Christmas Tea Ring

Christmas Tea Ring

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 {{adjustedServings}} servings 337 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

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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.
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  • 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.
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Reviews 4

  1. 4 Ratings

Holiday Baker

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 put it on a parchment lined jelly roll pan. Something large with sides will be needed as the filling seeps out some while baking. I took the advice on the bottom of the recipe and added optional ingredients. I sprinkled on the brown sugar mixture a 1/2 cup chopped walnuts. On top of that I added about 1/8 cup of raisins, which I soaked in apple cider while preparing the rest of the recipe. I thought 2 Tblsp. of cinnamon seemed like a lot so I cut that amount in half too. During the cutting with the scissors, I wasn't able to flip the dough slightly to show the filling. My cuts more or less helped with steam while baking. I may have to read other recipes on how to do that properly. I got busy and put it in the fridge covered with plastic wrap sprayed with PAM, for about 5 hours. I let it rise 1 hour, covered on the warm stove, with no problem. So, it would be fine overnight and baking in the morning. With the icing, the amount of vanilla makes it come out a tan color and not white like snow. So, I would suggest reducing the vanilla. The icing is also a spreading and not drizzling consistency, so more milk would have to be added a spoon at a time. I took the advice of similar recipes and added marachino cherry halves to the top of the icing. It made it look very pretty.

Lizzie Cooper

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. She never had measurements and, hence, neither do I. With this recipe, it's kind of nice to actually know what I'm doing. I use golden raisins. I plan on making this for a ladies neighborhood get together that I'm having. Thanks for submitting this wonderful recipe, Baritone Bob!


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 the butter, sugar and cinnamon on one section of pinched together dough; placed the other one on top and added the rest. I rolled it up and baked it in a glass 12 in. pie plate. NO need for rising. It did not make a "ring" so to speak as the middle puffed out. You do need to bake it in a dish- it gets oozy and don't wait to long to remove it. THIS WAS SO SO SO SO SO GOOD!