Nothing beats the feeling your family gets when you first wake up on Christmas morning — especially when you know you’ve got a warm Christmas breakfast (and some presents under the tree!) waiting for you. We asked our resident pastry chef Tlanezi Guzman about her family’s favorites! The best part is much of the work can be done ahead of time, so Christmas morning you will simply be turning on the oven!

Cinnamon Rolls
Makes 12

Cinnamon Rolls:
1 cup warm milk
1 1/2 tsp yeast
1/2 cup flour
2 Tbsp sugar

Let the yeast activate for 7 minutes. Cover with plastic and let rise at room temperature for 35 minutes.

Whisk in:
1 Egg
2 Tbsp Sugar
1 Tbsp melted butter
1/2 tsp salt

Using the Dough Hook on the second speed add:

2 1/2 cups flour → 1/2 cup at a time

NOTE: ADD a bit more flour, 1 tablespoon at a time if the dough is sticking, until the dough no longer sticks to the side of the bowl. Then bump up the mixer to medium speed and continue mixing for an additional 10 minutes. Cover the dough in a greased bowl with a towel and allow it to rise for 2 hours or until doubled in size. Roll the dough out to a 17X10 rectangle.

Cinnamon Roll Filling:
6 Tbsp softened butter
1/4 cup sugar
2 Tbsp cinnamon

Stir together ingredients. Spread the Cinnamon Roll filling in an even layer on your rolled-out dough. Roll tightly. Cut into 12 equal pieces. (The floss method works wonders)

Butter a 9 X 13 pan and evenly space the rolls.

Cover and allow to raise in a warm space. I preheat my oven and let my dough raise on top of the oven, since it gets nice and warm. Once they have risen: Brush the tops with melted butter and bake at 350 degrees for 22-24 minutes. Or just until lightly golden brown. Let cool for 15 minutes and then frost.

Cream Cheese Frosting
8 Tbsp unsalted butter (softened)
8 oz cream cheese (softened)
1 Tbsp vanilla extract
2 cups powdered sugar
1/2 tsp salt

Mix until smooth.

If you’d rather make your cinnamon rolls and bake them in the morning, once you put your rolls in your pan, wrap them up tightly with plastic wrap, and put them in the refrigerator. Pull them out in the morning and allow them to proof/rise for about two hours before baking.

Grandma’s Breakfast Dish
Makes enough for one 9”x13” pan

8 Tbsp softened butter
16 white bread slices (don’t use Texas toast)
8 slices American or cheddar cheese
3 cups cubed ham
5 large eggs
3 cups half and half
¼ tsp pepper
½ tsp salt

Butter pan. Remove crusts from bread. Put half of the bread in the bottom of the pan. Cover with the cheese. Cover cheese with cubed ham. Butter the tops of the rest of the bread and place on top. (Butter side up)

Whisk together the eggs, half and half, pepper, and salt. Pour the egg mixture over the whole thing. Cover the pan and refrigerate overnight.

On Christmas morning pop the egg bake in the oven at 350 degrees for 70 mins-1 ½ hours. The top should be golden brown.

Hot Fruit Hotdish

1 medium apple, peeled and thinly sliced
1 tsp lemon juice
1 can (20 oz) pineapple chunks
1 can (29 oz) peach halves, drained
1 can (29 oz) pear halves, drained
1 jar (6 to 8 oz) maraschino cherries
1/2 cup pecan halves
1/3 cup packed brown sugar
1 Tbsp butter, melted
1 tsp ground cinnamon

CHEF T NOTE: You can also use fresh fruit if desired. But in my family, we must honor tradition 😂

Preheat oven to 325°. Toss apple slices with lemon juice. Arrange in a greased 9” x 13”. baking dish. Drain pineapple, reserving 1/4 cup juice. Combine pineapple, peaches, and pears; spoon over apples. Top with cherries and pecans; set aside.

In a small saucepan, combine brown sugar, butter, cinnamon, and reserved pineapple juice. Cook and stir over low heat until sugar is dissolved and butter is melted. Pour over fruit. Bake, uncovered, until apples are tender, about 45 minutes. Serve warm.

Chef T's Christmas Morning Breakfast!