Merry Christmas Eve, everyone! With Christmas being one of the more important food-holidays of the year, I figured at the very least two recipes regarding Christmas breakfast were necessary! As a kid waking up on that fateful morning, the last thing I thought about is the food being served. And, BOY has that changed..

There are a few important qualities that a Christmas breakfast needs to include: first and foremost, it needs to be a one-handed deal (so you can open your presents, DUH), and secondly it needs to be special! This only happens ONCE A YEAR, PEOPLE! That’s why I’ve decided a spicy hot chocolate and wheat cinnamon buns are perfect treats for such a day.

Spicy Hot Chocolate:
5 c. milk
1/2 c. sugar
1 c. mixed chocolate (chips work, bittersweet & milk preferably)
2 tbs cocoa powder
1+ tsp cayenne pepper (preferential, depending on how spicy you want it!)
1 tsp cinnamon
1 tsp vanilla

In a medium sauce pan, melt chocolate and sugar until smooth. Add in remaining ingredients and stir. Let combine for a few minutes and let thicken. Once hot, place in mugs and top with a pinch of cayenne pepper! (This makes 4 small servings)

Note for making the tastiest hot cocoa: I’ll admit, I was going to make a simple, homemade hot chocolate for Christmas morning but my roommate insisted that I spice it up with some cayenne pepper. Needless to say, I was impressed beyond belief! I really didn’t think I’d enjoy it, but it’s a fantastic contrast to the creamy, sweet milk. What a way to warm yourself on a cold winter morning… Important: don’t scald the milk. Once milk starts to boil, the taste changes in a bad way. To avoid, put the milk on medium to medium-low and keep an eye on it!

Wheat Cinnamon Buns:
Bread:
2 c. wheat flour
2 c. all purpose flour
1 c. warm milk (minute or so in the microwave)
1.5 tsp yeast (not the instant kind! also 1.5 tsp is one packet. If you can’t find regular yeast, use the instant but the milk should be cold)
1/2 c. sugar
2 eggs
1/3 c. butter, melted
1 good tsp salt

Filling:
1/3 c. butter
1/2 c. sugar
3/4 c. packed brown sugar
1 tbs cinnamon
1/4 tsp nutmeg
1/2 tsp salt

Glaze:
Powdered sugar, milk and a little bit of almond or vanilla extract… mix to your desired consistency! (I used almond extract and it was PHENOMENAL)

Mix the yeast and warm milk and set aside for 5 minutes. Mix all ingredients including yeast/milk mixture (wet in one bowl, dry in another then combine). Once the dough starts to combine, plop onto a floured surface and knead until it’s a smooth ball. Let rise in a covered bowl for about an hour, or until it’s doubled in size. Once completely risen, roll out on a floured surface until it’s a 1/2″ thick rectangle.

Take 1/3 c. of butter and spread across the dough. Spread filling mixture evenly, then roll the dough into a tube. Cut into 1 3/4″ pieces (should make about 12 rolls) then place in buttered baking dish. Cook at 400 degrees for about 20 minutes or until the tops are golden. Add glaze while warm, then enjoy!

Note for making the bestest buns: I’m such a hippy when it comes to wheat things; I just love it! If you don’t dig it as much as I do, just use 4 cups of all purpose flour and omit the wheat. These are best served warm, so make the extra effort and wake up early on the 25th! Your family and friends will be impressed, I promise…

Merry Christmas from A Baker’s Doesn’t!