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.