The Christmas tree cinnamon rolls are soft and fragrant leavened pastries filled with a delicious butter and cinnamon filling, decorated with sugar glaze, sprinkles, and red currants.
Cinnamon rolls literally translates to: “cinnamon swirls” and the original is made with delicious and fragrant brioche shaped like swirls that I partially made into a simple and delicious Christmas-themed tree.
These are soft and very fragrant leavened pastries typical of Swedish tradition, widespread also in America and then around the world!
It is a cake that is very popular both for its softness and its intoxicating aroma, the smell of butter and cinnamon makes this cake very delicious, perfect for breakfast or a snack accompanied by a hot cup of tea or chocolate.
This Christmas version is very cute, decorated with colorful sprinkles and red currants, perfect to add to Christmas sweets.
For the preparation of the cinnamon rolls tree, you can use either sourdough or brewer’s yeast, preparing the pre-dough biga which makes it even softer.
Follow the recipe and tips; it is very simple to prepare.
For more Christmas dessert ideas, browse my collection of Christmas desserts!
You may also be interested in these variations ↓
- Difficulty: Easy
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for the Christmas Tree Cinnamon Rolls
- 2 1/2 cups all-purpose flour
- 2 tsp fresh yeast (or 1.8 oz of sourdough)
- 1/4 cup milk
- 1/4 cup water
- 2 tbsp sugar
- 3 tbsp butter
- 1 egg (small)
- 1 pinch salt
- 2 tbsp butter
- 1/3 cup brown sugar
- 1 tsp ground cinnamon (generous)
- 1/2 cup powdered sugar
- 2 tsp water (generous)
- to taste colored sprinkles
- to taste red currants
- to taste powdered sugar
Tools
- Stand Mixer
- Parchment Paper
- Rolling Pin
- Baking Sheet
- Oven
Preparation for the Christmas Tree Cinnamon Rolls
Prepare the dough by first making the starter.
Dissolve the yeast in 1/4 cup of water and 1/4 cup of milk (taken from the ingredients) add 1/3 cup of flour, taken from the total and mix well.
Knead and let the starter or biga rise until doubled, about 2 hours.
After two hours, you can proceed by kneading in a bowl by hand, or with a mixer or stand mixer, add the rest of the flour, sugar, the remaining water, and milk to the starter.
Continue to work and add the beaten egg, knead until you get a homogeneous dough, finally add the soft butter in small pieces and the salt.The dough is easy to work with; you should get a smooth ball that detaches from the hands. If the dough is too soft, sprinkle more flour.
If you have sourdough, skip the starter, dissolve the 1.8 oz sourdough in milk and water and proceed with the dough by adding the other ingredients, as described above.Cover the dough and let it rise for about 3-4 hours, depending on the temperature in your house, until it triples in volume; this is if you have used brewer’s yeast with the pre-dough.
If you used sourdough, increase the rising times to at least 8-10 hours.When the dough is well risen, roll it out on a work surface, with parchment paper, sprinkle with flour and with the rolling pin form a rectangle about 0.4 inches thick.
Brush the rectangle with soft butter, sprinkle with cinnamon and brown sugar previously mixed together over the entire buttered surface.
Tightly roll the dough from the longer side, until you get a compact roll.
Finally, with scissors, cut the rectangle with cuts about 1.2 inches apart, leaving a part attached to the base, with your hands move each half swirl alternating one to the right and one to the left, leaving the end whole for the trunk to give the shape of a tree.
Place the cinnamon rolls tree with all the parchment paper on a baking sheet, add the colored sprinkles, and let rise again for about 1 hour until it doubles in volume.
BAKING
Bake in a preheated static oven at 350°F for about 25 minutes.
Be careful as they should brown on the surface but not burn, adjust according to the power of your oven.Remove from the oven and let cool completely!
Meanwhile, mix sugar and water until you get a white and thick glaze!
Glaze the Christmas tree cinnamon rolls on the surface, add the fresh currants, sprinkle with powdered sugar and serve.
Advice and variations
You can fill the cinnamon rolls with something else according to your taste and enrich them with chocolate chips.
This cake can be stored as soon as it cools and perfectly sealed in plastic wrap, so it remains very soft for 3 – 4 days.
If you have glazed them, wait for the glaze to harden before sealing it, do not leave it in the air as it will dry out. You can heat it in the oven the next day.
