Cinnamon Teacake Recipe

Grandma's Cinnamon Teacake

Always a favorite, the smell of this cinnamon-spiced bread reminds you of grandma’s kitchen.

45 min. prep time
16 servings
000 Ratings



3 tablespoons warm water (105°F to 115°F)
1 (1/4-ounce) package active dry yeast
1/4 teaspoon sugar
3/4 cup milk
1 teaspoon salt
1/4 cup Land O Lakes® Butter, cut into chunks
1/4 cup sugar
3 to 3 1/2 cups all-purpose flour


2 tablespoons Land O Lakes® Butter, softened
1/3 cup sugar
2 teaspoons ground cinnamon


3/4 cup powdered sugar
1 to 2 tablespoons milk


Place warm water into bowl; stir in yeast and 1/4 teaspoon sugar until dissolved. Let stand 5-10 minutes or until mixture starts to foam around edges.

Place milk and 1/4 cup butter in 1-quart saucepan; cook over low heat, stirring occasionally, until butter is almost melted.

Combine 1/4 cup sugar and salt in bowl. Add warm milk mixture; mix well. Add egg; beat at medium speed until well mixed. (Check temperature in bowl. It should be less then 115°F. If it is warmer, let mixture cool slightly.) Add yeast mixture; continue beating until well mixed. Add 2 cups flour; beat until mixture is smooth.

Stir in enough remaining flour with wooden spoon, 1/2 cup at a time, until dough is easy to handle. Let dough rest 5 minutes.

Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Add more flour if dough is sticky. Place into greased bowl; turn greased-side up.

Cover; let rise in warm place 45-60 minutes or until doubled in size. (Dough is ready if indentation remains when touched.)

Punch down dough. Cover; let rise 45-60 minutes or until doubled in size.

Roll dough into 14x8-inch oblong. Spread with 2 tablespoons softened butter. Combine sugar and cinnamon in bowl; sprinkle evenly over butter to within 1/2 inch of edges.  Roll dough up tightly, starting with long side.

Place dough, seam-side down, onto lightly greased baking sheet. Form into circle; sealing edges. Cut outside edge of dough every inch, 3/4 of the way through with scissors or serrated knife. Twist each section of dough, turning on its side to form ring. Let rise 20-25 minutes or until almost doubled in size.

Heat oven to 350°F. Bake 18-22 minutes or until golden brown. Cool completely.

Combine powdered sugar and 1 tablespoon milk in bowl. Add enough additional milk for desired glazing consistency. Drizzle over teacake.

Nutrition Facts (1 serving)

Calories: 190

Fat: 5g

Cholesterol: 25mg

Sodium: 190mg

Carbohydrates: 34g

Dietary Fiber: 1g

Protein: 4g

Recipe #14749©2010Land O'Lakes, Inc.

Recipe Comments & Reviews

This confuses me. The attractive, yummy looking picture does not look like the sections were twisted and turned on their side. How do I make the one shown? I don't like twisting. Don't know whether I've ever done it since the sample home ec course in junior high, a very very long time ago.
Test Kitchen Comment


This coffee cake can be formed into a ring and baked since the filling is rolled up inside the coffee cake. Twisting the sections is not as difficult as it may seem. You take each cut section and pull it slightly and lay it over on its side. Each section builds on the previous section.
Posted September 10, 2014

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