Christmas Breakfast

A lot of planning goes into the Christmas season – shopping, decorating, travel, logistics, the Christmas Dinner menu. One part of the planning that sometimes gets forgotten is Christmas breakfast.

We usually have our main Christmas dinner late in the day. This year, it was at 4 o’clock. Because eating a big lunch wouldn’t leave much room to enjoy a large early dinner, we typically have a late breakfast instead. And we try to serve something special.

We are empty-nesters and enjoyed exchanging gifts with the grands a few weeks ago when my son was home on leave from the Marines. My daughter, who will graduate from Optometry college in May, is home for the holidays, and we’ve enjoyed baking during her visit.

Here’s one recipe we made that was a big hit – it’s a knock-off from the famous Cinnabon rolls recipe. It’s probably not something I’d make very often, but for a special occasion breakfast, such as Christmas Day, it’s perfect. This idea may not work if you have little ones in the house, but this recipe is easily made ahead of time by making the dough the day before.

Ooey Gooey Cinnamon Rolls

Dough ingredients

  • 1 pkg dry yeast
  • 1 c. warm milk
  • 1/2 c. sugar
  • 1/3 c. margarine
  • 1 tsp. salt
  • 2 eggs
  • 4 c. flour

Filling ingredients

  • 1 c. packed brown sugar
  • 2-1/2 tbsp. cinnamon
  • 1/3 c. margarine, softened

Icing ingredients

  • 8 tbsp. margarine
  • 1-1/2 c. powdered sugar
  • 1/4 c. cream cheese
  • 1/2 tsp. vanilla
  • 1/8 tsp. salt


1. n a large mixing bowl, dissolve the yeast into the warm milk. Add sugar, margarine, salt, eggs. Mix well. Add flour 1-2 cups at a time until well-blended.

2. Using lightly floured hands, knead the dough until it forms a large ball. Place in an lightly oiled, glass bowl and turn until all sides are coated. Let rise in warm room until doubled, about 1 hour.

3. Preheat oven to 400 degrees.

4. On a lightly floured surface, roll out the dough until it forms a rectangle, about 16 x 21 inches and approximately 1/4 inch thick.

5. For filling – combine brown sugar and cinnamon in a small bowl. Spread margarine over the dough until it reaches the edges. Sprinkle brown sugar/cinnamon mixture evenly over the margarine-covered dough.

6. Carefully roll the dough from the long edge. Cut into 1-3/4 inch slices and place with edges slightly touching onto a lightly greased cookie sheet.

7. Bake for 10 minutes or until light golden brown.

8. Combine icing ingredients and mix until fluffy. When the rolls are done, spread generously with the icing.

9. Enjoy!




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Linda Fulkerson

Linda Fulkerson is a blog coach, social media strategist, and small business marketing consultant. She is the owner of DLF Digital Services in central Arkansas and frequently presents workshops and seminars about online marketing to small business owners and writers. You can learn more about Linda by viewing her profile page.

7 thoughts on “Christmas Breakfast”

  1. Mmmmmm! I made my mother’s recipe for cinnamon rolls this year to go along with our holiday bread (that’s stuffed to the rim with bacon/sausage/egg/cheese) and it was a big hit, not to mention it brought back memories for me.

  2. I’m planning on making cinnamon buns sometime this week — for a little after Christmas brunch. Haven’t had one in……honestly, I can’t remember when. Years and years and years. You have me jazzed.

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