The above picture is of a Holiday Tea Ring. This is for my "insiders" and can be found on page 61 and uses the recipe for Out of This World Moist and Gooey Cinnamon Rolls on page 60.
Here are the instructions:
Preheat oven to 375 degrees. To make the Holiday Tea Ring: Follow directions for Out Of This World Moist and Gooey Cinnamon Rolls. After the first rise, divide dough into two segments before rolling out. Roll out very thin (about 1/8 in.) and very generously butter (helps to melt it first) and sprinkle with brown sugar and cinnamon. Roll up as you did above, and cut uneven ends off to make a straight edge. Instead of cutting into rolls, simply bring the two ends together and pinch together to seal into a large circle. Using kitchen shears, cut into the dough (the same width as you would have made your cinnamon rolls (about 1 in.), but don't cut all the way through...only about 3/4 of the way through. After all cuts have been made, separate each slit using a knife underneath each roll and then slightly turning the roll, so the rolls are laying slightly to the side, but all still connected in the middle. Bake 15-20 minutes or until golden brown.
a small amount of salt (to taste 1/2 tsp...maybe a little less...maybe a little more)
Mix together powdered sugar and small amount of milk until you get a thick drizzling consistency. Put icing on the baked, still warm, but not hot, tea ring. Put it on the connected ring and then use a spoon to smooth onto each top layer of the cinnamon rolls (as you can see in the above picture). Sprinkle chopped pecans. Cut Maraschino cherries in half length-wise, pat on a paper towel and place on the top of each cinnamon roll. These are beautiful.