CHRISTMAS TREE COFFEE CAKES
Makes 4 Trees

2 pkg active dry yeast
1/2 cup warm water (110-115 degrees F)
3/4 cup milk
1/4 cup butter
1/2 cup sugar
2 tsp salt
1 tsp grated lemon rind
2 cups sifted all purpose flour
2 eggs, beaten
2 3/4 cups sifted all purpose flour (about - may need more/less)
FOR THE FILLING:
1/2 cup butter, softened (or more)
1 1/3 cups sugar
4 tsp cinnamon

Soften active dry yeast in warm water.

Scald milk; add 1/4 cup butter, 1/2 cup sugar, salt and lemon rind; cool.

Stir in two cups flour; eggs and yeast mixture; beat well. Add additional flour to make a stiff dough. Knead on floured canvas. Place in greased bowl; cover let rise until doubled.

Divide into four equal pieces.

FOR ONE TREE:
Roll one piece of the dough into a 5x13 inch rectangle; brush with one fourth of the softened butter. Mix the cinnamon and 1 1/3 cups sugar together. Sprinkle the dough with 1/3 of the sugar/cinnamon mixture.

Start at wide edge; roll as for jelly roll; pinch edge to seal. Cut into 17 slices. Arrange slices, cut side down, lengthwise on greased cookie sheet to form a tree: Start with one slice at the top; just below this, place two slices overlapping slightly; then a row of three slices; four slices and finally five slices, use the two end slices for the trunk.

Repeat for making the other three trees. Cover; let rise until doubled.

Bake in preheated 350 degree F oven about 20 minutes.

Cool, frost and decorate as desired.

Source: Wisconsin ELectric Co., 1950