Cinnamon Roll Tea Ring with Eggnog Glaze

This tea ring is an ultra fancy cinnamon roll, baked as a wreath and topped with an Eggnog Glaze. The cuts and twists of the dough make for a super-festive bread that is actually really easy to make, so don’t leave this one just for the holidays.

If you head to the Red Star Yeast Instagram page, you can watch our stories and see how make the tea ring! You can also check out other Breadin5 holiday posts: Holiday Star Bread, Panettone Monkey Bread, Chocolate Chestnut Bread, and Pumpkin Sticky Nut Rolls.

Cinnamon Roll Tea Ring with Eggnog Glaze

This tea ring is an ultra fancy cinnamon roll, baked as a wreath and topped with an eggnog glaze. The cuts and twists of the dough make for a super-festive bread that is actually really easy to make, so don't leave this one just for the holidays.

Yield 1 tea ring

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Ingredients

Dough

• This makes about 4 1/2 pounds (2041g) of dough.
• 1 1/2 cups lukewarm water
• 1 tablespoon Platinum Yeast
• 1 tablespoon kosher salt
• 1/2 cup granulated sugar
• 2 large eggs (room temperature)
• 1/2 cup vegetable oil
• 1/4 cup bourbon
• 2 teaspoons pure vanilla extract
• 6 1/2 cups all-purpose flour (see note)

Tea Ring

• 1 1/2 pounds (680g) dough (from recipe above)
• 3 tablespoons unsalted butter, melted (for filling)
• 1/4 cup brown sugar (for filling)
• 1 tablespoon ground cinnamon (for filling)
• 1 tablespoon unsalted butter, melted (for glaze)
• 2 to 4 tablespoons eggnog (for glaze)
• 1 teaspoon pure vanilla extract (for glaze)
• 1 1/2 cups confectioners’ sugar (for glaze)
• Bourbon (optional, for glaze)

Instructions

Make the dough

• Mix the water, yeast, salt, sugar, eggs, oil, bourbon, and vanilla in a 6-quart bowl or lidded (not airtight) food container.
• Mix in the flour without kneading, using a heavy-duty stand mixer (with paddle/flat beater), a Danish dough whisk, or a wooden spoon. If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour. The dough will be loose but will firm up when chilled (don’t try to use it without chilling).
• Cover (not airtight) and allow to rest at room temperature until the dough rises for 2 hours.
• The dough can be used as soon as it's chilled after the initial rise. Refrigerate the container and use over the next 5 days. This makes about 4 1/2 pounds (2041g) of dough.

Make the Tea Ring

• Line a baking sheet with parchment or silicone mat.
• In a small bowl, combine the melted butter, sugar, and cinnamon.
• Dust the surface of the refrigerated dough with flour and cut off a 1 1/2 pound (680g, about 1/3 of above dough recipe) piece. Dust the dough piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom, rotating the ball a quarter-turn as you go.
• Using a rolling pin, roll the dough out to a 1/8-inch-thick rectangle, about 14×18 inches. As you roll out the dough, add flour as needed to prevent sticking.
• Spread the butter mixture evenly over the dough.
• Starting with the long side of the dough, roll it up into a log. Pinch the seam closed. Stretch the log until it is about 1 1/2 inches thick. Shape log into a circle, pinch the 2 ends together. Place on prepared baking sheet. Stretch the dough to make sure you have a nice, wide opening in the middle of your wreath, but leave plenty of room around the edge.
• Cover loosely with plastic wrap and allow to rest at room temperature for 40 minutes.
• Preheat the oven to 350°F, with a rack placed in the center of the oven.
• Brush lightly with the egg wash. Make evenly spaced cuts all the way around the wreath about 1 inch apart. The cuts should go just about to the bottom of the ring, but not quite to the bottom.
• Gently pull every other piece to the outside of the ring and then twist that piece to face up. Do the same with the remaining pieces, but have them face up on the inside of the ring. The ones on the inside of the ring may not lay flat on the baking sheet, which is fine.
• Bake for 25 to 32 minutes, until golden brown and well set. Cool on wire rack.
• Make the glaze: In a small bowl, mix together the melted butter, 2 tablespoons eggnog, and vanilla until smooth. Add the confectioners' sugar and mix until the mixture is smooth. Add more eggnog (or bourbon!), 1 tablespoon at a time, until the desired consistency is reached. Pour the glaze over the warm braid, then serve.

Notes

Artisan Bread in Five recipes use the scoop and sweep method for measuring flour.

Recipe by Artisan Bread in Five.

Jeff Hertzberg and Zoë François met in their children’s music class in 2003 and have written bread cookbooks with more than 715,000 copies in print. Jeff, a doctor by training, is a self-taught baker who grew up eating great bread and pizza in New York City, and longed to recreate it himself. Zoë is a pastry chef and baker trained at the Culinary Institute of America. Her work appears in blogs all over the United States, and her dessert menus grace fine restaurants in the authors’ hometown, Minneapolis, Minnesota. Jeff and Zoë were among the very first cookbook authors to support their readers with personal responses on their website, BreadIn5.com, beginning in 2007, where they blog about their super-fast yeast breads.