Cinnamon Sugar Tea Rings
When I was younger, my mom would gift homemade tea rings to all our neighbors every year around Christmas-time. Recently the days leading up to Christmas have gotten too busy, so she’s started making and delivering the tea rings for New Years Day instead. This recipe is pretty time-intensive and Christmas already has enough going on, so I think this tradition is better suited for New Years Day anyway.
This recipe makes 2 fairly large tea rings so that you can give away the second tea ring. Sharing your second tea ring with neighbors, friends or family is part of what makes this recipe so special. My version of the recipe is also special because I upgraded the topping from my mother's usual store-bought Pillsbury frosting to a homemade cream cheese frosting. The tanginess of the cream cheese perfectly compliments the rolls’ cinnamon-sugar sweetness.
Let me know what you think of the recipe and don't forget to follow the sustainability tips below!
Time: 4 hours
Makes: 2 tea rings, or about 28 cinnamon rolls
Ingredients
Dough
1 1/2 cups milk
1/2 cup butter
1/2 cup sugar
2 teaspoons salt
2 eggs
3 1/2 teaspoons instant yeast
1/4 cup water
6 cups all-purpose flour
Filling
1/2 c butter
1 cup sugar
4 teaspoons cinnamon
Icing (optional)
1 1/2 cups icing sugar
8 oz cream cheese
1/2 cup butter, softened
1/4 teaspoon salt
1 teaspoon vanilla paste
Steps
First, scald the milk. To do this, place the milk in a small saucepot over medium-low heat. Whisk until the milk is almost boiling, about 5 minutes. Add butter and whisk until melted. Take the saucepot off the heat and stir in sugar and salt until dissolved. Once the mixture has cooled slightly, add in the eggs and whisk until well combined. Whisk in the water and yeast.
Use a large spoon to stir in the flour one cup at a time. Once the dough starts to form a shaggy mass, transfer it to a clean countertop and knead for about 10 minutes or until it is smooth and springs back when poked. Place the dough in a large, lightly oiled bowl and cover with a damp tea towel. Let rise in a warm place for 1 - 1 1/2 hours, or until doubled in size.
Toward the end of the dough's rising time, make the filling by combining one cup sugar with four teaspoons of cinnamon. Melt 1/2 cup of butter in a separate bowl. Preheat oven to 350 F and prepare two parchment lined baking sheets.
Once the dough has risen, punch down to deflate and split the dough in half. Working with one half at a time, roll the dough out into a 15-inch by 10-inch rectangle with the long side facing you. Brush about half of the melted butter onto the dough, leaving a 1-inch border around the outside. Sprinkle half of the cinnamon-sugar mixture on top of the melted butter.
Working from the side closest to you, roll the dough into a cylinder. Form the cylinder into a ring, pressing together the two ends of the cylinder to seal. Transfer the ring to a parchment-lined baking sheet. Use a pair of clean scissors to cut the dough into connected sections, cutting 2/3rds of the way to the edge of the ring and repeating at 2-inch intervals. Twist each section of the ring so they lay almost flat with their swirls facing upward.
Repeat rolling out, filling, forming and cutting with the other half of dough. Let tea rings rise for 30 minutes to 1 hour, until their size has increased by about half.
Bake tea rings for 20-25 minutes, or until golden brown. While the tea rings are baking, make your icing. Sift powdered sugar into a medium bowl. Add in cream cheese, softened butter, salt and vanilla paste. Mix using an electric hand mixer until combined. To serve, tear apart rings, spread with icing and dig in!
Sustainability Tips
Milk, Butter and Cream Cheese: Since cows contribute a lot to climate change, I like to buy my dairy products from B Corps, which are companies held to really high environmental and social standards. You could also try out vegan milk, butter or cream cheese options here to cut back on dairy in this dish.
Eggs: Local eggs are pretty easy to find in most regions. Buying locally means your eggs won't have to travel as far, reducing greenhouse gas emissions and energy use.
Flour: I like to buy King Arthur brand flour because King Arthur Flour is a B Corp, which means that they're held to a high environmental and social standard. Alternatively, you could seek out a farmer who grows and mills flour locally. Buying locally can help connect you to your local food system and cut back on the miles your food has to travel.