Cinnamon Roll Christmas Trees

Cinnamon Roll Christmas Trees - These are easy to make ahead. You have two choices: you can make the dough and chill up to 2 days, then shape, let rise and bake, as described in the recipe, OR you can make the dough

Cinnamon Roll Christmas Trees (Photo: Fleischmann's®)

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Cinnamon Roll Christmas Trees - These are easy to make ahead. You have two choices: you can make the dough and chill up to 2 days, then shape, let rise and bake, as described in the recipe, OR you can make the dough, chill for 2 hours, then shape, cover with plastic wrap that is sprayed with nonstick spray and chill for up to 2 days. Philadelphia, PAThese are easy to make ahead. You have two choices: you can make the dough and chill up to 2 days, then shape, let rise, and bake, as described in the recipe, OR you can make the dough, chill for 2 hours, then shape, cover with plastic wrap that is sprayed with nonstick spray and chill for up to 2 days.

Dough

 

  • 4-1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 envelopes Fleischmann's® RapidRise Yeast
  • 1 teaspoon salt
  • 3/4 cup milk
  • 1/2 cup water
  • 1/3 cup plus 1/4 cup butter OR margarine
  • 2 eggs

Cinnamon Filling

  • 2/3 cup sugar
  • 2 teaspoons Spice Islands® Ground Saigon Cinnamon
  • Vanilla Icing
  • 2 cups powdered sugar
  • 3 to 4 tablespoons milk
  • 1 teaspoon Spice Islands® Pure Vanilla Extract
  • Decorations such as colored icings, sprinkles, or candies

Directions


Combine 1-1/2 cups flour, sugar, undissolved yeast, and salt in a large mixer bowl. Heat milk, water, and 1/3 cup butter until very warm (120° to 130°F); butter does not need to melt.  Add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 hours or up to 2 days.

Remove dough from refrigerator and punch dough down. Remove dough to lightly floured surface; divide in half. Set aside 1 half. Roll remaining dough into a 16x10-inch rectangle. Melt remaining 1/4 cup butter; brush 2 tablespoons over dough. Sprinkle evenly with half of the cinnamon filling. Beginning at the long end, roll up tightly as for jelly roll; pinch seam to seal. With a sharp knife, cut the roll into 16 equal pieces. On the lower third of a large greased baking sheet, arrange 5 rolls, cut sides up, in a row with edges touching. Form tree shape with additional rows of rolls - 4 rolls in the second row, 3 rolls in the third row, 2 rolls in the fourth row, and 1 for the top of the tree. Place remaining roll at the bottom center of the tree to make the trunk. Repeat with remaining dough, butter, and filling. Cover; let rise in a warm place until doubled in size, about 30 to 45 minutes.

Bake at 375°F for 15 to 20 minutes or until done, switching positions of sheets halfway through baking time for even browning.  Remove from sheets; let cool on wire racks. Drizzle with Vanilla icing. Decorate "trees" with colored icings, sprinkles, or candies if desired.

Cinnamon Filling: Combine sugar and cinnamon in a small bowl. Stir well.

Vanilla Icing: Combine powdered sugar, milk, and vanilla in a small bowl. Stir until smooth.


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