Mini Cinnamon Christmas Tree Rolls

Mini Cinnamon Christmas Tree Rolls

2 cans (8 oz. ea.) Pillsbury refrigerated crescent rolls
2 tbsp. butter/margarine, softened
¼ c. sugar
1 tsp. cinnamon
½ c. red and green maraschino cherries, drained and chopped
¾ c. powdered sugar
2-3 tsp. milk

Directions:
Preheat oven to 375. Unroll one pkg. of crescent roll dough on Cutting Board; do not separate. Using Baker’s Roller, roll dough to seal perforations. Spread 1 tbsp. butter evenly over dough with Skinny Scraper. Combine sugar and cinnamon in Flour/Sugar Shaker; sprinkle half evenly over dough. Chop maraschino cherries with Food Chopper. Sprinkle half of chopped cherries over sugar on dough. Starting at short end, roll up as for a jelly roll to make a 9-inch long roll. Using Serrated Bread Knife, cut roll crosswise into ¾ inch slices to make 12 slices. Repeat with remaining pkg. of crescent roll dough and remaining ingredients. Place slices, cut side down, on Large Round Stone to form and tree. Begin 2 inches from edge of Baking Stone by placing 1 slice for top. Arrange 2 slices below with rolls touching. Continue arranging a row of 3 slices; then a row of 4 slices and a row of 5 slices. The bottom row will have 6 slices. Use the remaining slices for the trunk; place 2 slices centered under the last row, and last slice below. Bake 20-25 minutes or until golden brown. For glaze, mix powdered sugar and milk until smooth; drizzle over.