USA Today Bestselling Cozy Mystery Author

NWTK: Christmas Tree Coffee Cake

This was a staple of my childhood. Every Christmas morning, there would appear on the breakfast table, a Christmas Tree Coffee Cake. It has a very particular look and taste and is unlike anything I’ve had before. There’s a shortcut version I often see made out of cinnamon rolls, but it just isn’t the same.

So this year, I decided to make the original. Oh, and don’t skimp on the nutmeg in the filling. It totally rounds out the taste. Also, I made the mistake of using 20 oz. of pineapple this time instead of 16 and it really made too much filling. But definitely try this one out! You won’t be disappointed, I promise.

4-4 ½ c. flour
½ c. sugar
1 ½ tsp. salt
2 pkg. yeast
¾ c. milk
½ c. water
½ c. butter
1 egg


2 pkg 8 oz. cream cheese
½ c. sugar
¼ tsp. nutmeg
dash of salt
½ t. vanilla
2-8 ¼ oz. cans crushed pineapple (drained)


11 cherries (halved)
2 c. powdered sugar
red & green sugar
3 T. milk

Add yeast to 2 c. flour, sugar, and salt, and mix.  Combine all liquid (except egg) and heat to warm.  Add to dry ingredients.  Beat 2 minutes.  Add egg.  Add 1 more c. flour and beat at high speed a couple minutes.  Add rest of flour to make batter stiff.  Mix by spoon.

Refrigerate 2 hours (up to 3 days) in tight container.  Immediately roll out like cinnamon rolls.  Add filling and roll up tight.  Cut with string in one-inch slices.  Lay in tree shape on cookie sheet.  Let rise 50 minutes or until double.  Bake at 375 for 15 minutes.  Cover edges with tin foil and bake 5-10 minutes longer.  Frost.  Decorate like a Christmas tree.

Like this: 🙂

Also, here’s the version with cinnamon rolls: