl, mix together the yeast, beaten egg, and milk.
- Add the milk mixture to flour mixture.
- Mix until blended. (Dough may seem sticky. Do not worry.)
- Place the dough on a large piece of plastic wrap (at least 11×17 inches).
- Flatten the dough into a disk and wrap it in the plastic wrap.
- Refrigerate for at least 1 hour.
- When the dough is chilled, preheat the oven to 350ºF.
Make the filling:
- In a small bowl, mix together the sugar and cinnamon.
- Melt the butter and set it aside.
- Remove the dough from the refrigerator and open the plastic wrap.
- Leaving the dough in the center of the wrap, take a second similar sized piece of plastic wrap and lay it on top of the dough.
- Using a rolling pin, roll the dough out into a rectangle that is 11×17 inches in size and 1/8-inch thick.
- Brush the dough with 3 tablespoons of the melted butter and then cover evenly with the cinnamon sugar mixture, reserving a couple teaspoons.
- Rolling from the long ends of each side, roll each side towards the center until both sides meet.
- Roll the assembled kringle off of the plastic wrap onto an ungreased cookie sheet.
- It really does not matter if you place it face up or face down. B
- rush the dough with the remaining 1 tablespoon of butter and sprinkle with the remaining sugar mixture.
- Bake for 20-25 minutes until slightly firm to the touch.
- Remove from the oven and let it rest for 10 minutes while making the glaze.
- To make the glaze, simply whisk together the powdered sugar, butter, milk, water, and vanilla until smooth.
- Top the kringle with the glaze and serve.
Nutrition
Calories: 488kcalCarbohydrates: 73gProtein: 6gFat: 21gSaturated Fat: 12gCholesterol: 71mgSodium: 481mgPotassium: 165mgFiber: 4gSugar: 43gVitamin A: 630IUVitamin C: 0.5mgCalcium: 74mgIron: 1.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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