Swedish Tea Ring

  • Recipe By
  • Published Aug 31st
  • Ready In3h 20m
  • Servings24
  • Calories83
This is a hand-shaped, filled yeast bread that my 2-year-old daughter loves to help prepare. The dough can be made ahead and refrigerated, then baked in the morning. Sprinkle chopped, toasted almonds over the ring if you wish. Nuts can also be added to the filling along with the raisins.

Swedish Tea Ring Ingredients

The following are the ingredients needed to make delicious Swedish Tea Ring for 24 servings:

  • For the Dough:
  • 1 cup milk
  • 1 egg, beaten
  • 1 tablespoon butter, room temperature
  • 3 tablespoons white sugar
  • 1/2 teaspoon salt
  • 3 1/4 cups bread flour
  • 3/4 teaspoon active dry yeast
  • For the Filling:
  • 2 tablespoons butter, softened
  • 2 teaspoons ground cinnamon
  • 3/4 cup packed brown sugar
  • 1/2 cup raisins
  • For the Icing:
  • 1 cup confectioners' sugar, sifted
  • 1/2 teaspoon almond extract
  • 1 tablespoon milk, or as needed

Swedish Tea Ring Cooking Instructions

  • Prep45m
  • Cook20m
  • Ready In3h 20m

To cook Swedish Tea Ring, you need about 45 minutes of preparation time. The time needed to cook this Swedish Tea Ring is about 20 minutes , and you can serve your Swedish Tea Ring within 3 hours 20 minutes . The following are the steps to cook Swedish Tea Ring easily:

  1. 1 In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. Select the Dough cycle and press Start. When dough is mixed, transfer to a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
  2. 2 Grease 2 baking sheets or line them with parchment paper; set aside.
  3. 3 Divide dough in half. Roll each piece out into rectangles about 12x16 inches. Spread each dough rectangle with 1 tablespoon softened butter. In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins.
  4. 4 Sprinkle cinnamon mixture onto buttered dough. Roll them up jelly-roll fashion, along long side. Pinch edges to seal. Stretch and twist into rings, pinching ends to seal. Place them seam-side down onto prepared baking sheets. Using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch intervals. Spread each cut slightly. you wish to
  5. 5 [At this point, the dough can be refrigerated: cover dough with greased plastic wrap and refrigerate overnight. The next morning, let pastries come to room temperature for about half an hour before baking as directed in step 7.]
  6. 6 Alternately, cover each ring with a clean towel or greased plastic wrap and let loaves rise until double, about 40 minutes.
  7. 7 Arrange two oven racks so that both baking sheets will fit. Preheat oven to 350 degrees F (175 degrees C).
  8. 8 Bake for 10 minutes in preheated; rotate baking sheets. Bake until rings are light brown and the filling is oozing and bubbling, about 10 minutes more.
  9. 9 In a small mixing bowl, combine confectioners sugar, almond extract, and milk until icing is desired consistency. Drizzle icing over warm pastries.


  • Cook's Note:
  • The first part of this recipe is prepared in my bread machine on Christmas Eve. I make it right up to the second rise stage, then cover and refrigerate it. On Christmas morning, I allow it to warm up and rise until double in size before baking. It is especially sumptuous when it is still warm and a special treat for Christmas morning in our house.
  • Editor's Note:
  • To prepare this recipe in a stand mixer, combine lukewarm milk and yeast in the mixing bowl; let stand five minutes. Add beaten egg, 1 tablespoon butter, 3 tablespoons white sugar, salt, and bread flour. With the dough hook, mix on low speed for 12 to 15 minutes, scraping down hook and sides of bowl occasionally. Transfer dough to a greased bowl to rise; proceed with recipe.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 83 calories; 1.9 grams of fat; 16.4 grams of carbohydrates; 0.8 gram of protein; 12 milligrams of cholesterol; 68 milligrams of sodium.

  1. Apr 21st 2014

    I used to have a bread machine cookbook with this recipe in it, and this was the one recipe I missed. This is almost exactly it. Of course I don't have a bread machine anymore, so I had to ...

  2. Dec 15th 2012

    I only wanted one coffee cake so I cut the recipe in half. Because I don’t use a bread machine, I proofed the yeast in the milk @ 110º with a teaspoon of sugar and then finished off the ...

  3. Sep 19th 2011

    Very tasty. I added just a little more yeast. Turned out beautiful. Dough was very easy to work with.

  4. Apr 27th 2011

    I made this Christmas morning with craisins and slivered almonds. I loved it so much that I made it again for Easter with dried apricots in the filling. Instead of 2 rings, I just made one ...

  5. Sep 14th 2007

    This has become a holiday tradition for my family. It always turns out beautifully and works well if made the night before and refridgerated as well. I recommend trying this recipe :)

  6. Dec 13th 2005

    I had such high hopes for this bread but was very disappointed. I should have known there would be a problem when I saw the amount of yeast...3/4 teaspoon is a third of a package of yeast an ...

  7. Dec 25th 2004

    This recipe reminds me so much of the one my Mom used to make at Christmas time. Thanks Julia!!!

  8. Sep 24th 2004

    Excellent! This was fairly easy to make and won a blue ribbon.

  9. Jan 26th 2003

    Delicious, easy, great recipe! My daughter brought it to her first grade class for a special day and it disappeared quickly. Also made it for our Christmas morning brunch, as well as for s ...