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Cinnamon swirl Christmas tree

Serves 16-18 scrolls
Prep time: 45 mins + proofing time
Cooking time: 25 mins

Let the smell of delightful spices fill your kitchen this Christmas with this moreish cinnamon swirl Christmas tree. The kids will love helping you make this delicious centrepiece and will adore eating it even more!

  • Baking
  • Christmas
Cinamon swirl xmas tree



  1. 170ml milk, warmed
  2. 2 tsp fresh dried yeast
  3. 1/4 cup Pams Caster Sugar
  4. 50g melted Pams Butter + 40g butter, softened
  5. 1 egg + 1 egg yolk, beaten
  6. 1 tsp + 1tsp vanilla extract
  7. 3 cups high grade flour
  8. 1 tbsp + 1 tbsp ground cinnamon
  9. 1 tsp salt
  10. 1 cup Pams Brown Sugar
  11. 3/4 cup cream cheese, softened
  12. 1 cup Pams Icing Sugar
  13. Silver cachous or sprinkles, to decorate

  1. In the bowl of a stand mixer (or large mixing bowl if making by hand) sprinkle the yeast over the milk. Stir gently, then add the caster sugar, melted butter, eggs and vanilla. Attach the dough hook and mix on low for 30 seconds to combine.
  2. To the wet ingredients, add the flour, 1 Tbsp cinnamon and salt. Turn on a low to medium speed until a soft dough forms. Increase to high speed and knead for 5 -10 minutes or until the dough is soft and stretchy. Transfer to a greased bowl and cover with a tea towel and leave to proof in a warm space until doubled in size.
  3. Once doubled, turn out onto a floured surface and roll out into a rectangle 2cm in thickness. Mix together the softened butter, brown sugar and remaining cinnamon, then spread evenly over the dough. Cut in half horizontally, then roll each piece length-ways into a tight log, with the join underneath to keep it together.
  4. Trim the ends of each roll, then cut each into 8-9 pieces. Arrange the rolls into a Christmas tree shape on a lined tray or baking dish. Then cover and leave to proof in a warm place for a final 30-45 minutes or until they’ve almost doubled in size.
  5. Once proofed, place into a 200 ̊C fan bake oven, and bake for 15-25 minutes or until they are lightly golden brown in colour; ensuring they don’t become too dark in colour. Once baked, remove from the oven and set aside.
  6. To make the frosting, beat together the cream cheese, vanilla and icing sugar with a pinch of salt. Flip the cinnamon rolls onto a serving plate, then while the cinnamon rolls are still warm, spread the frosting liberally over the surface.
  7. Decorate with sprinkles if desired, then serve or keep in an airtight container for up to 2 days.