Christmas Tree Cinnamon Rolls
Bake soft Christmas Tree Cinnamon Rolls with cream cheese icing and festive sprinkles. Easy, cozy, and stunning for brunch.
Ingredients
Dough
- 1 cup Whole milk, warmed to 100 to 110 degrees Fahrenheit Warm, not hot milk activates the yeast.
- 2 tablespoons Granulated sugar Helps with yeast activation.
- 2 1/4 teaspoons Instant or rapid rise yeast One standard packet. Red Star and SAF are reliable.
- 2 large Eggs, room temperature Adds richness and tenderness.
- 6 tablespoons Unsalted butter, very soft Plugra or Land O Lakes are great choices.
- 1 teaspoon Kosher salt
- 1 teaspoon Pure vanilla extract
- 3.5 to 4 cups All purpose flour, plus more for dusting King Arthur Flour delivers consistent results.
Filling
- 6 tablespoons Unsalted butter, softened
- 1 cup Light brown sugar, packed
- 2 tablespoons Ground cinnamon Look for fresh, aromatic cinnamon.
- 1 pinch Fine salt
Cream Cheese Icing
- 4 ounces Cream cheese, softened Philadelphia brand works well.
- 3 tablespoons Unsalted butter, softened
- 1.5 to 2 cups Powdered sugar
- 1 teaspoon Pure vanilla extract
- 1 pinch Fine salt
- 1 to 3 tablespoons Whole milk or heavy cream, to thin
- Green gel food color, a few drops, optional McCormick or AmeriColor both give a vivid hue.
Decorations
- Assorted sprinkles or edible pearls Wilton makes festive mixes.
- A small yellow candy or a star sugar cookie for the topper
- Optional extras: mini chocolate chips, crushed peppermint, sugared cranberries, orange zest for a citrus sparkle
Instructions
Preparation
- Warm the milk in a small saucepan or microwave safe bowl until it feels like a warm bath. Stir in the sugar, then sprinkle the yeast over the surface. Wait 5 minutes until foamy.
- Whisk in the eggs, soft butter, salt, and vanilla. Add 3 and one half cups of flour and stir until a shaggy dough forms. If it is very sticky, add more flour a tablespoon at a time.
- Turn the dough onto a lightly floured surface and knead for 7 to 9 minutes or use a stand mixer with a dough hook on medium low until smooth and springy.
- Place the dough in a lightly buttered bowl, cover with a clean towel, and let it rise in a warm spot until doubled in size, about 60 to 75 minutes.
Filling and Shaping
- In a bowl, mix the brown sugar, cinnamon, and salt for the filling.
- Punch down the risen dough and roll it into a rectangle about 12 by 18 inches on a lightly floured surface. Spread the soft butter evenly, then shower on the cinnamon sugar mixture.
- Starting from a long side, roll the dough tightly into a log. Pinch the seam to seal.
- Cut 18 to 20 even pieces using unscented dental floss or a very sharp knife.
Building and Baking
- On a parchment lined sheet pan, create a row of six rolls for the base, five above that, then four, then three, then two, then one at the top. Add two or three rolls down the center as a trunk.
- Loosely cover and let the tree rise for 30 to 45 minutes. Preheat the oven to 350 degrees Fahrenheit.
- Bake for 20 to 24 minutes until tops are golden and the center feels set but soft. If the edges brown too fast, tent with foil.
Icing and Decorating
- Beat cream cheese and butter until very smooth. Add powdered sugar, vanilla, and salt. Thin with milk to a spreadable texture.
- Spread or pipe green icing on the warm rolls, add white icing for snow accents, and decorate with sprinkles and a candy or cookie star on top.
Notes
Make ahead friendly: Prepare the shaped tree the day before, then bake fresh on Christmas morning. Keep the rolls at room temperature for up to 24 hours.