Cinnamon roll Christmas tree
- 1/4 cup (60ml) warm water
- 2 tsp (7g sachet) yeast
- 1/3 cup (80ml) milk
- 2tbsp (30g) butter
- 1 tsp salt
- 1/4 cup (60g) caster sugar
- 2 cups (300g) plain flour
- 1 lemon, zest
- 1 egg
For cinnamon filling:
- 2 tbsp (30g) butter, softened
- 1/2 cup (100g) caster sugar
- 2 tsp cinnamon
- 1/2 cup (80g) icing sugar
- 2 tsp milk
Step 1. Preheat oven to 180°C (160°C fan-forced). Combine water and yeast in a small bowl with a pinch of caster sugar. Leave for 3-4 minutes until frothy. In a small saucepan, heat milk until almost boiling. Add butter, salt and sugar and stir to combine. Set aside to cool. Stir through yeast mixture. In a stand mixer with a dough hook, combine flour and lemon zest. Add wet mixture and egg. Mix for 8 minutes or until soft and elastic. Place dough in an oiled bowl, cover with a tea towel and set aside somewhere warm for 1 1/2 hours until dough has doubled in size.
Step 2. Turn dough out onto a lightly floured surface. Roll out into a large rectangle, approximately 5mm thick. Smear entire surface with butter. Combine sugar with cinnamon, and sprinkle this over the dough.
Step 3. Starting at one end, roll the dough into a log and slice into 18 even pieces.
Step 4. On a large oven tray lined with baking paper, arrange cinnamon rolls in a Christmas tree shape. Bake for 20-25 minutes until lightly brown. For glaze, combine icing sugar and milk in a small bowl. Drizzle diagonally across the cooled cinnamon roll Christmas tree.
- If you don’t have a stand mixer, you can knead the dough by hand. Place flour and lemon zest in a large bowl, make a well in the centre and pour in wet ingredients and egg. Combine well, then turn out onto a floured board and knead for 10 minutes until soft and elastic.
- If you want to get creative, use coloured icing and cake decorations to ‘trim’ the tree.
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- This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.