MERRY CHRISTMAS FROM OUR KITCHEN TO YOURS
Call me sentimental, call me silly but I am proud of family traditions and adore recreating warm holiday memories each year. That said, our Christmas Day breakfast has been the same for decades. The beauty of Christmas breakfast is that all of the recipes can be made the day before allowing time for me to sip coffee in my favorite Christmas mug, light the advent candles and enjoy the gift opening festivities. The menu includes Amaretto Fruit, Egg Sausage Casserole and Christmas Coffee Cake. The aroma that dances from the oven always trigger Christmas morning memories. It is a joy to share this recipe so that you can begin your own Christmas Day memories.
Thank you for reading our blog and supporting us this past year. We want to wish you and yours a very Merry Christmas!
Christmas Cinnamon Bread
1 cup granulated sugar
1 tablespoon ground cinnamon
30 frozen regular size dinner rolls, (these are dough pieces and not baked rolls)
½ cup butter, melted
1 cup toasted, chopped pecans
Glaze:
½ cup heavy whipping cream
½ cup packed dark brown sugar
1 teaspoon ground cinnamon
Spray a 10-inch tube or bundt pan with nonstick cooking spray.
Combine sugar and cinnamon in a medium bowl. Roll frozen rolls in butter and then roll in cinnamon sugar mixture. Place evenly into prepared pan. Sprinkle with nuts. Cover and refrigerate overnight.
Before serving, beat whipping cream with an electric mixer on high speed until soft peaks form. Add brown sugar and cinnamon; stir gently until blended. Pour glaze over dough.
Preheat oven to 325°. Line a baking sheet with foil. Place bread pan on pan and bake for 55 minutes. (just in case mixture rises an flows over, this will keep your oven clean!)
Allow to stand for 5 to 10 minutes and carefully invert onto serving dish.
Serve warm.
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