Serves: 16
Total Calories: 194

ROLLS
2 1/2 cups biscuit mix, preferably Bisquick
1/4 cup granulated sugar
2/3 cup whole milk
FILLING
1/4 cup unsalted butter, melted
1/4 cup plus 2 tablespoons granulated sugar
1 1/4 teaspoons ground cinnamon
1/4 cup finely chopped walnuts
GLAZE
3 tablespoons unsalted butter, melted
1 cup powdered sugar
1/2 teaspoon pure vanilla extract
1 to 2 tablespoon hot water
Green crystal sugar for decorating (optional)
Red crystal sugar for decorating (optional)

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. TO MAKE THE ROLLS: In a large mixing bowl, whisk together the biscuit mix
and sugar until well blended. Stir in the milk until a soft dough forms. If the
dough is too sticky, add more biscuit mix, 1 tablespoon at a time, until it
is easy to handle. Turn the dough out onto a lightly floured board or pastry
cloth and knead gently about 10 times. Roll into a 16-by-9-inch rectangle.
3. TO FILL THE ROLLS: Spread the dough with the melted butter. Mix together
the sugar and cinnamon. Sprinkle the cinnamon sugar over the buttered
dough. Spread, if necessary, so that no dry sugar remains and the mixture
is evenly distributed. Sprinkle the nuts over the cinnamon sugar. Starting
with a long side, roll the dough up jelly roll fashion, and pinch the edges
together to seal. Cut into sixteen 1-inch slices.
4. TO FORM THE TREE: To form the trunk, center a first roll near the bottom of
the baking sheet. To form the base of the tree, place 5 rolls side by side in
a line, centered over the trunk. Leave 1/2 inch between all the rolls, and put
the seam side inward. Place 4 rolls, side by side, above the first row. Top
with a 3-roll row, then a 2-roll row, and finally a
1-roll row.
5. Bake until golden brown, 12 to 15 minutes. Slip the parchment paper with
the rolls onto a flat surface and let the rolls cool slightly before glazing (to
keep the glaze from running).
6. TO MAKE THE GLAZE: In a medium bowl, mix the melted butter, powdered
sugar, and vanilla. Stir in the hot water, 1 tablespoon at a time, until the
glaze is slightly runny. Spread over the slightly cooled rolls and serve. If
desired, decorate by sprinkling the glaze with green sugar crystals, and to
make red ornaments, randomly place small dollops of red jelly between the
rows.


From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 16
Total Calories: 194
Calories from Fat: 80

More Recipes from the Holiday Baking Cookbook:
Christmas Day Trifles for You and Me
Flashy Cocktail Rings with a Trio of Seeds
Gingerbread Men and a Few of Their Holiday Friends
Linzer Wreaths
Saint Lucia's Saffron Crown
Snowflake Cake
Sofia's Snow Pillows
Stir-Up Sunday Fruitcake
The Kid's Cinnamon-Roll Christmas Tree
Without Thinking Twice Perfect Popovers