Christmas Tree Pull-Apart Bread

Steps

1. In a large bowl, stir together the warm milk, yeast and a pinch of the sugar. Let it stand 5 to 10 minutes, until foamy, then whisk in the rest of the sugar, the egg and the 3 tablespoons melted butter.
2. Add the flour and salt and stir until a shaggy dough forms. Knead on a lightly floured counter for 6 to 8 minutes, until smooth and springy, adding flour a spoonful at a time only if it sticks.
3. Place the dough in a lightly oiled bowl, cover and let it rise in a warm spot until doubled, 1 to 1 1/2 hours.
4. Line a large rimmed baking sheet with parchment. Put the melted butter for the coating in one shallow bowl and mix the sugar and cinnamon in another.
5. Punch down the dough and divide it into 25 equal pieces, about 1 ounce each. Roll each piece into a smooth ball.
6. Dip each ball in butter, roll it in cinnamon sugar and set it on the pan. Starting near one short end, build the tree in rows of 1, 2, 3, 4, 5 and 6 balls, about 1/4 inch apart, then add two rows of 2 under the middle for the trunk.
7. Drizzle any leftover butter over the tree and sprinkle on the rest of the cinnamon sugar. Cover loosely and let rise until puffy, 30 to 45 minutes, while the oven heats to 350°F.
8. Bake 20 to 25 minutes, until deep golden and the center rolls read 190°F on an instant-read thermometer. Cool on the pan for 10 minutes.
9. Whisk the powdered sugar, vanilla and 1 1/2 tablespoons milk into a thick glaze, adding a splash more milk if needed. Drizzle it across the tree in swags like garland, add sprinkles if you like and serve warm.

Good to know

• To get ahead, shape the tree, cover it and refrigerate overnight. In the morning, let it sit at room temperature until puffy, about 1 hour, then bake.
• Short on time? Use 1 1/2 pounds store-bought bread or pizza dough, thawed and at room temperature, and start at the shaping step.
• For a savory tree, dip the balls in garlic butter instead of cinnamon sugar, scatter shredded mozzarella over the top before baking and serve with warm marinara.
• It is best warm the day it is baked. Rewarm leftovers, covered with foil, in a 300°F oven for about 10 minutes.