Christmas Tree Coffee Cake Directions
Grandma Field / Aunt Susie
Make basic Sweet Roll Dough – one batch makes one large coffee cake – so make a couple batches.
Basically, follow these pictures:
Roll the dough to about 1/3” thickness in a rough triangle shape. Brush liberally with melted butter. Top with brown sugar, chopped pecans and cinnamon.
If you’re smart, you transfer to dough to the cookie sheet prior to forming the coffee cake. If you’re me – well – you end up having to transfer along the way. Note, I use a large jelly roll pan with a lip – in case the filling runs out, it won’t end up on the floor of your oven.
Roll the edges in with a nice arc, and make slanted cuts at the wide end for the “trunk” and roll it inward. With a sharp knife, make cuts along the side rolls.
Twist individual rolls “up.” Kind of point the outward sides of each roll and press onto the cookie sheet.
At this point, you can freeze or refrigerate until you’re at Christmas Eve.
This can raise overnight in the fridge if it has been refrigerated. If it has been frozen, I take it out, let it thaw, then pop it in the fridge before going to bed.
Bake at 350° 12 to 15 minutes.
Frost while hot with powdered sugar/water/vanilla glaze. Just drizzle it on – nobody’s awake enough to notice fine art.
Serve annually Christmas morning to a large family that has nothing else to eat for breakfast . . . Sit back and enjoy praise.
Pass on the tradition to the next generation as soon as humanly possible!
4 comments:
Susan, what a great recipe! Truly awesome and thanks for participating. I love howyou used some humor in your post as well.
That looks absolutely delicious!
(I'm here from Jen's)
That's great! I love it! It's pretty and easy and sounds yummy!
What a cool recipe! Thanks! I will definitely use that.
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