Pull-Apart Christmas Tree Cinnamon Rolls
These Christmas tree cinnamon rolls turn a classic breakfast into a pull-apart centerpiece. Soft yeasted dough spirals around a buttery cinnamon ribbon, then bakes into a tree shape you tear apart at the table.
A simple cream cheese glaze, tinted green and finished with sprinkles, transforms the whole tray into something festive. It looks bakery-special but you only need one rimless baking sheet and a little patience with the dough.
Why These Tree Rolls Earn Their Spot Each December
The dough recipe is a straight dough you can make the morning of, no overnight cold rise required. It stays tender and lightly enriched so it doesn’t dry out, even when baked in a single layer.
The shape is more forgiving than it seems. You arrange sliced rolls into a tree outline right on the sheet pan, then let them proof together. In the oven they puff into each other and hold the silhouette without any fiddly cuts.
The green frosting does the heavy lifting visually. Tangy cream cheese cuts through the sweet dough, and the bright color saves you from having to pipe a single detail.
Ingredients
- 3½ cups (440 g) all-purpose flour: spooned and leveled, plus extra for rolling
- ¼ cup (50 g) granulated sugar: just enough to feed the yeast without making the dough cakey
- 2¼ tsp (1 packet) instant yeast: active dry works too if you bloom it in warm milk first
- ½ tsp fine sea salt
- ¾ cup (180 ml) whole milk, warmed to about 110°F (43°C): too hot will kill the yeast
- ¼ cup (56 g) unsalted butter, melted: cooled slightly so it won’t cook the egg
- 1 large egg, room temperature
- ½ cup (110 g) packed light brown sugar: for the filling
- 2 tbsp ground cinnamon
- 3 tbsp unsalted butter, very soft: for spreading over the rolled out dough
- 4 oz (113 g) full-fat cream cheese, softened: the frosting base
- 2 tbsp unsalted butter, softened
- 1 cup (120 g) powdered sugar
- ½ tsp vanilla extract
- 1 to 2 tbsp milk: to thin the frosting
- Green gel food coloring: a small dab yields a vivid tree color without watering down the glaze
- Rainbow sprinkles or star-shaped sprinkles: for decorating
Swaps That Work With This Same Dough
- Dairy-free version: use oat milk, vegan butter sticks, and a plant-based cream cheese block that firms up when chilled.
- No cream cheese frosting: a simple powdered sugar glaze with a splash of cream and green coloring works if you prefer a sweeter, thinner coat.
- Change the color: leave the frosting white and dust with powdered sugar snow, or tint it red for a different themed roll.
- Add chopped pecans: scatter a handful over the cinnamon sugar before rolling for a nuttier bite.
If you want unfussy, everyday rolls without the holiday shaping, Classic Cinnamon Rolls are the way to go.
How To Make Christmas Tree Cinnamon Rolls
Step 1: Mix the Dough
Whisk the 3½ cups flour, ¼ cup sugar, 2¼ tsp yeast, and ½ tsp salt together in a large bowl. Pour in the ¾ cup warm milk, ¼ cup melted butter, and the egg. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a floured surface and knead for 8 to 10 minutes. The dough should feel smooth and spring back when you press it with a finger.
When the dough stops sticking and looks glossy, shape it into a ball. Place it in a greased bowl, cover with a clean towel, and let it rise in a warm spot until doubled, about 1 to 1½ hours.
Step 2: Fill and Roll the Dough
Punch the dough down and roll it out on a lightly floured counter into a rectangle roughly 12×18 inches. Spread the 3 tbsp of very soft butter all the way to the edges. Mix the brown sugar and cinnamon together, then sprinkle it evenly over the buttered dough, leaving a half-inch border on one long side.
Starting from the opposite long side, roll the dough tightly into a log. Pinch the seam to seal. Slide a piece of unflavored dental floss under the log, cross the ends, and pull to cut clean slices. You need 13 rolls for the tree: one for the top, then rows of 2, 3, 4, and a trunk of 3 rolls. Cut them just shy of an inch thick.
Step 3: Shape the Christmas Tree
Line a large rimless baking sheet with parchment paper. Place the rolls cut side up on the sheet in a tree shape. Put one roll at what will be the top point. Below it, place a row of two rolls touching each other, then a row of three, a row of four, and finally three rolls in a small cluster at the bottom for the trunk.
Leave about half an inch between each roll so they have room to proof without squishing. Once placed, the whole shape will look a little sparse, but they fill in as they rise and bake.
Step 4: Bake the Rolls
Preheat the oven to 350°F (175°C) while the tree proofs. Cover the shaped rolls loosely with plastic wrap and let them rise in a warm spot until puffy and just touching each other, about 30 to 45 minutes. A slight indent should remain when you poke one gently.
Uncover and bake on the middle rack for 20 to 25 minutes. The tops will turn golden brown, and the center roll should sound hollow when tapped. Remove the sheet from the oven and let the rolls cool on the pan for 10 minutes so they set before frosting.
Step 5: Frost and Decorate the Tree
Beat the cream cheese and 2 tbsp butter with a hand mixer until smooth. Sift in the 1 cup powdered sugar, add the vanilla, and beat again. Drizzle in milk a little at a time until the frosting is thick but spreadable. Add a small dab of green gel food coloring and mix until the color is even.
While the rolls are still warm, spread the green frosting over the whole tree shape, letting a little drip between the rolls. Scatter sprinkles across the top, then serve the tree straight from the sheet pan so everyone pulls off a roll.
Tips for a Cleaner Tree Shape
- Chill the dough after the first rise for 20 minutes: if your kitchen is warm. Cold dough rolls out straighter and the cinnamon sugar stays put.
- Use unflavored dental floss to cut the rolls, not a knife. A knife compresses the spiral and the tree rows look uneven.
- Arrange the rolls with the loose tail end facing inward: so the spirals stay visible on the outside of the tree.
- Resist loading on frosting while the rolls are piping hot. Waiting 10 minutes gives the cream cheese a chance to set without melting into a puddle.
Storing Leftover Rolls
- Refrigerate: Keep any leftover rolls in a sealed container in the fridge for up to 3 days.
- Reheating: Warm individual rolls in the microwave for 15 to 20 seconds, or place the whole sheet back in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Can I make the dough the night before?
Yes. After the first rise, punch it down, cover tightly, and refrigerate overnight. The next morning, let it sit at room temperature for 30 minutes before rolling.
Can I use store-bought cinnamon roll dough?
You can, but tubes of premade dough often tear when unrolled and the sugar filling may burn while baking. If you go that route, arrange the rounds without unrolling and shape the tree, then watch the bake time closely.
What if my tree shape puffs into a blob?
Place the rolls with a little more space between them on the tray and don’t let the second rise go past 45 minutes. Even if the gaps close, the frosting draws the tree shape back in.
How do I get a vivid green without thinning the frosting?
Gel food coloring gives the strongest color with the least liquid. Start with a tiny amount on a toothpick and add more a little at a time.
Christmas Tree Cinnamon Rolls Recipe
Ingredients
Method
- Mix flour, sugar, yeast, and salt. Stir in warm milk, melted butter, and egg to form a dough. Knead 8-10 minutes until smooth. Let rise in a greased bowl, covered, until doubled, about 1 to 1½ hours.
- Roll dough into a 12×18-inch rectangle. Spread with 3 tbsp soft butter. Sprinkle brown sugar and cinnamon evenly. Roll up tightly from a long side. Cut into 13 slices.
- Arrange slices on a parchment-lined baking sheet in a tree shape: 1 at top, then rows of 2, 3, 4, and a trunk of 3 rolls. Leave half an inch between each roll.
- Preheat oven to 350°F (175°C). Cover rolls and let rise until puffy, 30-45 minutes. Bake 20-25 minutes until golden. Cool on pan 10 minutes.
- Beat cream cheese and 2 tbsp butter. Sift in powdered sugar, add vanilla. Thin with milk, tint with green food coloring. Spread on warm tree and top with sprinkles.
