Janice's Tea Ring from Sheri

Sheri's Blog Recipes

This photo was uploaded to our galleries in November 2009.
Photo: customer photo

Janice’s Tea Ring

  • Dissolve 2 pkgs. yeast in 1/2 cup warm water (add 1 Tbsp. sugar to feed the yeast) Let sit 5-10 minutes.

In the meantime:

Put in Cusinart/Kitchen Aid bowl: (referred to as mixer in recipe) 4 1/2 cups flour 2 Tbsp. sugar 1 1/2 tsp. salt

Mix in another bowl: 1 cup milk 1/4 cup melted shortening (not oil) 1 egg

  1. Add yeast mixture to milk mixture and stir.
  2. With mixer on, slowly pour the liquid into the flour mixture.
  3. Let the mixer knead the dough for 5 minutes or so. (Check the dough periodically and if too sticky add a Tbsp of flour at a time until you have a nice dough.)
  4. Knead on counter a few minutes.
  5. Place in a lightly greased bowl and let rise until double.
  • Note – you can also make this in a bread machine, adding the ingredients in the order listed, and let it go through the first rise cycle. Then continue on with #6 in the instructions.
  1. Roll dough out into a rectangle.
  2. Spread with 1/4 cup melted butter and sprinkle generously with a cinnamon sugar mixture. (A little over 1/2 cup)
  3. Roll up. Form a horseshoe and cut the dough every inch or so, but not quite all the way through. (I first cut off the ends and put in a separate pan for rolls)
  4. Bring the dough together in a circle (on greased cookie sheet, or pie dripping pan) flipping each section on its side until it comes together.
  5. Let rise again
  6. Bake at 350 degrees for 25-30 minutes, until golden brown. (time varies a bit by oven…you don’t want it doughy)
  7. Frost with powder sugar frosting.


1 1/2 cups powder sugar 6 tsp. milk 1/4 tsp vanilla

Mix all together. Add additional milk tsp. at a time.


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