Swedish Tea Ring

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Recipe photo
Hands-on time:
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Yield: 1 ring

Recipe photo

In Sweden this tea ring is most often enjoyed at Christmas time. Think cinnamon roll in the shape of a ring. This — and many European pastries — aren't as over-the-top decadent as the typical American sticky buns, cream-filled layer cakes, and gooey fudge brownies. If you're after a classic Swedish tea ring, this is it; for a more "Americanized" version, see "tips from our bakers," below.

Swedish Tea Ring

star rating (9) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 ring
Published: 09/19/2012



  • 1 cup milk
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 1 large egg
  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoon instant yeast, SAF Gold instant yeast preferred


  • 3 tablespoons sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon Instant ClearJel, optional; to keep the filling from seeping out during baking
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup chopped walnuts
  • 1/2 cup cinnamon chips

Tips from our bakers

  • For an added touch of decadence, make a glaze with 1 cup glazing sugar or confectioners' sugar, 1 teaspoon vanilla extract, and 3 tablespoons cream or 2 to 3 tablespoons water or milk. Drizzle the glaze over the warm tea ring.
  • For a sweeter, richer, more cinnamon-y treat, add 2 tablespoons butter to the dough; and double the amount of sugar, cinnamon, Instant ClearJel, and butter in the filling.


1) To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer or bread machine — to make a soft, smooth dough. Let rise, covered, for 1 hour.

2) To make the filling: Stir together the sugar, cinnamon, and ClearJel, then add the melted butter. Combine the walnuts and cinnamon chips separately.

3) Transfer the dough to a lightly greased work surface, and roll it into a 12" x 18" rectangle.

4) Spread the filling over the dough. Top with the walnuts and chips.

5) Starting with one long side, roll the dough into a log and form it into a ring, pinching the edges together to seal. Place the ring on a greased or parchment-lined baking sheet.

6) Using a pair of scissors, cut two-thirds of the way into the edge of the ring at 2" intervals. Turn each cut section onto its side.

7) Cover and let rise for 30 to 45 minutes, until puffy.

8) While the bread is rising, preheat the oven to 375°F.

9) Bake the tea ring for about 25 minutes, until golden; tent it with foil after 15 to 20 minutes if it's browning too quickly.

10) Remove the loaf from the oven, and carefully transfer it to a rack to cool.

Yield: 1 ring.


  • star rating 03/15/2015
  • Lila from NY NY
  • Just the right combination of bread and sweetness. I like the fact that the tea ring is not overly sweet. This is a family favorite for Sunday brunch.
  • star rating 11/18/2013
  • Linda from Eugene, Oreong
  • Beautiful presentation for a breakfast, brunch or tea. I followed the directions exactly except I didn't have cinnamon chips and used chocolate chips instead. I found the bread dry, but I thought the filling was an adequate amount although not very sweet. Next time I will add butter to the dough, reduce the cook time and add more sugar to the filling.
  • star rating 01/12/2013
  • HappyBakers from NY, NY
  • Delicious! The ring was easy, fragrant and had a beautiful presentation. Just be careful not to overbake. This recipe has become a family favorite.
  • star rating 12/02/2012
  • dsnyder525 from KAF Community
  • I agree with some of the other reviewers that the filling quantity is sparse. I would increase it by 50%. I also noted the comments that the pastry was "dry." I found that a baking time of about 21 minutes (rather than 25 minutes) gave a nice result. Other than decreasing the bake time, I followed the recipe exactly, omitting the optional glaze. I might use an egg wash or syrup glaze next time. My wife and I thought it was very good. I'll be making it again and using the dough recipe for other pastries.
  • star rating 11/26/2012
  • Charity S. from Allston, MA
  • I baked this yesterday and was pleased with the results. I didn't think it took too long at all - seemed pretty speedy for a yeast bread, and super easy. The dough handled very easily when it was time to roll it out, apply the filling, and form the ring. Based on the other reviews here, I baked it only about 22 minutes, and it was done inside but not dry at all. I have to disagree with those who feel that there's not enough filling - it's true that it looked awfully sparse when spread over the dough, but the final product had enough.
  • star rating 11/25/2012
  • Andrea from Wakulla Station, FL
  • i have to agree with one of the reviewers...there was not enough filling. actually, it spread okay and covered it is just that the taste was all bread dough and barely a hint of cinnamon and nuts. it needs more filling just to balance the tastes. otherwise it was good. took too long to make, nearly 3 hours, it was lunch time by the time i finished! wonder if you can freeze it?
    You could freeze this before icing, then warm and ice before serving. MJR @ KAF
  • star rating 11/22/2012
  • Wyoming Dorothy from Wyoming
  • I have only made this once. It turned out harder and dryer than I prefer. I am going to try it again and reduce the cooking time.
  • star rating 10/08/2012
  • kdrozdek from KAF Community
  • Delicious cinnamon roll flavor with a "dressed up" presentation! And no messy pan to clean up because the filling stayed inside. Definitely going to make this for the holidays.
  • star rating 09/25/2012
  • sockbaf from KAF Community
  • Well, this looks better than it tastes! The presentation is lovely, but I found it to be a bit dry, and the filling (while it did not ooze thanks to the clear jel) was a bit dry too. I actually doubled the filling as it seemed a bit scant as i was trying to spread it). I'd much rather make my cinnamon bun recipe. This has less fat and sugar though, so that's a plus.

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