- PREHEAT OVEN TO 375. UNROLL 1 PKG OF DOUGH ON 9X13 CUTTING BOARD. ROLL DOUGH TO SEAL PERFORATIONS.
SPREAD 1 TABLESPOONFUL BUTTER EVENLY OVER DOUGH.
- COMBINE SUGAR AND CINNAMON AND SPRINKLE HALF OF MIXTURE OVER DOUGH.
- SPRINKLE HALF OF CHOPPED CHERRIES OVER SUGAR ON DOUGH.
STARTING AT SHORT END, ROLL UP AS A JELLY ROLL TO MAKE 9“ LONG ROLL.
WITH SERRATED KNIFE, CUT ROLL CROSSWISE INTO ¾” SLICES TO MAKE 12 SLICES. REPEAT WITH REMAINING DOUGH AND INGREDIENTS.
- PLACE SLICES, CUT SIDE DOWN, ON BAKING STONE TO FORM A TREE. BEGIN 2″ FROM EDGE OF STONE BY PLACING 1 SLICE FOR TOP TO 6 SLICES FOR BASE, USING THE REMAINING SLICES FOR THE TRUNK.
BAKE 20-25 MINUTES OR UNTIL GOLDEN BROWN.
FOR GLAZE:
- MIX POWDERED SUGAR AND MILK UNTIL SMOOTH; DRIZZLE OVER WARM ROLLS.
Serve and smile.
I love it! I’m definitely copying this recipe!