This recipe has been passed down through the generations. Each year Grandma Ryland would make a Christmas tree out of cinnamon rolls – complete with green frosting.  She has since passed, but her cinnamon roll trees live on. It has been a cherished tradition for us, and now I’m sharing it with you.

• 1 cup milk
• 4 Tbsp butter
• 1 egg, slightly beaten
• 1 tsp salt
• 1/4 cup sugar
• 1 pkg active dry yeast
• 1/4 cup  warm water to dissolve yeast
• 3-4 cups sifted flour
• cinnamon
• brown sugar
• more butter
• walnuts, raisins, cranberries or apples as desired.

In a large bowl combine sugar, salt and butter.  Heat up milk, and when it is hot pout it into the bowl over dry ingredients.  Mix until dissolved.

Dissolve yeast in warm water.

Beat egg and add to milk mixture, then add yeast.  Add 3-4 cups sifted flour, enough to make a soft dough.

Put into a well greased bowl and let stand in a warm place until doubled in size (at least 1 hour).

Knead down and roll out to 1/2-inch thick.

Spread with butter, brown sugar, cinnamon, fruits and nuts, leaving one edge clean.

Roll up, starting at the edge opposite the clean edge.  Using your finger, rub a bit or water on the clean edge and seal it to the roll, pinching lightly.

Cut into 1″ slices using dental floss (slide the floss under the roll and bring the ends up around the roll and cross them above it to cut the dough).

Place on a greased cookie sheet and let rise for another hour.

Bake at 375F for about 20 minutes, or until golden brown.

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You can use your favorite frosting or icing for these, but we usually use Whipped Cream Cheese Frosting.  To make the Christmas tree, set the uncooked rolls out on a jelly roll pan in a triangle shape with 2 cinnamon rolls at the base for the trunk of the tree.  Grandma often put candied fruits or candy on top of the frosting as ornaments.