Made with crescent roll dough and dried fruit, this Cinnamon Rolls Christmas Tree recipe is so easy-to-make and fun to eat! Cinnamon Rolls shaped into a Christmas tree is perfect breakfast for Christmas morning. Since there is no waiting for the dough to rise, this Christmas breakfast treat comes together quickly.
Mini Cinnamon Rolls Christmas Tree Recipe
For an elegant, sophisticated, yet simple something to bake this Christmas, consider Mini Cinnamon Rolls. These are our favorite holiday recipe for several reasons. They’re easy to make no matter what your level of baking experience is or how much time you have before the morning of December 25th arrives.
Can I Make it Using Regular Cinnamon Rolls
You can certainly use regular cinnamon rolls if you want this to go even faster. I personally love the way the crescent rolls taste in this recipe.
How to Store Leftovers
If you have any leftovers, they’ll keep in the fridge for a few days. You can also freeze them if you like. Just let them cool completely before packing them up and placing them in a container or freezer bag.
How to Reheat a Mini Cinnamon Rolls Christmas Tree
Just pop it in the microwave for about 10 to 15 seconds. Be sure to reheat them too long or they will get hard. You can add more glaze to the top if it melts.
Variations to This Mini Cinnamon Rolls Christmas Tree Recipe
Make them gingerbread– This will take longer because you are making homemade cinnamon rolls. However, if you love the flavors of gingerbread, you will love gingerbread cinnamon roll Christmas tree.
Different Candies– I am using dried fruit for the filling and for the decorations, but you can also use regular candies, like M&Ms or something similar.
Glaze– This is a simple powdered sugar glaze. You can also make a cream cheese glaze. You can also use a cream cheese frosting and tint it green to make it look like a tree.
Ingredients:
- 1 cup candied fruit, chopped
- 2 packages (8 ounces each) refrigerated crescent rolls
- 2 tablespoons butter or margarine, softened
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 cup powdered sugar
- 2 – 3 teaspoons milk
- additional candied fruit for garnish
How to Make Mini Cinnamon Rolls Christmas Tree Recipe
Preheat oven to 375 degrees. Unroll on package of crescent roll dough on lightly floured surface; do not separate. Roll dough to seal perforations. Repeat with second package of dough. Do not join dough together. Spread butter evenly over dough. Combine granulated sugar and cinnamon. Sprinkle chopped candied fruit over sugar mixture
Starting at short end, roll up dough jelly roll style to make two 9 inch long rolls. Pinch edges to seal.
Cut each roll crosswise into 3/4 inch slices to make 12 slices (24 rolls total).
To form a tree, place slices, cut side down, on large stone or baking sheet. Beginning 2 inches from edge of baking sheet, place one slice for top of tree. Arrange two slices below with sides touching. Continue arranging a row of three slices, then a row of four slices and a row of five slices. Place six slices in the bottom row. Use the remaining slices for the trunk, centering two slices under the last row, and the last slice below.
Bake for 18-23 minutes or until rolls are golden brown. Remove from oven, cool 15 minutes.
For glaze, mix powdered sugar and milk until smooth, drizzle over warm rolls. Garnish with additional candied fruit, if desired. Serve warm.
Note: If you prefer to not use candied fruit, you can optionally use 1/2 each read and green maraschino cherries, drained and chopped.
You might also like these holiday breakfast recipes:
Baked Apple Cinnamon French Toast
Hash Brown Breakfast Casserole
Cinnamon Rolls Christmas Tree
Ingredients
- 1 cup candied fruit chopped
- 2 packages refrigerated crescent rolls 8 ounces each
- 2 tablespoons butter or margarine softened
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
Glaze
- 1/4 cup powdered sugar
- 2 - 3 teaspoons milk
- additional candied fruit for garnish
Instructions
- 1. Preheat oven to 375 degrees. Unroll on package of crescent roll dough on lightly floured surface; do not separate. Roll dough to seal perforations. Repeat with second package of dough. Do not join dough together. Spread butter evenly over dough. Combine granulated sugar and cinnamon. Sprinkle chopped candied fruit over sugar mixture.
- 2. Starting at short end, roll up dough jelly roll style to make two 9 inch long rolls. Pinch edges to seal. Cut each roll crosswise into 3/4 inch slices to make 12 slices (24 rolls total).
- 3. To form a tree, place slices, cut side down, on large stone or baking sheet. Beginning 2 inches from edge of baking sheet, place one slice for top of tree. Arrange two slices below with sides touching. Continue arranging a row of three slices, then a row of four slices and a row of five slices. Place six slices in the bottom row. Use the remaining slices for the trunk, centering two slices under the last row, and the last slice below.
- 4. Bake for 20 - 25 minutes or until rolls are golden brown. Remove from oven, cool 15 minutes. For glaze, mix powdered sugar and milk until smooth, drizzle over warm rolls. Garnish with additional candied fruit, if desired. Serve warm.
- Note: If you prefer to not use candied fruit, you can optionally use 1/2 each read and green maraschino cherries, drained and chopped.
I willbe making this tomorrow. Thanks for sharing your recipe.