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Cinnamon Tea Ring

Southern.Crockpot's picture
Ingredients
  Milk 3 Cup (48 tbs)
  Sugar 5 Cup (80 tbs)
  Salt 1 Teaspoon
  Mace 1 Teaspoon
  Grated lemon rind 1 Teaspoon
  Yeast 3⁄4 Ounce (3 Packages)
  Warm water 1⁄2 Cup (8 tbs)
  Flour 12 1⁄2 Cup (200 tbs)
  Butter 1 5⁄8 Cup (26 tbs) (3 1/2 Cups)
  Eggs 4 , beaten
  Cinnamon 4 Tablespoon
  Raisins 3 Cup (48 tbs)
  Chopped nuts 3 Cup (48 tbs)
  Confectionery sugar 1 1⁄2 Cup (24 tbs)
Directions

Scald 3 cups milk.
Stir in 1 cup sugar, salt, mace and lemon rind and cool to lukewarm.
Pour into a bowl.
Dissolve yeast in water, then stir into milk mixture.
Stir in 6 cups flour and beat until smooth.
Let rise until doubled in bulk, then punch down.
Cream 1 1/2 sticks butter with 1 cup sugar and stir in the eggs.
Stir into milk mixture.
Add enough remaining flour to make a soft dough and knead on a floured surface until smooth and elastic.
Let rise until doubled in bulk, then punch down.
Divide into 6 parts and roll out each part into rectangle about 3/8 inch thick.
Combine remaining sugar and cinnamon.
Spread each rectangle with 2 tablespoons soft butter, 1/2 cup cinnamon mixture and 1/2 cup each raisins and nuts.
Roll each rectangle as for jelly roll and seal edge.
Pinch ends together and place on greased cookie sheets.
Cut 2/3 of the way through each ring at 1 1/4-inch intervals and turn each cut section on side.
Let rise until doubled in bulk.
Bake at 350 degrees for 35 minutes.
Mix the confectioners' sugar, remaining soft butter and 2 to 3 tablespoons milk.
Mixture should be stiff.
Spread on rings while hot.

Recipe Summary

Method: 
Baked
Dish: 
Bread
Ingredient: 
Cinnamon
Servings: 
32

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