Every December one holiday bake takes over everyone’s feed, and this Cinnamon Sugar Christmas Tree is it. Two sheets of store-bought puff pastry, a buttery cinnamon sugar filling, a few quick cuts and twists, and you get a golden, flaky pull-apart tree that looks like it came from a bakery window.
It takes about 15 minutes to shape and 20 minutes to bake, needs just 4 ingredients, and is perfect for Christmas morning, a holiday brunch or a fun baking project with the kids.
Why You’ll Love This Christmas Tree Pastry
- Only 4 ingredients plus a little powdered sugar to finish.
- No dough to make. Store-bought puff pastry does all the work.
- A real showstopper for Christmas breakfast or brunch.
- Pull-apart fun. Everyone tears off their own flaky branch.
- Easy to customize with Nutella, Biscoff or pesto for a savory version.
Ingredients
- Puff pastry – 2 sheets (one 17.3 oz / 490 g package), thawed in the fridge.
- Unsalted butter – 4 tablespoons, softened.
- Brown sugar – ⅓ cup, packed.
- Ground cinnamon – 2 teaspoons.
- Egg – 1, beaten with 1 tablespoon milk, for the egg wash.
- Powdered sugar – For dusting (optional).
How to Make a Puff Pastry Christmas Tree
1. Make the filling
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a small bowl, mash the softened butter, brown sugar and cinnamon into a smooth paste.
2. Fill the pastry
Lay one sheet of puff pastry on the parchment. Spread the cinnamon butter evenly over it, leaving a small border. Place the second sheet on top and press gently.
3. Cut the tree shape
With a sharp knife, cut a large triangle from the stacked pastry, leaving a small rectangle at the bottom for the trunk. Use a small cookie cutter (or the scraps) to cut a star for the top.
4. Cut and twist the branches
Leave a 1-inch strip down the center as the “trunk”. Cut horizontal strips about ¾ inch wide on both sides, from the edge up to the center strip. Twist each strip 2–3 times.
5. Egg wash and bake
Brush the tree and star with egg wash. Bake for 18–22 minutes, until puffed and deep golden brown.
6. Finish
Let cool for 5 minutes, then dust with powdered sugar. Serve warm and let everyone pull off a branch.
Tips for the Best Christmas Tree Pastry
- Keep the pastry cold. If it gets soft while cutting, chill it for 10 minutes before twisting.
- Use a sharp knife or pizza cutter for clean cuts and better layers.
- Don’t overfill. Too much filling leaks out and burns.
- Save the scraps and bake them as little cinnamon twists.
Variations
- Nutella Christmas tree: Spread Nutella instead of cinnamon butter.
- Biscoff tree: Use cookie butter and sprinkle crushed Biscoff cookies on top.
- Savory pesto tree: Fill with pesto and Parmesan for a holiday appetizer.
- Glazed: Drizzle with a simple glaze of powdered sugar and milk instead of dusting.
How to Store
It’s best the day it’s baked. Store leftovers in an airtight container at room temperature for up to 2 days and re-crisp in a 350°F oven for 5 minutes.
Frequently Asked Questions
Can I make it ahead?
Yes. Assemble and twist the tree, cover it and refrigerate for up to 12 hours, then brush with egg wash and bake.
Can I freeze it?
Freeze the unbaked shaped tree on the tray, then wrap. Bake from frozen, adding 5 minutes.
Why didn’t my pastry puff?
The pastry was probably too warm. Keep it cold and the oven fully preheated.
More Holiday Recipes You’ll Love
PrintCinnamon Sugar Christmas Tree
A flaky puff pastry Christmas tree filled with buttery cinnamon sugar, twisted into pull-apart branches and dusted with powdered sugar. Only 4 ingredients!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
- 2 sheets puff pastry (17.3 oz / 490 g package), thawed
- 4 tbsp unsalted butter, softened
- ⅓ cup packed brown sugar
- 2 tsp ground cinnamon
- 1 egg beaten with 1 tbsp milk (egg wash)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mash butter, brown sugar and cinnamon into a smooth paste.
- Lay one pastry sheet on the parchment, spread with the filling and top with the second sheet.
- Cut a large triangle with a small trunk at the bottom; cut a star from the scraps.
- Leaving a 1-inch strip down the center, cut ¾-inch strips on both sides and twist each strip 2–3 times.
- Brush with egg wash and bake 18–22 minutes until deep golden.
- Cool 5 minutes, dust with powdered sugar and serve warm.
Notes
- If the pastry softens while cutting, chill it 10 minutes before twisting.
- Swap the filling for Nutella or Biscoff spread.