These are made like cinnamon rolls; however, you make a circle with the dough log and cut only part way through, turning each piece partially on its side to make a beautiful design.

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
2 hrs 25 mins
total:
3 hrs 15 mins
Servings:
15
Yield:
1 round loaf
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, dissolve yeast in the warm water and let stand until creamy, about 15 minutes. Zest and juice the lemon; set juice aside for later use.

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  • In a large mixing bowl, combine the yeast mixture, milk, butter, salt, sugar, eggs, lemon zest, and 2 cups of the flour. Stir until smooth and well combined. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has come together, turn it out onto a lightly floured surface and knead until smooth and satiny; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume; about 1 hour.

  • Punch down the dough and turn out onto a lightly floured surface. Roll the dough out into a rectangle approximately 12x24 inches.

  • In a small bowl, mix together the cinnamon, 1/4 cup sugar and pecans; spread this mixture evenly across the dough. Roll the dough into a long roll and press the seam closed. With the seam turned downward, seal the two ends together to make a ring. Use a little water to help you seal the ends.

  • Place the ring on a lightly greased cookie pan. Using a sharp knife or kitchen shears, make cuts every inch or so along the ring, cutting only three quarters of the way through. Twist each piece slightly so that the rolls fan out from the center of the ring. Cover the roll with greased plastic wrap and let rise in a warm place until nearly doubled in volume, about 1 hour.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Bake until golden brown, 25 to 30 minutes. Remove the ring from the oven, place on a rack to cool.

  • Place the lemon juice in a small bowl along with the vanilla. Add 1/4 cup of powdered sugar and stir until the sugar is dissolved. Continue adding powdered sugar, 1 tablespoon at a time, until the mixture is fairly thick but still pourable. Drizzle the lemon-sugar topping over the ring.

Nutrition Facts

324 calories; protein 6.3g; carbohydrates 49.6g; fat 11.8g; cholesterol 26.1mg; sodium 254.3mg. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/30/2003
Great recipe but needs tweaking. I followed it exactly and it turned out really good except there wasn't enough filling. Next time I'll double the filling ingredients and then I think it will be a true 5-star recipe! I love the lemon zest in the dough and the lemon icing! Read More
(47)

Most helpful critical review

Rating: 3 stars
01/31/2007
This recipe makes a beautiful bread but the end result is a bread that is loaded with lemon flavor. There was nothing subtle about it. We like lemon but not so much in this nut roll kind of combination. We didn't enjoy it as much as we thought we would. The steps were easy it rose very well and looked beautiful but not what we were looking for taste wise. Read More
(10)
15 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/29/2003
Great recipe but needs tweaking. I followed it exactly and it turned out really good except there wasn't enough filling. Next time I'll double the filling ingredients and then I think it will be a true 5-star recipe! I love the lemon zest in the dough and the lemon icing! Read More
(47)
Rating: 5 stars
12/03/2003
Delicious! Read More
(25)
Rating: 5 stars
11/24/2005
Wow! Does it get any better than this? My mother-in-law is Swedish and it passed her approval (along with everyone else in the family!). I made it for Thanksgiving Day breakfast. I tripled the filling and doubled the glaze. It was a hit and now everyone expects it next year! Read More
(24)
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Rating: 3 stars
01/31/2007
This recipe makes a beautiful bread but the end result is a bread that is loaded with lemon flavor. There was nothing subtle about it. We like lemon but not so much in this nut roll kind of combination. We didn't enjoy it as much as we thought we would. The steps were easy it rose very well and looked beautiful but not what we were looking for taste wise. Read More
(10)
Rating: 5 stars
02/14/2005
This is the best tea ring recipe that I have used. Our 4H Bread project made it and loved it! Read More
(6)
Rating: 3 stars
12/13/2010
First off I want to say I messed up in the dough when it came to adding the sugar- I should have added 1/2 cup but only did 1/4 cup. So I tried to make up with it when I did the feeling by doubling the sugar&cinnamon (which was GREAT) it made it gooey like a cinnamon roll. I would also cook it at a lower temp because mine was golden but somewhat doughy still. And I didn't use the frosting because all I could tast was the powdered sugar. Otherwise I think it was easy and still good!Next time I will just modify it and probably do a light glaze on top. Read More
(5)
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Rating: 5 stars
12/23/2015
My mom used to make these ..several every Christmas. She used brown sugar , BUTTER cin walnuts and raisins in filling. While it was rolled out she used soft butter and spread it on dough like toast. I don't think she measured any of the rest. Just sprinkled it all on and rolled it up. Also before baking she turned the roll completely upwards So each roll browned and after the icing she put a half a maraschino cherry on top. Very festive looking. ! Miss my MOM. I'm gonna make them now and remember what a beautiful lady she was. Read More
(3)
Rating: 5 stars
12/20/2005
soooo good Read More
(3)
Rating: 2 stars
01/07/2010
Wasn't as good as I had hoped. Dryer than your average cinnamon rolls and was challenging to make. Read More
(3)
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