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Christmas Tree




Source of Recipe


A SCARLETT FAVORITE


List of Ingredients





Christmas Tree

8 Rhodes Texas Rolls, thawed and risen
1/3 cup Butter, softened
1 tsp Cinnamon
1/3 cup Brown Sugar
1/2 cup Almonds, sliced
1 cup Powdered Sugar
1 Tbls Butter, melted
1/2 tsp Vanilla
5 tsp Milk or Water
8 Maraschino Cherries

Recipe








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" rectangle. Spread with 1/3 cup butter, sprinkle on cinnamon and brown sugar. Fold dough into triangle as shown, overlapping edges. Leave 1" uncovered along bottom. Cut off bottom inch of dough and roll as a cinnamon roll to use for tree trunk. Place tree on cookie sheet sprayed with non-stick cooking spray 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 plastic wrap that has also been sprayed; 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, 1 Tbls butter and vanilla. For thinner frosting, add additional milk or water.