Cherry Cheese Tea Ring Recipes

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CHERRY CRESCENT RING



Cherry Crescent Ring image

I found this recipe in a Pillsbury bake-off cookbook. It makes a beautiful presentation is also delicious.

Provided by Chris from Kansas

Categories     Breakfast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup maraschino cherry, drained
8 ounces light cream cheese, softened
3/4 cup almonds, sliced
1/2 cup sugar
1/2 teaspoon almond extract
2 (8 ounce) cans crescent rolls
2 tablespoons almonds, sliced
1 cup powdered sugar
4 teaspoons milk
1/4 teaspoon almond extract

Steps:

  • Heat oven to 375 degrees.
  • Grease cookie sheet.
  • Reserve 5 cherries and chop remaining.
  • In small bowl, combine chopped cherries, cream cheese, almonds, sugar and almond extract; mix well. Set aside.
  • Separate each can crescent dough into 2 large rectangles. Overlap long sides of 4 rectangles and firmly press edges and perforations to seal.
  • Roll or pat out to form a rectangle about 15X13 inches.
  • Spread cherry mixture over dough.
  • Starting at longer side, roll up, pressing edges to seal.
  • On greased cookie sheet, place seam side down. Form into a ring, firmly pressing ends together.
  • With a sharp knife, cut almost through ring at 1-inch intervals. Turn each section slightly on its side.
  • Bake at 375 for 20 to 30 minutes or until golden brown. If necessary, cover with foil during last 5 minute to prevent excessive browning.
  • In small bowl, combine all glaze ingredients; mix well.\.
  • Drizzle warm coffeecake with glaze. Garnish with sliced amonds and reserved cherries.
  • Store in refrigerator.

Nutrition Facts : Calories 446.9, Fat 18.3, SaturatedFat 5.8, Cholesterol 50.2, Sodium 474.4, Carbohydrate 60.8, Fiber 3.9, Sugar 30.4, Protein 11.6

CHRISTMAS TEA RING



Christmas Tea Ring image

Our family makes a lot of these every Christmas, some to give away, some for Christmas breakfast.

Provided by Baritone Bob

Categories     Bread     Yeast Bread Recipes

Time 1h50m

Yield 8

Number Of Ingredients 8

1 (1 pound) loaf frozen bread dough, thawed
¼ cup butter, softened
½ cup brown sugar
2 tablespoons ground cinnamon
2 tablespoons all-purpose flour
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract

Steps:

  • Roll bread dough into a rectangle 8 inches wide and 15 inches long. Spread butter over the bread, leaving about 1/2 inch of a long edge unbuttered. Mix brown sugar, cinnamon, and flour in a bowl and sprinkle the mixture over the buttered part of the dough.
  • Starting with the long edge opposite the unbuttered edge, tightly roll the dough over the filling; seal the roll along the unbuttered edge to make a log.
  • Lightly grease a 12-inch round cake pan or baking dish; place dough into the pan and form a ring, pinching the two ends together to seal. Use kitchen scissors or sharp knife to make cuts 3/4 inch deep into the outside of the ring. Twist the cut sections of dough slightly to reveal filling.
  • Cover the tea ring with a cloth, place into a warm area, and let rise until doubled, 45 minutes to 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake tea ring in the preheated oven until lightly browned, 25 to 30 minutes. Cover with a sheet of aluminum foil after 15 minutes if tea ring starts to brown too quickly. Let tea ring cool in pan for about 10 minutes before removing to finish cooling on a wire rack.
  • Combine confectioners' sugar, milk, and vanilla extract in a bowl to make a smooth frosting. Spread top of the tea ring with frosting.

Nutrition Facts : Calories 336.9 calories, Carbohydrate 59.4 g, Cholesterol 15.4 mg, Fat 8.1 g, Fiber 3.2 g, Protein 6.1 g, SaturatedFat 3.7 g, Sodium 363.7 mg, Sugar 31.2 g

SWEDISH TEA RING



Swedish Tea Ring image

My mother used to prepare this delightful Swedish tea ring in the '40s, and it's still a favorite today. Maraschino cherries add a festive touch. -Elsie Epp, Newton, Kansas

Provided by Taste of Home

Time 50m

Yield 1 ring (24 slices).

Number Of Ingredients 15

1 tablespoon active dry yeast
1-1/2 cups warm water (110° to 115°)
1/4 cup sugar
1/4 cup canola oil
2 large egg whites, lightly beaten
1-1/4 teaspoons salt
5-1/2 to 6 cups all-purpose flour
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries, patted dry
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
ICING:
1 cup confectioners' sugar
1 to 2 tablespoons fat-free milk

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the sugar, oil, egg whites, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise until doubled, about 1 hour. , Combine the walnuts, cherries, brown sugar and cinnamon; set aside. Punch dough down; roll into an 18x12-in. rectangle. Brush with butter; sprinkle with nut mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. , Place seam side down on a 14-in. pizza pan coated with cooking spray; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at scant 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes., Bake at 400° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. , In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over tea ring.

Nutrition Facts : Calories 196 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 142mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.

CHERRY CHEESE DANISH RING



Cherry Cheese Danish Ring image

Make and share this Cherry Cheese Danish Ring recipe from Food.com.

Provided by Colbys Mom

Categories     Breads

Time 10h

Yield 12 serving(s)

Number Of Ingredients 17

3/4 cup warm milk (105-115 degrees)
1/4 cup sugar
1 (1/4 ounce) package active dry yeast
3 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground cardamom
1 cup butter, cut into 3/4 inch pieces
2 eggs
1 (7 1/2 ounce) package farmer cheese or 1 (7 1/2 ounce) package well-drained cottage cheese
1/4 cup sugar
3 tablespoons all-purpose flour
2 egg yolks, divided
1 teaspoon grated lemon, zest of
1/4 teaspoon ground nutmeg
1/2 cup canned cherry pie filling, mashed
1/2 cup powdered sugar
1 tablespoon milk

Steps:

  • Dough:.
  • In measuring cup combine milk, sugar and yeast.
  • Let stand until frothy, 5 minutes.
  • In large bowl combine flour, salt, and cardamom.
  • With pastry blender cut in better until well distributed with some 1/2" pieces remaining.
  • Combine eggs with yeast mixture; stir into flour mixture until sticky dough forms.
  • Cover; regrigerate until thoroughly chilled; at least 6 hrs or overnight.
  • Turn dough out onto lightly floured surface.
  • Roll out into 20x9" rectangle, re-flouring dough as needed.
  • With long side of dough facing you, fold short sides over in thirds.
  • Wrap; chill 30 minutes.
  • Unwrap dough; on lightly floured surface, with long side facing you, roll out dough into 20x9" rectangle.
  • Repeat folding.
  • Wrap; chill 30 minutes.
  • Repeat rolling and folding two more times.
  • Wrap and chill until ready to use, at least 45 minutes.
  • Filling:.
  • Preheat oven to 375 degrees.
  • Combine cheese, sugar, flour, 1 yolk, zest, and nutmeg until smooth; set aside.
  • Roll out dough into 24x9" rectangle.
  • Spread cheese mixture down center of dough in 22x3" strip.
  • Fold 1 long side of dough over filling; brush with water.
  • Fold remaining dough over, gently pressing to attach.
  • Line baking sheet with parchment paper.
  • Shape roll, seam side down, into ring on baking sheet; press ends together to seal.
  • With scissors cut about 3/4" through outer edge every 1" all the way around to allow filling to peak through while it bakes.
  • Using knife to help separate, twist each piece slightly to expose filling inside.
  • Beat remaining yolk with 1 tbsp water; brush over ring.
  • Bake 40 minutes until golden brown (cover edges with foil if browning too quickly).
  • Remove from oven; spoon cherry filling over top of each cut.
  • Bake until filling is hot, about 5 minutes.
  • Cool on pan on rack 10 minutes.
  • Remove from pan; cool completely on rack.
  • Glaze:.
  • Combine powdered sugar with milk and drizzle over ring.

Nutrition Facts : Calories 365.4, Fat 17.9, SaturatedFat 10.7, Cholesterol 110.9, Sodium 231.6, Carbohydrate 42.4, Fiber 1.1, Sugar 13.8, Protein 8.9

CHERRY TEA RING



Cherry Tea Ring image

Absolutely devine! soo soo good! It was perfect for a holiday brunch! I got this from Better Homes and Gardens

Provided by greyghost

Categories     Yeast Breads

Time 2h50m

Yield 2 rings, 24 serving(s)

Number Of Ingredients 20

1 1/2 cups milk
1/2 cup butter
2 (1/4 ounce) packages active dry yeast
1/2 cup warm water (105-115 degrees F)
7 -7 1/2 cups flour
1/2 cup sugar
2 slightly beaten eggs
1 1/2 teaspoons salt
2 cups water
2 cups snipped dried tart cherries
2/3 cup granulated sugar
2/3 cup packed brown sugar
1/3 cup flour
1 tablespoon cinnamon
1/2 cup butter
2 1/2 cups powdered sugar
2 teaspoons light corn syrup
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3 -4 tablespoons half-and-half or 3 -4 tablespoons light cream

Steps:

  • For Bread:.
  • In small saucepan, heat and stir milk and butter until warm and butter almost melts.
  • Cool to lukewarm (105-115 degrees F).
  • In large mixing bowl, dissolve yeast into 1/2 cup warm water.
  • Stir in milk mixture, 3 1/2 cup flour, 1/2 cup sugar, eggs, and salt.
  • Use wooden spoon to stir in as much of remaining flour as possible.
  • Turn dough out onto lightly floured surface.
  • Knead in enough of remaining flour to make a moderately stiff dough that is smooth and elastic (about 6-8 minutes total).
  • Shape into ball and place into greased bowl, turning once in order to grease entire surface of dough.
  • Cover and let rise in warm place until doubles in size about 1-1 1/2 hours.
  • Punch dough down.
  • Turn out onto lightly floured surface.
  • Divide dough in half, cover and let rest for 10 minutes.
  • In medium saucepan, bring 2 cups of water to boiling, remove from heat.
  • Add cherries and let stand for 5 minutes.
  • Drain, squeezing out excess water of cherries. Set aside.
  • In medium mixing bowl, mix 2/3 cup granulated sugar, 2/3 cup brown sugar, 1/3 cup flour, and cinnamon.
  • Cut 1/2 cup butter into mixture until crumbly and set aside.
  • Roll half of dough into 15 x 9 rectangle.
  • Sprinkle half of the cinnamon filling evenly over dough.
  • Sprinkle with half of cherries.
  • Roll up, jelly roll style, starting from long side.
  • Seal seam.
  • Grease two baking pans (cookie sheets).
  • Place dough roll on one of prepared baking pans.
  • Attach ends of dough to form a circle.
  • Pinch to seal ends.
  • Use sharp knife to cut slits at 1 inch intervals around ring.
  • Cover, let dough rise again until double in size, about 30 minutes.
  • Repeat with remaining dough, cinnamon mix, and cherries.
  • Bake both rings in 350 degree F oven for about 25 minutes or until tea rings sound hollow when you tap tops. (if necessary cover tops with foil for last 5-10 minutes of baking to prevent overbrowning.).
  • Transfer to wire racks and cool completely.
  • Drizzle with icing. . .
  • For icing:.
  • In small bowl, mix powdered sugar, corn syrup, vanilla, and almond extract.
  • Stir in enough cream to make drizzling consistency.
  • If desired, add red food color to icing.

Nutrition Facts : Calories 345.6, Fat 9.3, SaturatedFat 5.5, Cholesterol 40.8, Sodium 218.8, Carbohydrate 60.6, Fiber 1.5, Sugar 29.3, Protein 5.5

CINNAMON ROLL TEA RING WITH CHERRY FROSTING



Cinnamon Roll Tea Ring With Cherry Frosting image

Heavenly!! You can taste the warm, buttery sweetness of the cinnamon layer and delicious cherry frosting all in one great dessert! And, the best part is, there is NO KNEADING involved plus you can make this the night before and have it ready to bake in the morning! This is from my Great Aunt Linda; she is a fabulous in-law AND cook!! :)

Provided by Gods_sugarcookie

Categories     Yeast Breads

Time 3h15m

Yield 17 slices, 17 serving(s)

Number Of Ingredients 16

1 cup warm water
1 (1/4 ounce) package active dry yeast
1/4 cup sugar
1 teaspoon salt
3 -4 cups flour
1 small eggs or 1/2 medium egg
1/8 cup shortening, melted
1/4-1/2 cup butter (approximately, I always just measure by looking to see if there is a good layer, not skimpy)
1 cup sugar
1 teaspoon ground cinnamon (more or less to suit your taste)
1/4-1/2 cup chopped nuts (walnuts or pecans) (optional)
2 cups powdered sugar
1 teaspoon vanilla
1 -2 tablespoon milk (approximately, enough to make thick glaze)
1 tablespoon maraschino cherry juice (from maraschino cherry jar)
10 -15 maraschino cherries, halved

Steps:

  • Dough:.
  • Mix warm water and yeast, add sugar and salt.
  • Add 1 1/2 cups of flour, mix, then add melted shortening and egg; mix. Add the rest of the flour, 1 1/2 cups; if dough is really thin, add more flour.
  • Grease a bowl, put dough in, turn to coat, and refrigerate at least a couple hours or overnight. (The dough will rise in the fridge.).
  • Roll the dough our on a floured surface into a rectangle, not too thin and not to thick, maybe 1/4-1/2 inch thick. Spread 1/4 cup melted butter over dough, add more if necessary/desired.
  • Mix cinnamon and sugar and sprinkle evenly over the butter. Sprinkle chopped nuts over that. Roll up tightly into a log.
  • Place onto a greased cookie sheet and shape into a ring (bring ends together) and seal ends together with some melted butter.
  • Using a pair of scissors, cut a small slit (not all the way through) every one inch. Bake at 350°F until top is slightly brown. (About 25-30 minutes).
  • Meanwhile make the icing: Mix the powdered sugar, vanilla, and enough milk for a glaze thin enough to spoon over the ring and fall down the sides. Add one tablespoon maraschino cherry juice for color and flavor. Spoon onto cooled tea ring and decorate the top with halved maraschino cherries.
  • *To serve, guests can simply pull off/ cut the wedges created by cutting the slits. Great for an impress your guest brunch!

Nutrition Facts : Calories 240.3, Fat 4.7, SaturatedFat 2.2, Cholesterol 16.5, Sodium 160.8, Carbohydrate 47.2, Fiber 0.8, Sugar 29.8, Protein 2.8

VERY CHERRY CRESCENT RING



Very Cherry Crescent Ring image

My mother used to prepare this pretty coffee cake on Christmas Eve for our family to enjoy the next morning after opening gifts. It's an easy way to add an elegant touch to a holiday breakfast or brunch. -Karen Sevensky, Hackettstown, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 16 servings

Number Of Ingredients 11

1 jar (10 ounces) maraschino cherries, drained well and chopped
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/2 teaspoon almond extract
3/4 cup chopped pecans
2 tubes (8 ounces each) refrigerated crescent rolls
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons 2% milk
1/4 teaspoon almond extract
Additional pecans

Steps:

  • Preheat oven to 375°. Reserve 3 tablespoons cherries for topping. For filling, beat cream cheese, sugar and extract until smooth. Stir in 3/4 cup pecans and remaining cherries., On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal. Fold dough lengthwise in half; roll into an 18x12-in. rectangle. Spread filling over top to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; pinch seam to seal., Transfer to a greased baking sheet, seam side down; shape into a ring, pinching ends to seal. Using kitchen scissors, start at outside edge and cut two-thirds of the way through the ring at 1-in. intervals. Separate sections slightly and twist to show filling., Bake until golden brown, 20-30 minutes. (Cover loosely with foil if it browns too quickly.) , Using two large spatulas, remove from pan to a wire rack. Mix confectioners' sugar, milk and extract; spoon over warm coffeecake. Top with reserved cherries and, if desired, additional pecans.

Nutrition Facts : Calories 273 calories, Fat 15g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 268mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.

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