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.
- 3 1/4 - 3 3/4 c all-purpose flour
- 2 1/2 tsp active dry yeast 1 pkg
- 1 c milk
- 1/4 c granulated sugar
- 1/3 c unsalted butter room temperature
- 1 beaten egg
- 2 Tbsp butter melted
- 1 c frozen cranberries
- 3/4 c sweetened shredded coconut
- 2 Tbsp granulated sugar
- FOR THE GLAZE:
- 4 oz . cream cheese softened
- 1/2 c powdered sugar
- 1 Tbsp eggnog or milk
In a bowl of your stand mixer, whisk together 1 1/4 cup of flour and yeast.
In a medium saucepan, heat together milk, sugar, butter and 3/4 tsp salt until warm ( not hot! ) and the butter is almost melted.
Add the milk butter mixture along with egg to flour yeast mixture. Beat on low for 30 seconds.
Increase the speed to high and beat 3 minutes.
Decrease the speed to low and slowly add the rest of the flour.
Transfer the dough onto your counter top, lightly dusted with flour. Knead until smooth and elastic.
Place in a large bowl sprayed with cooking spray. Turn the dough few times in the bowl to coat it with the oil. Cover with kitchen towel.
Place in a warm and draft-free place. ( see notes for tip )
Let rise until doubled in size, at least 1 hr.
Punch the dough down. Transfer the dough onto counter top. Let rest for 10 minutes.
In the meantime, cut your cranberries in half, sprinkle with granulated sugar. Set aside.
Roll out the dough into a 1/4 inch thick rectangle. Brush with melted butter. Do not over-saturate the dough. You may have some butter leftover. Set it aside.
Sprinkle the dough with coconut. Top with sugared cranberries.
Roll the dough, starting from the longest side. Roll it tight. When you get to the end, use the rest of the melted butter as a glue to close the seam.
Slice the roll into 1 to 1 1/2 inch thick disk. Place them in prepared pan. Cover and let rest in a warm and draft-free place for 30 minutes, until doubled in size and there is no more space between the rolls.
Preheat the oven to 375 degrees F and bake the rolls for 18 to 20 minutes or until the tops are golden brown.
Prepare the glaze by mixing cream cheese with eggnog and powdered sugar. For a kid-friendly version, simply use milk instead of eggnog. Mix until smooth and drizzle over warm but not hot rolls.
However you make it, feel free to adapt this recipe to your likings. If you do, I would love to hear about it!