The Best Christmas Morning Brunch Menu! Cinnamon Rolls, Pomegranate Mimosas and more!

Hello hello! Welcome to almost the weekend before Christmas! I am hustling and bustling around here trying to shoot as many recipes I can today and tomorrow before we head off to Pennsylvania for almost the rest of the year! Crazy! 

I’ve got a few New Year’s posts lined up and finishing up a super fun tostada recipe for a little holiday recipe break after Christmas! I think you’re really going to like it 🙂 Usually, by the 28th or the 29th of December, I start to crave ‘real’ food again and not endless amounts of cookies, fudge, and hot cocoa. What about you guys?! Do you like to keep the Christmas food trend running or are you feeling the ‘new year, new you’?!

Before we skip over Christmas all together I have a fun little culmination of posts today! I was really inspired this year by the Winter edition of Joanna Gaine’s ‘Magnolia’ magazine. They featured a really gorgeous minimalist styled brunch spread that still packed some holiday flavor. i knew I wanted to put my own spin on it and ultimatly make it seem a little easier and friendler for a busy holiday morning like Christmas is. Still super tasty and great for celebrating 🙂 Scroll down to see each recipe inspiration and be sure to check the blog back as each recipe gets posted over the next day or so!  

Christmas Morning Brunch

Festive Pomegranate Mimosas
Nothing starts a holiday brunch quite like a mimosa. I swapped out traditional orange juice for pomegranate and added a fresh rosemary sprig for the ultimate winter garnish. Cheers!

Brown Butter Mushroom & Goat Cheese Strata
If you didn’t know, I’ve been on a serious goat cheese kick. For the last month every dish of eggs has gotten a good few dollops of goat cheese and this strata is no exception! Stratas are like a wholesome quiche filled with delicious cubes of bread. Very cozy and great for winter brunches. This particular one is filled out with browned butter mushrooms, shallots and lots of mozzarella, parmesan and goat cheese!

Overnight Cranberry Cinnamon Rolls with Orange Glaze
I know for a fact that all of my readers seriously love cinnamon rolls. When I post a cinnamon roll recipe like this one or these, I can usually trust that the recipe spreads like wildfire. I still can’t get my finger on why they are so popular but, I HEAR YOU! So today I am kicking our brunch menu off with these overnight cinnamon rolls that will make your Christmas morning so much easier! Light and fluffy tart cranberry cinnamon rolls topped off with sweet orange glaze. Enjoy!

Overnight Cranberry Cinnamon Rolls with Orange Glaze

for dough
3 1/2 – 4 Cups of flour
1 Package of dry active yeast
2 Tablespoons of sugar
1 Teaspoon of salt
2 Teaspoons of cinnamon
1 1/4 Cups of warm water
3 Tablespoons of melted unsalted butter

for filling
1/2 Cup / 1 stick of unsalted butter, softened
1 Cup of brown sugar
2 Teaspoons of cinnamon
1 Teaspoon of kosher salt
1 Cup of fresh cranberries
Zest from one orange

for glaze
1 Cup of powdered sugar
1-2 Tablespoons of fresh orange juice

NIGHT BEFORE CHRISTMAS:
In a large bowl combine dough ingredients: flour, yeast, sugar, salt, cinnamon, warm water and unsalted butter and hand mix until dough comes together (1-2) minutes. If dough is too moist (sticking heavily to spoon) slowly add in 1/2 cup of extra flour until workable. Need dough on a floured surface for 1/2 minutes. Place dough into a well greased large bowl and cover. Place in a dry warm area overnight. (I placed mine in the oven with no heat of course!). Remove remaining stick of butter from fridge and onto counter all night so it is soft in the morning.

MORNING:
Remove dough and preheat oven to 350 degrees Fahrenheit
In a small bowl mix brown sugar, orange zest and cinnamon for filling. Remove the dough from the bowl and roll out on a well floured surface for a 15×9 inch rectangle. Smear dough with melted butter and sprinkle brown sugar mixture and cranberries evenly and to the edges of the dough. Roll dough starting with the long side, using only your fingertips for cooler temperature on dough. Slice rolls 1-2 inches thick. Butter a cast iron skillet or casserole dish. Place rolls in dish evenly and bake for 35-40 minutes or until tops are just golden. Whisk together powdered sugar and orange juice for desired glaze consistency (Less juice, thicker glaze. More juice, thinner glaze. Start out small). Serve over warm cinnamon rolls.