Christmas Tea Ring

Christmas Tea Ring

4
Baritone Bob 1

"Our family makes a lot of these every Christmas, some to give away, some for Christmas breakfast."

Ingredients

1 h 50 m servings 337 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 59.4g
  • 19%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Roll bread dough into a rectangle 8 inches wide and 15 inches long. Spread butter over the bread, leaving about 1/2 inch of a long edge unbuttered. Mix brown sugar, cinnamon, and flour in a bowl and sprinkle the mixture over the buttered part of the dough.
  2. Starting with the long edge opposite the unbuttered edge, tightly roll the dough over the filling; seal the roll along the unbuttered edge to make a log.
  3. Lightly grease a 12-inch round cake pan or baking dish; place dough into the pan and form a ring, pinching the two ends together to seal. Use kitchen scissors or sharp knife to make cuts 3/4 inch deep into the outside of the ring. Twist the cut sections of dough slightly to reveal filling.
  4. Cover the tea ring with a cloth, place into a warm area, and let rise until doubled, 45 minutes to 1 hour.
  5. Preheat oven to 375 degrees F (190 degrees C).
  6. Bake tea ring in the preheated oven until lightly browned, 25 to 30 minutes. Cover with a sheet of aluminum foil after 15 minutes if tea ring starts to brown too quickly. Let tea ring cool in pan for about 10 minutes before removing to finish cooling on a wire rack.
  7. Combine confectioners' sugar, milk, and vanilla extract in a bowl to make a smooth frosting. Spread top of the tea ring with frosting.

Footnotes

  • Cook's Note:
  • You can add grated apples, chopped walnuts or raisins to filling if desired. This can be loosely covered with plastic wrap and allowed to raise overnight in the refrigerator overnight. Bring it to room temperature in the morning and bake.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Reviews

4

I rate this recipe about a 4, but others said no a 5. It does taste good. It kind of reminds me of a mix of a cinnamon roll and fresh baked bread. I realized I didn't have a 12" round pan, so I ...

My mom would make this every Christmas with raisins. After it was baked and frosted she would cut maraschino cherries into quarters and laid them on the frosting to look like little poinsettias...

This thing was INSANE! I didn't think it would be that good. I WAS MISTAKEN. DELICICOUS! I didn't have the bread dough so I subbed 2 cans of crescent roll dough (1 lb of dough). I spread 1/2 ...

I used frozen bread dough for this recipe and it turned out perfect. I put aluminum foil over it as suggested and the inside cooked perect while the outside is a nice warm brown. I also threw ...