Looking for that perfect, crowd-pleasing holiday breakfast? This Cinnamon Roll Christmas Tree Pull-Apart is sweet, soft, gooey, and just the right amount of festive. Whether you go homemade or take the store-bought shortcut (no judgment here—it’s the holidays!), this showstopper is as fun to assemble as it is to eat. My kids call it “edible Christmas magic,” and honestly, I couldn’t agree more. Let’s make your holiday morning sparkle—rolling pins optional.
Why You’ll Love This Recipe
This recipe has become a Christmas morning tradition in my house—and not just because of how it looks. It’s delicious, warm, and perfect for sharing. Whether you’re sipping cocoa in your PJs or bringing a dish to a cozy brunch, this pull-apart tree adds that extra sparkle.
- Super festive: A centerpiece that gets “oohs” before you even drizzle the glaze.
- Family-friendly: Little hands can help with rolling, filling, and decorating.
- Crowd-pleaser: Soft, gooey cinnamon rolls with caramelized edges? Yes, please.
- Flexible timing: Make the dough from scratch, or go the store-bought route.
- Just plain fun: Decorating the “tree” is half the joy—add sprinkles, candies, or even a “star.”
Ingredients Breakdown
Essentials
- 3 1/2 to 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast (one packet)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup warm whole milk (110–115°F)
- 4 tablespoons unsalted butter, melted
- 1 large egg
- 1/2 cup unsalted butter, melted (for filling)
- 1 cup light brown sugar, packed
- 2 1/2 tablespoons ground cinnamon
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Pro Tips
- Add orange zest to the filling for a citrusy Christmas twist.
- Pinch of flaky sea salt boosts the sweetness beautifully.
- Dried cinnamon is fine, but if you can get Saigon cinnamon—go for it. It’s extra fragrant and warm.
- No time? Use 2–3 cans of store-bought cinnamon rolls and skip straight to shaping.
- Want to go all out? Dust with festive sprinkles or edible glitter before serving.
Step-by-Step Instructions
- Make the Dough (Homemade Option)
In a small bowl, combine warm milk with 1 teaspoon of sugar and yeast. Let it sit until foamy (5–10 minutes). In a large bowl, whisk flour, remaining sugar, and salt. Add the melted butter, egg, and foamy yeast mixture. Stir, then knead on a floured surface for 8–10 minutes, until smooth. Let rise in a greased bowl until doubled—about 60–75 minutes. - Prep the Filling
Melt 1/2 cup (1 stick) butter. In a separate bowl, mix brown sugar and cinnamon. Optional: grate orange zest right into the sugar mix for a zingy bite. - Roll Out and Fill
Roll dough into a large rectangle about 1/4-inch thick. Brush with melted butter, sprinkle the cinnamon-sugar mixture evenly over top. Roll tightly into a log. Slice into 3/4 to 1-inch thick pieces. - Shape Your Tree
On a parchment-lined sheet pan, arrange rolls in a tree shape: 1 roll at the top, then rows of 2, 3, 4, and 5. Optionally, add 1 or 2 rolls as a “tree trunk” at the bottom center. Leave space to allow the rolls to puff as they bake. - Let It Rise (If Using Homemade Dough)
Cover tree loosely and let rise 20–30 minutes until puffy. - Bake
Preheat oven to 350°F (175°C). Bake for 18–25 minutes, rotating once halfway through. Rolls should be golden brown and sound slightly hollow if tapped in the center. - Make the Glaze
While the rolls bake, whisk powdered sugar, vanilla, and 2–3 tablespoons milk until smooth and glossy. Adjust to desired consistency. - Drizzle and Decorate
Drizzle glaze over warm tree. Add sprinkles, pinch of flaky salt, or a decorative sugar “star” at the top. Let rest 5–10 minutes before serving.
Chef’s Tips and Tricks
- No rolling pin? Use a wine bottle—it works like a charm.
- If using store-bought dough, unroll and re-roll tighter to give the “homemade” look.
- Don’t pack the rolls too tightly—give them space to puff into their tree shape.
- Mix the glaze a bit thicker if you want defined white “snow” drizzle, a bit thinner for a glossy finish.
- You can assemble the whole tree the night before and bake straight from the fridge.
Recipe Variations and Serving Suggestions
- Add chopped pecans or walnuts to the filling for extra crunch.
- Make it fruity with raisins, chopped apples, or cranberries.
- Use plant-based milk and vegan butter for a dairy-free version.
- Tint glaze with green food coloring for a “frosted evergreen” look—but go light!
- Pair with hot cocoa, mulled cider, eggnog, or a brunchy mimosa.
FAQs
Can I make this ahead of time?
Yes! You can fully prep and shape the tree up to 24 hours in advance. Cover well and refrigerate. You may need to add about 5–10 extra minutes to the bake time if going straight from the fridge.
Can I freeze it?
Absolutely. Freeze the baked (unglazed) rolls in a single layer, then reheat at 300°F for 10–15 minutes. Add glaze just before serving for the freshest look.
How many rolls do I need?
At least 15 rolls makes a classic triangle (1+2+3+4+5). More rolls? Add a 6-roll row at the bottom or a trunk to center it. Fewer? Trim the bottom rows or use mini rolls.
Recipe Card
Prep Time: 30–45 minutes (store-bought) or 1 hour (homemade)
Cook Time: 18–25 minutes
Total Time: 50–65 minutes (store-bought) or about 1.5 hours (homemade)
Ingredients:
- 3 1/2 to 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 4 tablespoons melted butter
- 1 large egg
- 1/2 cup melted butter (filling)
- 1 cup brown sugar
- 2 1/2 tablespoons cinnamon
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions:
- Make and rise dough or prep store-bought cinnamon rolls.
- Roll, fill, and slice dough into even rounds.
- Arrange in a Christmas tree shape and bake until golden.
- Whisk glaze, drizzle over warm rolls, and decorate.
Nutrition: 210–250 calories per serving (estimate based on 1 roll with glaze)
Did you try this festive tree? Leave a comment below or tag me on Instagram @TheKitchensAid—I’d *love* to see your holiday masterpiece! 🎄✨
