What Sweet Bread Should I Bake for Christmas Morning? Five Cozy Winners You’ll Crave

Christmas morning has a vibe: pajamas, coffee, twinkly lights, and something warm and sweet coming out of the oven. The kind of bread that perfumes the house, invites lingering, and makes butter melt instantly. If you’re wondering what sweet bread should I bake for Christmas morning, I’ve got five. Each one delivers pure holiday magic without requiring pastry chef powers.

We’re talking pillowy rolls, citrusy twists, jeweled loaves, and a make-ahead showstopper you can bake while the gift wrap flies. Let’s dive into five recipes that hit different moods—from cozy nostalgic to unapologetically festive—and make your morning feel special with almost no stress.

1. Brown Butter Cinnamon Roll Wreath With Maple Cream Cheese Frosting

This is your “wow” centerpiece. It’s a giant cinnamon roll, shaped like a wreath, brushed with brown butter, and draped in glossy maple frosting. It’s soft, pull-apart cozy, and photogenic enough to win Christmas Instagram. Bonus: the wreath shape bakes faster and more evenly than a deep pan of rolls.

Ingredients:

• 3/4 cup whole milk, warmed to 110°F
• 2 1/4 teaspoons (1 packet) instant yeast
• 1/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 teaspoon fine salt
• 3 to 3 1/4 cups all-purpose flour
• 6 tablespoons unsalted butter, browned and cooled
• Flour for dusting

Filling:

• 1/2 cup unsalted butter, very soft
• 3/4 cup light brown sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cardamom (optional but incredible)
• Pinch salt

Maple Cream Cheese Frosting:

• 4 ounces cream cheese, soft
• 2 tablespoons unsalted butter, soft
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 to 1 1/4 cups powdered sugar
• Pinch salt

Instructions:

1. Whisk warm milk, yeast, and sugar in a large bowl. Rest 5–10 minutes until foamy.
2. Whisk in eggs and salt. Stir in 3 cups flour and the cooled brown butter. Knead 6–8 minutes until smooth, adding up to 1/4 cup more flour if sticky.
3. Place in a greased bowl, cover, and let rise until doubled, 60–90 minutes.
4. Mix the filling: butter, brown sugar, cinnamon, cardamom, and salt until spreadable.
5. Roll dough to a 12×18-inch rectangle. Spread filling to edges. Roll up tightly from the long side.
6. Use a sharp knife to split the log lengthwise. Twist the two strands together, cut sides up, then form into a wreath on a parchment-lined sheet. Tuck ends under.
7. Cover and let rise 30–45 minutes until puffy. Preheat oven to 350°F.
8. Bake 25–30 minutes until golden and set. If browning fast, tent with foil.
9. Beat frosting ingredients until smooth. Spread over warm wreath.

Serve warm with strong coffee. Add sugared cranberries or toasted pecans for sparkle. Make ahead: shape the wreath, refrigerate overnight, then bring to room temp and bake. Trust me—this one gets recipe requests.

2. Orange Star Bread With Vanilla Sugar

Star bread looks complicated, but it’s basically layered dough cut and twisted into a snowflake. The filling? Bright orange zest and vanilla sugar that caramelize at the edges. It’s a lighter, citrusy option if cinnamon rolls feel too heavy first thing.

Ingredients:

• 3/4 cup whole milk, warmed to 110°F
• 2 teaspoons instant yeast
• 1/4 cup sugar
• 1 large egg
• 2 1/2 to 2 3/4 cups all-purpose flour
• 1/2 teaspoon fine salt
• 4 tablespoons unsalted butter, melted and cooled

Orange-Vanilla Filling:

• 1/3 cup granulated sugar
• Zest of 2 oranges
• 1 teaspoon vanilla bean paste (or extract)
• 3 tablespoons unsalted butter, melted
• Pinch salt

Finish:

• 1 egg + 1 tablespoon milk (egg wash)
• 2 tablespoons coarse sugar (optional)
• Powdered sugar for dusting

Instructions:

1. Combine milk, yeast, and sugar; rest 5 minutes until slightly foamy. Whisk in egg and melted butter.
2. Add 2 1/2 cups flour and salt. Knead 5–7 minutes until smooth, adding more flour if needed.
3. Rise in a greased bowl until doubled, 60 minutes.
4. Mix filling: sugar, orange zest, vanilla, melted butter, and salt.
5. Divide dough into 4 equal pieces. Roll each to a 10-inch circle.
6. Place one circle on parchment. Brush with filling. Repeat with two more layers, then top with the final circle (no filling on top).
7. Set a small cup in the center to mark a 2-inch circle. Cut from the edge of the cup to the perimeter into 16 equal strips.
8. Take two adjacent strips, twist them away from each other twice, then pinch ends together. Repeat around to form 8 points.
9. Brush with egg wash, sprinkle coarse sugar if using. Rest 15 minutes while preheating oven to 350°F.
10. Bake 18–22 minutes until golden. Dust with powdered sugar.

Serve warm and let everyone pull off points. Swap orange for lemon, or add a thin swipe of raspberry jam between layers for a festive swirl. This one’s gorgeous on a platter next to fruit and yogurt for a lighter spread.

3. Cranberry Pistachio Stollen With Almond Rum Glaze

Stollen is that classic holiday bread that tastes like a treasure chest—soft, buttery, studded with dried fruit, and usually hiding a seam of marzipan. This version uses cranberries and pistachios for color and crunch, with an almond-rum glaze that keeps it tender for days. It’s perfect if you want to bake ahead and still impress.

Ingredients:

• 3/4 cup whole milk, warmed to 110°F
• 2 teaspoons instant yeast
• 1/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3 1/4 cups all-purpose flour
• 3/4 teaspoon fine salt
• 8 tablespoons unsalted butter, room temperature
• 1 cup dried cranberries
• 1/2 cup chopped pistachios (shelled, unsalted)
• 1/3 cup chopped candied orange peel (optional but classic)
• 7-ounce log marzipan (optional but delightful)

Almond Rum Glaze:

• 3 tablespoons unsalted butter
• 2 tablespoons dark rum (or orange juice)
• 1/2 teaspoon almond extract
• 1 cup powdered sugar

Instructions:

1. Combine milk, yeast, and sugar; rest 5 minutes. Beat in eggs, vanilla, and almond extract.
2. Mix flour and salt, then add to wet ingredients. Knead in the butter a tablespoon at a time until smooth, 6–8 minutes.
3. Knead in cranberries, pistachios, and candied orange peel. Rise in a greased bowl until doubled, 60–90 minutes.
4. Pat dough into an oval about 10×7 inches. If using marzipan, roll into a log slightly shorter than the oval’s length and place off-center. Fold dough over marzipan, leaving a classic stollen “lip.” Seal edges gently.
5. Transfer to a parchment-lined sheet, cover, and proof 40–60 minutes until puffy. Preheat oven to 350°F.
6. Bake 30–35 minutes until golden and 190°F internal temp.
7. For glaze, melt butter with rum and almond extract. Whisk in powdered sugar until smooth.
8. Brush warm stollen with half the glaze, cool 15 minutes, then brush with the rest.

Dust with extra powdered sugar if you want the “snow” effect. Stollen keeps beautifully: wrap tightly and store at room temp up to 5 days. Slice thick, toast lightly the next day, and serve with salted butter. Seriously, it’s holiday-luxe without being fussy.

4. Gingerbread Pull-Apart Monkey Bread (Overnight Option)

Monkey bread but make it gingerbread. Each dough nugget is rolled in spiced sugar and baked with a buttery molasses glaze that caramelizes into sticky perfection. It’s hands-on fun for kids and a lifesaver when you want maximum payoff with minimal decorating.

Ingredients:

• 3/4 cup whole milk, warmed to 110°F
• 2 teaspoons instant yeast
• 1/4 cup sugar
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon fine salt

Gingerbread Sugar:

• 1 cup granulated sugar
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• Pinch salt

Molasses Butter Sauce:

• 6 tablespoons unsalted butter
• 1/2 cup dark brown sugar
• 1/4 cup unsulphured molasses
• 1 teaspoon vanilla extract
• Pinch salt

Instructions:

1. Stir milk, yeast, and sugar; rest 5 minutes. Whisk in egg and melted butter.
2. Add flour and salt. Knead 5–7 minutes until smooth. Rise in a greased bowl until doubled, about 60 minutes.
3. Mix gingerbread sugar in a shallow bowl. Grease a 10–12 cup bundt pan.
4. Punch down dough and cut into 40–48 small pieces. Roll into balls, then coat each in spiced sugar.
5. Melt sauce ingredients in a small saucepan until smooth.
6. Layer half the dough balls in the pan, drizzle with half the sauce. Repeat with remaining dough and sauce.
7. Cover and proof 30–40 minutes until puffy. For overnight: chill covered up to 12 hours, then bring to room temp 45–60 minutes before baking.
8. Bake at 350°F for 30–35 minutes. Cool 5 minutes, then invert onto a serving plate.

Serve warm and let everyone pull pieces straight off. Add a quick dip: whisk 1/2 cup powdered sugar with 2–3 teaspoons milk and a splash of vanilla for a drizzle. For extra ginger kick, grate in fresh ginger to the sauce. This one screams “holiday movie marathon.”

5. Cardamom Morning Buns With Brown Sugar Pecan Swirl

If cinnamon buns and croissants had a baby, you’d get morning buns—lightly laminated dough spiraled with spiced sugar. This version leans Nordic with fragrant cardamom and toasted pecans. You can do a quick, cheat-laminate that’s weekend-friendly but still delivers flaky layers.

Ingredients:

• 2 1/4 teaspoons instant yeast
• 3/4 cup warm water, 110°F
• 1/4 cup sugar
• 2 large eggs, cold
• 1 teaspoon fine salt
• 3 cups all-purpose flour
• 12 tablespoons cold unsalted butter, cut into 1/2-inch cubes

Filling:

• 2/3 cup light brown sugar
• 1 1/2 teaspoons ground cardamom
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 4 tablespoons melted butter
• 1/2 cup finely chopped toasted pecans
• Zest of 1 orange (optional but excellent)

Finish:

• Granulated sugar for coating tins
• Powdered sugar for dusting

Instructions:

1. Whisk yeast and sugar into warm water; rest 5 minutes. Beat in eggs and salt.
2. In a large bowl, toss flour with cold butter cubes. Using fingers or a pastry cutter, flatten butter into thin shards while keeping pieces visible.
3. Pour wet mixture over flour-butter and gently fold until a shaggy dough forms. Chill 20 minutes.
4. On a floured surface, pat into a rectangle. Roll to about 10×16 inches. Fold like a letter (three folds). Rotate 90°, roll again to 10×16, and fold once more. Chill 20 minutes; repeat the roll-fold one more time. You’re building quick layers.
5. Mix filling: brown sugar, cardamom, cinnamon, salt, melted butter, pecans, and orange zest.
6. Roll dough to 12×18 inches. Spread filling evenly. Roll up from the long side into a tight log. Freeze 10 minutes for clean slicing.
7. Grease a 12-cup muffin tin and sprinkle a little granulated sugar into each cup.
8. Slice log into 12 pieces. Place cut-side up in tins. Proof at room temp 40–60 minutes until puffy. Preheat oven to 375°F.
9. Bake 18–22 minutes until deep golden. Cool 5 minutes, then turn out and dust with powdered sugar.

Serve with espresso or spiced tea. Swap pecans for almonds or hazelnuts, or go raisin-cardamom if you want classic vibes. These freeze beautifully: rewarm at 325°F for 8–10 minutes to revive the flakes. Heaven.

How To Choose Your Christmas Morning Bread

Need a quick cheat sheet? Choose the cinnamon wreath for a crowd-pleasing showstopper, the orange star if you love bright citrus and something a little lighter, the stollen if you want make-ahead longevity and nostalgia, the gingerbread monkey bread for sticky-finger fun, and the morning buns when you’re feeling a tiny bit fancy but still want an easy win.

Whatever you pick, lay out butter, jams, and a little bowl of flaky salt. Warm bread plus a pinch of salt? Holiday magic. Now go preheat that oven and make the house smell like pure joy.