Soft, buttery Swedish Tea Ring filled with cinnamon, brown sugar, and raisins — baked golden and drizzled with almond icing. A cozy, sweet breakfast tradition.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Funny thing — I didn’t plan to fall in love with this recipe. I actually stumbled on it years ago when I was trying to find something to bake on a freezing Sunday morning. You know the kind — when you’re still in pajamas, hair’s a mess, and you just want something that makes the house smell like you’ve got your life together? Yeah, that kind.
Anyway, I had this idea that a Swedish Tea Ring might be fun to try, mostly because I’d seen a picture of one that looked way fancier than I could ever pull off. My two-year-old daughter decided she wanted to “help,” which mostly meant she stood on a chair beside me, sneaking raisins from the bowl and declaring herself “the official taste tester.” (Which, honestly, fair enough.)
When we pulled the first one out of the oven, it wasn’t perfect — one side browned faster than the other, and my icing drizzle was more “abstract art” than elegant pastry shop. But the smell… oh man, the smell made up for everything. Butter, cinnamon, sugar — that kind of cozy scent that wraps around you like a blanket.
It became a tradition after that. Every winter, especially around the holidays, we bake a Swedish Tea Ring. It’s part bread, part cinnamon roll, part nostalgic therapy. And every time I slice into it, warm and gooey in the center, I swear I can hear my daughter’s giggle echoing from that first morning.
Why You’ll Love This Swedish Tea Ring Recipe?
Okay, so let’s get real — this Swedish Tea Ring isn’t just pretty (though it’s very photogenic). It’s soft, buttery, and filled with cinnamon-sugar spirals that make your kitchen smell like a bakery at sunrise. You know that smell that makes neighbors suddenly drop by “just to say hi”? Yep, that one.
What I love most, though, is how flexible it is. You can make the dough the night before, pop it in the fridge, and bake it in the morning while still half-asleep. You’ll look like a domestic goddess, and all you really did was set a timer.
And here’s the thing: it’s not a complicated recipe. It looks like it is — all swirly and golden with icing dripping down the sides — but it’s honestly the kind of bake that makes you feel proud of yourself without needing a culinary degree. Plus, it’s perfect for sharing… or not sharing. No judgment here.
Ingredient Notes:
Let’s break it down, friend to friend — these ingredients are simple, but together, they create something downright magical.
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Milk: Lukewarm is the sweet spot. Too hot, and you’ll murder the yeast. Too cold, and it won’t wake up.
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Yeast: The quiet hero of any bread. Fresh yeast = fluffy tea ring. Old yeast = sad, flat pancake of regret.
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Butter: Always the real stuff. If you use margarine, I’ll just… pretend I didn’t see it.
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Brown Sugar & Cinnamon: The soul of this Swedish Tea Ring. Sticky, sweet, a little indulgent.
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Raisins: Totally optional. I love them, but I get that they’re controversial (people have opinions).
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Almond Extract: That tiny bit in the icing? Oh, it makes everything sing. It’s subtle, fancy, and worth keeping on hand for all kinds of bakes.
Quick tip: Sprinkle some toasted almonds on top before baking — you’ll feel like you belong on “The Great British Bake Off.”
How To Make Swedish Tea Ring?
Step 1: Make the dough.
You can use a bread machine if you have one (it’s like having a kitchen assistant that doesn’t talk back), or mix it by hand if you’re feeling ambitious. Combine the milk, egg, butter, sugar, salt, flour, and yeast. Knead until it’s smooth and springy — the kind of dough that feels alive under your hands. Let it rise until doubled, about an hour or so.
Step 2: Make the filling.
Mix brown sugar, cinnamon, and raisins. It smells amazing. Honestly, I could just stand there inhaling this part.
Step 3: Roll and shape.
Roll out the dough into rectangles (about 12×16 inches), spread butter all over, and sprinkle the filling. Roll it up like a jelly roll, pinch the seams, and twist into a ring. Then — and this is my favorite part — use scissors to make cuts around the ring about an inch apart. Gently spread the slices outward so it fans out like a cinnamon-scented crown.
Step 4: Rise again (or chill overnight).
If you’re in no rush, let it rise for another 40 minutes. But if you’re doing the smart thing (aka prepping the night before), stick it in the fridge overnight. In the morning, just let it warm up a bit before baking.
Step 5: Bake it.
Pop it in the oven at 350°F (175°C) for about 20 minutes. Rotate halfway if your oven’s a little temperamental like mine. When it’s done, it should be golden brown, and the filling will be bubbling like liquid gold.
Step 6: Make the icing.
Whisk together powdered sugar, almond extract, and milk. Drizzle it over the warm bread. Don’t overthink it — messy icing is part of the charm.
Storage Options:
You’ll want to store this beauty in an airtight container at room temperature. It stays soft for a few days, but honestly, it rarely lasts that long. If you somehow have leftovers (teach me your restraint), a few seconds in the microwave brings it right back to its warm, gooey glory.
And yes, you can freeze it. Just wrap it tightly in foil and plastic wrap, then reheat gently in the oven. I’ve pulled one out months later, and it still tasted like Sunday morning happiness.
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Variations and Substitutions:
Here’s where you get to play. Once you make it the classic way, you’ll start dreaming up your own spins on it.
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Nutty Love: Add chopped walnuts, pecans, or almonds for a crunchy surprise.
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Berry Sweet: Swap the raisins for dried cranberries, cherries, or even chopped apricots.
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Chocolate Swirl: Toss in mini chocolate chips with the filling (because why not?).
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Spiced Up: A pinch of cardamom or nutmeg gives it that true Scandinavian flavor.
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Frosting Twist: Instead of almond icing, go for cream cheese glaze. Totally worth the calories.
Sometimes I even make smaller versions — little “tea ring minis.” They’re adorable and perfect for gifting… if you don’t eat them first.
What to Serve with Swedish Tea Ring?
You’ve got your Swedish Tea Ring — now what? Oh, the options.
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Coffee: Obviously. Hot, iced, fancy latte — doesn’t matter. Coffee loves this bread.
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Tea: Earl Grey, chai, or anything floral pairs beautifully with the cinnamon sweetness.
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Breakfast Spread: Serve it with scrambled eggs and fruit for a brunch that feels like a big warm hug.
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Friends and Family: Because honestly, this bread’s too pretty to eat alone.
Though… I’ve definitely eaten it alone straight from the pan. No regrets.
Frequently Asked Questions:
Can I make the dough ahead of time?
Yes! Make it the night before and refrigerate. It’ll make your morning feel like a Hallmark movie.
Can I skip the raisins?
Of course. You’re the boss here. Add chocolate chips, nuts, or nothing at all.
How do I make the icing thicker?
More sugar. Always more sugar.
Every time I make this Swedish Tea Ring, I end up slowing down — which is rare for me. There’s just something about kneading dough and watching it rise that reminds me that good things really do take time.
So maybe make this one morning soon. Put on some music, let the dough do its thing, and don’t worry if your icing drips everywhere. That’s kind of the point.
And when you pull it out of the oven, golden and perfect in its imperfect way, I hope you smile — because you just made something beautiful.
Save me a slice, will you?
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Swedish Tea Ring
Ingredients
For the Dough:
- 1 cup lukewarm milk
- 1 egg beaten
- 1 tablespoon unsalted butter room temperature
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- 3 ¼ cups bread flour
- ¾ teaspoon active dry yeast
For the Filling:
- 2 tablespoons unsalted butter softened
- 2 teaspoons ground cinnamon
- ¾ cup packed brown sugar
- ½ cup raisins
For the Icing:
- 1 cup confectioners’ sugar sifted
- ½ teaspoon almond extract
- 1 tablespoon milk or as needed
Instructions
Prepare the Dough
- Place the milk, egg, butter, sugar, salt, bread flour, and yeast into a bread machine in the order recommended by the manufacturer. Select the Dough setting and start the cycle. Once complete, transfer the dough to a greased bowl, cover it with plastic wrap, and allow it to rise until doubled in size, approximately 1 to 1½ hours.
Prepare the Baking Sheets
- Grease two baking sheets or line them with parchment paper. Set aside.
Shape the Dough
- Once the dough has risen, divide it into two equal portions. Roll each portion into a rectangle measuring approximately 12 x 16 inches. Spread each rectangle with 1 tablespoon of softened butter.
- In a separate bowl, combine the ground cinnamon, brown sugar, and raisins. Sprinkle this mixture evenly over the buttered dough.
Form the Rings
- Starting from the long side, roll up the dough tightly in a jelly-roll fashion. Pinch the edges to seal. Carefully stretch and twist each roll into a ring shape, pinching the ends together to seal. Place seam-side down on the prepared baking sheets.
- Using kitchen scissors, make cuts two-thirds of the way through the ring at 1-inch intervals. Gently pull and fan out each section slightly to form the traditional ring shape.
Second Rise or Overnight Chill
- Cover the rings loosely with greased plastic wrap or a clean kitchen towel and allow them to rise until doubled in size, approximately 40 minutes.
- Alternatively: Cover and refrigerate overnight. When ready to bake, allow the dough to come to room temperature for 30 minutes before proceeding.
Bake the Rings
- Preheat the oven to 350°F (175°C). Arrange the racks so both baking sheets can fit evenly. Bake for 10 minutes, rotate the pans, and continue baking for another 10 minutes, or until the rings are lightly golden and the filling is bubbling.
Prepare and Apply the Icing
- In a small mixing bowl, combine the confectioners’ sugar, almond extract, and milk. Stir until smooth and desired consistency is achieved. Drizzle the icing generously over the warm rings, allowing it to set slightly before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
