Skip to content

14 Sweet Christmas Brunch Recipes That Taste Like Holiday Magic

Christmas morning is made for cozy pajamas, twinkling lights, and the smell of something sweet baking in the kitchen. Whether you’re hosting family, making memories with your kids, or simply treating yourself, a festive brunch filled with decadent, dessert-inspired dishes sets the tone for a magical day.

From gooey cinnamon bakes and spiced pancakes to red velvet waffles and eggnog-infused treats, these sweet Christmas brunch recipes are made to impress without adding stress. Most can be prepped ahead or baked in one dish—because nobody wants to be whisking batter while presents are waiting.

So pour the coffee, cue the carols, and indulge in the sweeter side of the season with these 14 irresistible holiday brunch ideas.

Cinnamon Roll French Toast Bake

Warm, gooey, and topped with icing—this is Christmas morning comfort food at its finest.

Description
This dish takes everything you love about cinnamon rolls and transforms it into an ultra-easy, crowd-pleasing French toast bake. With only a few ingredients and minimal prep, it’s perfect for holiday mornings when you want something sweet, warm, and indulgent without the hassle.

Ingredients
Serves 6–8

  • 2 cans refrigerated cinnamon rolls (with icing)
  • 4 large eggs
  • ½ cup heavy cream (or milk)
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons maple syrup (optional)
  • Butter or nonstick spray (for greasing dish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Cut each cinnamon roll into quarters and place evenly in the dish.
  3. In a bowl, whisk eggs, cream, vanilla, cinnamon, nutmeg, and maple syrup.
  4. Pour the egg mixture evenly over the cinnamon roll pieces.
  5. Bake for 30–35 minutes, until golden brown and set in the center.
  6. Microwave the icing that came with the rolls for 10–15 seconds to loosen it, then drizzle over the top of the bake before serving.

Tips for Success

  • For extra flavor, add a handful of chopped pecans or a sprinkle of brown sugar before baking.
  • Serve with warm maple syrup or a dusting of powdered sugar for extra sweetness.
  • Want to prep ahead? Assemble the night before and refrigerate. Let it sit at room temp for 20–30 minutes before baking.

Serving Suggestion
Serve warm with hot coffee or spiced chai, fresh fruit on the side, and a festive garnish like sugared cranberries or a cinnamon stick.

Gingerbread Pancakes with Maple Cream


Fluffy, spiced pancakes that taste like Christmas cookies—topped with silky maple whipped cream.

Description
Bring the cozy flavor of gingerbread cookies to your breakfast table with these soft, warmly spiced pancakes. They’re rich with molasses, cinnamon, and ginger—perfect for a festive morning. Top them with maple-sweetened whipped cream and a drizzle of syrup for the ultimate holiday indulgence.

Ingredients
Serves 4 (makes about 12 pancakes)

For the Pancakes:

  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 tablespoons brown sugar
  • 1 cup buttermilk
  • 2 tablespoons molasses
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract

For the Maple Cream:

  • ½ cup heavy whipping cream
  • 2 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together all dry ingredients.
  2. In a separate bowl, whisk buttermilk, molasses, egg, melted butter, and vanilla until smooth.
  3. Pour wet ingredients into dry and stir just until combined—do not overmix.
  4. Heat a nonstick griddle or pan over medium heat and lightly grease it.
  5. Pour ¼ cup batter per pancake. Cook until bubbles form, then flip and cook 1–2 minutes more.
  6. For the maple cream, beat the whipping cream until soft peaks form. Add maple syrup and vanilla, and continue whipping until fluffy.
  7. Serve pancakes stacked with a dollop of maple cream and extra syrup if desired.

Tips for Success

  • Let the batter rest for 5–10 minutes before cooking for fluffier pancakes.
  • Add chopped candied ginger or mini chocolate chips for a twist.
  • Pancakes can be made ahead and reheated in the toaster or oven.

Serving Suggestion
Top with powdered sugar and a sprinkle of cinnamon. Serve with orange slices or pomegranate arils for color contrast.

Eggnog Glazed Donuts


Baked donuts with a tender crumb, spiced with nutmeg, and coated in a silky eggnog glaze.

Description
These festive donuts are soft, spiced, and full of holiday cheer—baked instead of fried and finished with a dreamy eggnog glaze. They’re perfect for serving on a platter with coffee, cocoa, or even a splash of extra eggnog.

Ingredients
Makes about 12 donuts

For the Donuts:

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ⅓ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg
  • ½ cup eggnog
  • ¼ cup unsalted butter, melted
  • 1 teaspoon vanilla extract

For the Eggnog Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons eggnog
  • Pinch of nutmeg
  • Optional: 1–2 drops rum extract for extra flavor

Instructions

  1. Preheat oven to 350°F (175°C). Grease a donut pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
  3. In another bowl, whisk sugars, egg, eggnog, melted butter, and vanilla until smooth.
  4. Combine wet and dry ingredients until just mixed—do not overmix.
  5. Spoon or pipe batter into the prepared donut pan, filling each about ¾ full.
  6. Bake for 10–12 minutes or until the tops spring back lightly. Cool slightly before removing from pan.
  7. Whisk together powdered sugar, eggnog, nutmeg, and rum extract (if using) to make glaze. Dip donuts in glaze or drizzle over top.

Tips for Success

  • Let donuts cool slightly before glazing so the glaze sets beautifully.
  • For a thicker glaze, add more powdered sugar; for thinner, more eggnog.
  • Top with festive sprinkles or a dusting of cinnamon.

Serving Suggestion
Serve on a cake stand or holiday plate with hot eggnog or spiced coffee. They also make a great edible gift!

Cranberry Orange Sweet Rolls


Soft, citrus-kissed rolls filled with sweet-tart cranberry jam and drizzled with orange glaze.

Description
These festive rolls are a holiday twist on classic cinnamon rolls—bright with fresh orange zest and filled with a homemade cranberry filling that adds tang, sweetness, and beautiful color. Perfect for making ahead and baking fresh on Christmas morning.

Ingredients
Makes 12 rolls

For the Dough:

  • 3¾ cups all-purpose flour (plus extra for kneading)
  • ¼ cup granulated sugar
  • 2¼ teaspoons instant yeast (1 packet)
  • ½ teaspoon salt
  • ¾ cup milk (warm)
  • ¼ cup orange juice (fresh)
  • 1 tablespoon orange zest
  • 1 egg
  • ⅓ cup unsalted butter, softened

For the Filling:

  • 1½ cups fresh or frozen cranberries
  • ½ cup sugar
  • ¼ cup orange juice
  • 1 tablespoon orange zest

For the Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons orange juice
  • ½ teaspoon vanilla extract

Instructions

  1. In a large bowl, mix flour, sugar, yeast, and salt. Add warm milk, orange juice, zest, egg, and butter. Stir until a dough forms.
  2. Knead on a floured surface for 5–6 minutes until smooth. Place in a greased bowl, cover, and let rise 1–1.5 hours, until doubled.
  3. Meanwhile, make the filling: simmer cranberries, sugar, and orange juice in a saucepan until thickened and jam-like. Stir in zest and let cool.
  4. Roll out dough into a 14×10-inch rectangle. Spread cooled cranberry filling evenly. Roll tightly from the long side and slice into 12 rolls.
  5. Arrange in a greased 9×13-inch dish. Cover and let rise 30–45 minutes.
  6. Preheat oven to 350°F (175°C). Bake for 22–25 minutes or until golden and cooked through.
  7. Whisk glaze ingredients until smooth and drizzle over warm rolls before serving.

Tips for Success

  • Make the rolls ahead and refrigerate overnight after the second rise. Bake in the morning.
  • You can also use store-bought cranberry sauce in a pinch.
  • Add chopped pecans or walnuts for extra texture.

Serving Suggestion
Garnish with orange zest curls or sugared cranberries. Serve with fresh-squeezed orange juice or spiced tea.

Red Velvet Waffles with Cream Cheese Drizzle


A bold, colorful twist on brunch—soft red velvet waffles topped with silky cream cheese glaze.

Description
Bring dessert to the breakfast table with these show-stopping red velvet waffles. Flavored with a hint of cocoa and topped with a sweet cream cheese drizzle, they’re as indulgent as they are beautiful—perfect for a Christmas morning wow moment.

Ingredients
Makes 4–6 waffles

For the Waffles:

  • 1½ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • ¼ cup unsalted butter, melted
  • 1½ teaspoons red food coloring
  • 1 teaspoon vanilla extract

For the Cream Cheese Drizzle:

  • 4 ounces cream cheese, softened
  • ½ cup powdered sugar
  • 2–3 tablespoons milk (or more for thinning)
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your waffle iron according to manufacturer instructions.
  2. In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk buttermilk, eggs, melted butter, red food coloring, and vanilla until combined.
  4. Add wet ingredients to the dry and mix until just combined.
  5. Pour batter into waffle iron and cook until done (about 3–4 minutes, depending on your waffle maker).
  6. While waffles cook, make the cream cheese drizzle: beat softened cream cheese, powdered sugar, milk, and vanilla until smooth. Add more milk for a pourable consistency.
  7. Drizzle cream cheese glaze over warm waffles and serve immediately.

Tips for Success

  • Use gel food coloring for a deeper red color.
  • Keep waffles warm in a 200°F oven while finishing batches.
  • Add crushed candy cane or mini white chocolate chips for extra flair.

Serving Suggestion
Serve with fresh strawberries or raspberries, a dusting of powdered sugar, and a festive holiday mug of cocoa or peppermint latte.

Chocolate Chip Brioche Bread Pudding


Soft, custardy bread pudding made with buttery brioche and melty chocolate chips.

Description
This indulgent dish is part breakfast, part dessert—and fully festive. Rich brioche bread soaks up a vanilla custard base, and every bite melts with gooey chocolate. It’s easy to prepare ahead and perfect for serving warm on Christmas morning or even as a holiday dessert.

Ingredients
Serves 6–8

  • 1 loaf brioche bread (about 12 oz), cut into 1-inch cubes
  • 1½ cups whole milk
  • 1 cup heavy cream
  • 4 large eggs
  • ½ cup granulated sugar
  • 1 tablespoon vanilla extract
  • ½ teaspoon ground cinnamon (optional)
  • 1 cup semisweet or dark chocolate chips
  • Butter for greasing the baking dish
  • Powdered sugar for serving (optional)

Instructions

  1. Grease a 9×9-inch or similar-sized baking dish with butter. Add cubed brioche evenly into the dish.
  2. In a mixing bowl, whisk together milk, cream, eggs, sugar, vanilla, and cinnamon.
  3. Pour the custard mixture over the brioche, pressing gently to help it soak. Sprinkle chocolate chips over and lightly fold them in.
  4. Cover and refrigerate for at least 30 minutes or overnight for best results.
  5. When ready to bake, preheat oven to 350°F (175°C). Uncover the dish and bake for 35–40 minutes, or until golden brown and set in the center.
  6. Let rest 5–10 minutes before serving. Dust with powdered sugar, if desired.

Tips for Success

  • Use day-old brioche or toast the cubes lightly to help absorb the custard.
  • Swap chocolate chips with chopped dark chocolate or white chocolate for variety.
  • Serve with whipped cream, maple syrup, or vanilla sauce for extra richness.

Serving Suggestion
Cut into squares and serve warm with berries or a drizzle of caramel. Pairs beautifully with hot espresso or vanilla chai.

Sticky Pecan Monkey Bread


Pull-apart caramel-coated dough balls baked with crunchy pecans—sweet, sticky, and shareable.

Description
This crowd-pleasing monkey bread is like a giant cinnamon roll broken into bite-sized pieces. Coated in brown sugar and butter, baked to golden perfection, and layered with toasted pecans, it’s the ultimate Christmas brunch centerpiece. Bonus: it starts with refrigerated biscuit dough, so it’s easy and festive.

Ingredients
Serves 8–10

  • 2 cans (16 oz total) refrigerated biscuit dough
  • ½ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 cup chopped pecans (toasted for best flavor)
  • ½ cup unsalted butter
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • Optional: pinch of salt for balance

Instructions

  1. Preheat oven to 350°F (175°C). Grease a bundt pan generously with butter or nonstick spray.
  2. Cut biscuit dough into quarters. In a zip-top bag, combine granulated sugar and cinnamon. Add dough pieces and shake to coat.
  3. In a saucepan, melt butter and stir in brown sugar and vanilla. Cook over low heat just until smooth.
  4. Sprinkle half the pecans in the bottom of the bundt pan. Add half of the sugar-coated dough. Top with remaining pecans, then remaining dough. Pour the brown sugar mixture evenly over the top.
  5. Bake for 35–40 minutes or until golden and bubbling. Let cool for 10 minutes in pan before inverting onto a serving plate.
  6. Serve warm, pulling apart pieces with your hands or a fork.

Tips for Success

  • Toast pecans in a dry skillet for extra flavor before using.
  • Add orange zest or a pinch of cardamom for a spiced variation.
  • Can be assembled the night before and baked fresh in the morning.

Serving Suggestion
Place in the center of your brunch table on a cake stand. Pair with hot cider or strong coffee for contrast to the sweetness.

Peppermint Mocha Baked Oatmeal


A warm and fudgy baked oatmeal infused with cocoa, espresso, and a hint of peppermint—perfect for chilly holiday mornings.

Description
This holiday-inspired baked oatmeal tastes like your favorite peppermint mocha, but in a spoonable, comforting breakfast form. It’s rich with chocolate, cozy with oats, and balanced with cool mint. A healthier sweet option that still feels decadent and can be made ahead with ease.

Ingredients
Serves 6

  • 2 cups old-fashioned rolled oats
  • ¼ cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon instant espresso powder (optional, but recommended)
  • 1¾ cups milk (dairy or non-dairy)
  • ⅓ cup maple syrup or brown sugar
  • 1 large egg
  • 2 tablespoons melted coconut oil or butter
  • 1 teaspoon vanilla extract
  • ¼–½ teaspoon peppermint extract (adjust to taste)
  • ½ cup mini chocolate chips
  • Optional toppings: whipped cream, crushed candy canes

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch or similar baking dish.
  2. In a large bowl, mix oats, cocoa, baking powder, salt, and espresso powder.
  3. In another bowl, whisk milk, maple syrup, egg, melted oil, vanilla, and peppermint extract.
  4. Combine wet and dry ingredients, then fold in chocolate chips.
  5. Pour into prepared dish and smooth the top.
  6. Bake for 30–35 minutes, or until the center is set and the edges are slightly crisp.
  7. Let cool for 5–10 minutes before serving. Top with whipped cream and crushed candy canes, if desired.

Tips for Success

  • Peppermint extract is strong—start with ¼ teaspoon and taste.
  • Make ahead and reheat individual portions in the microwave.
  • Add a spoonful of Greek yogurt or drizzle of chocolate syrup for extra richness.

Serving Suggestion
Serve warm with a peppermint mocha or hot chocolate. This dish is great for anyone wanting a slightly healthier but still festive brunch option.

Maple Glazed Apple Fritter Bake


Tender cinnamon-spiced apples baked with buttery dough and drizzled with rich maple glaze.

Description
This easy, crowd-pleasing bake captures all the flavor of apple fritters—without the frying. Layers of spiced apples and buttery biscuit pieces bake into a warm, gooey casserole that’s perfect for Christmas morning. The maple glaze ties it all together with classic holiday flavor.

Ingredients
Serves 6–8

For the Bake:

  • 2 cans (16 oz total) refrigerated biscuits
  • 3 medium apples (Granny Smith or Honeycrisp), peeled and diced
  • ½ cup brown sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

For the Maple Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Cut each biscuit into quarters and place in a large bowl.
  3. In a separate bowl, mix diced apples, brown sugar, cinnamon, nutmeg, melted butter, and vanilla.
  4. Add apple mixture to biscuit pieces and toss to combine.
  5. Spread evenly in the prepared baking dish.
  6. Bake for 35–40 minutes, until biscuits are puffed and golden and apples are tender.
  7. While baking, whisk together powdered sugar, maple syrup, milk, and salt to make glaze.
  8. Let the bake cool for 5 minutes, then drizzle glaze generously over the top.

Tips for Success

  • Use tart apples for a balanced flavor.
  • Toasted pecans or walnuts make a great addition for crunch.
  • You can prepare the apple mixture the night before and assemble in the morning.

Serving Suggestion
Serve warm straight from the dish with coffee or spiced cider. For an extra indulgent twist, top with vanilla ice cream or whipped cream.

Christmas Morning Coffee Cake with Streusel Topping


A tender, buttery crumb cake layered with cinnamon swirl and finished with a sweet, spiced streusel.

Description
This coffee cake is everything you want on Christmas morning—warm, comforting, and bursting with cinnamon sugar flavor. It’s easy to bake ahead, stays moist for days, and pairs perfectly with a hot cup of coffee or cocoa by the tree.

Ingredients
Serves 8–10

For the Cake:

  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream or plain Greek yogurt

For the Cinnamon Swirl:

  • ⅓ cup brown sugar
  • 1½ teaspoons cinnamon

For the Streusel Topping:

  • ½ cup all-purpose flour
  • ⅓ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ cup cold unsalted butter, cubed
  • Pinch of salt

Optional Glaze:

  • ½ cup powdered sugar
  • 1–2 tablespoons milk or cream
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment.
  2. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla.
  4. Mix in sour cream, then gradually add dry ingredients until smooth.
  5. In a small bowl, mix cinnamon swirl ingredients.
  6. Spread half the batter into the pan, sprinkle with cinnamon swirl, then top with remaining batter.
  7. Make the streusel: combine flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly. Sprinkle over top.
  8. Bake 35–40 minutes or until a toothpick comes out clean. Cool slightly.
  9. For glaze, whisk powdered sugar, milk, and vanilla until smooth, then drizzle over cooled cake.

Tips for Success

  • Don’t overmix the batter—just combine until smooth.
  • Add chopped nuts (like pecans or walnuts) to the streusel for extra texture.
  • Can be made a day ahead and reheated gently before serving.

Serving Suggestion
Cut into generous squares and serve with coffee, chai, or eggnog. Garnish with powdered sugar and cinnamon for a festive finish.

White Chocolate Raspberry Muffins


Bakery-style muffins packed with juicy raspberries and melty white chocolate chips—moist, festive, and irresistibly sweet.

Description
These tender muffins combine tart raspberries with creamy white chocolate for a holiday flavor combo that’s both elegant and indulgent. Perfect for Christmas brunch platters, make-ahead breakfast baskets, or edible gifts straight from the oven.

Ingredients
Makes 12 muffins

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • ½ cup vegetable oil or melted butter
  • 1 cup buttermilk (or milk + 1 tsp vinegar)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries (do not thaw if frozen)
  • ¾ cup white chocolate chips (plus extra for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, beat eggs, sugars, oil, buttermilk, and vanilla until smooth.
  4. Add wet ingredients to dry and stir just until combined—do not overmix.
  5. Gently fold in raspberries and white chocolate chips.
  6. Divide batter evenly among muffin cups and top with a few extra chips.
  7. Bake for 18–22 minutes or until golden and a toothpick comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack.

Tips for Success

  • For a bakery-style top, fill each muffin cup to the brim.
  • Use a light hand when folding in raspberries to avoid smashing them.
  • Sprinkle with coarse sugar before baking for a crunchy finish.

Serving Suggestion
Serve slightly warm with a dusting of powdered sugar. Pairs beautifully with peppermint tea or vanilla lattes.

Sugar Cookie Pancakes with Vanilla Icing


Fluffy, buttery pancakes that taste just like classic sugar cookies—drizzled with sweet vanilla icing and holiday sprinkles.

Description
These soft, golden pancakes are a fun and festive spin on everyone’s favorite holiday cookie. Lightly sweet with hints of vanilla and almond, they’re perfect for a magical Christmas morning and easy enough to whip up in under 30 minutes.

Ingredients
Serves 4 (makes 10–12 pancakes)

For the Pancakes:

  • 1½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup milk (dairy or non-dairy)
  • 2 tablespoons melted butter or neutral oil
  • 1 large egg
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon almond extract (optional, but adds sugar cookie flavor)

For the Icing Drizzle:

  • ½ cup powdered sugar
  • 1–2 tablespoons milk
  • ½ teaspoon vanilla extract
  • Holiday sprinkles (optional)

Instructions

  1. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk milk, egg, melted butter, vanilla, and almond extract.
  3. Pour wet ingredients into dry and stir gently until just combined—don’t overmix.
  4. Heat a nonstick skillet or griddle over medium heat and grease lightly.
  5. Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form, flip, and cook 1–2 minutes more until golden.
  6. For the icing, whisk powdered sugar, milk, and vanilla until smooth and pourable.
  7. Drizzle icing over warm pancakes and top with sprinkles.

Tips for Success

  • Let the batter rest for 5 minutes before cooking for fluffier pancakes.
  • Add white chocolate chips or a pinch of nutmeg for extra flair.
  • Make icing ahead and store in the fridge until ready to drizzle.

Serving Suggestion
Serve stacked high with icing cascading down and a few festive sprinkles on top. Perfect with hot cocoa or eggnog for kids and adults alike.

Nutella-Stuffed Croissant Bake


Flaky croissants layered with rich Nutella and baked in a creamy custard—like bread pudding, but better.

Description
This decadent croissant bake is a total crowd-pleaser. Fluffy on the inside, crispy on the top, and oozing with warm Nutella, it’s everything you want in a holiday brunch treat. Bonus: it’s super easy to prep ahead and bake fresh in the morning.

Ingredients
Serves 6–8

  • 5–6 large croissants, day-old or slightly stale
  • ¾ cup Nutella (or other chocolate hazelnut spread)
  • 4 large eggs
  • 1½ cups whole milk
  • ½ cup heavy cream
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9-inch or similar baking dish.
  2. Slice croissants in half horizontally. Spread Nutella on one side of each and sandwich back together. Cut into 2–3 pieces.
  3. Arrange croissant pieces in the baking dish, layering slightly.
  4. In a bowl, whisk together eggs, milk, cream, sugar, and vanilla.
  5. Pour custard evenly over the croissants. Gently press down so they soak it up.
  6. Let rest 10–15 minutes (or refrigerate overnight).
  7. Bake uncovered for 30–35 minutes, or until puffed and golden brown.
  8. Cool slightly, then dust with powdered sugar before serving.

Tips for Success

  • Use stale croissants—they absorb custard better and hold their shape.
  • Drizzle with extra Nutella before serving for maximum indulgence.
  • Add sliced bananas or raspberries for a fruity twist.

Serving Suggestion
Serve warm with coffee, espresso, or mulled wine. It also makes a fantastic dessert with whipped cream or vanilla ice cream.

Caramel Apple Cinnamon Roll Skillet


Golden cinnamon rolls baked in a skillet with tender apples and gooey caramel—your new favorite one-pan holiday treat.

Description
This rustic and decadent brunch dish combines soft cinnamon rolls, buttery sautéed apples, and a generous drizzle of caramel sauce. Baked in a cast-iron skillet, it’s festive, shareable, and bursting with warm holiday spice.

Ingredients
Serves 6–8

  • 1 can (8-count) refrigerated cinnamon rolls (with icing)
  • 2 medium apples, peeled and thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • Pinch of nutmeg
  • ¼ cup store-bought or homemade caramel sauce
  • Optional: chopped pecans for topping

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In an oven-safe skillet (cast iron works best), melt butter over medium heat. Add apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes until tender and caramelized.
  3. Remove from heat and arrange cinnamon rolls on top of the apples, spacing evenly.
  4. Drizzle caramel sauce over everything and sprinkle with pecans if using.
  5. Bake uncovered for 18–22 minutes, or until cinnamon rolls are golden and cooked through.
  6. Let cool slightly, then drizzle the included icing packet over the top.

Tips for Success

  • For softer rolls, cover loosely with foil for the first 10 minutes of baking.
  • Add a splash of apple cider while cooking the apples for extra flavor.
  • If using homemade cinnamon rolls, adjust baking time accordingly.

Serving Suggestion
Serve warm, straight from the skillet, with a scoop of vanilla ice cream or whipped cream for dessert-style brunch bliss.

There’s something magical about starting Christmas morning with a table full of warm, sweet, homemade goodness. Whether you’re waking up to the smell of cinnamon, indulging in layers of chocolate and Nutella, or sharing a skillet full of caramel-drizzled apples, these sweet brunch recipes turn an ordinary breakfast into a heartwarming holiday moment.

From fluffy pancakes and muffins to cozy bakes and festive twists on classics, each dish is designed to bring smiles, comfort, and just the right amount of indulgence to your Christmas celebration. The best part? Many of them can be made ahead, so you can spend more time with family and less time in the kitchen.

So turn on the holiday music, pour the coffee or cocoa, and dive into a brunch that tastes just like Christmas. Sweet, simple, and full of cheer—this is how memories are made.