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Christmas Tree |
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Serves: 8
Print this Recipe
Seving: 1 texas roll
8 Rhodes Texas Rolls, thawed and risen
1/3 cup butter, softened
1 teaspoon cinnamon
1/3 cup brown sugar
1/2 cup almonds, sliced
8 maraschino cherries
FROSTING:
1 cup powdered sugar
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
5 teaspoons milk or water
Thaw dough until soft and risen (about 5 hours at room temperature). Knead rolls into a ball and roll out into a 12 x 18-inch rectangle. Spread with 1/3 cup butter, sprinkle on cinnamon and brown sugar. Fold dough into triangle as shown, overlapping edges. Leave 1-inch uncovered along bottom. Cut off bottom inch of dough and roll as a cinnamon roll to use for tree trunk. Place tree on sprayed cookie sheet and position trunk under bottom of tree. Using a clean ruler, mark branches every inch and cut with scissors or pizza cutter. Twist each branch several times and curve upward. Cover with sprayed plastic wrap. Let rise for 40 minutes or until double in size. Remove wrap. Bake at 350°F for 15-20 minutes or until golden brown. Frost while still warm; sprinkle with almonds and decorate with maraschino cherries.
FROSTING:
Combine powdered sugar, milk, butter and vanilla. For thinner frosting, add additional milk or water.
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