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This holiday treat is more than just a dessert; it’s a tradition that warms the heart and brings a touch of Scandinavian magic to your festive celebrations.

The holiday season is upon us, and what better way to spread joy and warmth than by baking a Christmas Swedish Tea Ring? This delightful treat, reminiscent of traditional cinnamon rolls, not only fills your home with the comforting aroma of spices but also brings a touch of Scandinavian charm to your holiday celebrations.

One of my favorite holiday memories is coming home from school to the smell of warm cinnamon bread wafting through the air, and the kitchen counter lined up with multiple beautifully decorated Swedish Tea Rings!

Every year my Mom would bake 8-10 of these festive Christmas “tea rings” for friends and neighbors! I couldn’t appreciate the amount of work that went into those “gifts of love”. Now it boggles my mind and causes me to question my mother’s sanity! (This isn’t the first time that has come into question… Lol. Let’s be honest, every mother’s sanity is questioned during the holiday season!)

Don’t be intimidated by this beautiful “dessert” bread! It’s easier to make than you’d think, and the dough is gloriously tender, soft, and easy to work with. So…let’s gather your ingredients and embark on a festive baking adventure that will have your loved ones asking for more and feeling loved!

Ingredients for Holiday Swedish Tea Ring

• 1 Cup warm milk (110°F/43°C) – milk should be “lukewarm”.
• 2 packages of dry yeast (4½ teaspoons bulk yeast)
• ½ Cup granulated sugar
• 1 teaspoon salt
• 2 eggs
• ½ Cup shortening, or butter, melted and cooled.
• 4½ – 5 cups of all-purpose flour

Filling and Glaze Ingredients

• 4 tablespoons of softened butter
• ½ Cup granulated Sugar
• ½ Cup Brown Sugar
• 2 teaspoons cinnamon
• ½ Cup Golden Raisins – optional
• ½ Cup chopped walnuts or pecans – optional
• 1 Cup of powdered sugar
• 1½ Tablespoons of milk – more if needed to reach the desired consistency
• ½ teaspoon vanilla extract and ½ teaspoon almond extract
• Green and red candied cherries for garnish

How To Make Basic Sweet Roll Dough

If you’re new to making bread, please don’t worry! Just follow my step-by-step instructions and this sweet bread will turn out perfectly. Promise!

The first step, as with any bread recipe, is to activate the yeast!

To do this, place the “lukewarm” milk in the bowl of your stand mixer, or a large bowl. Sprinkle with active dry yeast. Give a gentle stir and let set for 5 minutes until yeast is dissolved.

My only word of caution, and it’s the most important when making a “yeast” sweet bread recipe, is to be careful not to “kill” the yeast! This is done when the “warm” liquid is too hot. Make sure the water is warm, but not HOT!

TIP: I have found if you give the yeast a quick, gentle stir, it helps to activate the yeast, and it dissolves better. Bread experts are swooning in horror at this suggestion. However, I have been doing this for years with great results.

The yeast will begin to bubble and foam once “activated”. (Kind of like the kiddo’s on Christmas morning when they see the gifts under the tree! Lol) These are EXACTLY the results you are looking for!

Add ½ cup of granulated sugar and 1 teaspoon of salt to the yeast mixture. Using the dough hook of your mixer, on low-speed, stir sugar and salt to combine with yeast.

With the mixer still on low, mix in 2 large eggs, one at a time, and the melted cooled, half-cup of shortening or butter. I prefer using butter in this beautiful pastry wreath…but you can use shortening.

TIP: Remember to prevent killing the yeast, the melted butter should be cool to the touch!

With the mixer on low, slowly add in 4½ cups of all-purpose flour, one cup at a time.

Note: You may need to add as much as 5 cups of flour. Until the dough pulls away from the sides of the bowl.

The dough is ready when it pulls away from the side of the bowl and forms a soft ball at the bottom of your mixing bowl.

Preparing the Dough for rising

Knead the dough on a lightly floured surface until smooth and elastic. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1–2 hours or until doubled in size.

TIP: If you have a gas stove, place the bowl on the back of the stove top. The heat from the pilot light keeps the stove top slightly warm and is a great place for dough to rise, especially in the winter months when homes tend to be cooler.

Making the Filling

While the dough is rising…it’s time to make the filling for your Swedish Tea Ring.

The beauty of a tea ring is that it can be filled with all kinds of wonderful treats! From dried fruits, to nuts, spices, and sugar! Traditionally, most Swedish Tea Rings are filled with a sweet cinnamon sugar filling. Then, if you like, you can sprinkle with golden raisins, chopped nuts, dried cranberries, cherries, or apricots.

Growing up, Mom only did cinnamon sugar and nuts. I like to make mine without nuts, so the grandkids will eat it! However, you do you! I’m a huge fan of encouraging creativity with my recipes!

To make the cinnamon sugar filling, in a small bowl, combine ½ cup of granulated sugar and ½ cup of brown sugar with 2 teaspoons of cinnamon. Set aside until ready for use.

Shaping and Filling Tea Ring

Punch down the risen dough. That’s right, give it a good ol’ punch right in the middle of the ol’ kisser! I have to admit this is one of my favorite parts of making yeast breads. There’s something SO satisfying about punching a big fluffy dough ball!

It’s one good punch…you’re not allowed to take out all your frustrations on this beautiful dough!

Grab your favorite rolling pin…it’s time to get “rolling”!

Roll that beautiful soft, sweet dough out on a floured surface into a 16×20 inch rectangular shape.

TIP: Your ends don’t need to be perfectly straight, but you can cut them with a sharp knife, or pizza cutter, if you like a nice clean edge.

Once rolled, I move it to a lightly floured flat work surface. For me, that’s my kitchen table. You can use any work surface not covered in gift wrap and tape!

Spread 4 tablespoons of softened butter over the dough using a small spatula or butter knife.

Sprinkle cinnamon mixture over the top of the buttered bread dough, making sure to go all the way to the edges.

TIP: If you’re adding dried fruits and nuts, now is the time to sprinkle them on top of the cinnamon sugar mixture, before you shape the dough into a tea ring.

Shape the Tea Ring

Roll the dough tightly from the long side, forming a log. Think “Jelly-roll” when rolling this sweet dough, or cinnamon rolls … same exact concept.

Place the rolled dough, seam side down, on a parchment-lined baking sheet and shape it into a circle, connecting the ends in the shape of a ring.

Pinch the ends together to seal the two ends together and to create a more finished look to your tea ring.

Use kitchen scissors to make cuts two-thirds of the way through the sweet yeast dough at 1-inch intervals. It’s important NOT to cut all the way through the dough.

To finish the “Christmas Tea Ring”, gently turn each section on its side by twisting the dough slightly until it lays down, with each section resting slightly on top of the one under it.

2nd Rise and Baking Instructions

We’re on the homestretch, friends!

Cover the dough while the oven pre-heats so that the dough has some time to rest! It has just had a major workout!

Preheat your oven to 350° (F).

Place Christmas tea ring in a preheated oven and bake for 25–30 minutes or until golden brown.

Allow it to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Vanilla Almond Sweet Glaze

To create a delicious simple glaze, in a small bowl, whisk together the powdered sugar, milk, almond extract (optional), and vanilla extract until smooth.

Once the Tea Ring is room temperature, place aluminum foil under your wire cooling rack. This will help catch the glaze with less clean-up. Drizzle the glaze over the cooled tea ring.

To finish your “Christmas Wreath”… decorate with candied cherries in red and green. Cut the red cherries in half and place along the top of the tea ring. Cut the green in half, and then in half again for the “Holly” leaves.

Note if you drizzle the glaze on the tea ring while it is hot, it will simply run right off the sweet rolls…on to the floor and right out the door! (Okay, not really! However, it will run off the cinnamon rolls.)

Serving Suggestions

Mom always made our Tea Ring on Christmas Eve morning and would cover it tightly with plastic wrap. On Christmas day, Mom would pop it in the oven, this was before microwave’s my friends, to warm the tea ring for Christmas breakfast! Such a sweet memory!

You can warm individual slices in the microwave, rather than popping it in the oven. However, this is better served warm.

Serve slices of this sweet treat with a cup of hot coffee, tea, or cocoa for the perfect festive treat. This delightful pastry is sure to become a holiday tradition, bringing smiles and warmth to everyone lucky enough to enjoy it.

Frequently Asked Questions

• Can this sweet dough be made ahead of time? Yes! The dough can be made 1–2 days ahead of time. Before the dough rises, place the dough in a large, greased bowl, covered with plastic wrap. Chill the dough until ready to make your tea ring. Remove the dough from the refrigerator and allow it to rise until double in size, continue remaining steps.
• Can I bake the Tea Ring ahead of time and freeze it? Yes! It can be made a week in advance. After it is completely cooled, wrap it tightly in plastic wrap, and place it in the freezer. Wait to glaze and decorate until thawed and ready to serve. Please note that while the tea ring can be frozen, it’s not as good as when baked and served fresh.
• Can the dough be frozen? The answer to this is a little tricky. The short answer is “Yes”. Long answer… Yes, BUT you want to let it rise, punch the dough down, shape the dough into the tea ring, allow the dough to rest for 20 minutes, then place it in the freezer. Once frozen, wrap tightly in plastic wrap. Remove 4–5 hours before the desired baking time, remove plastic wrap, place in a warm spot to allow the dough to thaw and rise.

Other Favorite Christmas Breakfast Recipes

• Raspberry Cream Cheese Puff Pastry Danish
• Bakery-Style Cranberry Orange Muffins
• Cranberry Orange Buttermilk Breakfast Cake
• Cranberry Orange Scones
• Christmas Breakfast Casserole
• Cherry Tomato Breakfast Omelet from Julia’s Cuisine

I hope this family tradition of ours becomes one of yours this Christmas! It’s a sweet way to start out your morning!

Happy Holidays Friends!

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