Always a favorite, the smell of this cinnamon-spiced bread reminds you of grandma’s kitchen.
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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
1 large Land O Lakes® Egg
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 cupsflour; 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.