Braided Cinnamon Roll Christmas Tree

A friend of mine requested this recipe, and because it took so long to make the sketches I decided to put it here! (No wasted efforts!)

I told my Mom that mine didn’t always turn out – probably because I use too many low fat, whole grains, fake sugar substitutes. So take your basic cinnamon roll recipe (probably doubled). Make the cinnamon sugar mixture (she says use real sugar not Splenda or substitues because it holds the color better and enhances the cinnamon flavor). Divide the sugar mix in half and add red food coloring to one half and green food coloring to the other. Set the green sugar mix aside for later.


First step, roll out the dough until it is about ½ - ¾” thick. This should be in a rectangular shape. I usually roll it so it fills a whole cookie sheet (preferably one with sides so the juicy cinnamon filling doesn’t drip all over the bottom of the oven). Spread the red sugar mix in an isosceles (mom’s a math teacher) triangle in the middle with the bottom corners of the triangle at the bottom corners of the rectangle (see picture!!). Slice the sides of the rectangle into matching strips (about ¾ to 1” in width) from the edge of the triangle to the right sides of the rectangle.


Fold down the top left strip (I call it a) so that it covers the right side of the triangle. It should just meet the bottom edge of the triangle. Try not to stretch the dough too much. Now do the same with the top right strip (b) so that it overlaps a and covers the left side of the triangle.


Now fold the next left strip (c ) over b and lay it adjacent to a down the right side of the triangle. Remember to keep the end of the strip even with the bottom edge of the triangle.


Now lift up and gently fold back strip a so that it’s out of the way (again, be careful not to stretch them too much). Fold down strip d (over c) and lay it adjacent to b down the left side of the triangle. Gently replace strip a so that it covers the right side of the triangle.


Do the same thing on the other side with pieces b and e.


Now lift up and gently fold back strip c so that it’s out of the way. Fold down strip f (over a and e) so that it lays adjacent to d down the left side of the triangle. Gently replace strip c back down the right side of the triangle.

Do the same thing with pieces d and g on the other side.


Now lift up and gently fold back strips a and e. Fold down strip h so that it lays adjacent to d. Gently replace a and e.


Continue to basket weave the strips until the entire “tree” is done and all the strips are used. Press the bottom edge of the strips to the base of the triangle to “seal” the edge. Carefully spread the green sugar mix over the top of your woven triangle tree. Don’t worry about getting it in the cracks of the weave, it will melt in.

Optional: Place a lump of dough at the base of your “tree” for a trunk (if you have room). You can cover it with any remaining sugar mix (mixed together the red and green should make brown! Or you could just use uncolored cinnamon sugar mix).


Bake your cinnamon tree. The red cinnamon sugar mix inside will bubble up through the cracks of the strips creating red “ornaments.”

This is a beautiful, decadent treat that doesn’t really take long to make once you master the basket weaving. OK, my mouth is now watering!!