Cinnamon Sugar Tea Ring
Prep time
Cook time
Total time
This spectacular tea ring is made of a rich yeasted dough wrapped around a cinnamon sugar filling, all shaped into a lovely wreath. Recipe adapted from The Anniversary Slovak-American Cookbook
Serves: 24 slices
For the dough:
  • ½ cup sugar
  • ¼ cup butter (4 tablespoons)
  • 2 eggs
  • 1 teaspoon salt
  • 1 cup milk, heated to a simmer
  • 2 ½ teaspoons active dry yeast
  • ¼ cup lukewarm water
  • 4 ¾ cups all-purpose flour
  • 2 tablespoons butter, melted
For the filling:
  • ½ cup sugar
  • 1 ½ teaspoons cinnamon
For the glaze (optional)
  • 1 cup powdered sugar
  • 2 -3 tablespoons heavy cream
  1. Place the butter, sugar and salt in a large bowl. Heat the milk in a small saucepan over medium-high heat until it is bubbling, then pour it over the butter, sugar and salt.
  2. While the milk mixture cools, place the water in a small bowl and sprinkle the yeast on top. Let this sit until the milk mixture is lukewarm and the butter is melted, then add the yeast mixture in.
  3. Add the eggs and stir together until well blended. Add the flour, one cup at a time, and stir until the dough comes together. Turn the dough out onto a lightly floured counter and knead it until smooth, 8-10 minutes.
  4. Place the dough into a lightly oiled bowl and cover it loosely with plastic wrap or a kitchen towel, and let the dough rise until doubled in bulk, about 90 minutes. In the meantime, mix the sugar and cinnamon together for the filling.
  5. Preheat the oven to 375°F and line a cookie sheet with parchment paper.
  6. Turn the dough out onto the counter and roll it out into a rectangle roughly 24 inches long and ¼ inch thick. Try to stretch out the corners so that it is a rectangle and not rounded.
  7. Brush the dough with melted butter, then sprinkle the cinnamon-sugar mixture over it, spreading it gently with your fingertips.
  8. Roll the rectangle tightly along the long side. Form it into a circle on the prepared cookie sheet, making sure that there is plenty of space in the middle.
  9. With kitchen scissors, cut into the circle ¾ of the way through to the middle. Space your cuts every 1 inch. When you've gone all the way around the circle, turn each section of dough clockwise so that the cinnamon-sugar swirls are visible. Cover the dough lightly with a towel or plastic wrap and let it rise another 45 minutes.
  10. Bake for 25-30 minutes, until golden brown.
  11. If using the glaze, stir together the powdered sugar and cream, then drizzle it over the bread once it has cooled.
Recipe by Today We Bake at