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Tropical Butterhorn Trees

Total Time

Prep: 40 min. + rising Bake: 20 min.


2 trees (11 rolls each) plus 2 extra rolls

Coconut turns ordinary butterhorn rolls into a tropical treat! The tree shape is fun for Christmas. —Carolyn Faust, Caldwell, Texas
Tropical Butterhorn Trees Recipe photo by Taste of Home
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  • 3 to 3-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 1/2 cup sour cream
  • 6 tablespoons butter, softened
  • 1/4 cup water
  • 2 large eggs, room temperature
  • 2 tablespoons butter, softened
  • 3/4 cup sweetened shredded coconut, toasted
  • 1/2 cup sugar
  • 2 teaspoons grated orange zest
  • GLAZE:
  • 1/4 cup sugar
  • 1/4 cup sour cream
  • 2 tablespoons orange juice
  • 2 tablespoons butter
  • 1/4 cup sweetened shredded coconut, toasted


  1. In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough.
  2. Turn onto a lightly floured surface; knead until smooth and elastic, 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; spread each with 1 tablespoon butter. Combine the coconut, sugar and orange zest; sprinkle over butter. Cut each circle into 12 wedges.
  4. For 1 tree, roll up 1 wedge from the wide end. Place point side down near the top center of a greased baking sheet. Roll up 2 wedges; place in the second row with sides touching. Repeat, adding 1 roll per row, until tree has 4 rows. Roll up another wedge and center below last row for the trunk. Repeat for second tree, using 11 more wedges and a second baking sheet. Roll up remaining 2 wedges; place 1 on each baking sheet.
  5. Cover and let rise in a warm place until doubled, about 40 minutes. Bake at 350° or until golden brown 18-22 minutes. Remove to wire racks.
  6. For glaze, in a small saucepan, combine the sugar, sour cream, orange juice and butter. Bring to a boil; cook and stir for 3 minutes. Spoon or brush over warm rolls; sprinkle with coconut.

Nutrition Facts

1 roll: 173 calories, 8g fat (5g saturated fat), 35mg cholesterol, 166mg sodium, 23g carbohydrate (10g sugars, 1g fiber), 3g protein.

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