Best Cherry Ring Recipes

VERY CHERRY CRESCENT RING

Steps:

• Preheat oven to 375°. Reserve 3 tablespoons cherries for topping. For filling, beat cream cheese, sugar and extract until smooth. Stir in 3/4 cup pecans and remaining cherries., On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal. Fold dough lengthwise in half; roll into an 18x12-in. rectangle. Spread filling over top to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; pinch seam to seal., Transfer to a greased baking sheet, seam side down; shape into a ring, pinching ends to seal. Using kitchen scissors, start at outside edge and cut two-thirds of the way through the ring at 1-in. intervals. Separate sections slightly and twist to show filling., Bake until golden brown, 20-30 minutes. (Cover loosely with foil if it browns too quickly.) , Using two large spatulas, remove from pan to a wire rack. Mix confectioners' sugar, milk and extract; spoon over warm coffeecake. Top with reserved cherries and, if desired, additional pecans.

CHERRY CREAM PUFF RING

Steps:

• In a large saucepan, bring the water, milk, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 1/4 cupfuls into a 10-in. ring on a greased 12-in. pizza pan (mounds should be slightly touching). Bake at 400° for 40-45 minutes or until golden brown. , Remove to a wire rack. Immediately cut a slit in the side of each puff to allow steam to escape. Carefully cut ring in half horizontally and set top aside; remove soft dough from inside with a fork. Cool. , In a small bowl, whisk the milk, sour cream, pudding mix and 1/4 teaspoon extract for 2 minutes. Let stand for 2 minutes or until soft-set. , Just before serving, place bottom of cream puff ring on a serving plate. Fill with pudding mixture. In a small bowl, beat the cream, confectioners' sugar and remaining extract until stiff peaks form. Spread over pudding. Top with pie filling. Replace cream puff ring top. Sprinkle with confectioners' sugar.

CHERRY-PECAN RING

Steps:

• Heat oven to 400°F. Spray 8- or 12-cup fluted tube cake pan with cooking spray. Pour 1/3 cup melted butter into pan; turn pan to coat with butter. Sprinkle brown sugar over butter. Arrange cherries and pecans on sugar mixture.
• In medium bowl, stir Bisquick mix, granulated sugar, milk, 2 tablespoons softened butter and egg until combined; beat vigorously 30 seconds. Spoon batter evenly over cherries and pecans.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof plate upside down on pan; carefully turn plate and pan over to remove coffee cake. Cool 10 minutes.
• Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle, adding additional water, 1 teaspoon at a time, until desired consistency. Drizzle glaze over warm coffee cake.

CHERRY-CHEESE TEA RING

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg and extract; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rise in a warm place until doubled, about 1 hour., For filling, in a small bowl, beat cream cheese, sugar and extract until smooth. Punch dough down and turn onto a lightly floured surface. Roll into a 14x7-in. rectangle. Spread cream cheese mixture evenly to within 1/2 in. of edges. Sprinkle with cherries and almonds. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Preheat oven to 375°. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show., Bake 20-25 minutes or until lightly browned. Remove from pan to a wire rack to cool. Combine glaze ingredients; drizzle over warm tea ring.

CINNAMON ROLL TEA RING WITH CHERRY FROSTING

Steps:

• Dough:.
• Mix warm water and yeast, add sugar and salt.
• Add 1 1/2 cups of flour, mix, then add melted shortening and egg; mix. Add the rest of the flour, 1 1/2 cups; if dough is really thin, add more flour.
• Grease a bowl, put dough in, turn to coat, and refrigerate at least a couple hours or overnight. (The dough will rise in the fridge.).
• Roll the dough our on a floured surface into a rectangle, not too thin and not to thick, maybe 1/4-1/2 inch thick. Spread 1/4 cup melted butter over dough, add more if necessary/desired.
• Mix cinnamon and sugar and sprinkle evenly over the butter. Sprinkle chopped nuts over that. Roll up tightly into a log.
• Place onto a greased cookie sheet and shape into a ring (bring ends together) and seal ends together with some melted butter.
• Using a pair of scissors, cut a small slit (not all the way through) every one inch. Bake at 350°F until top is slightly brown. (About 25-30 minutes).
• Meanwhile make the icing: Mix the powdered sugar, vanilla, and enough milk for a glaze thin enough to spoon over the ring and fall down the sides. Add one tablespoon maraschino cherry juice for color and flavor. Spoon onto cooled tea ring and decorate the top with halved maraschino cherries.
• *To serve, guests can simply pull off/ cut the wedges created by cutting the slits. Great for an impress your guest brunch!

CHERRY CARAMEL RING (MICROWAVE)

Steps:

• Put butter in 8 inch round micro safe dish.
• Micro on high 30-45 seconds til melted.
• Sprinkle sugar over butter.
• Add corn syrup stirring well.
• Place a GLASS drinking glass in the center of the dish.
• Sprinkle pecans and cherries around the outside of glass.
• Arrange biscuits over topping in a petal fashion. Squeeze to fit if needed.
• Micro on medium 6-8 minutes, turning 1/2 turn after 3 minutes.
• Remove glass and invert on serving plate.
• Let dish stand a few minutes for topping to drizzle over rolls.
• Serve warm.

CHERRY TEA RING

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, salt and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, place cherries in a bowl; add boiling water. Let stand for 5 minutes; drain and squeeze out excess water. In another bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Add cherries; toss to coat. , Punch dough down; turn onto a lightly floured surface. Roll into a 15x9-in. rectangle. Sprinkle with filling. Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. , With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Combine the glaze ingredients; drizzle over tea ring. Decorate with candied cherries if desired.

CHERRY CRESCENT RING

Steps:

• Heat oven to 375 degrees.
• Grease cookie sheet.
• Reserve 5 cherries and chop remaining.
• In small bowl, combine chopped cherries, cream cheese, almonds, sugar and almond extract; mix well. Set aside.
• Separate each can crescent dough into 2 large rectangles. Overlap long sides of 4 rectangles and firmly press edges and perforations to seal.
• Roll or pat out to form a rectangle about 15X13 inches.
• Spread cherry mixture over dough.
• Starting at longer side, roll up, pressing edges to seal.
• On greased cookie sheet, place seam side down. Form into a ring, firmly pressing ends together.
• With a sharp knife, cut almost through ring at 1-inch intervals. Turn each section slightly on its side.
• Bake at 375 for 20 to 30 minutes or until golden brown. If necessary, cover with foil during last 5 minute to prevent excessive browning.
• In small bowl, combine all glaze ingredients; mix well.\.
• Drizzle warm coffeecake with glaze. Garnish with sliced amonds and reserved cherries.
• Store in refrigerator.

CHERRY CREAM PUFF RING

Steps:

• 1. Heat oven to 400 º.
• 2. Heat water & butter to boiling in 1 quart saucepan; stir in flour Stir vigorously until mixture forms a ball, about 1 minute Remove from heat.
• 3. Add eggs; 1 at a time beat until smooth
• 4. Drop dough by tablespoonfuls onto greased baking sheet to form an 8 inch ring (for Valentine's Day I make a heart shape) Smooth with a spatula
• 5. Bake until puffed & golden; around 50-60 minutes.
• 6. Cool
• 7. Cut off top with a sharp knife; pull out any soft dough.
• 8. Beat milk, sour cream, pudding mix (dry) and extract in a small bowl until blended, about 1 minute.
• 9. Fill cream puff ring with the pudding mixture
• 10. Spoon ½ cup cherry pie filling onto pudding mixture
• 11. Replace top of cream puff and spoon the rest of the cherry pie filling on top
• 12. Refrigerate until serving time.

CHERRY CREAM PUFF RING RECIPE - (5/5)

Steps:

• Heat oven to 400 degrees. Heat water and butter to boiling in 1 quart saucepan; stir in flour. Stir vigorously until mixture forms a ball, about 1 minute. Remove from heat. Add eggs; beat until smooth. Drop dough by tablespoons onto greased baking sheet; smooth with spatula. Bake until puffed and golden, 50 to 60 minutes, Cool ring. Cut off top with sharp knife; pull out any soft dough. Beat milk, sour cream, pudding and pie filling (dry) and extract in small mixer bowl on low speed until blended, about 1 minute. Fill Cream puff ring with pudding mixture. Replace top; then spoon cherry pie filling over the ring. Refrigerate until serving time.

CHERRY RING

Steps:

• 1. Start by letting the cream cheese sit out to get to room temperature, so it is easier to cream together with the sugar.(about 30 min.)
• 2. While you are waiting, start assembly the crescent rolls on a flat baking pan (round if you have one, but not necessary). This is the most difficult part for most people. Remove crescent rolls from package and take the widest end and place toward the center of the pan, overlapping next crescent roll continuing in a circular pattern until all pieces are assembled. (It should look like a "Sun")
• 3. Once your ring is assembled, your cream cheese can now be creamed together with the sugar and vanilla.
• 4. Now, put all of cream cheese mixture all over the ring, spreading evenly.
• 5. Add the cherry pie filling on top of the cream cheese mixture.
• 6. Now, take the tips of the crescent rolls and pull across filling mixture, criss-crossing as you go all the way around. Now you are ready to bake.
• 7. Bake at 350 degrees for 20 minutes or until golden brown.
• 8. Serve fresh out of the oven! Enjoy!

CHERRY TEA RING

Steps:

• For Bread:.
• In small saucepan, heat and stir milk and butter until warm and butter almost melts.
• Cool to lukewarm (105-115 degrees F).
• In large mixing bowl, dissolve yeast into 1/2 cup warm water.
• Stir in milk mixture, 3 1/2 cup flour, 1/2 cup sugar, eggs, and salt.
• Use wooden spoon to stir in as much of remaining flour as possible.
• Turn dough out onto lightly floured surface.
• Knead in enough of remaining flour to make a moderately stiff dough that is smooth and elastic (about 6-8 minutes total).
• Shape into ball and place into greased bowl, turning once in order to grease entire surface of dough.
• Cover and let rise in warm place until doubles in size about 1-1 1/2 hours.
• Punch dough down.
• Turn out onto lightly floured surface.
• Divide dough in half, cover and let rest for 10 minutes.
• In medium saucepan, bring 2 cups of water to boiling, remove from heat.
• Add cherries and let stand for 5 minutes.
• Drain, squeezing out excess water of cherries. Set aside.
• In medium mixing bowl, mix 2/3 cup granulated sugar, 2/3 cup brown sugar, 1/3 cup flour, and cinnamon.
• Cut 1/2 cup butter into mixture until crumbly and set aside.
• Roll half of dough into 15 x 9 rectangle.
• Sprinkle half of the cinnamon filling evenly over dough.
• Sprinkle with half of cherries.
• Roll up, jelly roll style, starting from long side.
• Seal seam.
• Grease two baking pans (cookie sheets).
• Place dough roll on one of prepared baking pans.
• Attach ends of dough to form a circle.
• Pinch to seal ends.
• Use sharp knife to cut slits at 1 inch intervals around ring.
• Cover, let dough rise again until double in size, about 30 minutes.
• Repeat with remaining dough, cinnamon mix, and cherries.
• Bake both rings in 350 degree F oven for about 25 minutes or until tea rings sound hollow when you tap tops. (if necessary cover tops with foil for last 5-10 minutes of baking to prevent overbrowning.).
• Transfer to wire racks and cool completely.
• Drizzle with icing. . .
• For icing:.
• In small bowl, mix powdered sugar, corn syrup, vanilla, and almond extract.
• Stir in enough cream to make drizzling consistency.
• If desired, add red food color to icing.

CHERRY CARAMEL NUT RING

Steps:

• 1. Place butter in a 9" round glass deep-dish pie plate. Microwave on high for 30 seconds to 1 minute, until butter is melted.
• 2. Sprinkle brown sugar over butter. Add corn syrup (or Agave nectar) and stir well. Place a small microwave safe drinking glass (NOT a paper cup), right side up in the center of the pie plate.
• 3. Arrange pecan halves and maraschino cherries around the glass. Arrange the buttermilk buscuits around the glass, squeezing to fit.
• 4. Microwave at medium (50% power) 5 to 8 minutes, rotating dish 1/2 a turn after 3 minutes. Remove glass and invert ring onto a serving plate. Let stand several minutes to let the pie "sauce" drip out of the pie plate. Remove pie plate. Enjoy! Best served warm.

CHERRY CHEESE DANISH RING

Steps:

• Dough:.
• In measuring cup combine milk, sugar and yeast.
• Let stand until frothy, 5 minutes.
• In large bowl combine flour, salt, and cardamom.
• With pastry blender cut in better until well distributed with some 1/2" pieces remaining.
• Combine eggs with yeast mixture; stir into flour mixture until sticky dough forms.
• Cover; regrigerate until thoroughly chilled; at least 6 hrs or overnight.
• Turn dough out onto lightly floured surface.
• Roll out into 20x9" rectangle, re-flouring dough as needed.
• With long side of dough facing you, fold short sides over in thirds.
• Wrap; chill 30 minutes.
• Unwrap dough; on lightly floured surface, with long side facing you, roll out dough into 20x9" rectangle.
• Repeat folding.
• Wrap; chill 30 minutes.
• Repeat rolling and folding two more times.
• Wrap and chill until ready to use, at least 45 minutes.
• Filling:.
• Preheat oven to 375 degrees.
• Combine cheese, sugar, flour, 1 yolk, zest, and nutmeg until smooth; set aside.
• Roll out dough into 24x9" rectangle.
• Spread cheese mixture down center of dough in 22x3" strip.
• Fold 1 long side of dough over filling; brush with water.
• Fold remaining dough over, gently pressing to attach.
• Line baking sheet with parchment paper.
• Shape roll, seam side down, into ring on baking sheet; press ends together to seal.
• With scissors cut about 3/4" through outer edge every 1" all the way around to allow filling to peak through while it bakes.
• Using knife to help separate, twist each piece slightly to expose filling inside.
• Beat remaining yolk with 1 tbsp water; brush over ring.
• Bake 40 minutes until golden brown (cover edges with foil if browning too quickly).
• Remove from oven; spoon cherry filling over top of each cut.
• Bake until filling is hot, about 5 minutes.
• Cool on pan on rack 10 minutes.
• Remove from pan; cool completely on rack.
• Glaze:.
• Combine powdered sugar with milk and drizzle over ring.

CHERRY CREAM PUFF RING

Steps:

• Preheat oven to 400°F. Heat oleo and water to boiling in 1 qt saucepan, stir in flour. Stir vigorously till mixture forms a ball about 1 minute. Remove from heat. Add eggs and beat till smooth.
• Drop dough by tablespoonfuls onto greased cookie sheet to form an 8" ring. Smooth with spatula, Bake until puffed and golden 50-60 minutes. Cool ring. Cut off top with sharp knife and pull out any soft dough.
• Beat milk, sour cream, pudding (dry) and extract in small bowl until blended about 1 minute. Fill ring with pudding mixture, spoon 1/2 cup pie filling onto pudding mixture. Replace top of cream puff ring and spoon remaining pie filling on top. Chill till serving time.

CHERRY COFFEE RING

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the egg, sugar, shortening, salt and 2 cups flour; beat until smooth. Stir in cherries and enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubles, about 1 hour., Punch dough down. Turn onto a floured surface; roll into an 18x12-in. rectangle. Combine the filling ingredients until crumbly; sprinkle over dough. Roll up jelly-roll style, starting with a long side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 375° for 23-28 minutes or until golden brown. Carefully remove from pan to a wire rack to cool. For glaze, combine the sugar, extract and enough juice to achieve drizzling consistency. Drizzle over cooled bread.

ALMOND CHERRY RING

Steps:

• In a saucepan, combine the cherries, cold water and 1/4 cup sugar. Cook and stir until mixture comes to a boil. Remove from the heat; cover and let stand for 10 minutes. Drain and set aside., In a large bowl, dissolve yeast in warm water. In a saucepan, heat milk and butter to 110°-115°. Add the milk mixture, lemon zest, salt, remaining sugar and 1-1/2 cups flour to yeast mixture; beat until smooth. Add eggs; beat on medium speed for 1 minute. Add enough remaining flour to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Roll into an 18x8-in. rectangle. Spread almond filling to within 1/2 in. of edges. Sprinkle with reserved cherries. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a lightly greased baking sheet. Pinch ends together to form a ring., With scissors, cut from outside edge to two-thirds of the way toward the center of the ring at 1-1/2-in. intervals. Separate strips slightly; twist so filling shows. Cover and let rise in a warm place until doubled, about 45 minutes., In a bowl, combine egg and 1 tablespoon milk. Brush over dough. Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely. For glaze, in a bowl, beat confectioners' sugar, vanilla and remaining milk until smooth; drizzle over the ring.

CHERRY-NUT TEA RING

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). , For filling, combine the sugars in a small bowl; cut in shortening until crumbly. Stir in the cherries, raisins and walnuts; set aside. When cycle is completed, turn dough onto a lightly floured surface. Roll into a 20x10-in. rectangle; sprinkle with filling to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; seal ends. , Place in a greased 15x10x1-in. baking pan; pinch ends together to form a heart. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown, covering with foil to prevent overbrowning during the last 10 minutes. Remove to a wire rack to cool. Dust with confectioners' sugar.

CHERRY-PECAN RING

Steps:

• Heat oven to 400°F. Spray 8- or 12-cup fluted tube cake pan with cooking spray. Pour 1/3 cup melted butter into pan; turn pan to coat with butter. Sprinkle brown sugar over butter. Arrange cherries and pecans on sugar mixture.
• In medium bowl, stir Bisquick mix, granulated sugar, milk, 2 tablespoons softened butter and egg until combined; beat vigorously 30 seconds. Spoon batter evenly over cherries and pecans.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof plate upside down on pan; carefully turn plate and pan over to remove coffee cake. Cool 10 minutes.
• Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle, adding additional water, 1 teaspoon at a time, until desired consistency. Drizzle glaze over warm coffee cake.

CHERRY COFFEE RING

Steps:

• Preheat oven to 375°. Grease and flour a 12-cup fluted tube pan.In a large bowl, mix flour, sugar, baking powder and salt. With a pastry blender or two knives, cut in shortening until mixture resembles fine crumbs.In a small bowl, beat milk, eggs and almond extract until well blended. Stir into flour mixture until flour is moistened. Spread half of the batter in pan. Spoon pie filling over. Spoon remaining batter evenly over pie filling and carefully spread to edges.Bake for 50 to 55 minutes or until browned and cake pulls away from side of pan. Cool in pan for 10 minutes. Remove from pan and cool on a wire rack for 15 minutes. Spoon Almond Glaze over warm cake and sprinkle with almonds. Serve warm or at room temperature. Makes 16 servings.Almond Glaze: In a small bowl, stir 1 cup powdered sugar, 4 teaspoons milk and 1/8 teaspoon almond extract until smooth. Makes about 1/2 cup.High Altitude Adjustments: At 6,000 feet, no adjustments needed.