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 prepared with delightful and fragrant brioche shaped into swirls that I have partially made into a simple and delicious Christmas-themed tree.
They are soft and highly fragrant pastries typical of the Swedish tradition, widespread in America and then all over the world!
It’s a dessert that is loved for its softness and enticing aroma, the scent of butter and cinnamon makes this dessert very enticing, perfect for breakfast or a snack accompanied by a warm cup of tea or chocolate.
This Christmas version is very cute, decorated with colorful sprinkles and red currants, perfect to add to the Christmas sweets.
For the preparation of the Christmas Tree Cinnamon Rolls, you can use either sourdough or brewer’s yeast preparing the biga pre-ferment which makes it even softer.
Follow the recipe and tips, it’s quite simple to prepare.
For more ideas on Christmas sweets, browse my collection of Christmas desserts!
You might 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 brewer's yeast (or 1/4 cup sourdough starter)
- 1/4 cup milk
- 1/4 cup water
- 1/4 cup sugar
- 3 tbsp butter
- 1 egg (small)
- 1 pinch salt
- 2 tbsp butter
- 1/3 cup brown sugar
- 1 tsp ground cinnamon (heaping)
- 1/2 cup powdered sugar
- 2 tsp water (heaping)
- to taste colorful sprinkles
- to taste red currants
- to taste powdered sugar
Tools
- 1 Stand Mixer
- Parchment Paper
- 1 Rolling Pin
- 1 Baking Tray
- Oven
Preparation for the Christmas Tree Cinnamon Rolls
Prepare the dough by first making the starter.
Dissolve the brewer’s yeast in 3 1/3 tbsp of water and 3 1/3 tbsp of milk (taken from the ingredients), add 1/3 cup 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 obtain a homogeneous dough, finally add the softened butter in small pieces and the salt.The dough is easy to work with; you need to get a smooth ball that detaches from your hands. If the dough is too soft, sprinkle with more flour.
If you have sourdough, avoid the starter, dissolve 1/4 cup sourdough in the milk and water and proceed with the dough adding the other ingredients, as described above.Cover the dough and let it rise for about 3-4 hours, depending on the temperature of your house, until it triples in volume, this is if you have used brewer’s yeast with the pre-ferment.
If you have 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 the softened butter, sprinkle with cinnamon and brown sugar previously mixed together across the buttered surface.
Tightly roll the dough from the longer side to form a compact roll.
Finally, with scissors, cut the rectangle into sections about 1 1/4 inches, leaving one side attached at the base, with your hands move each half swirl alternately to the right and left, leaving the end whole for the trunk to create a tree shape.
Place the cinnamon rolls tree with the parchment paper on a baking tray, add colorful sprinkles and let rise 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, they should be golden on top but not burnt; adjust according to your oven’s power.Remove from oven and let cool completely!
Meanwhile, mix sugar and water until you obtain a white and thick glaze!
Glaze the Christmas Tree Cinnamon Rolls on the surface, add fresh currants, sprinkle with powdered sugar, and serve.
Tips and Variations
You can fill the cinnamon rolls according to your tastes and enrich with chocolate chips.
This dessert can be preserved as soon as it cools and perfectly sealed in plastic wrap, this way it will remain 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 reheat it in the oven the next day.
Can I fill the dessert with something else?
Yes, you can use hazelnut cream, pistachio cream, jam or preserves, or pastry cream; the choice is yours.
What if I can’t find currants?
You can substitute them with red sprinkles or something else to your liking.
