Christmas Tree Cinnamon Rolls Recipe
These festive Christmas Tree Cinnamon Rolls are a super easy Christmas breakfast. Topped with an ooey gooey cream cheese icing and adorable Christmas sprinkles, they are sure to make the entire house smell amazing while you create happy Christmas morning memories.
Servings: 12 people
Calories: 342kcal
Ingredients
Cinnamon Roll Dough
- 2 cups water lukewarm
- 1/4 cup sugar
- 2 tablespoons active dry yeast
- 1/4 cup butter melted
- 2 large eggs
- 1 tablespoon salt
- 5½-6 cups all-purpose flour
Cinnamon Roll Filling
- 6 tablespoons butter melted
- 1 cup light brown sugar
- 2 tablespoons cinnamon
Cinnamon Roll Icing
- 1/4 cup butter room temperature
- 8 ounces cream cheese room temperature
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- 5 drops green food coloring optional
Christmas Tree Decorations
- 3 tablespoons Red and Green Sprinkles
Instructions
Cinnamon Roll Dough
- In the bowl of a stand mixer, add the warm water, sugar and yeast and stir well. Let the mixture sit for 5-10 minutes until it gets bubbly and activates the yeast.
- Add the melted butter, eggs, salt and 3 cups of flour into the yeast mixture, then mix on low using the bread hook for 2 minutes, or until everything is well-mixed.
- Add an additional 2.5 cups of flour, then stir on low to combine. Add up to 1 cup more flour slowly, only until the dough pulls away from the edges of the bowl. Once all of the flour has been added, continue to knead on low for 3 minutes more.
- Turn off the mixer and cover the bowl with a kitchen towel. Let the dough rest in a warm place for about 30 minutes, or until doubled in size.
Rolling and Cutting Cinnamon Rolls
- Once the dough has doubled, turn it out onto a floured surface. Form the dough into a small rectangle with your hands. Using a rolling pin, gently roll the dough into a rectangle that is 1/2" thick and approximately 24" x 18." (Note: depending on the size of your work surface, you may need to divide the dough into 2 portions. If so, you can roll each to about 12" x 18" and still 1/2" thick.)
- Using an offset spatula, or knife, carefully spread the soft or melted butter evenly onto the rolled dough. Evenly sprinkle the brown sugar and cinnamon over the top, then pat down gently.
- Starting at either 24" side, roll the dough up evenly making sure to get a nice tight tube, then cut into 1" slices using a very sharp knife or floss. (Note: we recommend using a ruler and pre-marking before you actually make any cuts.)
- Carefully unroll and shape into Christmas trees by starting with a 3" line of dough, then curving it up to make a tapered Christmas tree shape (as seen in the photo).
- Lay the cinnamon roll Christmas trees about 1/2"-1" apart in a greased 9 x 13" baking pan and cover loosely with a kitchen towel. Let the cinnamon rolls rise for another 30 minutes, or until doubled and touching in the pan.
Baking Cinnamon Rolls
- While your dough is rising, preheat the oven to 350 degrees. Once risen, bake in a preheated oven for 18-22 minutes, or until the bottom and the top are golden brown.
- Remove from the oven and let them cool for about 5-10 minutes. Put the cream cheese icing into a piping bag fitted with a star tip and pipe a line tracing the shape of the Christmas trees. Add the red and green sprinkles over the top, then serve slightly warm. Enjoy!
Cinnamon Roll Icing
- In an electric mixer using the paddle attachment, beat the room temperature butter and room temperature cream cheese until light and fluffy. Turn the mixer down very low and add 3 cups of powdered sugar, 2 tablespoons of milk and the vanilla. Mix on low until all the ingredients are combined. If you plan to use green food coloring, you can add it now, then turn the mixer on high again and beat until fluffy.
- Add more powdered sugar and/or milk until you reach your desired consistency, then spread a thick layer of frosting over the warm cinnamon rolls.
Notes
Refrigerator: wrap leftover Christmas Tree Cinnamon Rolls in plastic wrap and store in the refrigerator for up to 3 days. Freezer: wrap leftover cinnamon rolls in plastic wrap and store in the freezer for up to 1 month. To thaw, transfer to the fridge overnight. To Reheat: for a single portion, you can reheat in the microwave until warm. (Note: If they have candy pieces on them, try and remove them prior to reheating.) Otherwise, add the entire pan of rolls back into the oven at 300 degrees for about 10-15 minutes, or until warmed through.
Nutrition
Calories: 342kcal | Carbohydrates: 53g | Protein: 1g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 722mg | Potassium: 52mg | Sugar: 51g | Vitamin A: 460IU | Calcium: 42mg | Iron: 0.4mg