Advertisement
Recipe: Cinnamon Christmas Trees
Similar Categories: Cinnamon, Christmas, Trees
Yield: 2 trees (16 rolls each)
Basic Sweet Dough:
3 1/2 to 4 c all-purpose flour, divided
1 pkg RapidRise Yeast
1 tsp salt
1 c half-and-half or light cream
1/4 c (1/2 stick) butter
1/3 c granulated sugar
1 egg, beaten
1/2 tsp vanilla extract
Filling:
2 tbs butter, softened and divided
1/2 c granulated sugar
1 tbs ground cinnamon
Pinch ground nutmeg (optional)
Topping:
3/4 c confectioners, sugar
1 tbs milk
Red and green candied cherries, halved
Sift 2 cups of the flour, yeast and salt into a large mixing bowl;
stir
until well blended. Place half-and-half, butter and sugar in a
saucepan;
heat until butter is nearly melted. Let cool to 120 to 130 degrees.
Add half-and-half mixture to flour mixture; beat well. Add egg and
vanilla; stir until blended. Add 1 cup flour; stir until thoroughly
incorporated. Gradually add enough of the remaining 1/2 to 1 cup
flour
to make a soft dough that is rather sticky.
Turn out dough onto a lightly floured surface. Knead 3 minutes, or
until
the dough is a consistent texture. Cover with a slightly damp towel
and
let rest 10 minutes.
Divide dough in half. Roll one half on lightly floured surface into a
rectangle, 14x12 inches. Spread 1 tablespoon of softened butter on
dough, leaving a 1/2-inch border around the edge. Combine sugar,
cinnamon and nutmeg; sprinkle half this mixture over butter. Roll up
dough from long side, jelly-roll style; pinch seam to seal (brush
edge
with a little water if necessary to make it stick). Repeat with
remaining dough and filling.
Construct a tree shape from each log: Cut a 2-inch piece from one
end
of
the log and reserve. Slice the rest of the log into 15 slices. Line a
baking sheet with foil and grease well. On the short side of the
baking
sheet, center one slice cut side down. This is the top of the tree.
Add
2 slices, sides touching, below the first slice, then add 3 more
rows
of
slices to form a tree shape. Complete the tree by centering the 2-
inch
slice, seam side down, below the last row to form the trunk.
Repeat with second cinnamon roll log. Cover and let rise in a warm,
draft-free place 45 minutes, or until nearly doubled.
About 15 minutes before end of rising time, preheat oven to 350
degrees.
Bake trees 15 minutes, or until lightly browned. If trunk is browning
too fast, cover with foil for the last few minutes. Use foil to move
trees from baking sheets to wire racks. Cool thoroughly.
Prepare topping:
Combine confectioners, sugar and milk in a pastry or plastic
zipper-sealed bag; cut one corner from bag. Pipe mixture on trees to
create garland. Garnish with cherry halves.
Basic Sweet Dough:
3 1/2 to 4 c all-purpose flour, divided
1 pkg RapidRise Yeast
1 tsp salt
1 c half-and-half or light cream
1/4 c (1/2 stick) butter
1/3 c granulated sugar
1 egg, beaten
1/2 tsp vanilla extract
Filling:
2 tbs butter, softened and divided
1/2 c granulated sugar
1 tbs ground cinnamon
Pinch ground nutmeg (optional)
Topping:
3/4 c confectioners, sugar
1 tbs milk
Red and green candied cherries, halved
Sift 2 cups of the flour, yeast and salt into a large mixing bowl;
stir
until well blended. Place half-and-half, butter and sugar in a
saucepan;
heat until butter is nearly melted. Let cool to 120 to 130 degrees.
Add half-and-half mixture to flour mixture; beat well. Add egg and
vanilla; stir until blended. Add 1 cup flour; stir until thoroughly
incorporated. Gradually add enough of the remaining 1/2 to 1 cup
flour
to make a soft dough that is rather sticky.
Turn out dough onto a lightly floured surface. Knead 3 minutes, or
until
the dough is a consistent texture. Cover with a slightly damp towel
and
let rest 10 minutes.
Divide dough in half. Roll one half on lightly floured surface into a
rectangle, 14x12 inches. Spread 1 tablespoon of softened butter on
dough, leaving a 1/2-inch border around the edge. Combine sugar,
cinnamon and nutmeg; sprinkle half this mixture over butter. Roll up
dough from long side, jelly-roll style; pinch seam to seal (brush
edge
with a little water if necessary to make it stick). Repeat with
remaining dough and filling.
Construct a tree shape from each log: Cut a 2-inch piece from one
end
of
the log and reserve. Slice the rest of the log into 15 slices. Line a
baking sheet with foil and grease well. On the short side of the
baking
sheet, center one slice cut side down. This is the top of the tree.
Add
2 slices, sides touching, below the first slice, then add 3 more
rows
of
slices to form a tree shape. Complete the tree by centering the 2-
inch
slice, seam side down, below the last row to form the trunk.
Repeat with second cinnamon roll log. Cover and let rise in a warm,
draft-free place 45 minutes, or until nearly doubled.
About 15 minutes before end of rising time, preheat oven to 350
degrees.
Bake trees 15 minutes, or until lightly browned. If trunk is browning
too fast, cover with foil for the last few minutes. Use foil to move
trees from baking sheets to wire racks. Cool thoroughly.
Prepare topping:
Combine confectioners, sugar and milk in a pastry or plastic
zipper-sealed bag; cut one corner from bag. Pipe mixture on trees to
create garland. Garnish with cherry halves.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Cinnamon, Christmas, Trees
| Egg Nog Crème Brulee | Low Carb Eggnog |
