Christmas Tree Sweet Rolls Recipes

CHRISTMAS TREE SAVORY ROLLS

Steps:

• In a large bowl, combine 3 cups flour, sugar, yeast, lemon zest and salt. In a small saucepan, heat milk and water to 120°-130°. Stir in oil and lemon juice. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a small bowl, beat 4 ounces cream cheese until smooth. Add the mayonnaise, 1 teaspoon lemon juice, lemon pepper and parsley; mix well. Stir in crabmeat if desired; set aside. , Turn dough onto a lightly floured surface; roll out into a 22x14-in. rectangle. Spread prepared filling to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 22 slices., Cover a baking sheet with foil and grease well. Place 1 slice near the top center of prepared baking sheet. Place 2 slices in the second row with sides touching. Repeat, adding 1 slice per row, until tree has 5 rows. Repeat last row. Center remaining 2 slices below last row for the trunk. Cover and let rise until doubled, about 30 minutes. , Bake at 325° until golden brown, 25-30 minutes. Carefully transfer rolls with foil onto a wire rack to cool completely., Meanwhile, in a small bowl, beat remaining cream cheese and lemon juice until smooth. Cut a small hole in the corner of pastry bag; fill with cream cheese mixture. Pipe onto rolls for garland. , Cut peppers in half vertically; remove stems and seeds. Using a 1-1/2-in. star-shaped cookie cutter, cut out stars from peppers; place on tree. Carefully remove a 2-in. piece of peel from lemon (save lemon for another use). With a 2-in. star-shaped cookie cutter, cut out a star from peel; place on top of tree. Remove foil before serving. Refrigerate leftovers.

CHRISTMAS MORNING SWEET ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, 1 cup flour, oil, egg and the yeast mixture; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Do not knead. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., For filling, in a small bowl, mix sugar, cinnamon and nutmeg. Punch down dough; turn onto a lightly floured surface. Roll into a 18x8-in. rectangle. Spread with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Bake until golden brown, 20-25 minutes. Place on a wire rack to cool slightly. Beat confectioners' sugar, butter, cinnamon, vanilla and enough eggnog to reach desired consistency; spread over warm rolls.

CHRISTMAS TREE ROLLS

Steps:

• Unroll crescent roll dough into a rectangle. Press seams and perforations to seal; roll lightly with a rolling pin. Spread butter over dough. Combine sugar and cinnamon; sprinkle over butter. Roll up, jelly-roll style, starting with a long side. Seal edge. Cut into 22 slices. To form a tree, place slices on a greased baking sheet with sides touching and cut side up. Place one slice in the top row and two slices in the second row. Repeat with remaining rolls, adding one slice per row, until the tree has six rows. Center the one remaining slice under the last row for a truck. Bake at 350° for 16-20 minutes or until golden brown. Remove to a wire rack. Combine confectioners' sugar and milk; drizzle over warm rolls. Decorate with cherries if desired.

CHRISTMAS TREE SWEET ROLLS

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add the milk powder; oil, sugar, salt, remaining water and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 1 hour., Meanwhile, in a small bowl, beat the cream cheese, sugar, vanilla and cinnamon until blended. Stir in the pineapple, cherries and pecans; set aside. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 11x9-in. rectangle. Spread filling to within 1/2 on. of edges. Roll up each rectangle jelly-roll style, starting with a long side; pinch seam to seal., To form a tree, cut each log into 11 slices, 1 in. each. Cover two baking sheets with foil and grease well. Center one slice near the top of each prepared baking sheet for treetop. Arrange slices with sides touching in three more rows, adding one slice for each row, forming a tree. Center the remaining slice below the tree trunk. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 20-25 minutes or until golden brown. Transfer foil with trees to wire racks; cool for 20 minutes. , For glaze, in a bowl, beat the confectioners' sugar, milk, butter and vanilla until smooth. Transfer to a small pastry or plastic bag; cut a small hole in a corner of the bag. Pipe garlands on trees. Decorate with cherries and colored sugar.