Pull Apart Christmas Tree Bread
This Pull Apart Christmas Tree Bread is a festive showstopper that combines soft, fluffy dough with a sweet cinnamon-sugar coating. Shaped like a Christmas tree and baked to golden perfection, it's surprisingly simple to make and brings everyone together around the table to pull off warm, buttery pieces.
Equipment
- Large mixing bowl For combining the dough
- Stand mixer with dough hook Or wooden spoon for mixing
- Rolling Pin For flattening the dough
- Large baking sheet Lined with parchment paper
- Parchment paper For easy cleanup
- Small bowls For butter and cinnamon-sugar mixture
- Pastry brush For applying melted butter
- Sharp knife or pizza cutter For cutting dough pieces
- Clean kitchen towel For covering the dough while it rises
- Measuring cups and spoons
- Instant-read thermometer For checking milk temperature and bread doneness
- Bench scraper Optional, for dividing dough
- Plastic wrap For covering dough during rises
- Serving platter For serving the bread
- Two spatulas For transferring the bread
Ingredients
For the Dough
- 4 cups all-purpose flour plus extra for dusting; 480g
- 1/4 cup granulated sugar 50g
- 2 1/4 teaspoons instant yeast one packet, 7g
- 1 teaspoon salt 6g
- 1 cup whole milk warmed to 110°F; 240ml
- 1/4 cup unsalted butter melted; 57g
- 2 large eggs room temperature
- 1 teaspoon vanilla extract 5ml
For the Coating
- 1/2 cup unsalted butter melted; 113g
- 1 cup granulated sugar 200g
- 2 tablespoons ground cinnamon 15g
For the Garnish
- powdered sugar for dusting
- fresh rosemary sprigs optional
- pomegranate seeds optional; or dried cranberries
Instructions
- Warm the milk to 110°F. In a stand mixer bowl, combine flour, sugar, yeast, and salt. Create a well and pour in warm milk, melted butter, eggs, and vanilla.
- Mix on low speed for 2 minutes, then increase to medium and knead for 6-8 minutes until smooth, elastic, and slightly tacky. If mixing by hand, knead on a floured surface for 10-12 minutes.
- Grease a large bowl, place dough inside, and turn to coat. Cover tightly and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Punch down the dough and turn onto a floured surface. Divide into 3 equal portions. Roll first portion into an 18-inch rope and cut into 5 pieces. Roll second into a 15-inch rope and cut into 4 pieces. Roll third into a 12-inch rope and cut into 3 pieces. Roll one small piece into a ball for the trunk.
- Shape each piece into a smooth ball. Melt 1/2 cup butter in a small bowl. In a separate bowl, whisk together sugar and cinnamon. Dip each ball in melted butter, then roll in cinnamon-sugar until fully coated.
- Line a baking sheet with parchment paper. Arrange the 5 largest pieces in a row at the bottom, place the trunk ball centered below, then arrange 4 middle-sized pieces in the second row and 3 top pieces in the third row. Ensure all pieces are touching.
- Cover the arranged tree loosely with plastic wrap or a clean kitchen towel. Let rest in a warm place for 30-45 minutes until puffy. Don't let it over-rise.
- Preheat oven to 350°F. Remove covering and brush exposed areas with melted butter if desired. Bake for 23-27 minutes until golden brown and internal temperature reaches 190°F. Tent with foil if browning too quickly.
- Cool on baking sheet for 5 minutes, then transfer to a serving platter. Dust generously with powdered sugar while warm. Tuck rosemary sprigs around the base and scatter pomegranate seeds as ornaments. Serve immediately.
Notes
- Check your yeast freshness before starting. Expired yeast won't rise properly. Test by mixing with warm water and a pinch of sugar; it should foam within 5 minutes.
- Don't rush the rises. Proper rising time develops flavor and texture. Cold kitchens may need longer, warm kitchens less time.
- Keep dough pieces uniform in size for even baking and a polished presentation.
- Use room temperature ingredients. Cold eggs and butter don't incorporate well and can slow yeast activation.
- Don't overbake. Pull it out when just golden; carryover heat continues cooking.
- Make ahead: Prepare dough through the first rise, punch down, and refrigerate in an airtight container for up to 24 hours. Let sit at room temperature for 30 minutes before shaping.
- Storage: Store cooled bread in an airtight container at room temperature for 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
- Reheating: Wrap in foil and warm at 300°F for 10-15 minutes, or microwave individual pieces for 15-20 seconds.
- Variations: Try Nutella-filled, cream cheese filling, savory herb version, apple pie filling, orange cranberry, maple pecan, chocolate chip, or pumpkin spice.
- For a taller tree, add more rows with remaining dough. Ensure all pieces touch so they bake together.
Nutrition
Serving: 1ServingCalories: 285kcalCarbohydrates: 42gProtein: 5gFat: 11gSaturated Fat: 6.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 215mgPotassium: 85mgFiber: 1.5gSugar: 18gVitamin A: 8IUCalcium: 4mgIron: 10mg
Tried this recipe?Let us know how it was!