Christmas Tree Mini-Cinnamon Rolls
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- 2 can(s)
- refrigerated crescent rolls
- 1/2 c
- butter, softened
- 1/4 c
- 1 tsp
- 1/4 c
- raisins or craisins
- 1 c
- powdered sugar
- 2 Tbsp
1Preheat oven to 350°. Wipe your cookie sheet with just a very thin smear of butter or veg oil. Don't overdo!
2Open the crescent rolls and place them end to end ... press the perforations of all the crescent rolls together, forming one long rectangle.
3Spread entire crescent dough rectangle with softened butter.
4Combine the sugar, cinnamon and raisins/craisins all together. Sprinkle the mixture over the crescent dough rectangle. (You can add some pecans to this step, too, if you desire, about 2 or 3 tablespoons, FINELY chopped).
5Roll up the rectangle along the LONG edge. Cut into 22 equal segments. Wiping your sharp knife with a buttered rag each time will make the cutting easier.
6Starting at the top of a large cookie sheet, place ONE roll.
The second row will be TWO rolls, pyramid style.
The third row will be THREE rolls...and so on, until you have SIX rows. This will use a total of 21 of the cinnamon rolls.
The 22nd roll will be placed at the base of the tree for the stem.
7Place in pre-heated oven, and bake for about 20 minutes, until puffy and golden.
8Meanwhile, mix the powdered sugar and milk together. Note: you can substitute orange juice or apple juice for the milk.
Once you've removed the baked rolls from the oven, drizzle the glaze onto the tree, zig-zag fashion, to resemble garland. Using strawberry flavored powdered sugar makes this especially pretty, and you can decorate "the tree" with cinnamon red-hots or other treats for Christmas morning.
9This will keep the kiddos from starving while they open presents, until you've had a chance to get something together for breakfast!