Christmas Tree Coffee Cake is perfect for the holidays and made with crescent rolls. This easy Danish recipe is festive and delicious for Christmas morning.
Unroll the crescent roll dough into 2 long rectangles and press all the seals together.
Then cut each rectangle into 4 strips lengthwise. Twist each of the strips several times.
Use the twisted strips to form a tree shaped dough on the baking sheet. Start at the top of the tree and slowly zigzag the dough down the sheet making each row longer than the row above it to form a tree shape.
At the bottom of the tree, add a curl in the center for the tree trunk on the Christmas tree.
Sprinkle the sugar on top of the tree after it’s formed.
Bake for 12-15 minutes until the bread is slightly golden brown. Carefully remove the bread from the baking sheet and place it on a serving tray.
In a separate bowl, mix together the powdered sugar and orange juice for the glaze.
Once the bread has cooled, drizzle the glaze on top of the bread and top with the halved candied cherries.
Then the coffee cake is ready to serve and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.