Combine the milk, 1 tablespoon of the sugar, and the salt in a small saucepan. Heat to lukewarm, 110 to 115 degrees. Remove from the heat. Sprinkle yeast over the mixture. Let stand until foamy, about 10 minutes.

Meanwhile, in a large food processor fitted with the metal blade or in a mixing bowl, mix 4 cups of the flour with the cold butter until the butter is incorporated. Add the yeast mixture and eggs and mix until blended. If using the processor, continue processing for 40 seconds; the dough will form a ball and clean the sides of the bowl. If mixing the dough in a bowl, remove it to a lightly floured surface and knead until smooth, about 10 minutes, adding additional flour as needed. Place the dough in a large oiled bowl, turning to coat all sides with oil. Cover with a sheet of buttered waxed paper and a damp towel. Place in a warm, draft-free place to double in bulk, about 1 1/2 hours.

Punch the dough down, turn it out onto a well-floured surface, and knead lightly. Divide the dough in half and cover one half with a towel while you shape the other. Roll it into an 18 x 8-inch rectangle. Brush with 2 tablespoons of the melted butter. Mix the cinnamon and the remaining 1/2 cup sugar together; sprinkle half over the dough. Starting at a wide side, roll the dough up tightly, like a jelly roll. Turn seam-side down, and cut the roll into sixteen 1-inch slices, leaving a 2-inch end piece for the trunk of the tree. Arrange rolls on a greased baking sheet, flat sides down, in Christmas tree shape: 1 on top, 1 underneath, 2 in the third row, 3 in the fourth row, 4 in the fifth row, 5 in the sixth row, and the 2-inch piece on its side for the trunk. Place the rolls close together and tuck in the ends. Repeat with the remaining dough, melted butter, and cinnamon sugar; place on a second baking sheet. Cover the trees loosely with plastic wrap and let rise in a warm place for 30 minutes.

Preheat the oven to 325 degrees. Brush the rolls with as much egg wash as needed. Place a cherry half in the center of each roll. Bake the trees in the center of the oven, reversing their position after 10 minutes if baking both racks in one oven. Bake 20 minutes, or until lightly browned.

The trees may be covered and kept at room temperature overnight, or frozen. Defrost them, covered, at room temperature. Reheat at 350 degrees for 15 minutes.

To make the glaze, stir enough powdered sugar into the milk to make a thick glaze. Drizzle it over the warm trees. Cool completely and then move them to serving platters, using 2 spatulas.

Places to rise

Yeast loves warmth. Fill a large soup pot with several inches of simmering water. Cover a cookie sheet with a folded towel and place the bowl with the dough on top. Or if your oven has a warm setting, cover the dough with a towel and place it in the center of the oven. If you don't have a warm setting, then a large shallow roasting pan filled with boiling water can go into the oven under the bowl of dough.