There’s something magical about waking up on Christmas morning to the aroma of freshly baked cinnamon rolls wafting through your home. This Cinnamon Roll Christmas Tree takes that beloved tradition and transforms it into an Instagram-worthy centerpiece that’ll have your family and guests reaching for seconds before breakfast is even over
This festive pull-apart bread combines the comfort of homemade cinnamon rolls with the visual appeal of a Christmas tree, making it the perfect addition to your holiday breakfast table. Unlike store-bought versions, this homemade recipe delivers superior flavor and texture while still being surprisingly easy to create.
Table of Contents
Why You’ll Love This Cinnamon Roll Christmas Tree
Creating this stunning dessert is easier than you might think, and the results are absolutely worth it. The soft, fluffy dough is infused with warm spices like cinnamon and nutmeg, while the brown sugar filling creates those signature gooey layers everyone loves. The tree shape not only looks impressive but also makes serving a breeze since each roll pulls apart effortlessly.
This recipe has become a viral sensation on social media platforms, with food bloggers and home bakers sharing their beautiful creations during the holiday season. Whether you’re hosting Christmas brunch or looking for a special treat to enjoy with your family, this Cinnamon Roll Christmas Tree checks all the boxes.
Essential Ingredients for Your Christmas Tree Cinnamon Rolls
Creating the perfect Cinnamon Roll Christmas Tree starts with quality ingredients. Here’s everything you’ll need organized by component:
Bread Dough Ingredients
| Ingredient | Measurement | Purpose |
|---|---|---|
| All-purpose flour | 3-4 cups | Creates structure |
| Warm milk | ½ cup | Adds richness |
| Active dry yeast | 2¼ teaspoons | Provides rise |
| Melted butter | 4 tablespoons | Adds flavor and tenderness |
| Sugar | ¼ cup | Feeds yeast and adds sweetness |
| Eggs | 2 (room temperature) | Binds and enriches |
| Ground nutmeg | ¼ teaspoon | Adds warmth |
| Salt | ½ teaspoon | Enhances flavor |
| Water | ¼ cup | Activates yeast |
| Sugar for proofing | 1 teaspoon | Feeds yeast |
Filling Ingredients
| Ingredient | Measurement | Purpose |
|---|---|---|
| Melted butter | 3 tablespoons | Creates gooey texture |
| Ground cinnamon | 1½ teaspoons | Star flavor |
| Ground nutmeg | ¼ teaspoon | Complements cinnamon |
| Brown sugar | ¼ cup + ¼ tablespoons | Adds sweetness and caramelization |
Icing Ingredients
| Ingredient | Measurement | Purpose |
|---|---|---|
| Powdered sugar | 1 cup | Base for icing |
| Milk | 3-4 teaspoons | Thins to drizzle consistency |
The combination of nutmeg and cinnamon creates a warming spice profile that’s perfect for the holiday season. Using room temperature eggs and warm (not hot) milk ensures your yeast activates properly and creates that soft, pillowy texture.
Step-by-Step Instructions for Perfect Results
Preparing the Dough
Start by proofing your yeast in a small bowl with warm water and one teaspoon of sugar for about 10 minutes. You’ll know it’s ready when the mixture becomes foamy and bubbly. In a large mixing bowl, combine the warm milk, melted butter, sugar, eggs, nutmeg, and salt until well blended.
Add the activated yeast mixture and begin incorporating flour one cup at a time. Start with 1½ cups and stir until smooth, then gradually add more flour until you achieve a soft, workable dough that pulls away from the bowl’s sides. Turn the dough onto a lightly floured surface and knead for 10-15 minutes until it becomes smooth and elastic.
Place your kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1½ to 2 hours until doubled in size. Pro tip: You can also refrigerate the dough overnight at this stage for a make-ahead option that saves time on Christmas morning.
Shaping Your Christmas Tree
Once your dough has risen, punch it down gently and let it rest for 15 minutes. Meanwhile, melt your filling butter and mix together the cinnamon, nutmeg, and brown sugars in a small bowl. Prepare your baking sheet by lining it with parchment paper or a silicone baking mat.
Roll out the dough into a large rectangle approximately 24 inches by 12 inches. Brush the melted butter evenly across the surface, leaving about ½ inch around the edges. Sprinkle your cinnamon-sugar mixture generously over the buttered dough.
Roll the dough lengthwise into a tight log and pinch the seam closed. Using a sharp knife, cut the log into 18 even pieces. Here’s where the magic happens: arrange the cinnamon rolls on your prepared baking sheet in a Christmas tree pattern following this row order: 1-2-3-4-5-2-1, leaving about ½ inch of space between each roll.
Baking and Finishing Touches
Cover your shaped tree and let it proof for 45 minutes to one hour until the rolls have doubled in size. Preheat your oven to 350°F and bake for 18-20 minutes until the top turns golden brown and the rolls are cooked through.
While your tree bakes, prepare the icing by gradually adding milk to powdered sugar one teaspoon at a time until you achieve a thick consistency with a slow drizzle. When your Cinnamon Roll Christmas Tree emerges from the oven, immediately drizzle the icing over the hot rolls so it melts slightly and creates that irresistible glossy finish.
Pro Tips for Bakery-Quality Results
The key to soft, fluffy cinnamon rolls lies in not over-flouring your dough. Start with less flour and add more as needed until the dough is just slightly sticky but manageable. Over-kneading can also result in tough rolls, so knead just until the dough becomes smooth and elastic.
For the most even baking, ensure all your cinnamon roll pieces are cut to the same size. Using dental floss instead of a knife can help you achieve cleaner cuts without squishing the rolled dough. When arranging your tree, leave adequate space between rolls since they’ll expand during the second rise and baking.
If you’re making this recipe ahead, you can prepare the shaped tree the night before, cover it tightly, and refrigerate overnight. Simply remove it from the fridge 2 hours before baking to allow it to come to room temperature and complete its final rise.
Serving Suggestions and Variations
This Cinnamon Roll Christmas Tree serves best when warm and fresh from the oven. Each person can simply pull apart their own roll, making it perfect for casual family breakfasts or elegant holiday brunches. Serve with extra icing on the side for those who love extra sweetness.
For variations, try adding cream cheese to your icing for a tangy twist, or incorporate chopped pecans or walnuts into the filling for added texture. You can also dust the finished tree with powdered sugar to create a snowy effect, or add colorful sprinkles for a more festive appearance.
Storage and Make-Ahead Instructions
Leftover cinnamon rolls can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat individual rolls in the microwave for 15-20 seconds or warm the entire tree in a 300°F oven for 10 minutes.
For the ultimate make-ahead strategy, prepare the dough through the first rise, then refrigerate overnight. The next morning, allow the dough to come to room temperature, shape your tree, complete the second rise, and bake fresh. This method gives you all the convenience of make-ahead prep with the irresistible aroma of fresh-baked cinnamon rolls.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast in equal amounts. The main difference is that instant yeast doesn’t require proofing and can be mixed directly into the flour.
Why isn’t my dough rising?
Several factors can prevent proper rising: your yeast might be expired, your liquid might be too hot (which kills yeast) or too cold (which prevents activation), or your rising environment might be too cool. Yeast activates best between 105-110°F.
Can I freeze the baked cinnamon roll tree?
Yes, allow the baked tree to cool completely, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
How do I know when my cinnamon rolls are done baking?
The rolls should be golden brown on top and the internal temperature should reach 190°F. If the tops are browning too quickly, tent the tree with aluminum foil for the last few minutes of baking.
Can I make this with a bread machine?
Absolutely! Use your bread machine to mix and knead the dough through the first rise, then continue with shaping and baking according to the recipe instructions.
Make This Christmas Morning Unforgettable
This Cinnamon Roll Christmas Tree brings together everything we love about the holidays: warmth, tradition, and the joy of sharing delicious food with the people we care about most. The combination of soft, fluffy dough, sweet cinnamon filling, and creamy icing creates an unforgettable flavor experience that’ll have everyone asking for the recipe.
Whether you’re starting a new family tradition or adding a festive twist to your usual holiday baking routine, this stunning centerpiece delivers on both taste and presentation. The pull-apart design makes serving effortless, and the impressive appearance will have your guests thinking you spent hours in the kitchen.
Don’t wait for next Christmas to try this recipe. Gather your ingredients, set aside an afternoon for some therapeutic baking, and create a memory that’ll last long after the last roll has been enjoyed. Your kitchen will smell amazing, your table will look stunning, and your taste buds will thank you for this delicious holiday treat that’s destined to become an annual tradition.
PrintCinnamon Roll Christmas Tree Recipe: The Ultimate Festive Holiday Breakfast
Transform your holiday mornings with this stunning pull-apart Cinnamon Roll Christmas Tree. Soft, fluffy homemade cinnamon rolls arranged in a festive tree shape, filled with warm cinnamon and brown sugar, then drizzled with sweet icing. Perfect for Christmas breakfast or holiday brunch gatherings.
- Prep Time: 2 hours 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
- Yield: 18 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Bread:
¼ cup water
1 teaspoon sugar
2¼ teaspoons active dry yeast
½ cup warm milk
4 tablespoons melted butter
¼ cup sugar
2 eggs, room temperature
¼ teaspoon ground nutmeg
½ teaspoon salt
3–4 cups all-purpose flour
Filling:
3 tablespoons melted butter
1½ teaspoons cinnamon
¼ teaspoon nutmeg
¼ cup brown sugar
¼ tablespoons brown sugar
Icing:
1 cup powdered sugar
3–4 teaspoons milk
Instructions
1. Proof yeast in a small bowl or measuring cup with the warm water and 1 teaspoon sugar for about 10 minutes until foamy.
2. In a large bowl, blend the warm milk, 4 tablespoons melted butter, ¼ cup sugar, eggs, nutmeg and salt until well combined. Add the proofed yeast and then 1½ cups of flour. Stir until smooth. Continue to add flour until a soft, workable dough that pulls away from the sides of the bowl is formed. Turn out on a lightly floured work surface and knead until smooth and elastic, about 10-15 minutes.
3. Place dough in a greased bowl, and cover to let rise in a warm place for about 1½ – 2 hours until doubled. (At this point, you can also put the dough in the fridge to rise overnight. Remove from the fridge and allow it to come to room temperature before shaping, about 2 hours.)
4. Punch down the dough and knead lightly. Cover and let rest for 15 minutes. In the meantime, melt the 3 tablespoons butter and mix together the cinnamon, nutmeg, and brown sugars in a small bowl. Place a piece of parchment or non-stick baking mat on a half sheet pan. Set aside.
5. To form Christmas tree shape, roll out the dough into a rectangle approximately 24″ x 12″. Brush with melted butter and sprinkle with the cinnamon-sugar mixture leaving about ½” around the edge. Roll the dough lengthwise and pinch the ends together. Turn your cinnamon roll log over so the seam-side is down. With a sharp knife, cut roll into 18 even pieces. Arrange the cinnamon rolls in a Christmas tree pattern, leaving a ½” space in between each roll. The row order is 1-2-3-4-5-2-1.
6. Cover and let proof for about 45 minutes-1 hour or until doubled in size. (At this point, you can also put the dough in the fridge to rise overnight. Remove from the fridge and allow it to come to room temperature before baking, about 2 hours.)
7. Bake in a preheated 350ºF oven for 18-20 minutes or until the top is golden brown. In the meantime, assemble the icing by adding milk to the powdered sugar one teaspoon at a time until the consistency is thick with a slow drizzle.
8. Drizzle the icing over the hot Cinnamon Roll Christmas Tree. Serve immediately with extra icing if desired.
Notes
For best results, ensure your milk is warm (105-110°F) but not hot, as excessive heat will kill the yeast.
You can prepare the dough through the first rise and refrigerate overnight for a convenient make-ahead option.
Using dental floss to cut the rolled dough creates cleaner slices without squishing the rolls.
If the tops brown too quickly during baking, tent the tree with aluminum foil for the last few minutes.
Leftovers can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.