Cinnamon Tea Rings

  • 01 of 08

    Gather Ingredients for Cinnamon Tea Rings

    Closeup of cinnamon tea ring
    S.K. Holte Photography/Flickr/CC BY 2.0

    Cinnamon tea rings are a common gift bread made during the Christmas season and it's a perfect option if you prefer to avoid fruit bread. You can add cranberries, raisins, or nuts if you like, but the tea rings are just as delicious with icing alone.

    This recipe makes 6 beautiful tea rings. This leaves you with plenty of sweet bread to serve after Christmas dinner and to gift to friends and relatives.

    First, gather all the ingredients you'll need to make your cinnamon tea rings.

    • 3 cups milk
    • 5 cups sugar
    • 1 teaspoon mace
    • 1 teaspoon grated lemon rind
    • 1 teaspoon salt
    • 2 1/2 tablespoons active dry yeast
    • 1/2 cup warm water
    • 12 cups all-purpose flour, about
    • 3 1/2 sticks butter
    • 4 eggs
    • 4 tablespoons cinnamon
    • raisins, dried cranberries, nuts (optional)
    • 1 1/2 cups confectioners sugar
    Continue to 2 of 8 below.
  • 02 of 08

    Mix the Batter

    In​ a large bowl, mix together the following ingredients:

    • 3 cups milk
    • 1 cup sugar
    • 1 teaspoon salt
    • 1 teaspoon mace
    • 1 teaspoon grated lemon rind
    • 2 1/2 tablespoon yeast
    • 1/2 cup warm water

    Stir in 6 cups of all-purpose flour.

    Continue to 3 of 8 below.
  • 03 of 08

    Cover and Let Rise

    Cover the batter with a clean cloth or plastic wrap, and let rise in a warm place for 30 minutes.

    Continue to 4 of 8 below.
  • 04 of 08

    Make Sugar Mixture and Add to Batter

    In a separate medium bowl, use a mixer to cream the following ingredients:

    • 1 1/2 sticks butter, softened
    • 1 cup sugar
    • 4 eggs

    Stir butter mixture into flour batter.

    Continue to 5 of 8 below.
  • 05 of 08

    Make Dough

    Add more flour to the batter, half a cup at a time, until a dough ball is formed. When the dough chases the spoon around the bowl, turn dough out onto floured board and knead until smooth and elastic.

    Put dough into large, greased bowl. Turn dough over so that the top is also greased. Cover with clean cloth or plastic wrap and let rise in warm place for an hour.

    Continue to 6 of 8 below.
  • 06 of 08

    Roll and Add Filling

    Punch down dough and knead for a few minutes to remove air bubbles.

    Divide dough into six equal parts.

    In ​a medium bowl, mix together:

    • 3 cups sugar
    • 4 tablespoons cinnamon

    Roll each dough part into a rectangle that is about 3/8 inch thick.

    Spread 2 tablespoons butter on each rectangle.

    Cover each rectangle with 1/2 cup of the cinnamon sugar mixture.

    If desired, cover each rectangle with a 1/2 cup (or less) of chopped nuts, raisins, or cranberries.

    Continue to 7 of 8 below.
  • 07 of 08

    Roll Up and Form Into Rings

    Slashed Cinnamon Tea Rings. Elizabeth Yetter

    Roll each rectangle up like a jelly roll. Pinch seams together.

    Form dough into circle and pinch ends together.

    Place on greased cookie sheets.

    Use a sharp knife to cut the dough 1/3 to 1/2 way through at intervals.

    Preheat oven 350 degrees F and let rings rise until double in size.

    Continue to 8 of 8 below.
  • 08 of 08

    Bake and Ice

    Cinnamon tea rings
    Elizabeth Yetter

    Bake each ring for about 35 minutes or until golden brown.

    Last, make the icing:

    • 1 1/2 cups confectioners sugar
    • 4 tablespoons butter, softened
    • 2 tablespoons milk

    Remove tea rings from oven and spread with icing while bread is hot. Let cool on rack.