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Christmas Tree Sweet Rolls

 Christmas Tree Sweet Rolls
Every Christmas Eve, I make a special bread to enjoy the next morning while opening gifts. I often share one of the "trees" with a neighbor.
22 ServingsPrep: 20 min. + rising Bake: 20 min. + cooling


  • 2 packages (1/4 ounce each) active dry yeast
  • 2-1/2 cups warm water (110° to 115°), divided
  • 1/2 cup nonfat dry milk powder
  • 1/2 cup canola oil
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 7 to 8 cups all-purpose flour
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon ground cinnamon
  • 1 can (8 ounces) crushed pineapple, well drained
  • 1/2 cup chopped red and green candied cherries
  • 1/4 cup chopped pecans
  • GLAZE:
  • 2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1 tablespoon butter, softened
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Red candied cherries and green colored sugar


  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add the milk
  • powder; oil, sugar, salt, remaining water and 2 cups flour. Beat on

2 of 2

Christmas Tree Sweet Rolls (continued)

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).
Nutritional Facts: 1 serving (1 each) equals 329 calories, 11 g fat (3 g saturated fat), 13 mg cholesterol, 270 mg sodium, 53 g carbohydrate, 1 g fiber, 6 g protein.