Make Ahead Christmas Morning Breakfast: Cinnamon Rolls and Egg Casserole

Traditions are wonderful. These recipes are a Christmas morning staple for us and the best thing about them is the make ahead factor. Whip them up the day before and just pop into the oven on Christmas morning, it can’t get much simpler than that!  This is an easy way to have some nice warm breakfast treats on Christmas Morning without having to “cook” in the kitchen.

I whip of a batch of no rise, no yeast (easy) cinnamon roll dough some time on Christmas Eve, I place 7 unbaked rolls around the edge and 1 roll in the middle of an Emile Henry Pie dish from Williams Sonoma and cover tightly with plastic wrap and refrigerate.  On Christmas morning this breakfast treat is ready to pop into the oven.  I either make the frosting the night before or just make it in the morning while the rolls are baking.  We always have the rolls with baked egg casserole, recipe below, which also sits in the fridge overnight to be baked Christmas Morning.

Cinnamon Roll Recipe:


Original source from Bon Appetit submitted by Dawn English. These are a Christmas Morning favorite in our family, just make the day before and refrigerate unbaked rolls and frosting and pop the rolls in the oven the next morning.

Makes 8 rolls

3/4 cup packed dark brown sugar
1/2 cup pecans, toasted chopped
1/4 cup sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon salt
2 tablespoons unsalted butter ( 1/4 stick) melted

nonstick vegetable oil spray
2 1/2 cups (or more) all purpose flour
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
9 tablespoons unsalted butter, melted, divided

mascarpone icing

for filling: combine brown sugar, chopped pecans, sugar, ground cinnamon, ground cloves, and salt in medium bowl. Stir in melted butter (filling will be dry and crumbly)

For dough: Preheat oven to 425 degrees. spray 10 inch diameter cake pan with 2 inch high sides with nonstick spray. Whisk 2 1/2 cups flour, sugar, baking powder, baking soda, and salt in large bowl. Stir buttermilk and 6 tablespoons melted butter into dry ingredients until blended. Transfer dough to lightly floured surface and knead until smooth, adding more flour by teaspoon if dough is too sticky, about 8 turns.
Roll dough out on lightly floured surface to 12×10 inch rectangle. Brush dough with 1 tablespoon melted butter. Sprinkle filling evenly over dough, leaving 1 inch plain border on 1 long side. Press filling gently into dough to adhere. Beginning at long end opposite plain border, roll up dough jelly-roll style. Pinch border of dough to seal. Cut dough crosswise into 8 equal slices.
Place 1 bun in center of prepared cake pan; surround with remaining 7 buns, spacing apart (buns will expand to fill spaces during baking). Brush tops of buns with remaining 2 tablespoons melted butter. Bake buns until golden brown, about 23 minutes ( some filling may come out sides of buns). Cool buns in pan on rack 5 minutes. Drizzle icing over warm buns, then serve warm or at room temperature.

>>For mascarpone icing:
whisk 1 cup powdered sugar, 2 tablespoons mascarpone cheese (an Italian cream cheese available at many supermarkets or Italian markets) and 2 tablespoons buttermilk in medium bowl until smooth.

Hope you enjoy!


My tips:

  • Frosting: use cream cheese instead of mascarpone for the frosting if you don’t want to spend the money or can’t find it.
  • Cloves, I am not a lover of cloves in breakfast items so I leave it out

Breakfast Egg Casserole

This breakfast casserole is a family favorite on Christmas Morning. I love this recipe because it is assembled the night before and ready to pop into the oven in the morning.  Often times we use cut up ham left over from Christmas dinner to add to the casserole instead of sausage.  For the past few years my husband usually assembles this one just before we go to bed on Christmas Eve or technically very early Christmas morning usually around 12 midnight or 1 A.M.

6 eggs
2 cups milk
6 slices white bread
1 pound sausage (or cubed ham)
1 tsp salt
1 cup grated cheddar cheese (I used a little more)

Crumble and slightly brown sausage. Drain. Cool. In a mixing bowl beat eggs, add milk, salt and mustard. Cube the bread and add cheese and sausage or ham. Put in a 9” square baking dish. Refrigerate overnight. Bake uncovered for 45-55 minutes at 350 degrees until puffy and set (cooked through) in the middle.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s