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1
Combine milk, sugar, eggs, salt, butter, and cardamon in a large bowl.
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2
Dissolve yeast in 1 cup warm water (105 to 115 degrees) and stir in brown sugar.
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3
Add yeast mixture to milk mixture. Gradually add flour, using a dough hook on an electric mixer or wooden spoon. Add enough additional flour to form a soft dough.
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4
Place in greased bowl and let rise until doubled, about 45 minutes.
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5
Divide dough in half, rolling each half into an 18x12 inch rectangle.
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6
Filling:.
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7
Combine butter and cinnamon-sugar mixture. Spread half of the mixture over each dough piece. Sprinkle each half with 1 1/2 tsps. cinnamon.
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8
Starting at the long end, roll up dough and seal edges. Place on baking sheet, sealing edges to form a circle.
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9
With knife or scissors, cut diagonally 3/4 of the way through each roll at 1 inch intervals. Using your hands gently fan slices.
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10
Cover and let rise until doubled, about 30 minutes.
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11
Bake at 325 degrees for 20 minutes or until golden brown.
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12
Remove and place on wire rack. Cool.
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13
Glaze:.
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14
Combine powdered sugar, milk, and almond extract. Beat until smooth.
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15
Drizzle over cooled tea rings.
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16
Use candied cherries and Pecan halves to decorate the top.
