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Raisin Orange Holiday Trees

An easy-to-make festive Christmas coffeecake. Arrange raisin orange rolls in the shape of a tree. Give as hostess gifts or enjoy with family and friends.
Yield 3 holiday trees (or 33 rolls)




  • 5 cups bread flour
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1/2 cup granulated sugar
  • 2 tablespoons orange rind (grated)
  • 1 teaspoon fine salt
  • 1 cup milk
  • 1/2 cup water
  • 1/4 cup butter
  • 2 large eggs
  • 1 1/2 cups raisins


  • 1/2 cup packed brown sugar
  • 1/2 cup chopped almonds, toasted
  • 1 teaspoon ground cinnamon
  • 3 tablespoons melted butter

Glaze and Topping

  • 1 cup powdered sugar (sifted)
  • 1 teaspoon butter or margarine (softened)
  • 1 to 2 tablespoons hot water or milk
  • 1 teaspoon orange rind (grated)
  • Candied cherries, for topping (optional)


  • Make the dough: In stand mixer bowl, add 2 1/2 cups flour, yeast, sugar, orange rind and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Add eggs; beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in raisins and enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 to 8 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Prepare filling: Combine brown sugar, almonds, and cinnamon; set aside.
  • Prepare pans: Grease 3 cookie sheets (or line with parchment paper).
  • Punch down dough. Divide into 3 equal parts. On lightly floured surface, roll each part into an 11-inch square. Brush with 1 tablespoon melted butter; sprinkle with 1/3 of filling. Roll up tightly. Pinch edge and ends to seal. Cut into 11 slices. Place slices, edges touching, on prepared cookie sheet, making a tree shape (row 1: 1 roll, row 2: 2 rolls, row3: 3 rolls, row 4: 4 rolls, row 5: 1 rolls -centered for trunk). Repeat with remaining two dough pieces. Cover; let rise in warm place until indentation remains after touching.
  • Preheat oven to 350ºF.
  • Prepare glaze: Add all ingredients, except candied cherries, in a small bowl. Mix together until smooth, adding additional 1 teaspoon water/milk if needed to achieve desired consistency.
  • Bake for 20 to 25 minutes until golden brown. Carefully remove from cookie sheets and place on serving trays. Drizzle with glaze and garnish with candied cherries, if desired.

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