Cinnamon Wreath

Growing up, my Mom always made these tea rings (recipe from her mother) to give as gifts to all our family friends at Christmas. Friends started to plan their Christmas morning breakfasts around Mom’s yummy treats. Tradition has continued and I have continued to prepare these as holiday gifts for neighbors and friends. While in Thailand, I didn’t have a mixer, so I did all the kneading by hand. It was truly a labor of love!

Dough: 1/2 c. warm water 2 pkgs active dry yeast (2T) 1 1/2 c. luke warm milk 1/2 c. sugar 2 t. salt 2 eggs 1/2 c. soft shortening 6-7 c. sifted flour Filling: 2 T butter 1/2 c. sugar (brown or white) 2 t. cinnamon Icing: 8 oz cream cheese 1/2 c butter, softened (not melted) 2 teaspoons vanilla extract 4 cups powdered sugar

Dissolve yeast in water. Stir in milk, sugar, salt, eggs, shortening and half of the flour. Mix on low speed until smooth (about 3 min). Add enough remaining flour to handle easily (dough will still be sticky). Knead until smooth and elastic (in machine for 5 min. or by hand on floured counter 6-8 minutes). Round up in a greased bowl, greased side up. Cover with damp cloth. Let rise in a warm place until double - about 1 1/2 hours. Punch down. Let rise again until almost double - about 30 minutes. Divide dough in half. For each half: roll dough into oblong 9x15. Spread with 2 T. softened butter and sprinkle with 1/2 c. sugar (brown or white) and 2 t. cinnamon. Roll up tightly, beginning at wide side. Seal well by pinching edges of roll together. Stretch roll slightly to even, then place sealed edge down in a ring on lightly greased baking sheet. Pinch ends together. With scissors, or sharp knife, make cuts 2/3 of the way through the ring at 1 inch intervals. Turn each section on its side. Let rise again until doubled (about 45 minutes). Bake at 375 for 20-25 minutes or golden brown. Remove from baking sheet and cool slightly. Top with cream cheese icing (mix all icing ingredients together with mixer until fluffy).

Robynn Yolar