Crescent Christmas Tree Bread

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


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


  • Red and green candied cherries, halved


  1. Heat oven to 375 degrees F. Lightly grease cookie sheet.
  2. Separate dough into 4 rectangles. Firmly press perforations to seal. Spread each rectangle with butter.
  3. 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.
  4. 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.
  5. Bake for 15 to 20 minutes or until deep golden brown.
  6. Cool for 3 minutes; carefully remove from cookie sheet. Cool slightly on wire rack.
  7. In small bowl, combine glaze ingredients until smooth; drizzle over tree.
  8. Garnish with candied cherry halves.

Yield: 12 rolls