Christmas Morning Bundt (Sticky Pull Apart Bread)

Our family's tradition for breakfast on Christmas Morning! Most of the prep is done the night before : )

18 Rhodes frozen rolls (½ of bag)

1 cup butter (2 sticks)

1 cup brown sugar

1 teaspoon cinnamon

1 tablespoon maple syrup

Let frozen rolls sit on counter for 30 minutes, then cut each one into quarters. Spray bundt pan generously with nonstick cooking spray. Place rolls in ring in bundt pan. Melt butter and brown sugar in a quart glass measuring cup in the microwave, stir in cinnamon and maple syrup. Pour mixture over rolls. Let sit on the counter for 1 hour or half risen.

Let sit overnight, covered in fridge to finish rising. Let sit on counter in the morning until doubled in size if needed.

Bake at 350 for 25-30 minutes, check at 25 minutes until golden brown on top. Check doneness of dough in middle. 

Easy Cream Cheese Danishes

Ingredients

1 can of refrigerated crescent roll dough (do not unroll)

Filling

4 oz (½ package) cream cheese

¼ cup sugar

2 teaspoons lemon juice

½ teaspoon vanilla

Glaze

½  cup powdered sugar

1/2 tablespoon milk

½ tablespoon soft butter spread

(may need to add a few more drops of milk or water to achieve desired consistency)

Directions

Using a ruler, mark ½ inch increments across the log of dough and cut slices with a sharp knife (I usually get 15-16 slices out of my roll). Lay out on parchment or silicone baking mat  lined cookie sheet. Use thumbs and forefinger to spread out dough edges a little and make an indent in the middle of the dough. 

Mix cream cheese, sugar, lemon juice, and vanilla with hand mixer until smooth and creamy. Scoop about ½ tablespoon of the cream cheese mixture into the middle of each slice. Spread out and flatten the cream cheese mixture with a small spoon if needed.  

Bake at 350 for 15 minutes or until lightly golden brown. 

Let cool for 10-15 minutes. Drizzle glaze over each danish. Serve immediately. 

 

Cinnamon Streusel Topped Coffee Cake Muffins

Crumb Topping

1/4 cup melted butter (salted)

3 tablespoons white sugar

3 tablespoons brown sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

3/4 cup flour

Batter

1 1/2 cups flour

1/2 cup brown sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

2 large eggs

3/4 cup milk

1/3 cup canola oil

Glaze

1/3 cup powdered sugar

1-3 teaspoon milk

Preheat oven to 375 degrees. Make crumb topping by melting the butter in a microwave safe bowl, preferably glass. Then stir in the sugars, cinnamon, salt, and flour until well mixed. It will form into small balls. Spread the mixture onto a silicon baking mat or sheet of parchment paper. Spread it into a thin layer and let dry.

In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt. In a large glass measuring cup or another bowl, whisk together milk, canola oil and egg. Pour wet mixture over dry ingredients and stir using a rubber spatula or long fork until just combined.

Scoop the batter into 10-12 muffin cups (I have a silicon muffin pan whose cups are slightly larger so in mine it makes 10 muffins). Break up the dried crumb topping with a ground beef masher or spatula edge until it is crumbly enough to sprinkle. Sprinkle crumb topping evenly over all the muffins, using your fingertips to gently press the crumbs into the batter. Bake for 20-24 minutes, or just until a tester inserted in the center comes out clean.

To make the glaze, combine powdered sugar and milk and stir until smooth and can be drizzled over muffins (adding more milk or sugar as necessary). When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin. Allow glaze to set before serving.

Slightly adapted from http://damndelicious.net/2014/03/24/coffee-cake-muffins/

Cranberry Pecan Breakfast Pie

It's a cobbler like pie and would be perfect for breakfast or brunch or dessert! Serves 6-8.

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2 cups fresh cranberries (can use fresh frozen cranberries too)

1/2 cup chopped pecans

1/2 cup brown sugar

1 stick melted butter or margarine

1 cup white sugar

1/2 teaspoon vanilla or 1/4 teaspoon almond extract

1 cup flour

2 beaten eggs

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Grease large pie pan. Put cranberries in pan and sprinkle with pecans and brown sugar. Combine butter, white sugar, almond extract, flour, and eggs, and spread evenly over contents in pan. Bake at 350° for 40–45 minutes, or until light brown. Can be served with sweetened vanilla yogurt as a topping.

Adapted from Recipe Hall of Fame Quick and Easy Cookbook