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Swedish Tea Ring

Soft, fluffy & cozy sweet bread filled with warm spices and drizzled with a creamy glaze. This Swedish Tea Ring is a total showstopper and much easier to make than it looks!

Isn’t this a thing of beauty! 😁 I constantly get surprised about how you can make the most elegant and extravagant desserts using the simplest of ingredients. 

I have started a new little project for myself. Actually it’s kind of big as the world is a huge place full of magic and wonder and I thought it would be fun to explore it dessert wise. Basically I’m going to try and recreate some of the most popular treats from all over the world and I’ll share what I discover in my new category ‘Around the world in sweets tour‘.

Kicking off this awesome adventure is literally one of the most delicious “sweet rolls” I’ve ever eaten! This is a popular bake in Sweden, something I’ve always heard about and wanted to make. I’m so glad I finally got around to it because it really is spectacular and I honestly hope that you guys try it too. 😄

A Swedish tea ring is pretty much a cinnamon roll that is wonderfully spiced with cardamom. I looovve me some cardamom!. The roll is shaped into a ring that can be either cut up into pieces or eaten as a pull apart bread. My family had such a great time eating it and marveling at its awesomeness.

After doing some research, I noticed that some people don’t even add the cinnamon, making it a purely cardamom ring. I adore cinnamon so I knew that I was going to include it but you can add as much or as little as you like. I started off with one of my favourite cinnamon roll dough recipes. This is a new recipe that I’ve not previously shared. It’s a milk bread base and it worked perfectly in this ring.

How to make a Swedish Tea Ring

Start off by making the dough as you would any cinnamon roll. Make sure to keep it on the sticky side, and let it rise for a couple of hours until doubled. Then punch it down and roll it into a narrow rectangle.

The filling is a little less than the usual cinnamon roll. There’s no decrease in flavour but it helps to ensure that the filling doesn’t seep out and make a gooey mess. The amount used is perfect for the whole ring.

After you’ve filled the rectangle, roll the dough into a tight log and shape into a circle. It’s best to do this on baking paper or directly on the baking tray so that it’s easy to move.

Cut some slits about 1 inch apart and about 3/4 an inch deep leaving the log connected at the top.

Take each strip and twist sideways so that it’s laying on its side and you can see the swirls.

The rest is straightforward, let it rise again till puffy then bake, glaze and serve.

This ring is sooo delicious, my family devoured the entire thing in lightning speed and begged me to make another one 😄

Enjoy my friends! 

Remember to tag me @dutchbakerblog on Instagram, Facebook or Twitter.

Other cinnamon roll inspired recipes to try:

Swedish Tea Ring

Recipe rating: 5.0 from 2 votes
Recipe by Linda @thedutchbaker


Prep time




Cooking time


Total time





Prep time includes 2 hours resting time for the dough to rise before baking.

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  • 1 cup (250mls) warm milk

  • 2 1/4 teaspoon instant yeast

  • 1/3 cup (65gms) sugar

  • 1 large egg

  • 1/4 cup (50gms) unsalted melted butter

  • 3 cups (375gms) all purpose flour

  • 1 1/4 teaspoon salt

  • For the filling
  • 1/4 cup (50gms) unsalted softened butter

  • 1/2 cup (100gms) soft brown sugar

  • 1 tablespoon cinnamon

  • Seeds from 5 – 6 cardamoms ground or about 1 1/2 to 2 teaspoons cardamom powder

  • 1 1/2 tablespoon flour

  • Pinch of salt

  • For the glaze
  • 1/2 cup (65gms) icing sugar

  • 2 tablespoons (45mls) cream

  • Optional: 1/4 teaspoon vanilla extract, pinch of salt


  • In a large bowl, add the milk, sugar and yeast and set aside for 5 minutes. In a separate bowl, whisk together the flour and salt. Extra cardamom can be added here too.
  • To the milk mixture, add the egg and butter and whisk smooth.
  • Gradually add in the flour, 1/2 cup at a time, until a sticky dough forms. Try not to add to much extra flour because dough needs to be soft and sticky. Knead for about 5 minutes with a dough hook on a stand mixture or 10 minutes by hand until a smooth, elastic and sticky dough forms. Place dough in an oiled bowl and allow to rise until doubled in size, about 2 hours.
  • Once risen, punch down dough and roll into an 18 x 10 inch rectangle. Spread the softened butter across the dough. Whisk together the remaining ingredients of the filling and sprinkle evenly all across the rectangle. Starting from the longer edge, roll into a tight log.
  • Place log onto a floured baking tray or baking paper. Shape log into a circle and cut slits 1 inch apart and 3/4 of the way deep making sure to keep the top connected.
  • Take each strip and turn onto its side so that you can see the swirls facing up. Cover the tea ring and rise again until puffy, about an hour.
  • Bake in a preheated 180C/350F oven for about 25 – 30 minutes until cooked through and golden brown. If the top starts to brown too much, cover loosely with aluminum foil until fully cooked through. Once out of oven, brush some melted butter on top.
  • For the glaze
  • Whisk together the icing sugar, cream, vanilla and salt and drizzle on top of the ring. Serve warm.


  • Store in an airtight container for up to 3 days.
  • Recipe by the dutch baker.

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