It’s time to think about Christmas breakfast. For me, it should be festive, easy to put together and of course delicious. It should stop everyone in their tracks and say: “Wow! This is amazing!”.
Enter Cranberry Coconut Sweet Rolls with Spiked Eggnog Cream Cheese Glaze.
These rolls are just that. They combine my favorite holiday flavors, they feed a crowd and you can make them a day ahead and bake on Christmas morning.
These bars proved to me that cranberries and coconut go well together. Heck, they love each other! The tart berries are balanced by sweetened coconut in a perfect harmony.
Serve with hot chocolate or your favorite coffee and enjoy.
I used spiked eggnog ( already mixed with rum ) for the adult version of the cream cheese glaze. For our kiddos, I simply mixed cream cheese with milk and powdered sugar.
I have my very favorite recipe for dinner rolls and it works perfectly for making sweet rolls. If you don’t feel like making the yeast dough from scratch, use store-bought crescent rolls dough and fill as I did my rolls.
I used frozen cranberries in the filling but you can use fresh ones as well. If you want to use dried cranberries because it’s what you have on hand, I recommend soaking them in warm water until they plump up a bit.
You can use alcohol-free eggnog for the glaze. Or add a splash of rum to alcohol-free store-bought eggnog. Or you can skip it all together and use milk.
However you make it, feel free to adapt this recipe to your likings. If you do, I would love to hear about it!
What will you be making for Christmas morning breakfast?