A soft, cinnamon-swirled Swedish tea ring made easy with bread machine dough. Bake it ahead, freeze it, and enjoy a stress-free Christmas morning.
My mother-in-law was a master bread maker. At least once a week, her house smelled of freshly baked bread, and one of her family’s favourite traditions was to have sweet bread on Christmas morning. I loved the idea, but I didn’t relish getting up before dawn to make dough, wait for it to rise, and then bake on the big day.
The solution I discovered makes the whole tradition easy: this Swedish tea ring is perfect for making ahead and freezing, and the dough can be mixed in a bread machine, so you don’t have to knead by hand. Prepare one or two rings in advance, freeze them un-iced, and enjoy a warm, fresh-tasting treat on Christmas morning with minimal fuss.
Why you’ll love this recipe
- Make-ahead and freezer-friendly — bake now and serve later.
- The bread machine handles the kneading and first rise.
- Pretty, festive presentation that fits perfectly on a holiday table.
- Makes two rings: keep one and gift the other.
Ingredients you’ll need for this Swedish Tea Ring Recipe
For exact proportions, see the list below. These ingredients make two medium tea rings.
Dough:
- 1 cup milk (warmed to lukewarm)
- 1 egg, beaten
- 1 tablespoon butter
- 3 tablespoons white sugar
- 1/2 teaspoon salt
- 3 1/4 cups all-purpose flour
- 3/4 teaspoon active dry yeast
Filling:
- Softened butter for spreading
- 3/4 cup packed brown sugar
- 2 teaspoons ground cinnamon
Icing:
- 1 cup icing (powdered) sugar
- 1 tablespoon milk (add more if needed to thin)
- 1/2 teaspoon vanilla or almond extract
Swedish Tea Ring
This Swedish tea ring is a slightly sweet yeast bread filled with butter, brown sugar and cinnamon, shaped into a wreath and cut so the swirl fans out. It’s ideal for Christmas morning: make it in advance, freeze unglazed, and finish with a simple icing when you’re ready to serve.
Ingredients (detailed)
- Dough: 1 cup milk, 1 egg (beaten), 1 tbsp butter, 3 tbsp white sugar, 1/2 tsp salt, 3 1/4 cups all-purpose flour, 3/4 tsp active dry yeast
- Filling: softened butter, 3/4 cup packed brown sugar, 2 tsp cinnamon
- Icing: 1 cup powdered sugar, 1 tbsp milk, 1/2 tsp vanilla or almond extract
Instructions
Make the dough
- Place the dough ingredients in your bread machine in the order recommended by the manufacturer. Select the “Dough” cycle and start. While the machine runs, butter two baking sheets and lightly flour your work surface.
- When the dough cycle finishes, turn the dough out onto a lightly floured surface and divide it in half.
Shape the tea rings
- Roll each half into a rectangle about 12 x 16 inches.
- Spread each rectangle with softened butter. Mix the brown sugar and cinnamon together and sprinkle it evenly over the butter; you may not need all of it.
- Starting from the long edge, roll each rectangle up jelly-roll style and pinch the seam to seal.
- Bring the ends together to form a ring and pinch to seal. Place the ring seam-side down on a prepared baking sheet.
- Using clean kitchen scissors, cut into the ring two-thirds of the way through at 1-inch intervals. Gently pull and twist each section to the side so the cinnamon swirl shows.
Rise and bake
- Cover the rings with a clean towel and let rise in a warm place until doubled in size, about 1 hour.
- Bake at 350°F (175°C) for about 20 minutes, until golden and the filling is bubbling. Rotate pans if necessary for even browning. Repeat with the second ring if baking separately.
- Transfer rings to a wire rack and brush with a little butter while still hot for a glossy finish.
Icing
- Whisk together the powdered sugar, milk and extract until smooth. Add a few extra drops of milk if the icing is too thick to drizzle.
- Drizzle the icing over the warm tea ring just before serving.
Make ahead and freeze
- Cool the tea rings completely before freezing. Do not ice them before freezing.
- Place each cooled ring in a freezer bag or wrap tightly in plastic wrap and freeze. Thaw on the counter overnight, then warm in the oven or microwave and finish with icing before serving.
Notes
- This recipe makes two rings: share or freeze one and serve the other.
- If you prefer to knead by hand or use a stand mixer, mix and knead until the dough is smooth and elastic, then let rise until doubled before shaping.
- Add chopped nuts, raisins, or a pinch of cardamom to the filling for variation.
How to make Swedish Tea Ring (with pictures)
Let the bread machine do the work. Add the ingredients to your bread machine following the order recommended by the manufacturer, choose the “Dough” cycle, and walk away. While it runs, prepare your baking sheets and work surface.
Divide and roll. After the dough cycle finishes, divide the dough in half and roll each piece into a large rectangle. This recipe yields two rings — one to serve and one to freeze or give away.
Add the cinnamon filling. Spread softened butter over each rectangle, then sprinkle the brown sugar and cinnamon mixture evenly. Roll tightly, pinch the seam, form a ring, and place seam-side down on a baking sheet.
Snip and twist. Cut into the ring about two-thirds of the way through at 1-inch intervals. Gently pull and twist each piece so the cinnamon swirl shows; this creates the wreath-like appearance.
Rise and bake. Let the shaped ring rise, uncovered, until doubled in size (about 1 hour). Bake until golden brown and bubbling, then brush with a little butter while still warm.
Drizzle and serve. Whisk the icing until smooth and drizzle over warm slices. The contrast of warm bread and cool icing is delightful and makes a beautiful presentation for holiday breakfasts.
How to Freeze Swedish Tea Ring Ahead
Once the tea rings are completely cool and un-iced, wrap each ring tightly in plastic wrap or place in a freezer bag. Freeze for up to a few months. To serve, thaw on the counter overnight, warm in the oven or gently in the microwave, then finish with the icing. This saves time on busy holiday mornings and keeps the bread tasting freshly baked.
Frequently Asked Questions about Swedish Tea Rings
What is a Swedish tea ring?
A Swedish tea ring is a slightly sweet yeast bread filled with butter, brown sugar and cinnamon, shaped into a ring and sliced so the layers fan out. It’s often finished with a simple icing and served for breakfast or with coffee.
Can I make a Swedish tea ring without a bread machine?
Yes. Mix and knead the dough by hand or with a stand mixer until smooth and elastic. Allow it to rise until doubled before shaping and continuing with the recipe. The bread machine simply saves time and effort on kneading.
Should I ice before freezing?
No. Freeze the rings plain, then add the icing after reheating to keep the glaze fresh and attractive.
How far ahead can I make it?
You can bake it a day ahead and store it covered at room temperature, or freeze it for longer storage. Wrapped well, it keeps in the freezer for a few months.
How do I warm up a frozen tea ring?
Thaw overnight on the counter, then warm gently in the oven until heated through. Slices can also be microwaved briefly, then iced and served.
Can I change the filling?
Yes. Add chopped nuts (pecans or walnuts), raisins, or a pinch of cardamom for a different flavour profile. Adjust sugar and spice to taste.
Plan Ahead for a Stress-Free Christmas
Bake ahead, freeze, and enjoy a calmer holiday morning. This Swedish tea ring is ideal for planning: prepare dough in the bread machine, bake and freeze one ring, then warm and ice it on the morning you plan to serve. It’s a small change that makes a big difference for a relaxed Christmas start.
