Christmas Tea Ring

Gently roll the thawed bread dough on a lightly floured surface into a rectangle approximately 8 inches wide and 15 inches long. (5 minutes)

Evenly spread the softened butter over the dough, leaving a 1/2-inch strip along one of the long edges unbuttered. (3 minutes)

In a separate bowl, thoroughly combine the brown sugar, cinnamon, and flour. Sprinkle this mixture evenly over the buttered portion of the dough. (2 minutes)

Starting from the long edge opposite the unbuttered strip, tightly roll the dough towards the unbuttered edge. Pinch the dough along the unbuttered edge to seal and form a log. (7 minutes)

Lightly grease a 12-inch round cake pan or baking dish. Carefully place the dough log into the pan, forming a ring by connecting the two ends. Pinch the ends together to seal the ring. (5 minutes)

Using kitchen scissors or a sharp knife, make cuts approximately 3/4 inch deep into the outside of the ring, spacing them evenly around the circumference. Gently twist each cut section to reveal the cinnamon-sugar filling. (10 minutes)

Cover the tea ring with a clean kitchen towel and place it in a warm area to rise until it has doubled in size. (45-60 minutes)

Preheat oven to 375 degrees F (190 degrees C). (10 minutes)

Bake the tea ring in the preheated oven until it is lightly golden brown, approximately 25 to 30 minutes. If the tea ring starts to brown too quickly, cover it loosely with a sheet of aluminum foil after the first 15 minutes of baking. (25-30 minutes)

Allow the tea ring to cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely. (10 minutes)

In a small bowl, whisk together the confectioners' sugar, milk, and vanilla extract until smooth. Adjust the amount of milk to reach your desired consistency for the glaze. (5 minutes)

Once the tea ring has cooled, generously spread the frosting over the top. Let the frosting set slightly before serving. (2 minutes)