I remember the first time I tried to assemble this Cinnamon Roll Christmas Tree; flour dusted the counter like a light snow, the scent of warm cinnamon and brown sugar wrapped around my kitchen, and a nervous excitement buzzed in the air. I was searching for a centerpiece-worthy breakfast that felt festive but didn’t demand a pastry chef’s skill. When I pulled that golden, glistening tree from the oven, watching the icing drizzle melt into its spiraled branches, I knew I’d found something truly magical. It’s become our non-negotiable Christmas morning tradition—a recipe that fills the home with the coziest aromas and never fails to spark joy. It’s proof that the most memorable holiday moments often come from the simplest, sweetest beginnings.
Ingredients
- 2 cans (typically 12.4 oz each) refrigerated cinnamon roll dough, with icing included
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar, packed
- 2 tablespoons unsalted butter, melted (for brushing)
- Optional for garnish: coarse sparkling sugar, festive sprinkles, or chopped pecans
The cans of dough are the superstar here, but don’t just grab any brand—I’ve tested a few, and the ones with a thicker, “doughier” roll work better than the very flaky, croissant-style ones, as they hold the tree shape beautifully. That extra teaspoon of cinnamon mixed with the brown sugar is non-negotiable; it intensifies the flavor in a way the rolls alone just don’t achieve. For the butter, I always use unsalted so I can control the sweetness. And if you’re feeling fancy, a tiny pinch of orange zest in the butter adds a lovely, bright note.(See the next page below to continue…)