Crescent Christmas Tree Bread

2 (8 ounce) cans refrigerated crescent dinner rolls
2 tablespoons margarine or butter, softened
2 tablespoons sugar
1 teaspoon cinnamon

Glaze:
1/2 cup powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla extract

Garnish:

Red and green candied cherries, halved

Heat oven to 375 degrees F. Lightly grease cookie sheet.

Separate dough into 4 rectangles. Firmly press perforations to seal. Spread each rectangle with margarine. In small bowl, combine sugar and cinnamon; sprinkle evenly over rectangles. Starting at shorter side, roll up each rectangle; seal edge. Cut each roll crosswise into 3 equal slices.

Place slices cut side down on greased cookie sheet to form tree. Begin with 1 slice for top; arrange 2 slices just below, with sides closely touching. Continue arranging a row of 3 slices, then a row of 4 slices. Use the remaining 2 slices for the trunk. Bake for 15 to 20 minutes or until deep golden brown. Cool 3 minutes; carefully remove from cookie sheet. Cool slightly on wire rack.

In small bowl, combine glaze ingredients until smooth; drizzle over tree. Garnish with candied cherry halves.

Makes 12 rolls.