Christmas Tree Cinnamon Rolls bring festive cheer to your breakfast table with minimal effort and maximum smiles. I still remember the first time my granddaughter Emma helped me twist store-bought cinnamon rolls into little evergreen trees – her eyes lit up brighter than our Christmas lights, and we started a tradition that’s lasted fifteen years now.
There’s something magical about turning ordinary ingredients into holiday memories. Growing up on my grandma’s farm, December mornings meant cinnamon-spiced air drifting through the farmhouse while we shaped sugar cookies and decorated gingerbread. These days, when my kitchen fills with that same warm cinnamon sweetness and my grandkids gather around the counter with sprinkles in hand, I’m transported right back to those Sunday mornings at the farm. The beauty of this recipe is its simplicity – no complicated dough mixing or rising times, just pure creative fun that gets everyone involved in making breakfast special. Time to get our hands floury.
What Makes These Christmas Tree Cinnamon Rolls So Special
I’ve been making Christmas morning breakfast for my family for over forty years, and I can tell you that the recipes that become traditions aren’t always the most complicated ones. Sometimes it’s the simple ideas that bring the most joy, especially when little hands can help create something beautiful.
Here’s why this recipe has become our family’s holiday staple:
- Quick morning magic – transforms store-bought rolls in under 30 minutes, perfect for busy Christmas mornings when you’ve got presents to open
- Kid-friendly activity – children as young as four can help shape and decorate, making them feel like important contributors to the holiday meal
- Foolproof results – uses reliable store-bought dough that bakes consistently every time, taking the stress out of holiday cooking
- Budget-friendly festivity – creates impressive presentation without specialty ingredients or equipment
- Flexible decoration – adapts to whatever sprinkles and toppings you have on hand, making each batch uniquely yours
- Makes lasting memories – becomes a cherished tradition that kids will want to recreate with their own families someday
In my kitchen, Christmas morning isn’t complete without hearing my grandchildren argue over who gets to add the sprinkles – it’s the sweetest chaos you’ll ever experience.
Ingredient Spotlight
Store-bought cinnamon rolls serve as your foundation for this recipe, and I always choose the refrigerated variety in a tube rather than frozen because they’re easier to unwind and reshape without breaking.
The dough is already perfectly spiced and ready to bake, saving you hours of prep work while delivering consistent, delicious results.
Package icing comes with most cinnamon roll packages and provides convenient sweetness, though I often make my own version using powdered sugar mixed with French vanilla creamer for a richer, more vanilla-forward flavor that my family prefers.
Christmas sprinkles add the festive finishing touch and come in countless color combinations – I keep red, green, white, and gold in my pantry so the kids can get creative with their decorating. The sprinkles catch the light beautifully and make each tree look like it’s dusted with holiday magic.
Parchment paper is essential for this recipe because it prevents the cinnamon rolls from sticking to your baking sheet and makes cleanup incredibly easy, which matters when you’ve got wrapping paper and ribbons all over the house.
How to Make Christmas Tree Cinnamon Rolls Step by Step
Step 1. I’ve learned that preheating your oven to the exact temperature listed on your cinnamon roll package (usually 350°F) before you start assembling ensures even baking, so get that going first and line your baking sheet with parchment paper.
Step 2. Betty always starts by opening the cinnamon roll package carefully and setting the icing container aside in a safe spot where it won’t get lost in the holiday morning excitement.
Step 3. Through trial and error, I learned that gently unrolling each cinnamon roll from the center outward prevents it from tearing – work slowly and let the dough relax if it starts to resist.
Step 4. The key I discovered is creating a zigzag pattern that starts narrow at the top and gradually widens toward the bottom, just like a real Christmas tree, with each “branch” getting progressively longer as you work your way down.
Step 5. My family prefers when I firmly press the dough pieces together with my fingers after shaping because this prevents the tree from losing its shape during baking – give it a good squeeze but don’t flatten it completely.
Step 6. After years of making this, I’ve found that spacing the trees about 2 inches apart on the baking sheet allows for slight expansion without them touching and losing their individual shapes.
Step 7. Betty’s tip: Bake according to your package directions (typically 13-17 minutes) and watch for that golden-brown color on top, which signals they’re perfectly done and ready for decorating.
Keeping These Christmas Tree Cinnamon Rolls Fresh
I typically store any leftover Christmas Tree Cinnamon Rolls in an airtight container at room temperature, where they’ll stay soft and delicious for up to 2 days.
Betty’s storage method works well because keeping them covered prevents the icing from hardening too much while maintaining that tender, pull-apart texture everyone loves.
Honestly though, in my house these rarely last past Christmas morning – between the kids and grandkids, they disappear faster than Santa’s cookies.
For the best texture, I reheat individual rolls in the microwave for just 10-15 seconds, which warms them through and makes the icing slightly gooey again without drying out the cinnamon roll itself. If you’re reheating several at once, a 300°F oven for 5-7 minutes works beautifully and brings back that fresh-baked warmth. I don’t recommend freezing these since the icing doesn’t hold up well to freezing and thawing, plus they’re so quick to make that you might as well prepare them fresh whenever the craving strikes.
Christmas Tree Cinnamon Rolls
Ingredients
Equipment
Method
- Preheat your oven to the temperature specified on the cinnamon roll package (usually 350°F). Line a baking sheet with parchment paper.
- Open the cinnamon roll package and set the icing container aside. Remove all cinnamon rolls from the package.
- Gently unroll one cinnamon roll from the center outward, working slowly to prevent tearing.
- Shape the unrolled dough into a Christmas tree by creating a zigzag pattern on the parchment paper, starting narrow at the top and gradually widening toward the bottom to mimic tree branches.
- Firmly press the dough pieces together with your hands to help maintain the tree shape during baking. Don’t flatten completely, just squeeze the pieces together.
- Repeat the unrolling and shaping process with all remaining cinnamon rolls, spacing them about 2 inches apart on the baking sheet.
- Bake according to package directions (typically 13-17 minutes) until golden brown on top.
- Let the baked Christmas trees cool for about 5 minutes before decorating.
- Drizzle icing in a zigzag pattern over each tree, then immediately add Christmas sprinkles while the icing is still wet so they stick properly.
- Serve warm and enjoy your festive Christmas Tree Cinnamon Rolls.
Notes
Perfect Partners for Christmas Tree Cinnamon Rolls
- Egg muffins with spinach and feta – The savory, protein-rich egg muffins balance the sweetness of the cinnamon rolls perfectly and turn your breakfast into a complete meal that keeps everyone satisfied until lunch.
- Fresh fruit salad with berries and citrus – I love serving a colorful bowl of strawberries, blueberries, and orange segments alongside because the bright, tart flavors cut through the richness and add refreshing contrast.
- Crispy bacon or breakfast sausage – The salty, smoky meat provides textural variety and savory notes that make your holiday breakfast feel like a proper feast rather than just dessert for breakfast.
- Hot chocolate with marshmallows – For Christmas morning magic, nothing beats pairing these festive rolls with creamy hot cocoa topped with mini marshmallows, especially for the little ones.
- Fresh-squeezed orange juice – The bright acidity and vitamin C from fresh OJ cleanses your palate between bites and adds a healthy, refreshing element to your Christmas spread.
- Roasted sweet potatoes with cinnamon honey – If you’re hosting a larger gathering, adding another sweet treat with warm spices gives guests variety and makes your breakfast table look absolutely abundant.
FAQs
Can I make these Christmas Tree Cinnamon Rolls the night before? I recommend shaping them fresh on Christmas morning for the best texture, but if you’re pressed for time, you can shape them the night before, cover tightly with plastic wrap, refrigerate, and bake in the morning – just add 2-3 extra minutes to the baking time since they’ll be cold.
What if my cinnamon roll dough keeps breaking when I unroll it? To prevent this issue, let the dough sit at room temperature for about 5 minutes after opening, which allows it to relax and become more pliable – cold dough is much more likely to tear.
Can I use homemade cinnamon roll dough instead of store-bought? Many home cooks find success with homemade dough for this project, though I find that store-bought works better for shaping because it’s specifically formulated to hold together when unrolled and manipulated.
How do I keep the Christmas tree shape from spreading during baking? Betty’s solution is pressing the dough firmly together after shaping and making sure your zigzag turns are tight – loose shaping always spreads more in the oven.
Can I use different types of sprinkles or toppings? The best approach I’ve tested includes red and green sanding sugar, edible glitter, crushed candy canes, or even mini chocolate chips – get creative and let your kids choose their favorite decorations.
What’s the best way to make the icing if I don’t want to use the package version? I recommend mixing 1 cup powdered sugar with 2-3 tablespoons of French vanilla creamer or milk until you reach a thick but pourable consistency – it tastes more homemade and you can adjust the sweetness to your preference.
