1. Melt together water, butter, milk, salt, and sugar.
2. Cool and pour over yeast
3. add beaten eggs
4. knead in flour
5. Rise to double twice
6.  divide dough into 6 equal balls
7.  roll out one of the dough balls into a rectangle
8.  pour 1/8 - 1/4 C melted butter onto dough and spread.
9. sprinkle 1/3 - 1/2 C cinnamon sugar mixture 
10. roll dough along the longest egde like you would when making cinnamon rolls
11. cut off both ends an inch to an inch and a half
12. place the roll on a circular cookie or pizza sheet and shape the roll in a cicle.
13. Cut one inch around the whole roll, almost cutting through but not quite
14. place the individual rolls with alternating two outside the circle and one inside, arrange them on their sides so almost flat so you can see the swirls.
15. Let rise till doubled.
16. Bake in 400 degree oven for 12-15 minutes or until golden brown.
17. Let cool and then drizzle glaze generously on the entier tea ring.

Glaze

1. blend all ingredients until smooth and to desired consistency.