Sunday, December 13, 2015

Chocolate Chip Cinnamon Roll Cake with Eggnog Icing

Yum
Only 12 more days until Christmas! Eeeek! Are you winding things down or still in a frenzied state of shopping, sending Christmas cards and checking off all the other preparations you need to finish before the big day?  Whether your Christmas list has lots of items still not complete or is nearly checked off, I have a Christmas morning breakfast recipe for you.  In fact, Santa may just stick around to wait for what you will be serving Christmas morning.


Such a decadent breakfast worthy of Christmas morning.  It's easy enough to assemble the morning of the big day or make it the night before Christmas when all through the house not a creature will be stirring.  Then just warm it up and frost after the presents have been opened.


Chocolate chip cinnamon rolls made from a defrosted frozen bread dough loaf gives you a head start.  Each cinnamon roll is full of that cinnamon and chocolate flavor.  Scattered throughout are bits of dark chocolate chips.  Then, as if that isn't enough, an eggnog cream cheese icing is poured over top.
Pure Christmas bliss!


Ingredients:
1 loaf frozen bread dough, defrosted
3 Tbsp unsalted butter, softened
5 Tbsp unsalted butter, melted
1/3 cup granulated sugar
1 Tbsp unsweetened cocoa powder
1 tsp cinnamon
1/4 tsp nutmeg
1/3 cup dark chocolate chips
4 ounces cream cheese
1 cup powdered sugar
1 1/2 Tbsp eggnog
nonstick spray
flour for counter surface
Toppings: cocoa powder and chopped dark chocolate chips
Directions:
Preheat oven to 350 degrees.  Prepare a bundt pan with nonstick spray.  Place a large piece of waxed paper on your counter.  Lightly flour it's surface.  Roll out defrosted bread dough to form a 9 x 13 rectangle (approximately).  Spread on 3 Tbsp softened, unsalted butter to about 1/4 inch from the edges of the dough.  In a small bowl, mix together granulated sugar, unsweetened cocoa powder, cinnamon and nutmeg.  Reserve 2 Tbsp of mixture.  Sprinkle remaining mixture evenly over butter layer.  Place dark chocolate chips randomly across the cocoa cinnamon sugar layer.  Roll long end to long end tightly to form a log.  Slice log into 1/2 inch slices.  Place each slice, seam side down, into the prepared bundt pan.  **Each cinnamon roll should be standing around the circular pan, not laying flat.  Drizzle with melted butter and remaining sugar mixture.  Bake at 350 degrees for 25-30 minutes.  Remove from oven and let sit for 10 minutes before turning onto a platter.  To make icing, whip together cream cheese, powdered sugar and eggnog until well blended.  Frost the cake.  Dust with cocoa powder and chopped dark chocolate chips.  Serve.




Santa baby, hurry back down that chimney for Christmas morning breakfast!

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Spend more time eating at home this year!  You and your family will LOVE it!

Celebrate the little things that make life sweet,
Christine


You may also like:

Cannoli Stuffed French Toast

Croissant French Toast

Sugared Cranberries