christmas breakfast ideas

Eggnog Bread with Rum Glaze is a tasty holiday recipe you can have for breakfast or a sweet treat. This goes really well with a warm mug of coffee or hot cocoa.

Eggnog Bread with Rum Glaze

eggs

full-fat eggnog

spiced rum

sugar

vanilla extract

butter

all-purpose flour

vanilla pudding mix

baking powder

kosher salt

nutmeg

cinnamon

tbsp. spiced rum

Preheat oven to 350 degrees and spray a 9 x 5 inch bread pan with baking spray.

In the bowl of a stand mixer, combine eggs, eggnog, spiced rum, granulated sugar, vanilla extract. and softened butter and beat until combined.

In a medium bowl, combine flour, French vanilla pudding mix, baking powder, salt, nutmeg, and cinnamon and whisk until combined.

Gradually pour the dry ingredients into the stand mixer on low speed and mix just until combined.

Pour batter into the prepared bread pan and bake for 45-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Allow bread to cool.

Bread Directions:

Whisk together all glaze ingredients until smooth.

Drizzle over the bread.

Rum Glaze Directions:

Gooey Cinnamon Rolls are pillowy-soft and tender, loaded with gooey buttery cinnamon filling, and flooded with vanilla icing on top. These are so much better than Cinnabon - and bonus: they can be made ahead of time!

Gooey Cinnamon Rolls

(227 grams) whole milk

unsalted butter

(57 grams) sour cream

(2 1/4 teaspoons) instant yeast*

(50 grams) granulated sugar

egg, (at room temperature)

egg yolks, (at room temperature)

salt

(113 grams) unsalted butter, (completely softened to room temperature)

(150 grams) packed light brown sugar

(250 grams) powdered sugar

(57 grams) whole milk

(28 grams) unsalted butter, (melted)

In a small saucepan, heat the milk and butter until the butter is melted. Remove from heat and stir in the sour cream until smooth. Let cool until lukewarm** (about 100 - 110°F).

In the bowl of an electric mixer, use a spatula to combine the milk mixture with the yeast, sugar, egg, egg yolks, and vanilla until well combined. Add in half of the flour and the salt and stir until combined. Place on a stand mixer fitted with a dough hook and gradually add the remaining flour until a dough begins to form. Only add as much flour as you need to form the dough. Knead at medium speed until the dough is very soft, smooth, pliable, elastic, and doesn’t stick to the sides of the bowl, about 8 to 10 minutes. If the dough is unbearably sticky, add more flour 1 tablespoon at a time. Only add as much flour as needed to create a smooth dough.

Lightly grease a large bowl. Shape the dough into a ball and place in the greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 to 2 hours.

Make the dough:

Once the dough has risen, add filling ingredients to a medium mixing bowl. Beat with a hand-held electric mixer on medium-high until well combined and fluffy, about 3 minutes.

Make the filling:

Punch down the risen dough and turn out onto a lightly floured work surface. Use a rolling pin to shape the dough into a 16x12-inch rectangle, long side facing you.

Spread the filling mixture all over the dough, leaving a 1/2-inch border at the far edge. Brush the border with water to help seal. Roll the dough up, pulling with your hands to keep it tightly rolled until it’s an even log shape. Press the border to seal. Trim the edges. Lightly flour the roll.

Grease a 13x9-inch baking dish or two 9-inch pie pans. Cut the roll into 12 equal pieces using a sharp knife or unflavored dental floss. Place the rolls cut side up in the prepared baking dish. Cover with plastic wrap and let rise in a warm place until doubled, about 1 1/2 to 2 hours.

Make Ahead: Allow the shaped rolls to rise until they’ve grown in size by about a quarter. Cover with plastic wrap and refrigerate for up to 24 hours. Allow to come completely to room temperature and continue to rise until doubled in size, about 2 hours, before baking as directed below.

Meanwhile, preheat the oven to 350°F. Bake the rolls until lightly golden brown, 22 to 25 minutes.

To shape the dough:

While the rolls bake, combine the icing ingredients in a small mixing bowl until a smooth pourable icing forms.

Spread over hot rolls immediately after they come out of the oven. Serve warm the day they’re baked.

For the icing:

I have read the instructions several times and nowhere does it say when to add the sour cream?? Now I’ve got 1/4 cup of room temp sour cream just sitting here because the instructions didn’t have me add it! :(

I have been making this recipe for several years now. It is the only one I use, having tried many others. I am making them next week for Christmas. Absolutely the best in my opinion.

Really delicious and so soft! There’s a bit of a tang from the sour cream but it’s not very noticeable. Thanks for the recipe!

Not only are these the best cinnamon rolls I've ever baked, they're also the best I've ever eaten. 

After a failed attempt at another blogger's recipe for cinnamon rolls, I was hesitant to try again - but I was craving them, plus I don't like the taste of defeat.
So I tried again, and my goodness... 
They're so so so soft and gooey.

And the best part for me? They freeze beautifully!! 
I made one batch of your suggested cream cheese frosting, slathered it on while they were still warm, and then froze them individually, wrapped in cling film.
I simply take one out of the freezer a couple hours before I want to eat it, let it thaw, and eat it at room temperature.
Absolutely magnificent, and I actually prefer it to eating one straight out of the oven! 
It's so convenient for whenever I feel like indulging or treating myself, so I'm very happy with how well these freeze.
I'm so ecstatic about how these came out that I'm already thinking about other fillings and frostings to experiment with!

I used brown butter for the dough and the filling (because I have an obsession with brown butter), but I couldn't really taste it in the end, which is fine! I suppose the cinnamon just overpowers it.

Thank you for this gorgeous recipe - the two rises are VERY MUCH worth it.

I tried this recipe and the AP flour indeed made it super soft!  my butter knife just cut through it effortlessly when i was slicing my cinnamon rolls. It was a success even though i did a few things differently; i used a metal baking pan instead of a glass one because that’s the only big pan i have, and i rose my dough in my unplugged microwave with a bowl of hot water because the weather was cold today so i felt like it was going to take a long time to rise in room temp.

The only thing i would improve for my next time is the icing. I think the brand of icing sugar i used is way sweeter than yours, so when i used your icing recipe, it ended up being far too sweet.

But other than that, everything was perfect!

These cinnamon rolls are amazing! The first time I made them my friends begged me to make more, so I've used this recipe several times now. They tell me they're soft, moist, and the whole roll feels and tastes like the center. I agree! They even store well and are still soft a day or two later! 
Just look at that gooey goodness 😍

This was my first attempt at making cinnamon rolls or any enriched dough, and who knew for such a seemingly daunting task that it would turn out to be my new favorite thing to make! I can’t get over how soft and delicious these are, and how incredibly fun the process is. After making these I saw leftover store bought cinnamon rolls sitting out at a friend’s house, and they looked overly sweet, small, and dense in comparison. If there’s any recipe you give a shot, it should be this one!

my new go to for cinnamon rolls.  These turned out soft, right about of sweet and perfect! I was very cautious to not overbake since we like the softer bread. Loved the brownsugar that camelized on the bottom of the pan

https://mediavine-res.cloudinary.com/video/upload/t_original/v1700156616/imbejyujc53g52buflzr.mp4

How to make the most tender, soft, and gooey cinnamon rolls from scratch.

There’s nothing better than waking up to the smell of a warm, sweet, and comforting Overnight French Toast Casserole baking in the oven.

Overnight French Toast Casserole

French bread (or challah

milk

heavy cream

brown sugar

tbsp vanilla extract

pecans (optional, chopped)

Powdered sugar

Maple syrup

syrup

Prepare the Bread: Grease a 9x13-inch baking dish. Spread the cubed bread evenly across the dish.

Mix the Egg Mixture: In a large bowl, whisk together the eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour the mixture evenly over the bread, making sure all the cubes are coated. If you like, sprinkle chopped pecans over the top for added crunch.

Refrigerate Overnight: Cover the dish tightly with plastic wrap or foil and refrigerate for at least 4 hours or overnight. This allows the bread to soak up all the eggy goodness.

Make the Streusel Topping: In a medium bowl, mix together the butter, flour, brown sugar, and cinnamon with a fork or pastry cutter until it forms a crumbly mixture. Cover and refrigerate this until you're ready to bake.

Bake the Casserole: When you're ready to bake, preheat your oven to 350°F (175°C). Take the casserole out of the fridge and let it sit at room temperature while the oven heats up. Sprinkle the streusel topping evenly over the casserole.

Bake: Bake the casserole, uncovered, for 45-50 minutes, until the top is golden brown and the center is set.

Serve: Remove from the oven and let it cool for a few minutes. Dust with powdered sugar, if desired, and serve with warm maple syrup.

Top 3 christmas breakfast ideas recipes from across the web

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Eggnog Bread with Rum Glaze

Gooey Cinnamon Rolls

Overnight French Toast Casserole

Top 3 christmas breakfast ideas recipes from across the web

The most viewed christmas breakfast ideas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eggnog Bread with Rum Glaze

Gooey Cinnamon Rolls

Overnight French Toast Casserole

The most viewed christmas breakfast ideas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine