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Tropical Butterhorn Trees

 Tropical Butterhorn Trees
Coconut turns ordinary butterhorn rolls into a tropical treat! The tree shape is fun for Christmas. —Carolyn Faust, Caldwell, Texas
24 ServingsPrep: 40 min. + rising Bake: 20 min.


  • 3 to 3-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 1/2 cup sour cream
  • 6 tablespoons butter, softened
  • 1/4 cup water
  • 2 eggs
  • 2 tablespoons butter, softened
  • 3/4 cup flaked coconut, toasted
  • 1/2 cup sugar
  • 2 teaspoons grated orange peel
  • GLAZE:
  • 1/4 cup sugar
  • 1/4 cup sour cream
  • 2 tablespoons orange juice
  • 2 tablespoons butter
  • 1/4 cup flaked coconut, toasted


  • In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In
  • a small saucepan, heat the sour cream, butter and water to
  • 120°-130°; add to dry ingredients. Beat on medium speed for
  • 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir

2 of 2

Tropical Butterhorn Trees (continued)

Directions (continued)

  • in enough remaining flour to form a firm dough.
  • Turn onto a lightly floured surface; knead until smooth and elastic,
  • about 5-7 minutes. Place in a greased bowl, turning once to grease
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide in
  • half. Roll each portion into a 12-in. circle; spread each with 1
  • tablespoon butter. Combine the coconut, sugar and orange peel;
  • sprinkle over butter. Cut each circle into 12 wedges.
  • For one tree, roll up one wedge from the wide end. Place point side
  • down near the top center of a greased baking sheet. Roll up two
  • wedges; place in the second row with sides touching. Repeat, adding
  • one roll per row, until tree has four rows. Roll up another wedge
  • and center below last row for the trunk. Repeat for second tree,
  • using 11 more wedges and a second baking sheet. Roll up remaining
  • two wedges; place one on each baking sheet.
  • Cover and let rise in a warm place until doubled, about 40 minutes.
  • Bake at 350° for 18-22 minutes or until golden brown. Remove to
  • wire racks.
  • For glaze, in a small saucepan, combine the sugar, sour cream, orange
  • juice and butter. Bring to a boil; cook and stir for 3 minutes.
  • Spoon or brush over warm rolls; sprinkle with coconut. Yield: 2
  • trees (11 rolls each) plus 2 extra rolls.
Nutritional Facts: 1 serving (1 each) equals 173 calories, 8 g fat (5 g saturated fat), 35 mg cholesterol, 166 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.