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.

CRANBERRY CINNAMON CHRISTMAS TREE ROLLS

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, water and butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about, about 1-1/2 hours. , Meanwhile, in a large saucepan, bring cranberries and water to a boil. Cover and boil gently for 5 minutes. Stir in 1/2 cup brown sugar. Reduce heat; simmer, uncovered, for 5 minutes or until thickened, stirring occasionally. Cool. Combine the pecans, softened butter, cinnamon and remaining brown sugar; set aside. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 14x12-in. rectangle. Brush each with 1 tablespoon melted butter. Spread half of the pecan mixture. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Brush with remaining melted butter. , To form a tree from each log, cut a 2-in. piece from one end for a tree trunk; set aside. Then cut each log into 15 slices. Cover two baking sheets with foil and grease well. Center one slice near the top of each prepared baking sheet. , Arrange slice with sides touching in four more rows, adding one slice for each row, forming a tree. Center the reserved slice lengthwise below the tree for trunk. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 25-30 minutes or until golden brown. , In a saucepan, heat corn syrup over low heat. Transfer foil with trees onto wire racks; brush with corn syrup. Cool for 20 minutes. , In a small bowl, combine the confectioners' sugar and milk. Fill a small pastry or plastic bag; cut a small hole in corner of bag. Pipe on trees for garlands. Garnish with cranberries and candied cherries.