Cinnamon Roll Tea Ring With Cherry Frosting Recipes

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SWEDISH TEA RING



Swedish Tea Ring image

My mother used to prepare this delightful Swedish tea ring in the '40s, and it's still a favorite today. Maraschino cherries add a festive touch. -Elsie Epp, Newton, Kansas

Provided by Taste of Home

Time 50m

Yield 1 ring (24 slices).

Number Of Ingredients 15

1 tablespoon active dry yeast
1-1/2 cups warm water (110° to 115°)
1/4 cup sugar
1/4 cup canola oil
2 large egg whites, lightly beaten
1-1/4 teaspoons salt
5-1/2 to 6 cups all-purpose flour
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries, patted dry
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
ICING:
1 cup confectioners' sugar
1 to 2 tablespoons fat-free milk

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the sugar, oil, egg whites, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise until doubled, about 1 hour. , Combine the walnuts, cherries, brown sugar and cinnamon; set aside. Punch dough down; roll into an 18x12-in. rectangle. Brush with butter; sprinkle with nut mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. , Place seam side down on a 14-in. pizza pan coated with cooking spray; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at scant 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes., Bake at 400° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. , In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over tea ring.

Nutrition Facts : Calories 196 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 142mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.

CINNAMON TEA ROLLS



Cinnamon Tea Rolls image

Our Test Kitchen used refrigerated crescent rolls to whip up these quick, scrumptious cinnamon treats glazed with a hint of orange.

Provided by Taste of Home

Time 20m

Yield 4 rolls.

Number Of Ingredients 5

1 tube (4 ounces) refrigerated crescent rolls
1 tablespoon sugar
1/8 teaspoon ground cinnamon
1/4 cup confectioners' sugar
1-1/4 teaspoons orange juice

Steps:

  • Unroll crescent dough into one rectangle; seal perforations. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Using a serrated knife, cut into four slices. , Place rolls, pinched side down, in ungreased muffin cups. Bake at 375° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. In a small bowl, combine confectioners' sugar and orange juice; drizzle over rolls.

Nutrition Facts : Calories 154 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.

SWEDISH TEA RING



Swedish Tea Ring image

This is a hand-shaped, filled yeast bread that my 2-year-old daughter loves to help prepare. The dough can be made ahead and refrigerated, then baked in the morning. Sprinkle chopped, toasted almonds over the ring if you wish. Nuts can also be added to the filling along with the raisins.

Provided by Julia

Categories     Bread     Yeast Bread Recipes

Time 3h20m

Yield 24

Number Of Ingredients 14

1 cup milk
1 egg, beaten
1 tablespoon butter, room temperature
3 tablespoons white sugar
½ teaspoon salt
3 ¼ cups bread flour
¾ teaspoon active dry yeast
2 tablespoons butter, softened
2 teaspoons ground cinnamon
¾ cup packed brown sugar
½ cup raisins
1 cup confectioners' sugar, sifted
½ teaspoon almond extract
1 tablespoon milk, or as needed

Steps:

  • In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. Select the Dough cycle and press Start. When dough is mixed, transfer to a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
  • Grease 2 baking sheets or line them with parchment paper; set aside.
  • Divide dough in half. Roll each piece out into rectangles about 12x16 inches. Spread each dough rectangle with 1 tablespoon softened butter. In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins.
  • Sprinkle cinnamon mixture onto buttered dough. Roll them up jelly-roll fashion, along long side. Pinch edges to seal. Stretch and twist into rings, pinching ends to seal. Place them seam-side down onto prepared baking sheets. Using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch intervals. Spread each cut slightly. you wish to
  • [At this point, the dough can be refrigerated: cover dough with greased plastic wrap and refrigerate overnight. The next morning, let pastries come to room temperature for about half an hour before baking as directed in step 7.]
  • Alternately, cover each ring with a clean towel or greased plastic wrap and let loaves rise until double, about 40 minutes.
  • Arrange two oven racks so that both baking sheets will fit. Preheat oven to 350 degrees F (175 degrees C).
  • Bake for 10 minutes in preheated; rotate baking sheets. Bake until rings are light brown and the filling is oozing and bubbling, about 10 minutes more.
  • In a small mixing bowl, combine confectioners sugar, almond extract, and milk until icing is desired consistency. Drizzle icing over warm pastries.

Nutrition Facts : Calories 82.9 calories, Carbohydrate 16.4 g, Cholesterol 12.4 mg, Fat 1.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.1 g, Sodium 68.4 mg, Sugar 15.4 g

SWEDISH TEA RING WITH PECANS



Swedish Tea Ring with Pecans image

These are made like cinnamon rolls; however, you make a circle with the dough log and cut only part way through, turning each piece partially on its side to make a beautiful design.

Provided by LOGINHAZEL

Categories     Bread     Yeast Bread Recipes

Time 3h15m

Yield 15

Number Of Ingredients 14

1 tablespoon active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
1 lemon, juiced and zested
1 cup milk
½ cup margarine, softened
1 teaspoon salt
½ cup white sugar
2 eggs, beaten
4 ½ cups all-purpose flour
2 teaspoons ground cinnamon
¼ cup white sugar
¾ cup chopped pecans
¼ teaspoon vanilla extract
1 cup confectioners' sugar

Steps:

  • In a small bowl, dissolve yeast in the warm water and let stand until creamy, about 15 minutes. Zest and juice the lemon; set juice aside for later use.
  • In a large mixing bowl, combine the yeast mixture, milk, butter, salt, sugar, eggs, lemon zest, and 2 cups of the flour. Stir until smooth and well combined. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has come together, turn it out onto a lightly floured surface and knead until smooth and satiny; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume; about 1 hour.
  • Punch down the dough and turn out onto a lightly floured surface. Roll the dough out into a rectangle approximately 12x24 inches.
  • In a small bowl, mix together the cinnamon, 1/4 cup sugar and pecans; spread this mixture evenly across the dough. Roll the dough into a long roll and press the seam closed. With the seam turned downward, seal the two ends together to make a ring. Use a little water to help you seal the ends.
  • Place the ring on a lightly greased cookie pan. Using a sharp knife or kitchen shears, make cuts every inch or so along the ring, cutting only three quarters of the way through. Twist each piece slightly so that the rolls fan out from the center of the ring. Cover the roll with greased plastic wrap and let rise in a warm place until nearly doubled in volume, about 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake until golden brown, 25 to 30 minutes. Remove the ring from the oven, place on a rack to cool.
  • Place the lemon juice in a small bowl along with the vanilla. Add 1/4 cup of powdered sugar and stir until the sugar is dissolved. Continue adding powdered sugar, 1 tablespoon at a time, until the mixture is fairly thick but still pourable. Drizzle the lemon-sugar topping over the ring.

Nutrition Facts : Calories 324 calories, Carbohydrate 49.6 g, Cholesterol 26.1 mg, Fat 11.8 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 1.9 g, Sodium 254.3 mg, Sugar 19 g

CINNAMON ROLL TEA RING WITH CHERRY FROSTING



Cinnamon Roll Tea Ring With Cherry Frosting image

Heavenly!! You can taste the warm, buttery sweetness of the cinnamon layer and delicious cherry frosting all in one great dessert! And, the best part is, there is NO KNEADING involved plus you can make this the night before and have it ready to bake in the morning! This is from my Great Aunt Linda; she is a fabulous in-law AND cook!! :)

Provided by Gods_sugarcookie

Categories     Yeast Breads

Time 3h15m

Yield 17 slices, 17 serving(s)

Number Of Ingredients 16

1 cup warm water
1 (1/4 ounce) package active dry yeast
1/4 cup sugar
1 teaspoon salt
3 -4 cups flour
1 small eggs or 1/2 medium egg
1/8 cup shortening, melted
1/4-1/2 cup butter (approximately, I always just measure by looking to see if there is a good layer, not skimpy)
1 cup sugar
1 teaspoon ground cinnamon (more or less to suit your taste)
1/4-1/2 cup chopped nuts (walnuts or pecans) (optional)
2 cups powdered sugar
1 teaspoon vanilla
1 -2 tablespoon milk (approximately, enough to make thick glaze)
1 tablespoon maraschino cherry juice (from maraschino cherry jar)
10 -15 maraschino cherries, halved

Steps:

  • Dough:.
  • Mix warm water and yeast, add sugar and salt.
  • Add 1 1/2 cups of flour, mix, then add melted shortening and egg; mix. Add the rest of the flour, 1 1/2 cups; if dough is really thin, add more flour.
  • Grease a bowl, put dough in, turn to coat, and refrigerate at least a couple hours or overnight. (The dough will rise in the fridge.).
  • Roll the dough our on a floured surface into a rectangle, not too thin and not to thick, maybe 1/4-1/2 inch thick. Spread 1/4 cup melted butter over dough, add more if necessary/desired.
  • Mix cinnamon and sugar and sprinkle evenly over the butter. Sprinkle chopped nuts over that. Roll up tightly into a log.
  • Place onto a greased cookie sheet and shape into a ring (bring ends together) and seal ends together with some melted butter.
  • Using a pair of scissors, cut a small slit (not all the way through) every one inch. Bake at 350°F until top is slightly brown. (About 25-30 minutes).
  • Meanwhile make the icing: Mix the powdered sugar, vanilla, and enough milk for a glaze thin enough to spoon over the ring and fall down the sides. Add one tablespoon maraschino cherry juice for color and flavor. Spoon onto cooled tea ring and decorate the top with halved maraschino cherries.
  • *To serve, guests can simply pull off/ cut the wedges created by cutting the slits. Great for an impress your guest brunch!

Nutrition Facts : Calories 240.3, Fat 4.7, SaturatedFat 2.2, Cholesterol 16.5, Sodium 160.8, Carbohydrate 47.2, Fiber 0.8, Sugar 29.8, Protein 2.8

GOOEY CINNAMON RING



Gooey Cinnamon Ring image

This is great for abrunch or breakfast. Make this the night before, leave in the stove and let rise for the perfect bread the next morning. So easy. Prep time does not include rising time.

Provided by MARIA MAC

Categories     Breads

Time 35m

Yield 1 ring

Number Of Ingredients 5

1 (1 lb) frozen bread dough, loaf thawed but not yet risen
1 (3 1/2 ounce) box of cook and serve butterscotch pudding
1/2 cup butter
3/4 cup brown sugar
1 tablespoon cinnamon

Steps:

  • Spray your bundt pan with nonstick spray to make this turn out easier after baking, and then add any optional items such as nuts, raisins, etc.
  • Cut the thawed bread dough into four long strips and then cut each strip into eight equal pieces.
  • Place these pieces in the bundt pan so they evenly cover the bottom.
  • Sprinkle the cook and serve butterscotch pudding on top of the dough pieces.
  • Melt the butter and add the cinnamon and brown sugar to it.
  • Stir this mixture and then pour it over the dough and pudding in the bundt pan.
  • Allow to rise until it fills the bundt pan and then bake for 20-25 minutes at 325 degrees. Cool slightly and turn out on to a serving platter.
  • If made late at night and left in a cold oven, it should be the proper readiness to just turn on your oven and bake for breakfast!

Nutrition Facts : Calories 1453.6, Fat 92.3, SaturatedFat 58.4, Cholesterol 244, Sodium 719.9, Carbohydrate 166.1, Fiber 3.7, Sugar 159, Protein 1.2

THE PERFECT CINNAMON ROLL ICING



The Perfect Cinnamon Roll Icing image

After testing many recipes for cinnamon rolls I found that just about any home-made roll can be good if you have the right icing. In too many recipes the cream cheese flavor overpowers the icing. Use this recipe for decadent cream cheese icing on your favorite cinnamon roll and you won't be disappointed!

Provided by Cara McGuire

Categories     Desserts     Frostings and Icings

Time 10m

Yield 24

Number Of Ingredients 6

2 ounces cream cheese, softened
7 tablespoons butter, softened
½ teaspoon vanilla extract
2 tablespoons milk
1 ½ cups confectioners' sugar, sifted
¼ teaspoon salt

Steps:

  • Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.

Nutrition Facts : Calories 69.3 calories, Carbohydrate 7.9 g, Cholesterol 11.6 mg, Fat 4.2 g, Protein 0.3 g, SaturatedFat 2.7 g, Sodium 55.7 mg, Sugar 7.8 g

CHRISTMAS TEA RING



Christmas Tea Ring image

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

Provided by Baritone Bob

Categories     Bread     Yeast Bread Recipes

Time 1h50m

Yield 8

Number Of Ingredients 8

1 (1 pound) loaf frozen bread dough, thawed
¼ cup butter, softened
½ cup brown sugar
2 tablespoons ground cinnamon
2 tablespoons all-purpose flour
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract

Steps:

  • 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.
  • 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.
  • 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.
  • Cover the tea ring with a cloth, place into a warm area, and let rise until doubled, 45 minutes to 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • 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.
  • Combine confectioners' sugar, milk, and vanilla extract in a bowl to make a smooth frosting. Spread top of the tea ring with frosting.

Nutrition Facts : Calories 336.9 calories, Carbohydrate 59.4 g, Cholesterol 15.4 mg, Fat 8.1 g, Fiber 3.2 g, Protein 6.1 g, SaturatedFat 3.7 g, Sodium 363.7 mg, Sugar 31.2 g

CINNAMON RING



Cinnamon Ring image

Better than any store bought cinnamon buns you will ever buy!!Easy to make and out of this world taste.

Provided by evelync

Categories     Breads

Time 40m

Yield 1 cinnamon ring, 12 serving(s)

Number Of Ingredients 8

2 loaves frozen bread dough (must use store bought frozen bread dough not pizza dough.)
2 tablespoons butter
1/4 cup brown sugar
2 tablespoons raisins
2 tablespoons maraschino cherries, cut in half
1/4 cup butter, melted
1 cup sugar
4 teaspoons cinnamon

Steps:

  • Allow dough to thaw.
  • In Bunt or large square pan add 2 T melted butter.
  • Stir in brown sugar.
  • Srinkle with raisins and cherries.
  • Cut each loaf into 6 pieces-12 pieces in total.
  • Dip into melted butter and roll in sugar and cinnamon mixture.
  • Place in bunt or large pan.
  • allow doughballs to rise till double in size (You must allow the dough to double in volume before baking.Well worth the time and effort.).
  • Bake in 350 oven for about 25 minutes or till golden.
  • Let rest 10 minutes.
  • Invert onto plate.

VANILLA-CITRUS TEA RING



Vanilla-Citrus Tea Ring image

Serve this moist tender cake with Recipe #58722, or with a scoop of vanilla ice cream or sliced strawberries! FromBon Appetit.

Provided by Bev I Am

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 9

nonstick cooking spray
2 cups self-rising flour
1 1/2 cups sugar
1 1/2 tablespoons orange zest
1 1/2 tablespoons lemon rind, freshly grated
3 large eggs
1 cup light olive oil or 1 cup vegetable oil
1 cup buttermilk
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350.
  • Generously coat 12-cup Bundt pan with non-stick spray.
  • Whisk flour, sugar, orange peel, and lemon peel in large bowl to blend.
  • Using electric mixer, beat eggs in another large bowl until thick about 4 minutes.
  • Gradually beat in oil, buttermilk, and vanilla.
  • Add flour mixture and beat until just blended.
  • Pour batter into prepared pan.
  • Bake cake until tester inserted comes out clean, about 45 minutes.
  • Cool cake in pan on rack 20 minutes.
  • Invert onto platter; cool completely (Can be made one day ahead. Cover and let stand at room temperature).

Nutrition Facts : Calories 360.4, Fat 19.6, SaturatedFat 3, Cholesterol 53.7, Sodium 304.1, Carbohydrate 42, Fiber 0.7, Sugar 26.3, Protein 4.3

CINNAMON BUBBLE RING



Cinnamon Bubble Ring image

Make and share this Cinnamon Bubble Ring recipe from Food.com.

Provided by 4-H Mom

Categories     Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 4

1/4 cup sugar
1/2 teaspoon ground cinnamon
1 (11 ounce) package refrigerated French bread dough
1 1/2 teaspoons butter

Steps:

  • Preheat oven to 350 degrees. Spray 9 inch tube pan with nonstick cooking spray.
  • Combine sugar and cinnamon in a small bowl.
  • Cut dough into 16 slices, roll into balls. Evenly space 12 balls against outer wall of pan. Arrange remaining 4 balls evenly around inside tube of pan. Brush with butter. Sprinkle sugar mixture evenly over balls.
  • Bake 20 to 25 minutes or until golden brown. Remove to serving plate.
  • Serve warm.

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