Planning a Christmas feast is easier when you stick to the classics. Here are ten recipes that cover the whole day, from breakfast cinnamon rolls to prime rib and dessert, each with prep times, full ingredients, and step-by-step instructions.

  1. Foolproof Cinnamon Rolls (Prep the Night Before)
  2. Herb-Crusted Prime Rib
  3. Grandma’s Classic Stuffing
  4. Spiked Hot Chocolate
  5. Roasted Brussels Sprouts with Bacon
  6. Gingerbread Cookies
  7. Creamy Mashed Potatoes
  8. Traditional Christmas Pudding
  9. Classic Eggnog
  10. Yule Log Cake (Bûche de Noël)

1. Foolproof Cinnamon Rolls (Prep the Night Before)

These rolls rise in the fridge overnight, so on Christmas morning all you do is bake and glaze. The smell alone gets everyone to the table.

Glazed cinnamon rolls in a baking pan.

Preparation Time

  • Prep Time: 30 minutes (plus overnight rising)
  • Cook Time: 25 minutes
  • Total Time: About 1 hour active, overnight passive

Ingredients

  • Dough:
  • 1 cup warm milk
  • 2 ¼ teaspoons active dry yeast
  • ½ cup granulated sugar
  • 2 large eggs
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • 4 ½ cups all-purpose flour
  • Filling:
  • 1 cup brown sugar, packed
  • 2 ½ tablespoons ground cinnamon
  • 6 tablespoons unsalted butter, softened
  • Glaze:
  • 2 cups powdered sugar
  • 4 tablespoons unsalted butter, softened
  • 4 ounces cream cheese, softened
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Dough: Combine the warm milk and yeast in a large bowl and let sit about 5 minutes, until frothy.
  2. Add the sugar, melted butter, eggs, and salt; mix well.
  3. Add the flour gradually, one cup at a time, until a soft dough forms.
  4. Knead on a floured surface for 5-7 minutes, until smooth and elastic.
  5. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, until doubled.
  6. Filling: Mix the brown sugar and cinnamon in a small bowl. Set the softened butter aside for spreading.
  7. Assemble: Punch down the dough and roll it into a rectangle about 16x12 inches.
  8. Spread the softened butter over the dough and sprinkle with the cinnamon sugar.
  9. Roll up tightly from the longer side and cut into 12 slices.
  10. Overnight rise: Place the rolls in a greased 9x13 inch pan, cover, and refrigerate overnight.
  11. Bake: In the morning, let the pan sit at room temperature for 30 minutes, then bake at 350°F (175°C) for 25-30 minutes, until golden brown.
  12. Glaze: Beat the powdered sugar, butter, cream cheese, vanilla, and a pinch of salt until smooth. Spread over the warm rolls and serve.

2. Herb-Crusted Prime Rib

An herb-crusted prime rib turns the meal into a fine dining experience, yet it is surprisingly straightforward: a quick rub, a hot sear, and the oven does the rest.

A sliced herb-crusted prime rib roast.

Preparation Time

  • Prep Time: 15 minutes
  • Cook Time: About 2 hours, depending on roast size
  • Total Time: 2 hours 15 minutes (plus 30 minutes resting)

Ingredients

  • 1 (5-pound) boneless prime rib roast
  • 6 cloves garlic, minced
  • ¼ cup fresh rosemary, chopped
  • ¼ cup fresh thyme, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper

Instructions

  1. Take the prime rib out of the refrigerator at least 2 hours before cooking so it reaches room temperature.
  2. Preheat the oven to 450°F (230°C).
  3. Combine the garlic, rosemary, thyme, olive oil, salt, and pepper into a paste and rub it all over the roast.
  4. Place the roast fat side up on a rack in a roasting pan and roast at 450°F for 15 minutes to sear the outside.
  5. Reduce the oven to 325°F (165°C) and cook until the internal temperature reaches 130°F (54°C) for medium-rare, about 15-20 minutes per pound.
  6. Tent loosely with foil and rest for at least 30 minutes before slicing.

3. Grandma’s Classic Stuffing

A traditional bread stuffing with sage, rosemary, and thyme. It stays true to the old recipe and goes with everything on the table.

Classic bread stuffing in a baking dish.

Preparation Time

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes

Ingredients

  • 1 loaf crusty bread (about 10 cups), cut into 1-inch cubes
  • 1 cup unsalted butter
  • 2 onions, finely chopped
  • 4 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • ½ cup fresh parsley, chopped
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 large eggs, beaten
  • 2-3 cups chicken or vegetable broth
  • Salt and freshly ground black pepper to taste

Instructions

  1. If the bread is not stale, dry the cubes on a baking sheet at 250°F (120°C) for about 20 minutes.
  2. Melt the butter in a large skillet over medium heat. Cook the onions and celery until softened, about 10 minutes. Add the garlic for 2 minutes, then the parsley, sage, rosemary, and thyme for 1 more.
  3. Combine the bread cubes and vegetables in a large bowl. Season with salt and pepper, mix in the beaten eggs, then add broth gradually until the bread is moist but not soggy.
  4. Transfer to a greased baking dish. Bake at 350°F (175°C), covered with foil, for 30 minutes, then uncovered for 15 more, until the top is golden brown.
  5. Let cool slightly before serving.

4. Spiked Hot Chocolate

Rich, velvety hot chocolate with a shot of Irish cream. It turns a simple drink into the part of the evening people ask about later.

A mug of hot chocolate topped with whipped cream.

Preparation Time

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes

Ingredients

  • 4 cups whole milk
  • 8 ounces dark chocolate, chopped
  • ¼ cup unsweetened cocoa powder
  • ¼ cup granulated sugar (adjust to taste)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • ½ cup Bailey’s Irish Cream or your favorite liqueur
  • Whipped cream and chocolate shavings for garnish

Instructions

  1. Whisk the milk, cocoa powder, and sugar in a medium saucepan over medium heat until hot but not boiling.
  2. Stir in the chopped dark chocolate until melted and smooth.
  3. Add the vanilla and a pinch of salt.
  4. Remove from the heat and stir in the Bailey’s or your liqueur of choice.
  5. Pour into mugs, top with whipped cream and chocolate shavings, and serve.

5. Roasted Brussels Sprouts with Bacon

Roasting with bacon is what converts Brussels sprouts skeptics. The sprouts caramelize, the bacon crisps, and the pan comes back empty.

Roasted Brussels sprouts with crispy bacon.

Preparation Time

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Ingredients

  • 2 pounds Brussels sprouts, trimmed and halved
  • 6 slices bacon, chopped
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon balsamic vinegar (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the halved sprouts with olive oil, salt, and pepper in a large bowl, then mix in the chopped bacon.
  3. Spread in a single layer on a baking sheet and roast for 20-25 minutes, stirring halfway, until the sprouts are tender and the bacon is crispy.
  4. Drizzle with balsamic vinegar straight out of the oven if you like, then serve.

6. Gingerbread Cookies

A sturdy spiced dough that holds its shape for cutting and decorating. Half the point is the baking; the other half is everyone around the table with icing.

Decorated gingerbread cookies.

Preparation Time

  • Prep Time: 20 minutes
  • Chill Time: 2 hours
  • Cook Time: 10 minutes per batch
  • Total Time: About 2 hours 30 minutes

Ingredients

  • 3 cups all-purpose flour
  • ¾ cup brown sugar, packed
  • ¾ cup molasses
  • ½ cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • Royal icing and decorations (optional)

Instructions

  1. Beat the butter and brown sugar until creamy, then add the egg and molasses and mix well.
  2. Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt in a separate bowl, then gradually mix into the wet ingredients.
  3. Divide the dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 2 hours.
  4. Preheat the oven to 350°F (175°C) and line baking sheets with parchment.
  5. Roll the dough to about ¼ inch on a floured surface, cut out shapes, and place them on the sheets.
  6. Bake for 8-10 minutes, until the edges are firm. Cool a few minutes on the sheet, then move to a wire rack.
  7. Once cool, decorate with royal icing and candies.

7. Creamy Mashed Potatoes

Cream cheese and warm cream are the secret to mashed potatoes smooth enough to steal attention from the main course.

A bowl of creamy mashed potatoes.

Preparation Time

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Ingredients

  • 3 pounds Yukon Gold potatoes, peeled and cut into chunks
  • 1 cup heavy cream
  • ½ cup unsalted butter
  • 4 ounces cream cheese, softened
  • 2 cloves garlic, minced (optional)
  • Salt and freshly ground black pepper to taste
  • Fresh chives or parsley for garnish (optional)

Instructions

  1. Cover the potato chunks with cold water in a large pot, add a generous pinch of salt, bring to a boil, and cook until tender, about 15-20 minutes.
  2. Warm the cream, butter, and garlic (if using) in a small saucepan over low heat until the butter melts.
  3. Drain the potatoes, return them to the pot, and mash with a masher or ricer.
  4. Stir in the cream cheese until melted, then gradually add the warm cream mixture. Season with salt and pepper.
  5. Garnish with chives or parsley and serve hot.

8. Traditional Christmas Pudding

A rich, fruity steamed pudding you make weeks ahead and reheat on the day. The overnight fruit soak does most of the work.

A traditional Christmas pudding on a plate.

Preparation Time

  • Prep Time: 30 minutes
  • Cook Time: 6 hours (steaming)
  • Total Time: About 6 hours 30 minutes (plus overnight soaking)

Ingredients

  • 1 cup raisins
  • 1 cup currants
  • 1 cup dried cranberries
  • ½ cup candied mixed peel
  • ½ cup brandy or orange juice
  • 1 cup dark brown sugar
  • 1 cup fresh breadcrumbs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • 1 cup grated suet or cold grated butter
  • 2 large eggs
  • Zest and juice of 1 lemon
  • Zest and juice of 1 orange

Instructions

  1. Soak: Combine the raisins, currants, cranberries, candied peel, brandy or orange juice, and the citrus zest and juice. Cover and soak overnight.
  2. Mix the brown sugar, breadcrumbs, flour, baking powder, and spices in a separate bowl, then add the suet or grated butter.
  3. Stir the soaked fruit into the dry ingredients, then mix in the beaten eggs.
  4. Spoon into a greased 2-pint pudding basin, pressing down firmly. Cover with parchment and foil, tied with string.
  5. Set the basin in a large pot with boiling water halfway up its sides. Cover and steam for 6 hours, topping up the water as needed.
  6. Cool completely, re-cover with fresh parchment and foil, and store in a cool, dark place until Christmas Day.
  7. On the day, steam for 2 more hours and serve warm with brandy butter, custard, or cream.

9. Classic Eggnog

Homemade eggnog is richer and fresher than anything from a carton. Spike it or keep it family friendly.

Glasses of eggnog dusted with nutmeg.

Preparation Time

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Ingredients

  • 6 large egg yolks
  • ¾ cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • Pinch of salt
  • ¾ cup rum, bourbon, or brandy (optional)
  • Ground cinnamon for garnish

Instructions

  1. Whisk the egg yolks and sugar until light and creamy.
  2. Heat the milk, cream, vanilla, nutmeg, and salt in a saucepan over medium heat until steaming but not boiling.
  3. Temper the eggs: whisk the hot milk into the yolks a ladle at a time until fully combined.
  4. Return the mixture to the pan and cook over medium heat, stirring constantly, until it thickens slightly, about 5-7 minutes. Do not let it boil.
  5. Cool slightly, stir in the alcohol if using, and refrigerate until chilled.
  6. Pour into glasses and garnish with a sprinkle of cinnamon.

10. Yule Log Cake (Bûche de Noël)

A chocolate sponge rolled around rich buttercream and frosted to look like a log. It is the centerpiece dessert, and it tastes as good as it looks.

A frosted Yule log cake.

Preparation Time

  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour

Ingredients

  • For the cake:
  • ¾ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • For the filling and frosting:
  • 1 ½ cups unsalted butter, softened
  • 1 ½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with greased parchment.
  2. Whisk the flour, cocoa, baking powder, and salt. In a large bowl, beat the eggs and sugar until thick and pale, stir in the vanilla, then gently fold in the dry ingredients.
  3. Spread the batter evenly in the pan and bake for 12-15 minutes, until the cake springs back when touched.
  4. Invert the warm cake onto a towel dusted with powdered sugar, remove the parchment, and roll the cake and towel together from the short end. Cool completely on a wire rack.
  5. For the buttercream, beat the butter until creamy, then gradually add the powdered sugar and cocoa. Add the vanilla and a pinch of salt.
  6. Unroll the cooled cake, spread a layer of buttercream over it, and re-roll without the towel.
  7. Cut a small slice off one end at an angle and attach it to the side as a branch. Frost the whole cake and drag a fork through the frosting for bark.
  8. Dust with powdered sugar, refrigerate until serving, then slice.

You do not need all ten. Pick three or four, prep what you can the night before, and the feast takes care of itself.