In Good FlavorThese Braided Cinnamon Sugar Trees feature flaky pie crust filled with buttery cinnamon sugar, folded into festive Christmas tree shapes. A fun and delicious holiday treat!
I love fun little treats that bring a festive touch to the holiday season, and these Braided Cinnamon Sugar Trees do just that! With their cute Christmas tree shape and buttery cinnamon and brown sugar filling, they have all the flavors and aromas that make this time of year so special. They’re also incredibly easy to make with store-bought pie crust and just 5 simple ingredients. I think they’re such a fun addition to a holiday dessert spread, and they’re just as enjoyable with a cup of coffee on a cozy winter day!
Ingredients needed:
- Store-bought refrigerated pie crust—I use the rolled-up kind. I use Pillsbury, but you can use any brand.
- Butter—softened and spread onto the pie crust.
- Brown sugar—adds sweetness and deep flavor.
- Ground cinnamon—infuses warmth and aroma.
- Cornstarch—absorbs moisture and minimizes filling oozing.
- Salt—balances the sweetness and rounds out the flavor.
- Cream or milk—brushed on the pie crust to enhance browning.
Recipe highlights:
- Combine brown sugar, cinnamon, cornstarch, and salt in a bowl. Set aside.
- Fold the pie crust in half, then cut about ¼ inch along the curved edges to remove the outer rim. Reserve the outer rim to make the tree trunk.
- Open the pie crust and spread the butter over it. Add the cinnamon sugar mixture to one half, then fold the other half over it to form a semicircle.
- Score a Christmas tree outline in the center of the pie crust without cutting all the way through. Its base should be on the fold.
- Cut six evenly spaced horizontal strips on each side, starting at the outer edge and stopping at the scored outline.
- Starting at the top of the tree, alternate between the left and right strips to braid. First, pinch the bottom and outside edges of the strips to seal in the filling, then fold them diagonally across the center. Stop when only two strips remain on each side.
- Roll out the reserved strip from Step 3 into a 3.5-inch rectangle or oblong. Spread half the reserved butter and cinnamon sugar down the center, fold the top over the bottom, and cut out a rectangular tree trunk.
- Pinch the edges to seal, then attach it to the trunk.
- Continue braiding the last two strips. Assemble the second tree.
- Brush both trees with cream or milk and bake on a parchment paper-lined baking sheet for 27-32 minutes.
- Use a rubber spatula to wipe any leaked filling away from the trees, then let them cool slightly before serving.
- Detailed instructions are in the recipe card below.
Will the filling ooze out?
While we take steps to prevent leaks—like using softened instead of melted butter, adding cornstarch to absorb moisture, and chilling the cinnamon sugar pie crust—some filling will ooze onto your baking sheet. Don’t worry if it does! There will still be plenty left inside, so every bite of the Christmas tree pastry tastes absolutely fantastic.
Add-ons:
While the trees are super cute in their simplicity, you can certainly have add-ons. Try drizzling with a simple sugar glaze, then add sprinkles, sanding sugar, or nuts. You can also add nuts to the filling instead.
Can you assemble in advance?
Yes, you can absolutely assemble this Christmas tree dessert ahead of time! Just put them together and keep them in the fridge until you’re ready to bake. If you make them in advance, hold off on brushing on the cream or milk until right before they go into the oven—doing it too early will make the pie crust soggy.
Also, because the trees will be chilly straight from the fridge, keep in mind they might need a few extra minutes in the oven to fully cook through. If needed, lightly tent them with foil toward the end of baking to prevent overbrowning.
How to store:
Store leftovers in an airtight container for up to 2-3 days at room temperature or up to 5 days in the refrigerator.
Pro tips:
- Refrigerate the assembled trees for 45 minutes to firm up the butter before baking. This helps to minimize filling leakage.
- Pinching the bottoms and sides of the strips helps to keep the filling inside during baking.
- Assemble the trees and bake them on parchment paper to prevent sticking and to make it easy to wipe away the leaked filling.
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, have on my wish list, or are highly rated.)
- Sharp knife—this sharp 8-inch chef knife cuts easily through any pie dough.
- Rubber spatula—for mixing, scraping, and cooking. This set of five silicone spatulas is heat-resistant up to 500° F.
- Parchment paper—this one has grid lines and Stay Flat packaging to dispense the parchment paper flat every time.
- Baking sheet—made of aluminized steel, which promotes consistent heat distribution and even baking.
- Pastry brush—I use silicone pastry brushes like these two all the time. These are heat-resistant up to 600° F.
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Braided Cinnamon Sugar Trees
Description
These Braided Cinnamon Sugar Trees feature flaky pie crust filled with buttery cinnamon sugar, folded into festive Christmas tree shapes. A fun and delicious holiday treat!
Ingredients
Instructions
- Preheat the oven to 375° F.
- Add brown sugar, cinnamon, cornstarch, and salt to a bowl. Mix to combine. Set aside.
- The package includes two pie crusts. Work with one at a time. Place one pie crust on a parchment paper-lined work surface. Fold the pie crust in half, then cut about ¼ inch along the curved edges to remove the outer rim. Unfold the pie crust, and reserve the cutout strip for later use.
- Reserve a small dollop of the butter and two teaspoons of the cinnamon sugar mixture, and set aside. Spread half of the remaining butter over the entire surface of the pie crust. Spread half of the remaining cinnamon sugar mixture on one half of the pie crust, avoiding the outer edges. Fold the butter-only half over it to form a semi-circle.
- Score a Christmas tree outline in the center third of the pie crust, with its base along the folded edge. Don’t cut all the way through the dough.
- Cut six evenly spaced horizontal strips on each side, starting at the outer edge and stopping at the scored outline.
- To braid, start at the top of the tree and work down, alternating between the left and right strips. First, pinch the bottom and outside edge of each strip to seal in the filling, then fold it diagonally across the center, slightly overlapping the other strip. Continue alternating sides until two strips remain on each side.
- Roll out the reserved cutout strip from Step 3 into a rectangle or oblong about 3.5 inches long. Spread half of the reserved butter and cinnamon sugar down the center. Fold the top half over the bottom half, then cut out a rectangular tree trunk shape. Reserve the remaining butter and cinnamon sugar for the second tree trunk.
- Pinch the edges of the trunk to seal in the filling. Attach it to the base of the tree, then continue pinching and braiding the remaining two sets of strips. Make the second tree with the second pie crust and filling material.
- Transfer the trees with the parchment paper underneath to a baking sheet. Brush them with cream or milk, then bake for 27-32 minutes. The crust should be golden brown. Immediately wipe any leaked filling away from the trees with a rubber spatula. Let them cool slightly before serving.
- Makes 4 to 6 servings.
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