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–+ servings

Christmas Tree Cinnamon Rolls with Cream Cheese Icing

Soft, fluffy cinnamon rolls shaped into a festive Christmas tree and finished with tangy-sweet cream cheese icing. Perfect for a holiday breakfast or brunch centerpiece.
Amanda
Prep Time 30 minutes
Cook Time 20 minutes
Rise Time 1 hour 20 minutes
Total Time 2 hours 10 minutes
Serving Size 12 rolls

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Stand mixer with dough hook (optional)
  • Clean kitchen towel or plastic wrap
  • Rolling Pin
  • Baking sheet or 13x18-inch baking pan
  • Parchment paper or silicone baking mat
  • Sharp knife or pizza cutter
  • Pastry brush
  • Medium saucepan
  • Whisk
  • small bowl

Ingredients

  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 tsp active dry yeast 1 packet
  • 1 cup whole milk warmed (about 105–110°F / 40–43°C)
  • 1/4 cup unsalted butter melted
  • 1 large egg
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup brown sugar packed
  • 2 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg optional
  • 4 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp milk as needed for consistency

Instructions

  • Preheat the oven to 375°F (190°C). Line a large baking sheet (about 13x18 inches) with parchment paper.
  • Activate the yeast: in a large bowl, whisk together the warm milk, granulated sugar, and yeast. Let stand for about 5 minutes, until foamy.
  • Add the melted butter, egg, and salt. Mix well, then gradually stir in the flour until a soft dough forms.
  • Knead the dough on a lightly floured surface (or in a stand mixer with a dough hook) until smooth and elastic, about 5–8 minutes.
  • Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 60 minutes.
  • Turn the dough out onto a floured surface and roll into a large rectangle about 1/4-inch thick.
  • Spread the softened butter over the dough. In a small bowl, mix brown sugar, cinnamon, and nutmeg (if using), then sprinkle evenly over the butter.
  • Cut the dough into strips that are wider at the bottom and narrower at the top (so the rolls create a tree shape). Roll each strip up tightly to form individual cinnamon rolls.
  • Arrange the rolls on the prepared baking sheet in a Christmas tree shape (for example: 4 rolls on the bottom row, then 3, then 2, then 1 at the top). Add one roll at the bottom as a trunk if desired. Leave a little space for expansion.
  • Cover and let the shaped rolls rise for about 20 minutes, until slightly puffy.
  • Bake for 18–22 minutes, until golden brown and cooked through.
  • Meanwhile, make the icing: beat cream cheese and softened butter until smooth. Mix in powdered sugar and vanilla, then add milk 1 tablespoon at a time until you reach a drizzleable consistency.
  • Drizzle or spread the icing over the warm rolls. Serve immediately while soft and gooey.

Notes

Storage: Keep leftovers in an airtight container. Store at room temperature for up to 2 days or refrigerate for up to 5 days. Warm individual rolls for 15–20 seconds in the microwave before serving.
Make-ahead: After shaping the tree, cover the pan and refrigerate overnight. In the morning, let sit at room temperature for about 30 minutes, then bake as directed.
Frosting tip: The icing can be made ahead and refrigerated; let it sit out for about 10 minutes and stir before using.

Nutrition

Calories: 320kcal | Protein: 6g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 280mg