Surprisingly easy to make, this scrumptious, festive cinnamon roll ring makes an impressive presentation. Serve it simply iced, or dress it up with a sprinkling of caramelized almonds and maraschino cherries. Perfect for a holiday brunch or any special occasion.Adapted from a recipe generously shared by our dear friend, Michelle L.Makes 2 large Cinnamon Roll Wreaths.
Melt butter in a medium skillet over medium heat. (A non-stick skillet is helpful but not necessary for this step.) Add the almonds and cook for about a minute - until they just barely begin to turn golden.
Add the maple syrup and cook, stirring constantly for about a minute - until he mixture thickens and the almonds are glazed.
Spread the glazed almonds over the parchment and allow to cool completely. Break into bite-sized pieces and set aside.
Basic Sweet Roll Dough
Beat eggs in a small bowl. Set aside.Scald the milk by heating it in a small saucepan over medium-low heat until it is just below boiling, when small bubbles form around the edges; 180°-185°F (82°-85°C). Add butter and sugar to warm milk, and stir until sugar dissolves and butter is melted.In another small bowl, dissolve yeast and ½ teaspoon sugar in ½ cup warm water: 110°-115°F (43°-45°C). Let it set for about 5 minutes; until it is bubbly.
Add yeast mixture and beaten eggs to milk mixture. Stir in salt.Pour the mixture into a large mixing bowl. Using a wooden spoon or electric mixer, add flour one cup at a time until a soft dough is formed. (The dough may be a little sticky.) Do not overmix.• Knead with Mixer: Using a dough hook, knead dough until it becomes soft and elastic; about 4-5 minutes.• Knead by Hand: Turn dough out of the bowl onto a floured surface. Knead by hand until soft and elastic; about 6 minutes.
Form the dough into a ball and place it in a lightly oiled bowl. Cover and allow it to rise until double; about 1 hour.
Divide dough into 2 equal parts. Wrap one dough ball with plastic wrap and (a) set aside if you plan to make a second tea ring, or (b) place it in the refrigerator if you plan to use it later.
Form Tea Ring
Combine ¾ cup sugar and 4 teaspoons of cinnamon in a small bowl. (This is enough cinnamon-sugar for 2 cinnamon rings, or one ring with a lot of cinnamon-sugar.) Set aside.Turn out dough and knead a few times to release the air.Divide dough into 2 equal parts. Wrap one dough ball with plastic wrap and (a) set aside if you plan to make a second tea ring, or (b) place it in the refrigerator if you plan to use it later.
Use a rolling pin to roll out one piece of dough into a long rectangle (very) roughly 20x14 inches and ¼-inch thick.Spread dough with 2-3 tablespoons of very soft butter, then sprinkle on ½ the cinnamon mixture.
Roll dough along the long edge to form a long log. Pinch the seam together, and use a sharp knife to even out the ends.On a parchment covered cookie sheet, form a ring with the dough roll, with the seam on the bottom.Using scissors or a sharp knife, cut dough every 1½-inches (or closer if you prefer), cutting ¾ of the way through the dough.
Turn each cut piece on its side, fanning the pieces out to form the wreath. Cover and let dough rise again; ~ 30 to 45 minutes.
Bake
Preheat oven to 350°F (177°C).Brush top of the tea ring with beaten whole egg. (If you want any nuts, raisins, or other decorations baked into the top, add them now.)Bake in preheated oven for 15 minutes, or until light golden brown.
Drizzle with half the vanilla icing immediately (i.e., one quarter of a full batch of icing). Sprinkle caramelized almonds on top if desired.Drizzle on the other half of the icing after the pastry ring has cooled slightly; about 20 minutes.
Cool for at least one hour before moving.
Notes
This recipe makes enough dough, filling, and icing to make two cinnamon tea rings. If you wish to make one orange wreath and one cinnamon, then simply cut the amounts for the filling and icing in half. (Don't cut the almonds in half - use as many as you want, then use the rest for snacking or adding to yogurt.)
Make Ahead, Bake Later
To have the ring ready to bake in the morning, make the dough and shape the wreath the day before. Cover the ring tightly with plastic wrap and refrigerate up to 24 hours.When ready to bake, unwrap the wreath, cover again lightly and let rise until doubled in size. Proceed with baking and icing from there.