Tuesday, December 28, 2010

Mini Cinnamon Christmas Tree Rolls


  • PREHEAT OVEN TO 375. UNROLL 1 PKG OF DOUGH ON 9X13 CUTTING BOARD. ROLL DOUGH TO SEAL PERFORATIONS. SPREAD 1 TABLESPOONFUL BUTTER EVENLY OVER DOUGH.

  • COMBINE SUGAR AND CINNAMON AND SPRINKLE HALF OF MIXTURE OVER DOUGH.

  • SPRINKLE HALF OF CHOPPED CHERRIES OVER SUGAR ON DOUGH. STARTING AT SHORT END, ROLL UP AS A JELLY ROLL TO MAKE 9“ LONG ROLL. WITH SERRATED KNIFE, CUT ROLL CROSSWISE INTO ¾” SLICES TO MAKE 12 SLICES. REPEAT WITH REMAINING DOUGH AND INGREDIENTS.

  • PLACE SLICES, CUT SIDE DOWN, ON BAKING STONE TO FORM A TREE. BEGIN 2" FROM EDGE OF STONE BY PLACING 1 SLICE FOR TOP TO 6 SLICES FOR BASE, USING THE REMAINING SLICES FOR THE TRUNK. BAKE 20-25 MINUTES OR UNTIL GOLDEN BROWN.

FOR GLAZE:
  • MIX POWDERED SUGAR AND MILK UNTIL SMOOTH; DRIZZLE OVER WARM ROLLS.

Serve and smile.

1 comment:

Rachel C said...

I love it! I'm definitely copying this recipe!