Pro Tips for Best Results
I tested this three different ways: straight from the can, with the extra butter/sugar, and with a light egg wash. The butter and sugar method won by a landslide. It creates a sticky, crackly topping that seals in moisture and adds a necessary depth of flavor. Don’t skip it thinking the rolls are sweet enough; they need this boost.
Here’s what I learned the hard way about spacing: the first time, I placed the rolls too far apart. They baked as individual puffs, and my “tree” looked more like a cinnamon roll archipelago. You want them just touching when raw. As they bake, they’ll expand and fuse together into that perfect, pull-apart tree shape. It’s a fine line, but you’ll get the hang of it.
Timing is everything with the icing. I once iced a completely cooled tree, and the glaze just sat on top in a sad, white lump. Applying it while the tree is still very warm is the secret. The heat slightly melts the icing, letting it seep into the top layer and creating that glossy, professional-looking finish. If your icing packets seem thick, you can microwave them for 3-5 seconds to make them more drizzle-friendly.
Common Mistakes to Avoid
My biggest first-time mistake was not using parchment paper. I thought a greased pan would be fine, but the brown sugar and butter created a sticky lava that welded the tree to the pan. It was a heartbreaking, delicious mess. Parchment paper is your absolute best friend here—it guarantees a flawless, liftable release.
Another pitfall is over-baking. Because you’re working with pre-made dough, it’s easy to think, “just five more minutes to be sure.” But this leads to dry rolls. The tree will continue to cook slightly on the hot baking sheet after it comes out. When the top is a uniform golden brown and the centers of the top-most rolls spring back lightly to the touch, it’s done. Set that timer and believe in it.
Serving Suggestions
I like serving this tree right on the parchment-lined baking sheet, placed in the center of the table with a pair of kitchen shears or a large serving spatula. There’s something wonderfully communal about letting everyone pull apart their own warm, gooey branch. For Christmas morning, I pair it with a big platter of crispy bacon and a bowl of fresh berries to cut through the sweetness—it makes the meal feel balanced yet indulgent.
For a truly decadent brunch, turn it into a dessert bar. I’ll set out small bowls of toppings like warmed caramel sauce, chopped toasted pecans, a dollop of whipped cream cheese frosting, or even a scoop of vanilla ice cream on the side. Letting guests customize their piece is so much fun and makes the experience interactive.
If you’re bringing this to a gathering, transport it carefully on the cooled baking sheet and re-drizzle with a fresh packet of icing (I always ask for extra at the store!) right before serving. I’ll often pre-cut a few of the “branches” to make it easier for people to start. It travels surprisingly well and is guaranteed to be the talk of the party.
Variations & Customizations
For a nutty crunch, I’ve pressed finely chopped pecans or walnuts into the buttered rolls along with the cinnamon sugar before baking. They toast up beautifully and add a wonderful texture. If you’re a chocolate lover, a handful of mini chocolate chips scattered over the tree before baking creates a chocolate-cinnamon twist that my nieces and nephews adore.
I’ve seen a beautiful savory-sweet version where you sprinkle everything bagel seasoning over the buttered rolls instead of the cinnamon-sugar. You then use the icing as a drizzle for dipping on the side. It’s unexpected and incredibly tasty. For a citrusy winter twist, add the zest of one orange to the melted butter before brushing—it brightens the entire flavor profile wonderfully.
If you’re feeling ambitious, you can make this from scratch using your favorite homemade cinnamon roll dough. Just roll the dough out, spread with your cinnamon-sugar-butter filling, cut into squares, and arrange the same way. It’s more work, but the bragging rights are immense. I save that version for years when I’m feeling particularly festive and have extra time.
How to Store, Freeze & Reheat
Honestly, this is best enjoyed fresh, but if you have leftovers, let the tree cool completely. I then carefully transfer it to an airtight container or wrap the whole sheet pan tightly in foil. It will keep at room temperature for up to two days. To reheat, I place individual portions on a microwave-safe plate for 15-20 seconds, or the whole tree (covered in foil) in a 300°F oven for about 10 minutes. The microwave can make the rolls a bit chewy, so the oven is my preferred method.
For freezing, I recommend freezing before baking. Assemble the tree on a parchment-lined sheet, but do not add the butter or sugar topping. Flash-freeze the whole pan until solid, then wrap tightly in several layers of plastic wrap and foil. It can be frozen for up to a month. When ready to bake, don’t thaw—just brush with the butter, add the cinnamon-sugar, and bake straight from frozen, adding 5-10 minutes to the baking time. The icing packets freeze well, too; just thaw in your pocket before drizzling.
Conclusion
This Cinnamon Roll Christmas Tree is more than just a recipe; it’s a little edible piece of holiday magic that never fails to bring a smile. It has saved my sleepy Christmas mornings and impressed my brunch guests in equal measure. I hope it finds its way into your kitchen and becomes a cherished part of your celebrations, filling your home with the warm, comforting scent of cinnamon and shared joy. Give it a try, and get ready for the compliments to roll in. Happy baking, and happy holidays