This Pull Apart Christmas Tree Bread is a sweet version of the classic cheesy recipe. This version is the perfect easy Christmas breakfast for the holidays.
I love making fancy recipes for Christmas and since my passion is baking, I knew I needed to make a sweet version of the classic pull-apart tree. This is prefect for a delicious Christmas breakfast along with a Peppermint Hot Chocolate or Healthy Pumpkin Spice Latte.
Ingredients and Substitutions
You only need 4 ingredients for this recipe:
- Dairy-Free Yogurt – Coconut yogurt or any full-fat plant-based yogurt works well to keep the dough fluffy and moist. If you prefer dairy, Greek yogurt is also a good option.
- Sugar – Sweetens the dough slightly, but feel free to adjust according to taste. Maple syrup can be used as a natural alternative, though it will slightly change the dough’s texture.
- Self-Rising Flour – Provides structure and lift. If you don’t have self-rising flour, combine 1 cup of all-purpose flour with 2 1/4 teaspoons of baking powder.
- Raspberries – Adds a fresh, fruity burst to each bun. Frozen raspberries work just as well and don’t need to be thawed, as they hold their shape better. Feel free to experiment with other berries, such as blueberries or blackberries, but avoid larger fruits like strawberries, which can release too much juice.
How to Make Pull Apart Christmas Tree Bread
To make it easier to whip up this recipe, I’ve included below photos of key steps.
Combine the dough ingredients in a large mixing bowl.
Stop stirring when you can make a large dough ball.
Flatten the dough on a floured board into a large rectangle.
Cut the dough into about 35 small squares.
Take each square of dough and place a fresh raspberries inside it.
Fold the dough to incorporate the raspberries and form a ball.
Place a larger piece of dough as the base of the tree and place the balls to form the rest of the tree.
Add a star at the top and bake the tree for 25 minutes at 350 °F (180 °C).
Sprinkle powdered sugar on top of the tree.
Add fresh raspberries between the balls to decorate.
Carine’s Baking Tips
Here are a few more tips to make the best Christmas tree.
- Ensure the right dough consistency – Start with the recommended amount of flour, and if the dough is too sticky, add a bit more, one tablespoon at a time. The dough should be soft and smooth, not sticking to your hands.
- Use lightly floured hands for shaping – The dough balls are easier to shape when your hands are dusted with a little flour, especially if using fresh raspberries.
- Arrange the dough balls carefully – For a beautiful Christmas tree shape, start at the bottom of the tree with more dough balls and taper as you work your way up.
- Brush with maple syrup after baking – This adds a beautiful, shiny glaze that brings out the holiday feel, and the light sweetness complements the berries.
- Dust with powdered sugar just before serving – For a “snowy” look, tilt the baking sheet so only the tops of the buns get coated, giving a frosted effect.
Serving Suggestions
This pull-apart Christmas tree bread is perfect for a festive breakfast or dessert. Serve warm with extra berries or a sprinkle of cinnamon for added holiday flavor.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at a low temperature (about 300°F / 150°C) for a few minutes to bring back the fresh-baked texture.
Make Ahead
Prepare the dough the day before and store it in a lightly oiled bowl, covered tightly with plastic wrap. Bring it to room temperature for 2 hours before assembling and baking.
More Christmas Breakfast Recipes
If you like this recipe, you’ll want to try some of my other Christmas recipes for breakfast.
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Pull Apart Christmas Tree Bread
Ingredients
- 2 cups Dairy-Free Yogurt
- ¼ cup Sugar
- 3 cups Self-Rising Flour
To fill each bun
- 34 Raspberries - fresh or frozen
To decorate
- ¼ cup Powdered Sugar
- 2 tablespoons Maple Syrup
Instructions
- Preheat the oven to 350 °F (180 °C).
- In a large mixing bowl, add self-rising flour, sugar, and yogurt.
- Knead the dough on low-medium speed with the dough hook attachment of your stand mixer until it forms a smooth dough—it takes about 2 minutes. You can also stir with a rubber spatula and then knead the dough by hand. If the dough is too sticky, add a bit more flour. You know the dough is ready when it's smooth and soft and doesn't stick to your hands.
- Transfer the dough to a lightly floured surface, add more flour on top, and use a rolling pin to roll it into a large rectangle 14-inch x 9-inch rectangle (35 cm x 23 cm).
- Use a knife to cut the dough into 34 squares/rectangles of about the same size each, making sure they are wide enough to fit a raspberry.
- Set aside two pieces of dough – keep one in a rectangle shape for the foot of the Christmas tree, and roll the other one a bit wider, then cut it out with a star cookie shape for the top of the tree. Set aside.
- Grab one piece of dough in your lightly-floured hand palm, add a frozen or fresh large raspberry in the center, pinch the sides of the dough to seal it, and roll it between your hands to form a dough ball.
- Repeat for all the dough balls. Then, form the dough balls into a triangle or Christmas tree shape on the prepared baking sheet, making sure the dough balls stick to each other.
- When all the balls have been arranged on the baking sheet, stick the Christmas tree rectangle of dough made before at the bottom of the tree and the star shape on top.
- Bake the tree for 25 minutes at 350 °F (180 °C) until the dough is dry and golden on the outside.
- Let it cool down on the baking sheet, then transfer it to a cooling rack.
- Before serving, brush the tree with maple syrup. It's optional, but I like the maple flavor as the dough isn't sweetened. Then, sprinkle some powdered sugar on top to give a snow effect on the Christmas tree. You can tilt the pan to make the sugar only coat the top of the branches.
- Decorate it with Christmas sprinkles and extra fresh raspberries if you like.
- Serve as a Christmas breakfast to share.
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