Here's how you make the Swedish Tea Ring:
Place dough (the potato roll dough is perfect - you need 1/2 of the recipe for this) in a clean bowl well greased with margarine, turning dough to coat in margarine. Cover with plastic wrap and let rise in a warm place for an hour and a half, or until doubled in size. Punch dough down and roll into a 10" x 14" rectangle. Brush with melted butter. Combine 1/2 cup sugar, cinnamon, and pecans and sprinkle evenly over dough. Roll up like a jelly roll cinnamon roll along the long side and seal the seam. Bring the two ends together and seal the seam (i.e. make a ring). Place on a baking sheet lined with parchment paper. Use a serrated knife to cut slices in the dough about 1 inch apart, and about half of the way through the ring (start by the seam and work your way around). Turn each 1" section a bit so they are on a bit of an angle.
Cover with a towel and let rise for 45 mins. Bake at 350 for 20-25 mins, until outside is a deep golden brown. When cooled but still a bit warm, drizzle with glaze: 1 cup icing sugar mixed with 2 tbsp milk and 1/2 tsp vanilla.
