At the Midwest Living Culinary and Craft School in Branson, Missouri, instructor Debbie Dance Uhrig, wows her students with this tender, walnut-filled pastry. Sprinkled with chopped red and green cherries, it's a perfect treat for Christmas morning.
If desired, divide dough in half. Roll each half of dough into a 12x10-inch rectangle. Divide the walnut filling between the two rectangles. Roll up as directed and place each ring on separate baking sheets lined with parchment paper. Let rise as above and bake for 25 to 30 minutes or until tea rings sound hollow when tapped. If necessary, to prevent overbrowning, cover ring with foil for the last 5 to 10 minutes of baking. Remove from baking sheet; cool on a wire rack. Proceed with step 9 above. Makes 8 to 10 servings per loaf.