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Cherry Tea Ring

 Cherry Tea Ring
I found this recipe in a magazine many years ago. I like it so much, I entered it into a fair and won a ribbon! It is sure to be a hit in your family as well.—Pam Goodlet, Washington Island, Wisconsin
16 ServingsPrep: 30 min. + rising Bake: 25 min. + cooling


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 1/4 cup sugar
  • 1/4 cup butter, softened
  • 1 egg
  • 3/4 teaspoon salt
  • 3-1/2 to 3-3/4 cups all-purpose flour
  • 1 cup dried cherries or cranberries
  • 1 cup boiling water
  • 1/3 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1/4 cup cold butter
  • GLAZE:
  • 1-1/4 cups confectioners' sugar
  • 1 teaspoon light corn syrup
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 2 tablespoons half-and-half cream
  • Halved red and green candied cherries, optional

2 of 2

Cherry Tea Ring (continued)


  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar,
  • butter, egg, salt and 3-1/2 cups flour. Beat until smooth. Stir in
  • enough remaining flour to form a soft dough.
  • Turn onto a lightly floured surface; knead until smooth and elastic,
  • about 6-8 minutes. Place in a greased bowl, turning once to grease
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Meanwhile, place cherries in a bowl; add boiling water. Let stand for
  • 5 minutes; drain and squeeze out excess water. In another bowl,
  • combine the brown sugar, flour and cinnamon; cut in butter until
  • crumbly. Add cherries; toss to coat.
  • Punch dough down; turn onto a lightly floured surface. Roll into a
  • 15-in. x 9-in. rectangle. Sprinkle with filling. Roll up jelly-roll
  • style, starting with a long side. Pinch seam to seal. Place seam
  • side down on a greased baking sheet; pinch ends together to form a
  • ring.
  • With scissors, cut from outside edge to two-thirds of the way toward
  • center of ring at 1-in. intervals. Separate strips slightly; twist
  • to allow filling to show. Cover and let rise in a warm place until
  • doubled, about 1 hour.
  • Bake at 350° for 25-30 minutes or until golden brown. Remove from
  • pan to a wire rack to cool. Combine the glaze ingredients; drizzle
  • over tea ring. Decorate with candied cherries if desired. Yield: 1
  • ring (16 slices).
Nutritional Facts: 1 slice equals 264 calories, 7 g fat (4 g saturated fat), 30 mg cholesterol, 164 mg sodium, 46 g carbohydrate, 1 g fiber, 4 g protein.