One of the best things about Christmas is jumping out of bed early in the morning in anticipation of unwrapping presents under the tree. Since our family usually has a big meal planned for Christmas, we don’t tend to eat a huge breakfast. If you have guests staying with you, it’s nice to put your best foot forward at breakfast — especially on Christmas morning. We are sharing an easy, tasty and fresh recipe with you that will delight all of the members of your family on that joyous holiday morning. Your house guests will think that you went all out just for them. You can smile graciously. No need to tell them how easy this delectable breakfast was to make.
This recipe was a combination of a few recipes that we had found over the years. One recipe was from Taste of Home December 2017 issue and the other was from Southern Living December 2009, and then we added in a little twist of our own. This great recipe can be prepped a day ahead and baked fresh in the morning or warmed in the oven. To make Christmas Morning Bread you will need, sugar, cinnamon, frozen bread roll dough, Kerrygold butter, chopped pecans, brown sugar, Templeton Rye whiskey and semisweet baking chocolate bar.
First we started to thaw out our frozen rolls. They were not completely thawed by the time we started to work with the dough, but we think it helped to have the dough slightly thawed. You can make your bread from scratch like Grandma Ruth likes to do, but we opted for the frozen dough which was easier.
Next we combined the sugar and cinnamon. We melted our Kerrygold butter in the microwave. We sprinkled a few of our chopped pecans in the bottom of a sprayed bunt pan. Next we made our whiskey caramel sauce. We placed brown sugar, butter, and whiskey in a small saucepan; brought it to a boil; cooked and stirred for 3 minutes. Then removed from heat to cool.
After about 5 minutes, we poured about 1/3 of caramel in the bottom of the bundt pan with the pecans. This gave the top of our bread a nice sweet glaze.
We prepped our area by having the rolls handy, along with the butter, sugar cinnamon mixture and bundt pan. Next we took a roll. Dipped it in the butter, and then rolled the top 1/2 of the roll in the sugar-cinnamon mixture. We placed the roll in the bottom of the pan. We continued until we had a fairly even layer of rolls on the bottom of the pan. We drizzled caramel mixture and pecans over the first layer of rolls. Then we continued layering the rolls and adding pecans and caramel drizzle over each layer until we had 3-4 layers. Our package of rolls was 3 lbs. We thought, “What the heck. The more the merrier, right?” Wrong. It was too much dough and our rolls overflowed in the oven. Stop at about 2 pounds of dough. (wink)
Next we covered with plastic wrap and placed in a warm toasty spot in our kitchen to rise for about 45 minutes. If you want to bake these Christmas morning, you can cover and chill them in the fridge. We would suggest taking them out and letting them rise slightly before placing in the oven.
When you are ready to bake, place them in an oven that has been preheated to 350 degrees. Make sure to place a baking sheet covered in foil on the bottom oven rack. (Believe us, you do not want to skip this part. We saved ourselves from cleaning up a huge mess by doing this!) Bake bread for 50-55 minutes or until golden brown. Remove from oven. Cool in pan for about 10 minutes, and then invert on a serving plate.
To make the chocolate whiskey glaze you will need to melt the chocolate in a small microwave safe bowl. We melted ours in small bursts of 30 seconds, so we didn’t over cook. When chocolate is melted, stir in 1/4 cup of whiskey and stir until smooth. Drizzle the chocolate whiskey glaze over the top of the bread.
- 1/2 cup granulated sugar
- 3 tsp. ground cinnamon
- 1 2lb package of frozen bread rolls
- 1/2 cup Kerrygold butter, melted
- 1 cup chopped pecans
- 2/3 cup packed brown sugar
- 1/4 cup Kerrygold butter cubed
- 1/4 cup Templeton Rye whiskey for caramel sauce
- 1 semisweet baking chocolate bar
- 1/4 cup Templeton Rye whiskey for chocolate glaze
- Thaw bread rolls slightly.
- Stir together granulated sugar and cinnamon. Set aside.
- Melt 1/2 cup of butter.
- Make whiskey caramel. Bring brown sugar, 1/4 cup of Kerrygold butter, and 1/4 cup of Templeton Rye whiskey to a boil in a small saucepan. Cook and stir 3 minutes. Remove from heat and cool for about 5 minutes.
- Place 1/3 cup of chopped pecans in the bottom of a sprayed bundt pan.
- Drizzle 1/3 of whiskey caramel sauce in bottom of bundt pan.
- Dip rolls in melted butter and then roll in cinnamon-sugar mixture. Place in a layer in the bottom of the bundt pan.
- Sprinkle 1/3 of pecans and drizzle 1/3 of caramel sauce over the bottom layer.
- Continue layering rolls dipped in butter and coated in cinnamon-sugar topped off with pecans and caramel for about 3 layers.
- Cover with plastic wrap and let rise for about 45 minutes, or place in a refrigerator over night.
- Place a cookie pan covered with foil on the bottom oven rack. This will protect your oven from possible overflow.
- Preheat oven to 350 degrees and bake for about 50-55 minutes.
- Remove from oven and cool on a wire rack for 10 minutes.
- Invert onto a serving plate.
- Make the chocolate glaze by melting semisweet chocolate in a microwave in short bursts.
- Add 1/4 cup whiskey to chocolate and stir until smooth.
- Drizzle chocolate glaze over rolls.
- Serve warm.
If you are viewing this post in your email, visit us at http://www.theblindpig.blog for a full printable recipe of Christmas Morning Bread.
When we made our bread in our test kitchen, it did not last long. Blind Piglets #2 and #3 and their friends finished it off pretty quickly. We had a few left overs for the next day, and we think it tasted better on day 2.
Are you going to treat your family Christmas morning? Do you need to impress your mother-in-law? Whether you are staying in or headed out, Christmas Morning Bread will be sure to become one of your family’s holiday favs. Let us know if you try it out. We love hearing what you think!