Go Back
+ servings

Cinnamon Roll Christmas Tree

These fun and festive cinnamon rolls baked up in the shape of a Christmas tree are perfect for the holidays!

Ingredients

Rolls:

  • 3/4 cup whole milk (185 ml)
  • 1/4 cup unsalted butter (56 grams)
  • 2 1/2 cups all-purpose flour (300 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1 teaspoon coarse salt
  • 1 envelope Red Star Active Dry Yeast (2 1/4 teaspoons)
  • 1 large egg

Filling:

  • 1/3 cup unsalted butter (75 grams), melted
  • 1/2 cup packed light or dark brown sugar (105 grams)
  • 2 teaspoons ground cinnamon

Frosting:

  • 1/4 cup unsalted butter (56 grams), at room temperature
  • 2 ounces cream cheese (56 grams), at room temperature
  • 2 cups powdered sugar (227 grams), sifted
  • 2-3 tablespoons milk or eggnog
  • Holiday sprinkles , optional

Instructions

To make the rolls:

  • Warm the butter and milk in a saucepan over medium low heat until butter is melted and mixture just starts steaming. Set aside to cool slightly, to 120-130 degrees F.
  • In the bowl of a stand mixer fitted with a dough hook, or in a large bowl if you plan to mix by hand, add 1 1/2 cups of the flour, sugar, salt, and yeast.
  • Add the warm butter mixture and egg and mix to make a wet dough.
  • With the mixer running, add remaining flour 1/4 cup at a time until dough mostly clears the bowl but still feels sticky. Knead the dough a few minutes more until smooth and elastic.
  • Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  • Gently punch down the dough to release gases and knead to bring back into a ball. Let sit for a few minutes while you get the filling ingredients ready.
  • On a lightly floured surface, roll out the dough into a rectangle roughly 12x17 inches. No need to be exact.
  • Spread melted butter evenly over the rolled dough. Sprinkle with brown sugar and ground cinnamon.
  • Starting with one long end, gently roll up dough into a log. Using a sharp knife or unscented floss, remove ends to make a clean edge and cut into 11 rolls.
  • Place on a sheet pan lined with parchment (see Notes) about 1 1/2 - 2 inches apart to make a tree shape: 1 roll on top row, 2 rolls in next row, 3 rolls in next row, 4 rolls in next row, and 1 roll for the trunk at the bottom.
  • Cover with plastic wrap and let rise in a warm place until doubled again, 20-30 minutes. Meanwhile, preheat oven to 350 degrees F.
  • Bake until cinnamon rolls are golden brown, 22-25 minutes.

To make the frosting:

  • In a bowl with an electric mixer, beat the butter, cream cheese, powdered sugar, and milk or eggnog until smooth and creamy. Add more milk or eggnog if needed to get a spreadable consistency.
  • Spread over warm or cooled rolls. Sprinkle with holiday sprinkles if desired.
NOTES:
  • If you have a large rimless cookie sheet pan, that is ideal as the rolls will have more room and tree will keep its shape, but a rimmed sheet pan will work too (it's what I used).
  • To make ahead: shape rolls and place on a sheet pan as directed. Cover with plastic wrap and chill in the fridge overnight. The next morning let come to room temperature while oven preheats, then bake as normal.
  • Cinnamon rolls are best the day they are baked, but will keep at room temperature for a few days.

Nutrition

Calories: 404kcal, Carbohydrates: 59g, Protein: 5g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 59mg, Sodium: 248mg, Potassium: 82mg, Fiber: 1g, Sugar: 37g, Vitamin A: 548IU, Calcium: 50mg, Iron: 2mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.