12 Christmas Morning Breakfasts You Can Prep the Night Before

“The dough I ultimately created for these cinnamon rolls is best made over two days. I mix the dough the night before baking and let it slowly rise in the refrigerator overnight. The next morning, I roll, fill, and bake the rolls. Not only does this break up the work, but I think the flavor from a slow-risen dough tastes better. It’s also much easier to work with cold dough when you’re rolling and shaping the rolls.” —Cindy Rahe, Recipe Developer