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To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients and mix and knead — by hand, mixer or bread machine — to make a soft, smooth dough. Let rise, covered, for 1 hour.
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To make the filling: Stir together the sugar, cinnamon, and ClearJel, then add the melted butter. Combine the walnuts and cinnamon chips separately.
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Transfer the dough to a lightly greased work surface, and roll it into a 12" x 18" rectangle.
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Spread the filling over the dough. Top with the walnuts and chips.
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Starting with one long side, roll the dough into a log and form it into a ring, pinching the edges together to seal. Place the ring on a greased or parchment-lined baking sheet.
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Using a pair of scissors, cut two-thirds of the way into the edge of the ring at 2" intervals. Turn each cut section onto its side.
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Cover and let rise for 30 to 45 minutes, until puffy.
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While the bread is rising, preheat the oven to 375°F.
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Bake the tea ring for about 25 minutes, until golden; tent it with foil after 15 to 20 minutes if it's browning too quickly.
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Remove the loaf from the oven, and carefully transfer it to a rack. Drizzle with the glaze while still warm.
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To make the glaze: Mix together all of the glaze ingredients, adding a bit more sugar or cream if necessary to make the mixture "drizzleable." Drizzle the glaze over the warm tea ring.
