Scandinavian Tea Ring or Cinnamon Rolls - Kraft Recipes Top
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Scandinavian Tea Ring or Cinnamon Rolls

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Make It

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  • Cut the cold butter into the flour, sugar & salt using a dough hook in the kitchen aid mixer. Beat the egg yolks and add to the mixture. Stir yeast into warm water to dissolve and add to mixing bowl along with the warm milk. Mix until dough is shiny and in a ball. Place in a bowl that's been sprayed with vegetable spray. Spray the top of the dough and cover with saran wrap. Place in refrigerator overnight.
  • Roll dough into rectangular shape and spread on the butter, cinnamon, sugar and nuts. Roll the mixture into a log shape, the thickness will be determined by the bread maker. From a ring bringing the two ends together and pinching together as necessary. Make diagonal cuts approximately 1/2 inch thick all the way around the tea ring. Layer the slices at an angle.
  • Allow the dough to rise 3 hours before baking. Set oven at 350 degrees F and bake for 20-30 minutes. The actual duration of time will depend upon the thickness of the ring. (To push this process along turn an oven to 200 degrees F and preheat. When the dough is ready to rise turn off the oven and slide the dough in.) This should cut the rise time at least in half.
  • While the tea ring is warm drizzle glaze over the bread and then garnish with additional chopped nuts and/or green and red holiday cherries.

Special Equipment Needed


The hardest part on the tea ring is to keep the ends from tapering. When I bring the two ends together I pretend I'm putting a vacuum hose together. You know, when a smaller piece goes inside a large piece? Well, anyway I take the ends and actually place one inside the other. Then I work the dough smooth with my fingers. To make sure the ring looks good when it's baked be sure to roll it thin. One day I left mine too thick and the center didn't look to spiffy when it baked. You can also flip the dough over and work the bottom seam shut if you desire. One final tip, Make the ring and freeze it immediately. Twelve hours before you want to bake set it out and cover it tightly, yet loosely with saran wrap. In the morning you'll have a tea ring that's ready to bake, drizzle and serve! The filling: I take the brown sugar, cinnamon, and nuts and cut them into the cold butter in my mixer.

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