Cinnamon Tea Rings with Maple Glaze

Cinnamon tea rings with maple glaze are nothing more than a fancy presentation for cinnamon rolls. It takes a couple of extra steps but really ups the wow factor making this perfect for a holiday breakfast or brunch.



Cinnamon Tea Rings are a great change on the usual cinnamon rolls

I love baking. I prefer it to cooking, probably because I don’t bake everyday but I do have to make dinner every night. My favorite things to bake almost always include yeast. I love freshly made rolls with dinner or surprising my family with cinnamon rolls.

Don’t let the long prep time put you off. Most of it is hands off time due to rising. You could also make the dough the night before and let them rise in the fridge before rolling, shaping, and cutting. You’ll need to let the rolls rise a smidgen longer than called for.

Your rings will be smaller than this one because I didn’t divide the dough in half which left me with a really thick roll when it is enough dough for two rings.

Cinnamon Tea Rings with Maple Glaze

Prep Time 3 hours
Cook Time 35 minutes
Total Time 3 hours 35 minutes
Author Micha M


For the dough:

  • 1 cup warm water
  • 1/2 c plus 1 tablespoon white sugar
  • 2 1/2 teaspoons yeast
  • 1/4 cup shortening or butter
  • 1 teaspoon salt
  • 1 egg
  • 4-5 cups all purpose flour plus extra if needed.

For the filling:

  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup brown sugar
  • 1 tablespoon cinnamon

For the glaze:

  • 1 cup powdered sugar
  • 2 Tablespoons maple syrup
  • Extra milk for thinning if needed


For the dough:

  1. Mix the warm water, 1 tablespoon sugar, and yeast in the bowl of a stand mixer. Let sit for 10-15 minutes or until foamy. Add in the shortening, salt, and egg and mix well.
  2. Add 4 cups of flour; stir well with spoon until dough comes together. Knead with dough hook on low speed for 8-10 minutes adding flour if needed until the dough cleans the side of the bowl but is still slightly tacky.
  3. Place in an oiled bowl and cover with plastic wrap or a damp tea towel and let rise for 60-90 minutes or until doubled.

For the filling:

  1. Mix the cinnamon and sugar together.

To assemble:

  1. Punch down dough and divide in half. Roll each half into a 12 by 18 rectangle. Spread each half with 1/4 cup butter coming within 1/2” of each edge and sprinkle with half of the cinnamon sugar. Roll up starting from the long edge and pinch seam to seal. Place each rope on a greased cookie sheet and shape into a circle, pinching edges together. Using kitchen shears cut dough 2/3 of the way through the ring in 1 inch increments. Twist dough slightly so cut edge faces up.
  2. Cover and let rise for 45 minutes. Bake in a preheated 375 degree oven for 25-35 minutes or until golden brown. Let cool while you make the glaze.

For the glaze:

  1. In a small bowl whisk the powdered sugar and maple syrup together. Add milk by the teaspoon until the desired consistency is reached. Drizzle over the slightly warm tea rings.


For more cinnamon goodness:

Whole Wheat Cinnamon Rolls from Eat at Home Cooks
Cinnamon Raisin Biscuits from Mostly Homemade Mom


  1. Wow….! This is beautiful, and really looks good and easy to make. Do you know if the second roll could be frozen, and at what point in the recipe you would freeze it??

    • I would imagine you could freeze it after shaping and it should rise again as it thaws. I haven’t tried that with this recipe but I know most make ahead cinnamon rolls call for freezing after shaping but before the second rise.

  2. How pretty! And they sound delicious! Aaaaaa, I wish I could eat breads right now, but I can’t for another three weeks. *cries*

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