What’s an Easy Christmas Bread Recipe Kids Can Help With? Five Festive Winners

Let’s be honest: holiday baking is way more fun when little hands get involved. These five Christmas bread recipes are simple, low-stress, and designed for kid helpers—think mixing, sprinkling, shaping, and decorating. They’re cozy, colorful, and loaded with that cinnamon-sugar magic that makes your kitchen smell like Christmas morning.

We’re talking quick rises, one-bowl batters, minimal dough drama, and lots of options to swap in favorite flavors. Grab the aprons, cue the holiday playlist, and let’s make your house smell incredible.

1. Cinnamon Swirl Snowflake Bread That Looks Fancy But Is Super Easy

This star-shaped pull-apart bread looks like it came from a pastry shop, but it’s ridiculously kid-friendly. The shaping is like a craft project: twist, twist, twist—done! It’s soft, buttery, and perfect for breakfast on Christmas morning or a cozy snack with hot cocoa.

Ingredients:

• 3 cups all-purpose flour
• 2 1/4 teaspoons instant yeast (1 packet)
• 1/4 cup granulated sugar
• 1 teaspoon fine salt
• 3/4 cup warm milk (100–110°F)
• 1/4 cup warm water (100–110°F)
• 1 large egg, room temperature
• 1/4 cup unsalted butter, melted (plus more for brushing)
• 1 teaspoon vanilla extract (optional)
• For the filling: 1/3 cup softened butter, 1/2 cup brown sugar, 2 teaspoons ground cinnamon
• For finishing: 1 egg beaten with 1 tablespoon milk (egg wash), powdered sugar for dusting

Instructions:

1. In a large bowl, whisk flour, yeast, sugar, and salt. Add warm milk, water, egg, melted butter, and vanilla. Stir until a shaggy dough forms.
2. Knead on a lightly floured surface for 5–7 minutes until smooth and elastic (or 4 minutes in a stand mixer). Place in a greased bowl, cover, and let rise 45–60 minutes until puffy.
3. Mix the filling: cream the softened butter with brown sugar and cinnamon.
4. Divide dough into 4 equal pieces. Roll each into a 10–11 inch circle. Place the first circle on parchment. Spread one-third of the filling. Top with the second circle; repeat with filling, then third circle and filling. Finish with the fourth circle (no filling on top).
5. Place a small glass in the center as a guide. Cut the circle into 16 equal strips from the glass to the edge. Remove the glass.
6. Form the snowflake: take two adjacent strips and twist them twice away from each other, then pinch the ends together. Repeat all around to create 8 points.
7. Brush with egg wash. Let rest 15 minutes while you preheat the oven to 350°F (175°C).
8. Bake 20–25 minutes until golden. Brush with melted butter and dust with powdered sugar “snow.”

Serve warm with a drizzle of icing or a side of vanilla yogurt for dipping. Swap the cinnamon filling for chocolate-hazelnut spread or raspberry jam. Pro tip: let kids do the twisting—imperfections make it extra charming, trust me.

2. Chocolate Peppermint Swirl Banana Bread That Kids Can Marble Like Artists

Banana bread, but make it holiday. This loaf gets a double swirl of cocoa and peppermint, and the batter is basically a dump-and-stir situation. Kids can mash bananas, whisk, and swirl to their hearts’ content. It’s moist, chocolatey, and disappears fast.

Ingredients:

• 3 very ripe bananas, mashed (about 1 1/4 cups)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup neutral oil (or melted butter)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/4 cup unsweetened cocoa powder
• 1/2 cup mini chocolate chips
• 1/2 teaspoon peppermint extract
• 2 tablespoons milk
• Optional topping: 2 tablespoons crushed candy canes

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
2. In a bowl, whisk mashed bananas, sugars, oil, eggs, and vanilla until smooth.
3. In another bowl, whisk flour, baking soda, baking powder, and salt. Stir dry into wet just until combined.
4. Divide batter in half. To one half, add cocoa, milk, and chocolate chips. To the other half, add peppermint extract.
5. Alternately dollop peppermint batter and chocolate batter into the pan. Use a butter knife to gently swirl for a marbled effect—two or three figure-8s is plenty.
6. Sprinkle crushed candy canes on top if using.
7. Bake 50–60 minutes until a toothpick comes out with a few moist crumbs. Cool 15 minutes, then lift out to cool fully.

Serve slices warm with cocoa or cold with a smear of cream cheese. Not into peppermint? Swap for orange zest and a pinch of cinnamon. Pro tip: if the top browns early, tent loosely with foil for the last 15 minutes.

3. Gingerbread Monkey Bread Minis Kids Can Roll and Dunk

Mini monkey breads mean everyone gets their own gooey, pull-apart treat—no knife needed. We use canned biscuit dough to keep it lightning-fast. The gingerbread spice sugar sticks beautifully, and the buttery molasses glaze makes these little guys holiday-level decadent.

Ingredients:

• 2 cans (16 oz each) refrigerated biscuit dough
• 1 cup granulated sugar
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/2 teaspoon fine salt
• 1/2 cup unsalted butter
• 1/3 cup brown sugar
• 2 tablespoons molasses
• 1 teaspoon vanilla extract
• Optional: festive sprinkles or powdered sugar for finishing

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin (or two, if needed).
2. Cut each biscuit into 4 pieces. In a bowl, combine granulated sugar, ginger, cinnamon, cloves, nutmeg, and salt.
3. Let kids roll biscuit pieces into balls and toss them in spiced sugar to coat.
4. Divide coated dough balls among muffin cups (6–7 pieces per cup).
5. In a saucepan, melt butter with brown sugar and molasses. Stir in vanilla. Spoon about 1 tablespoon over each muffin cup.
6. Bake 14–18 minutes until puffed and caramelized. Cool 5 minutes, then loosen with a knife and pop out.

Dust with powdered sugar “snow” or add sprinkles while warm. Serve with a side of vanilla yogurt or caramel dip. Variation: swap molasses for maple syrup and add orange zest to the sugar mix—seriously festive.

4. Cranberry Orange No-Knead Skillet Bread With Sugared Tops

No-knead means exactly that: stir, rise, bake. This rustic bread bakes in a skillet, so the crust goes crackly while the inside stays soft and tender. Bright orange zest + tart cranberries = classic holiday flavor without fuss.

Ingredients:

• 3 cups all-purpose flour
• 2 teaspoons instant yeast
• 1/4 cup granulated sugar
• 1 teaspoon fine salt
• 1 cup warm water (100–110°F)
• 1/2 cup orange juice, room temp
• Zest of 1 large orange
• 1/2 cup dried cranberries (or 1 cup fresh, chopped and patted dry)
• 2 tablespoons olive oil (for the skillet and brushing)
• 2 tablespoons coarse sugar for topping

Instructions:

1. In a large bowl, whisk flour, yeast, sugar, and salt. Add warm water, orange juice, and zest. Stir with a spoon until a sticky dough forms. Fold in cranberries.
2. Cover and let rise 60–75 minutes until doubled and bubbly.
3. Drizzle 1 tablespoon olive oil into a 10-inch oven-safe skillet. Scrape the dough into the skillet using a greased spatula. Gently pat to an even thickness.
4. Brush the top with remaining olive oil and sprinkle with coarse sugar. Let rest 15 minutes while you preheat oven to 400°F (205°C).
5. Bake 22–27 minutes until deep golden and the center reads 200°F on an instant-read thermometer.

Serve warm with softened butter or honey. For a glaze, mix 1/2 cup powdered sugar with 1–2 tablespoons orange juice and drizzle. Variation: add chopped pistachios for crunch, or swap cranberries for dried cherries.

5. Vanilla Braided Milk Bread Wreath With Sprinkle “Ornaments”

This soft, slightly sweet bread is shaped into a festive wreath, then dotted with sprinkles like ornaments. It’s forgiving dough that’s gentle to braid, so kids can get hands-on. The vanilla glaze is simple and shiny—holiday magic in under two hours.

Ingredients:

• 3 1/4 cups bread flour (or all-purpose), plus more for dusting
• 2 1/4 teaspoons instant yeast (1 packet)
• 1/3 cup granulated sugar
• 1 teaspoon fine salt
• 1 cup warm milk (100–110°F)
• 1 large egg, room temperature
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• For the glaze: 1 cup powdered sugar, 2–3 tablespoons milk, 1 teaspoon vanilla extract
• Decor: red/green sprinkles or sugared cranberries

Instructions:

1. In a bowl, combine flour, yeast, sugar, and salt. Add warm milk, egg, softened butter, and vanilla. Mix until a soft dough forms.
2. Knead 6–8 minutes until smooth and stretchy. Place in a greased bowl, cover, and rise 45–60 minutes until puffy.
3. Punch down and divide into three equal ropes (about 18–20 inches each). Braid the ropes, then bring ends together to form a wreath. Pinch to seal and transfer to a parchment-lined sheet. Place a greased ramekin in the center if you want a perfect circle.
4. Cover and rise 20–25 minutes while you preheat oven to 350°F (175°C).
5. Bake 22–26 minutes until golden on top. Cool 15 minutes.
6. Whisk glaze ingredients to a pourable consistency. Drizzle over the wreath and add sprinkles before it sets.

Serve as a centerpiece with coffee, cocoa, or mulled cider. Variation: add 1/2 teaspoon almond extract to the dough and tuck in a few chocolate chips. Pro tip: lightly dust kids’ hands with flour before braiding to keep the dough cooperative.

Tips For Baking With Kids

Keep it fun and mess-friendly. Set up a “kid station” with pre-measured ingredients and a whisk, let them own the decorating, and use parchment for easy cleanup. If attention spans dip, break projects into rise-bake-decorate chunks with hot chocolate intermissions.

Want to prep ahead? Most doughs here can chill after the first rise for 8–12 hours—shape and bake fresh in the morning.

Ready to make your kitchen smell like cinnamon, chocolate, and holiday cheer? Pick one, grab your tiny sous-chefs, and bake something wonderfully imperfect together. The memories will be as sweet as the bread—promise.