You guys, just thinking about Christmas morning gives me all the cozy, warm and fuzzy vibes. The Christmas music playing, cozy slippers on, the anticipation of opening gifts and watching the kiddos eyes twinkle. Oh...and let's not forget Christmas breakfast. Christmas morning breakfast is alway the best, am I right? It's gotta be something cozy, delicious, and borderline unhealthy because calories don't count on Christmas.
I'm a sucker for cinnamon rolls. They are my absolute, hands down, number one favorite thing to eat for breakfast. I decided to do a fun little take on cinnamon rolls that is perfect for Christmas morning. This pull-apart bread is a great family-style breakfast. Plop it on the coffee table and let everyone grab and eat while you gab about all things Christmas and watch the kiddos play with their new toys. Serve with some coffee and hot cocoa for the kids and it's just about the dreamiest Christmas breakfast you can have. It's also an overnight recipe, so you can make it the night before and just pop it in the oven on Christmas morning - easy peasy, friends!
If you're feeling brave, let the kids drizzle the frosting...
or maybe have the hubby do it...
Happy baking, friends! And have a wonderful, Merry Christmas!
Overnight Cinnamon Roll Brioche Pull-Apart Bread
- 1/4 cup warm water
- 3 teaspoons active dry yeast
- 3 tablespoon granulated sugar
- 1/2 cup warm eggnog or warm whole milk
- 3 eggs
- 3 1/2 - 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 12 tablespoons unsalted butter, at room temperature
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- pinch of sea salt
- 2 ounces cream cheese, at room temperature
- 1 cup powdered sugar
- 1-2 tablespoons milk or cream, using as needed
- 1 teaspoon vanilla extract
Combine warm water, yeast, and sugar the bowl of a stand mixer and mix on low speed until incorporated. Allow to sit about 5-10 minutes or until foamy on top.
Add the warm milk, eggs, flour, salt, and butter. Using the dough hook, knead until the dough comes together, about 3-5 minutes. Remove the dough from the bowl and place on a lightly floured surface. Kneed into a ball. Lightly grease a large bowl and add the dough to the bowl. Cover the bowl with plastic wrap and let sit 1-2 hours or until the dough has doubled in size.
Make the filling by adding the brown sugar, cinnamon, and salt to a bowl and mix well.
Lightly dust a surface with flour. Once the dough has doubled in size, punch the dough and roll into a rectangle (approximately 9x24 inches). Spread 6 tablespoons of salted butter evenly over the dough. Spread the brown sugar and cinnamon filling evenly over the butter and lightly push the brown sugar into the butter.
Starting with the long edge closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal.
Place the log seam side down on a baking sheet lined with parchment paper. With a pair of sharp kitchen scissors cut diagonal slices almost to the bottom of the log. Arrange the cut sections so that they lean to alternating sides. Use your hand to gently push the dough together to help compress the log better. Immediately cover the dough and place in the fridge overnight. Do not let the dough sit at room temperature long or it will start to get very big.
The next morning, preheat the oven to 350°F. Remove the dough from the fridge while the oven preheats and brush with 2 tablespoons melted butter. Bake the bread for 20-25 minutes or until lightly browned on top. Be careful not to over bake.
While the bread is baking, whisk the softened cream cheese, powdered sugar and vanilla together until smooth. Add milk until your desired consistency is reached.
Drizzle the frosting over hot bread and serve!
*Recipe from Half Baked Harvest