Sourdough Discard Cinnamon Roll Pull-Apart Christmas Tree
This Sourdough Discard Cinnamon Roll Pull-Apart Christmas Tree is bakery-level impressive but tastes like nostalgic Christmas morning comfort. The dough comes together quickly, shapes beautifully, and bakes up soft and gooey in the center while still holding its festive tree shape. Drizzled with an easy cream cheese glaze and enjoy!
Equipment
- Large mixing bowl or stand mixer bowl - for mixing your dough.
- Stand mixer (optional) - for mixing dough.
- hand beaters - for mixing the glaze.
- Kitchen scale (optional) - for precise measurements and to weigh dough balls.
- Measuring cups and spoons - for measuring ingredients.
- Whisk - to combine ingredients.
- Microwave-safe bowl - to melt butter.
- Small mixing bowls - for cinnamon sugar coating and cream cheese glaze.
- Bench knife - to cut dough into desired sizes. I love this one linked here.
- Parchment paper - to line the baking sheet to avoid sticking.
- Baking Sheet - to bake the Christmas tree.
- Pastry brush - to brush star with cream.
Ingredients
Dough:
- ¼ (57g) cup salted butter softened
- 1 egg yolk
- ½ (120g) cup sourdough discard (100% hydration)
- 1 (240g) cup milk or buttermilk
- 1 tsp vanilla extract
- 3¼ (400g) cups all-purpose flour
- ¼ (50g) cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
For Dipping:
- ½ (113g) cup salted butter melted
Cinnamon Sugar Coating:
- ¾ (150g) cup brown sugar
- ⅓ (65g) cup granulated sugar
- 1½ Tbsp ground cinnamon
- 2 (15g) Tbsp all-purpose flour
Cream Brush:
- 2-3 (30g) tbsp heavy cream
Cream Cheese Glaze:
- 1 (28g) oz cream cheese softened
- 1 (14g) Tbsp salted butter softened
- ½ (60g) cup powdered sugar
- 3-4 Tbsp whole milk
- 1 tsp vanilla extract
Instructions
Step 1: Mix the Dough
- In a bowl, add the milk. Microwave for 30 seconds to gently warm.1 (240g) cup milk
- Add the butter, sourdough discard, vanilla, and egg yolk to the milk. Whisk together loosely, it's okay if you have a few lumps of butter and discard. The goal is just to break up the butter and discard into bits.¼ (57g) cup salted butter, ½ (120g) cup sourdough discard (100% hydration), 1 tsp vanilla extract, 1 egg yolk
- Add the flour, sugar, baking powder, baking soda, and salt to the bowl.3¼ (400g) cups all-purpose flour, ¼ (50g) cup granulated sugar, 1 tsp baking powder, ½ tsp baking soda, ½ tsp fine sea salt
- Mix with your hands or a dough spatula until you bring the dough together, it should form a ball. Cover the bowl and chill the dough for 30 minutes to let the dough rest and make the dough easier to shape.
- Overnight Fermentation: if you want this dough to ferment overnight, simply cover the dough with plastic and allow to rest in the refrigerator overnight. When you're ready to shape the bites, remove from the refrigerator and proceed.
Step 2: Shape the Tree and Bake
- Preheat your oven to 350°F (175°C) and line a cookie baking sheet with parchment and spray with cooking spray.
- In a microwave safe dish, melt the butter for dipping the bites. Set aside.½ (113g) cup salted butter
- In another bowl, mix together the brown sugar, white sugar, cinnamon, and flour to coat the bites. This melts with the butter into the most delicious gooey filling.¾ (150g) cup brown sugar, ⅓ (65g) cup granulated sugar, 1½ Tbsp ground cinnamon, 2 (15g) Tbsp all-purpose flour
- Flour a clean work surface and turn the dough out onto it.
- Divide the dough into 31 equal pieces (about 25–27g each). Roll each piece into a smooth ball, pinching the seams underneath. Dip each dough ball into melted butter, then roll generously in the cinnamon sugar mixture. Set aside.
- To shape the Christmas tree, arrange the dough balls on a parchment-lined baking sheet in rows. Start with 7 balls on the bottom row, then 6, 5, 4, 3, 2, and 1 ball at the top to form the tree shape.
- Place 2 dough balls at the base of the tree to create the trunk. If desired, use any remaining dough to flatten and shape a small star or bow to place at the top.
- Once shaped, gently nudge the dough balls closer together so they’re just touching.
- Brush the entire tree with heavy cream, then transfer to the preheated oven to bake.2-3 (30g) tbsp heavy cream
- Bake the Christmas tree for 30 minutes, the tree is done when you touch the center of the pan with your finger and the bites are firm and internal temperature should read between 190-195 F in the center.
Step 3: Glaze the Bites
- While the bites bake, prepare the cream cheese glaze.
- Place the cream cheese and softened butter to a bowl, and beat on high with hand mixers until smooth.1 (28g) oz cream cheese, 1 (14g) Tbsp salted butter
- Add the vanilla and powdered sugar to the bowl, and beat into the icing.1 tsp vanilla extract, ½ (60g) cup powdered sugar
- Drizzle in milk 1 Tablespoon at at time to the glaze, until the consistency is runny and can easily drizzle on top of the bites.3-4 Tbsp whole milk
- Drizzle glaze over the Christmas tree and serve with extra glaze for dipping. I decorated my tree with cranberries and sprigs of rosemary for an extra festive touch. Enjoy!
- Yields 1 Pull-Apart Tree (31 bite sized balls)
Notes
How to Store:
Room temperature- Store covered at room temperature for 1–2 days. Gently reheat to enjoy! Refrigerator- Store in the refrigerator up to 5 days. Gently reheat to enjoy. Tried this recipe?Let us know how it was!