"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Christmas Tree Coffee Cake Recipe

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This recipe for Christmas Tree Coffee Cake, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

J Sue Townsend
Added: Tuesday, October 21, 2008


4 to 4 1/2 C. all-purpose flour
1/2 C. sugar
1 1/2 Tsp. salt
2 packages active dry yeast
3/4 C. milk
1/2 C. water
1/2 C. butter or margarine
1 egg


2 packages (8-ounce each) cream cheese, softened
1/2 C. sugar
1/4 Tsp. nutmeg
Dash salt
1/2 Tsp. vanilla extract
2 Cans (8 1/4-ounce each) crushed pineapple in heavy syrup, well drained

11 glace red cherries, halved
2 C. confectioners' sugar
Red & green sugars (optional)

DOUGH: In large mixer bowl thoroughly mix 2 C. flour, sugar, salt and undissolved yeast.
In small saucepan combine milk, water and butter. Heat over low heat until very warm (120F to 130 F). Butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add egg and 1 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour (about 1 cup) to make a stiff batter. Cover bowl tightly with foil or plastic wrap.
Refrigerate at least 2 hours or up to 3 days.

FILLING: When ready to shape trees, in mixer bowl combine cream cheese, sugar, nutmeg, salt and vanilla extract. Beat just until well blended. Stir in pineapple.

Grease 2 large cookie sheets. Divide dough in half; refrigerate one half. On lightly floured surface roll remaining half to a 11"x10"-inch rectangle. Spread with half the filling. Roll up from 11"-inch side; pinch seam to seal. Cut crosswise into eleven 1"-inch slices. Arrange 10 pieces cut side down on cookie sheet in triangular shape. Center remaining piece at base of triangle (Xmas tree shape). Cover lightly with plastic wrap. Repeat with remaining dough. Let rise in warm place, free from draft, until doubled in bulk, about 50 minutes.
Preheat oven to 375F. Bake 15 minutes. Cover edges with foil to prevent darkening. Bake 5 to 10 minutes longer until center is lightly browned.
Place on wire racks to cool. (can be prepared ahead.
Wrap tightly and freeze up to 4 weeks. Thaw wrapped at room temperature. Unwrap and warm in a preheated 350F oven 10 minutes).

TOPPING: Place cherries cut side down in center of each roll. Combine confectioner' sugar and milk; mix until smooth and drizzle over cakes. Immediately sprinkle with colored sugars.

About 285 calories each.

Number Of Servings:
Number Of Servings:
Makes 2 cakes or 22 rolls
Personal Notes:
Personal Notes:
I make these every year and this coffee cake is too good to limit to the Christmas season. Simply arrange in two 9-inch cake pans instead of tree shapes and scratch the cherries and colored sugar.




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