Serves: 8
Total Calories: 379
Yield: 8

12 Rhodes White Dinner Rolls or 8 Rhodes Texas Rolls, thawed and risen
1/3 cup butter, softened
1 teaspoon cinnamon
1/3 cup brown sugar
1/2 cup almonds, sliced
8 maraschino cherries
FROSTING
1 cup powdered sugar
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
5 teaspoons milk or water

Thaw dough until soft and risen (about 5 hours at room temperature). Knead dinner rolls or Texas rolls into a ball and roll out into a 12x 18-inch rectangle. Spread with 1/3 cup butter, sprinkle on cinnamon and brown sugar. Fold dough into triangle as shown, overlapping edges. Leave 1-inch uncovered along bottom. Cut off bottom inch of dough and roll as a cinnamon roll to use for tree trunk. Place tree on sprayed cookie sheet and position trunk under bottom of tree. Using a clean ruler, mark branches every inch and cut with scissors or pizza cutter. Twist each branch several times and curve upward. Cover with sprayed plastic wrap. Let rise for 40 minutes or until double in size. Remove wrap. Bake at 350°F for 15-20 minutes or until golden brown. Frost while still warm; sprinkle with almonds and decorate with maraschino cherries.

Frosting: Combine powdered sugar, milk, butter and vanilla. For thinner frosting, add additional milk or water.

Nutritional Facts:

Serves: 8
Total Calories: 379
Calories from Fat: 139

More Recipes from the Rhodes Bake-N-Serv Cookbook Cookbook:
Baked Egg Nog French Toast
Christmas Morning Braid
Christmas Pizza Minis
Christmas Tree
Cinnamon Roll Christmas Tree
Cranberry Cream Cheese Pull-Aparts
Cranberry Orange Sweet Rolls
Cranberry Orange Wreath Rolls
Egg Nog Bread Pudding Loaves
Frosty Friends
Frosty the Doughman
Gift Giving Ideas
Green Chili Canes
Pecan Orange Pull Apart Rolls
Peppermint Twists
Peppermint Wreath
Savory Wreath Rolls
Trimmed Christmas Trees