"Our kids love it when I bake these yummy rolls in the shape of a Christmas tree," shares Diedra Walker, a working mother from Martin, Tennessee who enjoys trying new recipes on weekends. Taking advantage of convenient crescent roll dough, she makes this impressive addition to a special brunch without a lot of fuss.
- 1 tube (8 ounces) refrigerated crescent rolls
- 1 tablespoon butter, softened
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 3/4 cup confectioners' sugar
- 2 to 3 teaspoons milk
- Red and/or green candied cherries, optional
- Unroll crescent roll dough into a rectangle. Press seams and perforations to seal; roll lightly with a rolling pin. Spread butter over dough. Combine sugar and cinnamon; sprinkle over butter. Roll up, jelly-roll style, starting with a long side. Seal edge. Cut into 22 slices. To form a tree, place slices on a greased baking sheet with sides touching and cut side up. Place one slice in the top row and two slices in the second row. Repeat with remaining rolls, adding one slice per row, until the tree has six rows. Center the one remaining slice under the last row for a truck. Bake at 350° for 16-20 minutes or until golden brown. Remove to a wire rack. Combine confectioners' sugar and milk; drizzle over warm rolls. Decorate with cherries if desired. Yield: 22 rolls.
Originally published as Christmas Tree Rolls in Quick Cooking November/December 1998, p46
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