Did you know that “Christmas Breakfast” is the second most searched meal occasion in December, trailing only the big dinner itself? While everyone loves a warm cinnamon roll, arranging them into a festive shape transforms a standard tube of dough into a holiday centerpiece.
These Easy Christmas Tree Cinnamon Rolls are the definition of low-effort, high-reward hosting. By simply arranging refrigerated (or homemade) rolls in a geometric pyramid, you create a pull-apart masterpiece that looks like a decorated pine tree. Drizzled with green icing and studded with sprinkle “ornaments,” this dish serves as both breakfast and decoration.1 It’s perfect for busy parents who want to create magic on Christmas morning without waking up at 4:00 AM to prove yeast dough.
Ingredients List
We are focusing on the “store-bought hack” method for speed, but these principles apply to homemade dough too.
The Tree Base
2 cans (5-count each) Refrigerated Cinnamon Rolls: (e.g., Pillsbury Grands). You need about 11 rolls total (10 for the tree, 1 for the trunk), so buy two tubes.
Tip: Choose the “Grands” or jumbo size for a fluffy, substantial tree. Smaller rolls work but make a smaller tree.
The Decoration
The Included Icing: Save the tubs that come in the cans.
Green Food Coloring: Gel coloring works best as it won’t water down the icing, but liquid drops work too.
Christmas Sprinkles: Red and green nonpareils, or metallic dragées for “ornaments.”
1 Yellow Star Sprinkle or Cherry: For the tree topper.
Sensory Note: The rolls bake together into a soft, sticky, pull-apart cake. The smell of baking cinnamon acts as a natural alarm clock for the whole house.
This recipe is designed to fit into the chaotic window of gift-opening morning.
Preparation Time: 10 minutes
Baking Time: 20-25 minutes
Decorating Time: 5 minutes
Total Time: ~40 minutes
Data Insight: Baking cinnamon rolls touching each other (pull-apart style) retains 30% more moisture in the dough compared to baking them separately. The touching sides steam each other, resulting in softer, fluffier edges rather than crispy crusts.
Step-by-Step Instructions
Step 1: Prep and Position
Preheat your oven to 350°F (175°C) (or whatever your package directs). Line a large baking sheet with parchment paper.
The Trunk: Cut one roll in half. Place the halves sideways at the very bottom center to create a rectangular trunk.
Step 3: Bake
Place the baking sheet in the oven.
Bake for 20 to 25 minutes.
Check Point: Because they are clustered, the center rolls take longer to cook than the outer ones. If the edges are browning too fast but the middle is raw, tent the tree with aluminum foil for the last 10 minutes.
Step 4: The Green Glaze
While the tree bakes, spoon the icing into a small bowl.
Stir in 2-3 drops of green food coloring until you reach your desired shade of pine green.
Step 5: Decorate
Remove the tree from the oven.
Technique: Frost the rolls while they are still warm (but not piping hot). This allows the icing to melt into the crevices.
Sprinkle immediately with the holiday sprinkles so they stick.
Place the yellow star or cherry on the very top roll.
Nutritional Information
This is a holiday splurge. Below is the estimated breakdown per roll.
Nutrient
Amount per Serving
% Daily Value*
Calories
320 kcal
16%
Total Fat
12g
18%
Saturated Fat
5g
25%
Carbohydrates
48g
16%
Sugars
22g
–
Sodium
580mg
25%
Note: Nutritional values vary based on the brand of cinnamon rolls used.
Variations for the Recipe
The “Snowy” Tree: Keep the icing white to look like a snow-covered tree. Use pomegranate seeds as red ornaments for a pop of fresh flavor.
Bacon Garland: Crumble crispy bacon over the icing for a sweet-and-savory breakfast twist.
Different Dough: Use Orange Rolls instead of cinnamon rolls for a citrus twist. The orange icing pairs beautifully with cranberry “ornaments.”
Mini Version: Use 3 cans of standard (small) cinnamon rolls to make a much larger, more shareable tree with more “branches.”
Serving Suggestions
Balance the sugar rush with some protein.
The Side Dish: Serve with a platter of savory scrambled eggs or a ham and cheese quiche.
Drink Pairing: Hot coffee for the adults, hot cocoa or cold milk for the kids.
Presentation: Place the entire parchment sheet onto a large wooden cutting board or serving tray. Let people tear the rolls off with their hands.
Common Mistakes to Avoid
Raw Center:
The Issue: The rolls in the middle of the pyramid are doughy.
The Fix: Don’t jam them together too tightly. Just barely let them touch when arranging raw. They will expand to fill the gaps.
Burnt Bottoms:
The Issue: Sugar syrup leaks and burns on the pan.
The Fix: Always use parchment paper or a silicone mat.
Melting Icing:
The Issue: Frosting piping hot rolls.
The Result: The icing turns into a translucent liquid and slides off.
The Fix: Wait 5-10 minutes after baking before frosting.
Storing Tips for the Recipe
Room Temperature: Cover lightly with foil or plastic wrap. Good for 2 days.
Make Ahead: You can arrange the raw rolls on the sheet, cover with plastic wrap, and keep in the fridge overnight. In the morning, just pop the tray in the oven (add 5 mins to bake time if dough is cold).
Conclusion
Easy Christmas Tree Cinnamon Rolls prove that you don’t need to be a professional baker to create a Pinterest-worthy holiday breakfast. It’s a fun, interactive, and delicious way to start the most festive day of the year. The kids will love the sprinkles, and you will love that cleanup takes less than 2 minutes.
Ready to decorate? Preheat that oven! If you try this festive hack, please leave a star rating below and let us know: what did you use for the tree topper? Don’t forget to subscribe to our newsletter for more holiday hosting hacks.
FAQs
Q: Can I use homemade dough?
A: Absolutely. Prepare your favorite yeast dough, slice the rolls, and arrange them in the tree shape for the second rise. Bake as usual.
Q: Can I freeze this?
A: You can freeze the baked, unfrosted tree. Thaw, warm in the oven, and then frost fresh before serving.
Q: I only have one can of rolls. Can I still do it?
A: Yes, just make a smaller tree! Do a 1-2-3 formation (6 rolls). Use the leftover 2 rolls for the trunk or bake them separately as “presents” under the tree.
Leave a Reply