Directions (continued)

• medium speed for 2 minutes. Stir in enough remaining flour to form a
• soft dough. Turn onto a floured surface; knead until smooth and
• elastic, about 1 hour.
• Meanwhile, in a small bowl, beat the cream cheese, sugar, vanilla and
• cinnamon until blended. Stir in the pineapple, cherries and pecans;
• set aside.
• Punch dough down. Turn onto a lightly floured surface; divide in
• half. Roll each portion into an 11-in. x 9-in. rectangle. Spread
• filling to within 1/2 on. of edges. Roll up each rectangle
• jelly-roll style, starting with a long side; pinch seam to seal.
• To form a tree, cut each log into 11 slices, 1 in. each. Cover two
• baking sheets with foil and grease well. Center one slice near the
• top of each prepared baking sheet for treetop. Arrange slices with
• sides touching in three more rows, adding one slice for each row,
• forming a tree. Center the remaining slice below the tree trunk.
• Cover and let rise until doubled, about 30 minutes.
• Bake at 350° for 20-25 minutes or until golden brown. Transfer
• foil with trees to wire racks; cool for 20 minutes.
• For glaze, in a bowl, beat the confectioners' sugar, milk, butter and
• vanilla until smooth. Transfer to a small pastry or plastic bag; cut
• a small hole in a corner of the bag. Pipe garlands on trees.
• Decorate with cherries and colored sugar. Yield: 2 trees (11 rolls
• each).