Holiday Biscuit Bubble Ring Recipe

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Holiday Biscuit Bubble Ring Recipe

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My family loves this traditional Christmas treat so much that I like to surprise them with it throughout the year. It does take some time to prepare, but the effort is worth it when I see my family's smiling faces.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling

Ingredients

  • 1 package (8 ounces) cream cheese
  • 2 cups all-purpose flour
  • 6 tablespoons sugar, divided
  • 4 teaspoons baking powder
  • 1/3 cup shortening
  • 2/3 cup milk
  • 1/2 teaspoon ground cinnamon
  • 5 tablespoons butter, melted, divided
  • 1/3 cup chopped pecans
  • 1/3 cup chopped red candied cherries
  • GLAZE:
  • 1/4 cup light corn syrup
  • 2 tablespoons brown sugar
  • 2 tablespoons butter or margarine

Directions

Cut cream cheese into 20 pieces. Roll each into a ball; cover and refrigerate. Meanwhile, in a large bowl, combine the flour, 2 tablespoons sugar and baking powder. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
Turn onto a lightly floured surface; knead about 8-10 times.
Roll out into a 15-in. x 12-in. rectangle. Combine cinnamon and remaining sugar. Sprinkle 5 teaspoons cinnamon-sugar over dough; set remaining mixture aside.
Cut dough into twenty 3-in. squares. Place one cream cheese ball in center of each. Fold dough around ball; pinch seams to seal. Roll in 2 tablespoons melted butter.
In a small bowl, combine the pecans, cherries and remaining butter; spoon half into a greased and floured 10-in. fluted tube pan. Sprinkle with half of the remaining cinnamon-sugar. Place 10 balls, seam side up, over topping. Repeat layers.
Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes before inverting onto a serving platter.
Meanwhile, in a saucepan, combine glaze ingredients. Bring to a boil; cook and stir until sugar is dissolved. Pour over bread. Serve warm. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Holiday Biscuit Bubble Ring in Best of Country Breads 2000, p28

Nutritional Facts

1 each: 521 calories, 32g fat (15g saturated fat), 61mg cholesterol, 415mg sodium, 52g carbohydrate (24g sugars, 1g fiber), 7g protein.

  • 1 package (8 ounces) cream cheese
  • 2 cups all-purpose flour
  • 6 tablespoons sugar, divided
  • 4 teaspoons baking powder
  • 1/3 cup shortening
  • 2/3 cup milk
  • 1/2 teaspoon ground cinnamon
  • 5 tablespoons butter, melted, divided
  • 1/3 cup chopped pecans
  • 1/3 cup chopped red candied cherries
  • GLAZE:
  • 1/4 cup light corn syrup
  • 2 tablespoons brown sugar
  • 2 tablespoons butter or margarine
  1. Cut cream cheese into 20 pieces. Roll each into a ball; cover and refrigerate. Meanwhile, in a large bowl, combine the flour, 2 tablespoons sugar and baking powder. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
  2. Turn onto a lightly floured surface; knead about 8-10 times.
  3. Roll out into a 15-in. x 12-in. rectangle. Combine cinnamon and remaining sugar. Sprinkle 5 teaspoons cinnamon-sugar over dough; set remaining mixture aside.
  4. Cut dough into twenty 3-in. squares. Place one cream cheese ball in center of each. Fold dough around ball; pinch seams to seal. Roll in 2 tablespoons melted butter.
  5. In a small bowl, combine the pecans, cherries and remaining butter; spoon half into a greased and floured 10-in. fluted tube pan. Sprinkle with half of the remaining cinnamon-sugar. Place 10 balls, seam side up, over topping. Repeat layers.
  6. Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes before inverting onto a serving platter.
  7. Meanwhile, in a saucepan, combine glaze ingredients. Bring to a boil; cook and stir until sugar is dissolved. Pour over bread. Serve warm. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Holiday Biscuit Bubble Ring in Best of Country Breads 2000, p28

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