Cinnamon Roll Tea Ring With Cherry Frosting

READY IN: 3hrs 15mins
YIELD: 17 slices




  • Dough:
  • Mix warm water and yeast, add sugar and salt.
  • Add 1 1/2 cups of flour, mix, then add melted shortening and egg; mix. Add the rest of the flour, 1 1/2 cups; if dough is really thin, add more flour.
  • Grease a bowl, put dough in, turn to coat, and refrigerate at least a couple hours or overnight. (The dough will rise in the fridge.).
  • Roll the dough our on a floured surface into a rectangle, not too thin and not to thick, maybe 1/4-1/2 inch thick. Spread 1/4 cup melted butter over dough, add more if necessary/desired.
  • Mix cinnamon and sugar and sprinkle evenly over the butter. Sprinkle chopped nuts over that. Roll up tightly into a log.
  • Place onto a greased cookie sheet and shape into a ring (bring ends together) and seal ends together with some melted butter.
  • Using a pair of scissors, cut a small slit (not all the way through) every one inch. Bake at 350°F until top is slightly brown. (About 25-30 minutes).
  • Meanwhile make the icing: Mix the powdered sugar, vanilla, and enough milk for a glaze thin enough to spoon over the ring and fall down the sides. Add one tablespoon maraschino cherry juice for color and flavor. Spoon onto cooled tea ring and decorate the top with halved maraschino cherries.
  • *To serve, guests can simply pull off/ cut the wedges created by cutting the slits. Great for an impress your guest brunch!