Christmas is fast approaching, and most of us are spending our time panicking about finding that perfect gift for our parents (seriously, do they have to be so difficult to buy for?), hiding all of the presents from Santa in a secure location, and planning the Christmas dinner feast.
You’re on top of this. You’ve got it covered. This year, you will rock Christmas.
Except are you maybe forgetting something? Something important?
Christmas breakfast, you guys.
Breakfast, after all, is the most important meal of the day. It’s often overlooked on Christmas, because there are many more important things to be doing, like opening presents and digging through stockings.
The thing is, everyone gets a little grumpy when they’re hungry, and Christmas is supposed to be a happy day. There is no room for grumpiness.
Keep your blood sugar up and your belly full and your family happy with a few of these special breakfast recipes, all perfect for a busy morning.
These Cinnamon Rolls with Browned Butter Icing freeze perfectly. Just thaw overnight and make the icing just before serving.
Cinnamon Rolls with Browned Butter Icing
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 1/2 teaspoons active dry yeast
- 1/2 cup white sugar
- 2 eggs, room temperature
- 4 1/2 cups bread flour
- 1 teaspoon salt
- 1/2 cup butter, melted
- 1 cup brown sugar, packed
- 2 1/2 tablespoons ground cinnamon
- 4 tablespoons butter
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon milk
- Add the milk and yeast to the bowl of your stand mixer fitted with the dough hook. Let sit for 5 minutes. Add the sugar and eggs to the yeast mixture. Combine the flour and salt together and add half of it to the mixer. Turn to low and mix until combined. Slowly add the remaining flour and continue kneading for 5-10 minutes or until dough is stretchy, but no longer sticky. Add up to another 1/2 cup of flour if necessary.
- Place the dough in a greased bowl and let rise in a warm place for 1 hour or until doubled.
- Roll the dough out to a 20 inch wide x 16 inch long inch rectangle. Pour the melted butter over the dough, and sprinkle with the brown sugar and cinnamon.
- Tightly roll the dough into a 20 inch wide log. Cut into 1 to 1 1/2 inch thick rolls. Place rolls in two greased 8 inch round cake pans.
- You can freeze the dough or place it in the refrigerator overnight at this point. If you freeze the dough, thaw in the refrigerator before baking. Remove from the refrigerator 30 minutes prior to baking.
- Preheat the oven to 400 degrees. Bake rolls until golden brown, about 15 minutes.
- Melt the butter in a small saucepan over low heat until browned, about 8 minutes.
- Pour the butter into a small bowl and whisk in the powdered sugar, milk, and vanilla until smooth.
- Pour over the warm cinnamon rolls.
Muffins are another favorite breakfast option, and these Pumpkin Muffins with Cream Cheese Filling are so delightfully moist. The filling is a nice surprise and lends just the right amount of richness. They don’t take long to mix up, either.
Pumpkin Muffins with Cream Cheese Filling
- For the muffins:
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 2/3 cup canned pumpkin
- 1/2 cup buttermilk
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/4 teaspoon salt
- 4 ounces softened cream cheese
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Pre-heat oven to 350 degrees.
- Cream together butter and sugars until creamy.
- Beat in pumpkin, buttermilk, and eggs.
- Combine the dry ingredients in a small bowl and mix into the batter. Stir just until combined. Set aside.
- Combine the cream cheese, sugar, and vanilla and mix until smooth and creamy.
- Grease or line a muffin tin with papers and drop one to two tablespoons of the batter into each muffin cup.
- Drop one teaspoon of the filling in each muffin cup.
- Add one more tablespoon of batter to each muffin cup to cover the filling.
- Bake for 24-27 minutes or until baked through. Cool for 5 minutes before removing to a cooling rack.
If you like a little protein in the morning, this Sausage Gravy is just plain fabulous. It’s a Southern classic that will fill you up and keep your belly happy until lunch time. Serve the gravy over a couple of biscuits and you’ll be one happy little Christmas elf.
- 1 pound pork sausage
- 1/4 cup flour
- 2 cups milk
- salt and pepper, to taste
- Brown the sausage over medium heat in a large skillet, breaking it into small chunks as it cooks.
- When the sausage is cooked through, pour the flour over the meat and stir it to coat all of the meat.
- Cook for a couple of minutes until the flour is soaked into the meat.
- Pour in half of the milk and stir until the gravy thickens.
- Pour in the remaining milk and stir until it comes to the consistency you like. If it gets to thick, add more milk as needed.
- Add salt and pepper to taste.
- Serve over biscuits, hashbrowns, or eggs.
Christmas is a special day, and I vote that we all cover our biscuits in chocolate. That’s right. Chocolate Gravy is the perfect treat for a special holiday breakfast.
enough to cover about 8 biscuits
- 8 tbsp butter
- 4 tbsp cocoa powder
- 1/4 cup all-purpose flour
- 1/2 cup white sugar (add up to 1/4 cup more if you like it sweeter!)
- 2 cups milk
- 1/8 tsp vanilla extract
- tiny pinch of salt
Melt the butter in a medium sauce pan. Stir in the cocoa powder and flour until well combined and bubbly from the heat. Stir in the sugar until the mixture is nice and thick, then slowly add in the milk whisking constantly. Continue cooking over medium heat, stirring constantly, until the mixture has thickened into a gravy-like consistency. This should take about 5 minutes. Stir in the salt and vanilla and remove from the heat. Spoon over freshly baked biscuits.
I hope your holidays go a little smoother with these simple breakfast recipes up your sleeve.
This post is part of BlogHer’s Holiday Parties editorial series, made possible by Cracker Barrel.