Do you need something special to serve for breakfast or brunch on Christmas morning? With an eggnog-flavored cream cheese filling and an eggnog glaze, these breakfast buns are absolutely perfect for the holidays. And best of all? You don’t even have to make a yeast dough.
I was inspired by an episode of The Barefoot Contessa, where Ina Garten makes cinnamon buns out of puff pastry. This is ideal for a cook like me, who doesn’t have time to make anything that requires more than about 15 or 20 minutes of prep. Even better if it can be made in advance, frozen, and heated when ready to serve.
Need a homemade hostess gift for a friend? Pack about 9 of these in an 8-inch square pan, tie with a bow, and prepare to see smiles. They’re unbelievably good, and they will definitely make an appearance on our Christmas table.
Here’s the recipe:
Eggnog Breakfast Buns
- 1 package 17.3 ounces/2 sheets frozen puff pastry, thawed
- ½ cup golden raisins optional
Cream Cheese Filling:
- 1 block 8 ounces cream cheese, softened
- 3 Tablespoons eggnog
- 2 Tablespoons melted butter
- 2 Tablespoons sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2/3 cup powdered sugar
- 2 Tablespoons eggnog
- ¼ teaspoon salt
- Preheat oven to 400 degrees F. Spray a 12-cup muffin tin with cooking spray and set aside.
- In a medium bowl, use an electric mixer to blend together all of the cream cheese filling ingredients until smooth and fluffy.
- On a lightly floured surface, unfold one puff pastry sheet. Roll out to an even thickness and then spread half of the cream cheese mixture across the entire sheet. Sprinkle with raisins, if desired.
- Roll up the pastry like a jelly roll around the filling, finishing the roll seam-side down. Trim off the uneven ends and then slice the roll into 6 equal pieces. Place each piece into a muffin cup.
- Repeat process with the second sheet of puff pastry.
- Bake for 17-25 minutes, or until golden brown and firm. Remove from oven and take buns out of the muffin cups.
- In a small bowl, whisk together the glaze ingredients until smooth. While the buns are still warm, pour glaze over top. Serve warm, or allow to cool completely before wrapping.