Soft, fluffy and full of holiday flavour, these amazing Christmas Breakfast Scrolls are quite possibly the best scrolls you'll ever taste! Big call I know, but these are next level deliciousness. Topped with a vanilla cream cheese glaze and served all warm and gooey, they're perfect for your Christmas breakfast!
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There's not much I love more than a fresh cinnamon scroll and my super soft Christmas Breakfast Scrolls have topped the list! Perfect for the holiday season, they're a pimped up (but super easy) cinnamon scroll. With added nutmeg, mixed spices and toasted pecans, to create the most heavenly soft, fluffy breakfast scrolls with that beautiful nutty crunch. And I've discovered the secret to the most amazingly soft scrolls....it really does take them to the next level. Best I've ever had!
WHY YOU'LL LOVE THESE CHRISTMAS BREAKFAST SCROLLS
- they're actually very simple to make.
- they have all the festive flavours of Christmas.
- the dough is amazing to work with -not too sticky and beautiful to roll.
- the soft fluffy texture with a pecan crunch is to die for!
- your house is going to smell AMAZING on Christmas morning.
INGREDIENTS FOR THE BEST CHRISTMAS BREAKFAST SCROLLS
- Full fat milk: I always use full fat (low-fat just won't do here!).
- Instant yeast: I love that instant yeast can just be incorporated into the other ingredients, rather than activated first.
- Caster Sugar: Sugar helps to activate the yeast.
- Egg: 1 whole and 1 yolk, for deliciously rich scrolls.
- Unsalted butter
- Salt: I like to use unsalted butter, then add the salt, but salted butter is fine (just omit the salt).
- Bread flour: also known as Baker's flour, it is higher in protein and therefore gives you softer, fluffier results.
- Cream: I pour warm cream over the scrolls just before baking. This is the game-changer! Seriously fluffy soft Christmas Breakfast Scrolls!
FILLING:
- Soft butter
- Brown sugar
- Cinnamon, nutmeg and mixed spices
- Toasted pecans, chopped
This combination gives you the most heavenly holiday flavours and textures!
VANILLA BEAN GLAZE
- Icing sugar
- Cream cheese
- Butter
- Vanilla bean paste
- Milk
MY TIPS FOR THE FLUFFIEST CHRISTMAS BREAKFAST SCROLLS
- Watch your heat -the milk needs to be warmed to 40 degrees C, which takes less than a minute, so keep watch!
- Use your dough hook on your stand mixer and give the dough a good 8 minutes of kneading.
- Rise your dough in the oven! If you have a defrost setting on your oven, use it! It raises the dough beautifully and cuts the time in half. Instead of keeping the dough in a warm place for an hour, I pop it in my oven on defrost and it's good to go in 30 minutes.
- Pour on that cream! Warm it slightly first (not too hot though!) and pour it on just before baking. Half a cup looks like a lot, but it absorbs into the scrolls, making them super soft and fluffy.
CAN THESE BE OVERNIGHT SCROLLS?
Absolutely they can! My Christmas breakfast scrolls can be made on the day (it takes less than 2 hours and that's mostly rising the dough), or if you prefer, you can make them up to pre-baking and leave them overnight. Simply cover them with plastic wrap and pop into the fridge. On Christmas morning, you bring them back to room temperature, pop them on defrost for 30 minutes for their second rise, then bake them for 20. It's seriously easy! Make the glaze while they bake, then spread it onto the warm scrolls....warm, fresh and gooey....I can't think of a tastier way to start Christmas!
If these Christmas Breakfast Scrolls aren't one of the best things you've ever eaten, I need to know what is! Seriously, I need to know...I'll be baking it tomorrow! I know you’re going to love these Scrolls! And if you make them, be sure to leave a comment or a rating on my recipe below. I love hearing from you and will make sure I answer any questions you may have. Don’t forget to tag me on Instagram I’d love to see what you’ve made!
Christmas Breakfast Scrolls
Ingredients
Dough
- 180 ml Full fat milk
- 1 tablespoon Instant yeast
- 50 g Caster sugar
- 1 Whole egg room temperature
- 1 Egg yolk room temperature
- 60 g Unsalted butter melted and cooled
- ¾ teaspoon Salt
- 400 g Bread flour (baker's flour)
Filling
- 150 g Unsalted butter very soft, room temperature
- 150 g Brown sugar
- 1 tablespoon Cinnamon
- 1 teaspoon Mixed spices
- ½ teaspoon Nutmeg
- 100 g Pecans toasted and chopped
Game Changer Ingredient
- ½ cup Cream warmed to lukewarm
Vanilla Bean Glaze
- 185 g Pure icing sugar
- 60 g Cream cheese either spreadable cream cheese, or room temp block cream cheese works.
- 30 g Butter room temp
- ½ teaspoon Vanilla bean paste
- 2 tablespoon Milk
Instructions
Dough
- Warm milk over low heat until it reaches 40°C (this takes about 45 seconds). Pour into the bowl of a stand mixer and attach a dough hook
- Sprinkle the yeast over the milk, then add the sugar, egg and yolk, as well as the cooled melted butter. Stir to combine.
- Add the flour and salt, then mix until combined.
- Continue to knead the dough with the mixer on medium speed, for another 8 minutes. The dough will now be a smooth, slightly sticky ball.
- Place the dough into a very lightly greased bowl (I spray a glass bowl with canola oil). Cover with plastic wrap and a tea towel, then place in the oven (set on defrost) for 30 minutes. If you don't have a defrost setting, place the dough in a warm spot until it doubles in size (it may take up to an hour this way).
- Once risen, roll out the dough. Do this by lightly dusting your work area and rolling the dough into a large rectangle, 500mm x 400mm. Now make your filling.
Filling and Rolling
- Mix the butter, sugar and spices in a bowl
- Using an offset spatula, spread the mixture evenly over the dough, leaving a 15mm strip bare along one long edge.
- Scatter the chopped pecans over the filling
- Tightly roll the dough, starting from the long end. Once rolled into a neat sausage, trim the edges.
- Using a sharp serrated knife, gently saw the sausage in half. Cut each half into half again, leaving you with 4 pieces. Now cut each piece into thirds, giving you 12 scrolls. (You can also measure the sausage into 12 pieces, but I find this easier).
- Line a large baking dish (approx 32 x 22cm) with baking paper and arrange the cut scrolls.
- Cover with plastic wrap and a tea towel, then pop into the oven on defrost for 30 minutesOVERNIGHT OPTION:After covering with plastic wrap, place in the refrigerator overnight. In the morning, remove them from the fridge and bring back to room temperature. Cover the wrapped scrolls with a tea towel, then place in the oven on defrost for 30 minutes for their second rise (or in a warm place for about an hour).
- After the second rise, heat the oven to 170°C fan-forced
- Pour the lukewarm cream over the scrolls, then bake for 20 minutes, until lightly golden
Vanilla Bean Glaze
- Place the icing sugar, cream cheese, butter and vanilla bean paste in a small mixing bowl
- Using a hand held mixer, beat the ingredients until well combined.
- Add half of the milk and continue to beat, adding the rest of the milk until you reach your desired consistency.
- Once scrolls have baked and cooled slightly, pour or spread on the glaze and serve.
- These scrolls will last a few days, sealed in a container. Simply reheat in the microwave for 20-30 seconds.However, nothing beats eating them when they're fresh out of the oven!
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Sandra says
Thank you for sharing this recipe