Make-Ahead Pecan Rolls

Make-Ahead Christmas Morning Brunch

Merry Christmas everyone! We all have burgeoning refrigerators, freezers and pantries ready to deliver lots of holiday meals. Brunch is always a great thing to do on Christmas day and a great way to avoid having to do three meals. While everyone else is opening presents you do NOT belong in the kitchen getting brunch ready.

My favorite part of a cinnamon roll or pecan roll is the gooey middle and these Make-Ahead Pecan Rolls have it!  These are so easy to make and you can make them the night before and fill your oven with the cinnamon baking when you get up.

Most of these recipes are do ahead or easy to throw together quickly.

Christmas Morning Mimosa: A perfectly festive and easy beginning to brunch.  So easy to put together. The sugared cranberries are optional and can be done the night before. Cheers!

Shakshuka:  This is a healthy and festive brunch addition. It is probably what Jesus’s people would be eating as this is very popular in Israel although it is believed to have originated in Tunisia. The sauce can easily be done the night before. Just warm it up and cook the eggs in it. Amazing!

Christmas Morning Hug French Toast: All of Christmas on a plate! Eggnog robed French toast with orange butter and maple syrup. A little scoop of cranberry sauce pairs perfectly to add a little zing to the rich sweetness of the dish. Make the orange butter the night before and the rest goes together quickly.

Festive Breakfast Sausage Casserole: Of course, we had to include a make-ahead breakfast casserole!  We made this festive by adding sliced spinach and sun-dried tomatoes.

Enjoy!

 

Make-Ahead Pecan Rolls
Author: 
 
My favorite part of a cinnamon roll or pecan roll is the gooey middle and these have it! These are so easy to make and you can make them the night before and fill your oven with the cinnamon baking when you get up.
Ingredients
  • 1 tube Crescent Rolls (Pillsbury- dough sheet)
  • 8 Tbsp. softened butter, divided, must be softened!
  • ¼ cup brown sugar
  • ½ cup coarsely chopped pecans
  • ¼ cup sugar
  • 1 tsp. cinnamon
  • ⅛ tsp. nutmeg
  • ½ cup dried cranberries
  • ¼ cup fresh pomegranate seeds for garnish (optional)
Instructions
  1. Preheat oven to 350?. Melt 4 Tbsp. butter in the bottom of a pie plate. Add the brown sugar stir to combine. Cover the bottom of the pie plate evenly with the mixture. Sprinkle evenly with pecans.
  2. Unroll crescent dough and if they are the roll version, pinch together the seams to make one even big sheet. Spread with remaining softened butter. Combine white sugar, cinnamon and nutmeg. Evenly distribute it on the butter sheet. Sprinkle with dried cranberries. Roll back up into a log. Cut into 8 rolls. Place rolls in the prepared pie plate. Do 7 in a circle and one in the middle.
  3. At this point, you can cover securely with plastic wrap and bake in the morning.
  4. Bake in preheated oven for 20 minutes until deep golden brown. Let cool for a few moments. Place a plate over the top of the pie pan and quickly flip it so your caramelized pecans are on top of the rolls. If desired, sprinkle with pomegranate seeds for a festive look.

 

Nancy Jaworski

Nancy Jaworski is the chef and owner of My Chef Nancy, a personal chef and catering service in Fayetteville. Traveling and learning new culinary cultures are her passions.

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