It was one of those crisp December mornings when the world outside my window seemed hushed under a light veil of frost. I’d just finished setting out the ornaments with my granddaughter and she asked, “Grandma, can we make something that looks like the tree?”
I laughed, thinking of all the Christmas trees I’ve decorated through the years, but never baked one. So, apron on, we rolled up our sleeves and decided to bring a little magic to the kitchen in the shape of this soft, golden Christmas Tree Pull-Apart Bread.
As the dough rose on the counter, the kitchen filled with that warm, yeasty scent that always reminds me of my mother’s Sunday baking. She believed good bread could heal a tired heart—and maybe she was right. When the cinnamon hit the butter and sugar, my granddaughter’s eyes widened. “It smells like Christmas morning!” she said, and she wasn’t wrong. We shaped the twists together, one by one, into our edible Christmas tree—uneven in spots, but perfectly ours.
When it came out of the oven, the buttery layers glistened under a drizzle of vanilla glaze, each branch sweet and tender. I realized then that baking isn’t just about the recipe, it’s about the hands that help you make it and the laughter that fills the room.
Short Description
Soft, buttery, and shaped like a Christmas tree, this pull-apart bread is filled with cinnamon sugar and drizzled with a simple glaze—a beautiful and festive centerpiece for your holiday table.
Key Ingredients
For the Dough
- 4 cups all-purpose flour
- 2 teaspoons active dry yeast
- 1 cup warm milk (about 110°F)
- ¼ cup sugar
- 1 teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 large egg
For the Filling
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
- Optional: chopped nuts for texture
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk or cream (adjust for consistency)
- 1 teaspoon vanilla extract
Tools Needed
- Mixing bowls
- Whisk
- Wooden spoon or dough hook
- Rolling pin
- Parchment paper
- Baking sheet
- Pastry brush
Cooking Instructions
Step 1: Activate the Yeast
In a small bowl, mix warm milk, sugar, and yeast. Let it rest 5–10 minutes until foamy. If it doesn’t foam, your yeast may be inactive, try again with fresh yeast and warm milk.
Step 2: Make the Dough
In a large bowl, whisk together flour and salt. Stir in the yeast mixture, egg, and softened butter. Beat until smooth and sticky. If the dough feels too wet, add 1 tablespoon of flour at a time.
Step 3: Knead and Let Rise
Turn the dough onto a lightly floured surface and knead for 5–7 minutes until elastic and smooth. Lightly oil a bowl, place the dough inside, and cover with plastic wrap. Let it rise for about 1 hour or until doubled in size.
Step 4: Prepare the Filling
Mix melted butter, brown sugar, and cinnamon in a small bowl. Add chopped nuts if you like a bit of crunch.
Step 5: Roll and Fill the Dough
Punch down the risen dough and roll it into a 12×8-inch rectangle. Brush the surface with the cinnamon butter mixture.
Step 6: Shape the Tree
Cut the dough into long strips. Stack them, slice through the center while keeping one edge attached, then twist each strip. Arrange the twisted pieces on a parchment-lined baking sheet, shaping them into a triangular Christmas tree.
Step 7: Rest and Bake
Cover loosely with plastic wrap and let rest for 30 minutes. Preheat the oven to 350°F (175°C). Bake for 20–25 minutes until golden brown and fragrant.
Step 8: Glaze and Serve
Whisk powdered sugar, milk, and vanilla until smooth. Adjust with more milk for a thinner drizzle. Once the bread cools for 10 minutes, drizzle the glaze over the warm branches.
Troubleshooting tip: If your bread browns too quickly, cover it loosely with foil during the last 10 minutes of baking.
Why You’ll Love This Recipe
Festive and Eye-Catching: Perfect centerpiece for your holiday brunch or dessert table.
Soft and Buttery Texture: Tender pull-apart layers filled with warm cinnamon sweetness.
Family-Friendly: A wonderful baking project for kids or grandkids to help decorate.
Customizable: Add nuts, chocolate chips, or dried fruit to suit your taste.
Simple Ingredients: Uses pantry staples and basic baking tools.
Mistakes to Avoid & Solutions
Dough too sticky? Add flour one tablespoon at a time while kneading until it feels soft and manageable.
Yeast not activating? Check the milk temperature—it should be warm, not hot. Anything above 115°F can kill yeast.
Overbaking the bread? Keep an eye on the edges. If they turn dark too soon, reduce oven temperature by 10°F.
Glaze too runny or thick? Adjust with a bit more powdered sugar or milk until smooth and pourable.
Uneven shape? Don’t stress. The twists can be rustic—imperfections make it charming.
Serving and Pairing Suggestions
Serve warm for breakfast with coffee, tea, or hot cocoa.
Pair with vanilla ice cream for a dessert version.
Dust lightly with powdered sugar before serving for a snowy effect.
Arrange on a platter and decorate with sugared cranberries or mint leaves for a festive touch.
Storage and Reheating Tips
Store leftovers in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate up to 4 days or freeze up to 1 month.
Reheat in the oven at 300°F for 5–8 minutes or in the microwave for 10–15 seconds.
Avoid reheating with glaze; drizzle fresh glaze after warming for best results.
FAQs
1. Can I make the dough ahead of time?
Yes, prepare the dough and refrigerate overnight. Let it come to room temperature before rolling.
2. Can I use instant yeast instead of active dry?
Absolutely. Skip the proofing step and mix it directly with flour.
3. Can I use whole wheat flour?
You can replace up to half of the all-purpose flour with whole wheat, but the bread will be denser.
4. What if I don’t have a stand mixer?
No problem! You can knead by hand. It takes a little more effort but gives great results.
5. Can I make it savory instead of sweet?
Yes—replace the filling with garlic butter and herbs for a cheesy, pull-apart appetizer.
Tips & Tricks
Always let the dough rise in a warm, draft-free spot.
Use room temperature ingredients for better yeast activation.
Chill the glaze for a few minutes before drizzling to create thicker ribbons.
A sprinkle of coarse sugar before baking adds sparkle and crunch.
Shape the bread on parchment directly, it’s easier to transfer.
Recipe Variations
Chocolate Hazelnut Tree: Spread Nutella instead of cinnamon filling, sprinkle with chopped hazelnuts, and drizzle with melted chocolate.
Apple Cinnamon Tree: Add finely chopped apples and a touch of nutmeg to the filling for a fruity twist.
Savory Garlic Herb Tree: Replace sugar with garlic butter, sprinkle with shredded cheese, and serve as a pull-apart appetizer.
Cranberry Orange Tree: Mix dried cranberries into the filling and finish with an orange glaze for a tangy flavor.
Final Thoughts
When I pulled that golden tree from the oven, the smell alone felt like a warm embrace. My granddaughter was already reaching for the first piece before I could drizzle the glaze, and the way her face lit up made every twist and turn of the dough worth it. Sometimes, joy comes in the simplest forms—a shared laugh, a sticky handprint on the counter, or a loaf of bread shaped like the season’s brightest symbol.
That morning, as snow began to fall outside, we sat by the window with mugs of cocoa, pulling apart sweet pieces of our creation. It wasn’t perfect, but it didn’t need to be. The heart of Christmas, after all, is found in the messy, delicious, love-filled moments we create together.
Christmas Tree Pull-Apart Bread
Ingredients
For the Dough
- 4 cups all-purpose flour
- 2 teaspoons active dry yeast
- 1 cup warm milk about 110°F
- ¼ cup sugar
- 1 teaspoon salt
- ½ cup unsalted butter room temperature
- 1 large egg
For the Filling
- ½ cup unsalted butter melted
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
- Optional: chopped nuts for texture
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk or cream adjust for consistency
- 1 teaspoon vanilla extract
Instructions
- Activate the yeast by mixing warm milk, sugar, and yeast in a small bowl. Let it rest for 5–10 minutes until foamy.
- In a large bowl, combine flour and salt. Stir in the yeast mixture, egg, and softened butter until smooth and sticky. Add flour, a tablespoon at a time, if the dough feels too wet.
- Knead on a lightly floured surface for 5–7 minutes until elastic and smooth. Place in an oiled bowl, cover, and let rise for about an hour or until doubled.
- Mix melted butter, brown sugar, and cinnamon for the filling. Add chopped nuts for crunch if desired.
- Punch down the dough and roll into a 12×8-inch rectangle. Brush evenly with the cinnamon butter mixture.
- Cut into long strips, stack them, slice through the center while keeping one edge attached, and twist each strip. Arrange the twisted pieces on a parchment-lined sheet to form a Christmas tree shape.
- Cover and let rest for 30 minutes. Bake at 350°F (175°C) for 20–25 minutes until golden and fragrant.
- Whisk powdered sugar, milk, and vanilla for the glaze. Drizzle over the warm bread after it cools slightly.
