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8 Rhodes Texas rolls, thawed
1/3 c butter, softened
1 tsp cinnamon
1/3 c brown sugar
Icing:
1 c powdered sugar
5 tsp milk or water
1 tbsp butter, melted
1/2 tsp vanilla or 1/4 tsp almond extract
Garnish:
1/2 c sliced almonds
8 maraschino cherries
Press rolls into a ball. Roll out dough into a 12x18 inch rectangle. Spread with butter, sprinkle on cinnamon and sugar. Fold dough into triangle, overlapping edges. Leave one inch 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 sprayed plastic wrap. Let rise for 40 minutes or until double in size. Remove wrap. Bake at 350 degrees 15-20 minutes or until golden brown. Mix icing ingredients together. Drizzle icing over warm tree; sprinkle with almonds and decorate with maraschino cherries.
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