Christmas Baking Checklist (6 Holiday Recipes You Should Make This Season)

Last updated on December 22nd, 2025

The smell of cinnamon and butter wafting through your kitchen. Flour dusting your countertops. Family gathered around waiting for that first warm bite of something wonderful. This is what December baking should feel like.

I’ve put together a collection of show-stopping Christmas recipes. Some of these are traditional European classics that have been warming homes for centuries, while others are modern twists that photograph beautifully for your holiday Instagram feed.

Let’s dive into six incredible recipes that deserve a spot on your Christmas baking bucket list this year.

Table of Contents

• Christmas Wreath Bread
• Classic Christmas Stollen
• Christmas Tree Pull-Apart Bread
• Candy Cane Danish
• Gingerbread Swirl Bread
• Eggnog Cinnamon Rolls
• Making Your Christmas Baking Dreams Reality

Christmas Wreath Bread

This stunning centerpiece looks complicated but comes together easier than you’d think. The soft, slightly sweet dough gets braided into a wreath shape and studded with dried cranberries and fresh rosemary.

It makes your house smell incredible and looks gorgeous on any holiday table.

Ingredients

• 4 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1/2 cup whole milk, warmed
• 1/4 cup water, warmed
• 1/3 cup unsalted butter, melted
• 2 large eggs
• 1 cup dried cranberries
• 2 tablespoons fresh rosemary, chopped
• 1 egg beaten (for egg wash)
• Fresh rosemary sprigs and cranberries for decoration

How to Make

1. Combine warm milk, water, sugar, and yeast in a large bowl. Let sit for 5 minutes until foamy.
2. Mix in melted butter and eggs until well combined.
3. Add flour and salt gradually, stirring until a shaggy dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
5. Fold in cranberries and chopped rosemary during the last minute of kneading.
6. Place dough in a greased bowl, cover with a damp towel, and let rise for 1 hour until doubled.
7. Punch down the dough and divide into three equal portions.
8. Roll each portion into a long rope, about 24 inches long.
9. Braid the three ropes together, then form into a circle and pinch the ends together.
10. Transfer to a parchment-lined baking sheet, cover, and let rise for 30 minutes.
11. Brush with beaten egg and bake at 350°F for 25-30 minutes until golden brown.
12. Decorate with fresh rosemary sprigs and cranberries while still warm.

Recipe Tips

• Make sure your liquids are warm but not hot (around 110°F) or you’ll kill the yeast.
• If your dough feels sticky while kneading, add flour one tablespoon at a time.
• This bread freezes well when you wrap it tightly and thaw at room temperature when you’re ready to serve.

Check out a simpler version here: Christmas Wreath Bread

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Classic Christmas Stollen

This German Christmas bread is rich with butter, packed with dried fruit, and has a hidden rope of marzipan running through the center.

Stollen gets better with age, so baking it a week or two before Christmas actually improves the flavor as everything melds together.

Ingredients

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon salt
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 1 cup whole milk, warmed
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 cup mixed dried fruit (raisins, currants, candied citrus peel)
• 1/2 cup slivered almonds
• 7 ounces marzipan
• 4 tablespoons melted butter (for brushing)
• Powdered sugar for dusting

How to Make

1. Soak dried fruit in warm water or rum for 30 minutes, then drain well.
2. Mix warm milk, yeast, and a pinch of sugar in a bowl. Let stand for 10 minutes.
3. Combine flour, remaining sugar, salt, cardamom, and nutmeg in a large bowl.
4. Add yeast mixture, softened butter, eggs, vanilla, and lemon zest to the flour mixture.
5. Knead for 10 minutes until smooth and elastic.
6. Work in the drained fruit and almonds until evenly distributed.
7. Place in a greased bowl, cover, and let rise for 2 hours until doubled in size.
8. Roll dough into a 10×12 inch oval on a floured surface.
9. Shape marzipan into a log and place it slightly off-center on the dough.
10. Fold the dough over the marzipan, leaving about an inch of the bottom layer exposed.
11. Transfer to a parchment-lined baking sheet and let rise for 45 minutes.
12. Bake at 350°F for 35-40 minutes until golden brown.
13. Brush generously with melted butter while hot, then dust heavily with powdered sugar.
14. Let cool completely, then dust with more powdered sugar before serving.

Recipe Tips

• Don’t skimp on the butter and powdered sugar at the end. This coating preserves the stollen and gives it that classic snowy appearance.
• Wrap cooled stollen tightly in plastic wrap and store at room temperature.
• The flavor actually improves over several days as the fruit flavors develop. For a boozy version, soak your dried fruit in rum overnight.

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You can also check out my recipe: Christmas Stollen

Christmas Tree Pull-Apart Bread

This is the recipe that gets the most “wows” at holiday parties.

Individual balls of herbed butter dough get stacked in a tree shape, and everyone just pulls off their own warm, garlicky piece. It’s interactive, delicious, and surprisingly simple to assemble.

Ingredients

• 4 cups all-purpose flour
• 2 tablespoons sugar
• 2 1/4 teaspoons active dry yeast
• 1 1/2 teaspoons salt
• 1 cup warm water
• 1/4 cup olive oil
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• Cherry tomato for tree topper

How to Make

1. Dissolve yeast and sugar in warm water and let stand for 5 minutes.
2. Mix flour and salt in a large bowl, then add yeast mixture and olive oil.
3. Knead for 8 minutes until smooth and elastic.
4. Let rise in a greased bowl for 1 hour until doubled.
5. Combine melted butter, minced garlic, parsley, basil, Parmesan, and oregano in a bowl.
6. Punch down dough and divide into 35-40 small balls (about 1 inch each).
7. Dip each ball in the herb butter mixture, coating completely.
8. Arrange balls on a parchment-lined baking sheet in a tree shape. Start with one ball at top, then rows of 2, 3, 4, 5, and so on.
9. Use 2-3 balls at the bottom to form a trunk.
10. Let rise for 30 minutes until puffy.
11. Bake at 375°F for 25-30 minutes until golden brown.
12. Place cherry tomato at the top as a “star” and serve warm.

Recipe Tips

• Work quickly when dipping the dough balls in butter so the dough doesn’t get too warm and greasy.
• You can prepare this up to the baking step, cover it with plastic wrap, and refrigerate overnight.
• Just let it sit at room temperature for 30 minutes before baking.
• Serve this immediately after baking for the best pull-apart experience. Any leftovers can be reheated in a 300°F oven for 10 minutes.

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Candy Cane Danish

These flaky pastries twisted into candy cane shapes are filled with sweet cream cheese and topped with a simple glaze.

They’re bakery-quality treats that make Christmas morning feel extra special.

Ingredients

For the dough:

• 2 sheets frozen puff pastry, thawed
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg yolk
• 1 egg beaten (for egg wash)

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• Crushed candy canes for topping

How to Make

1. Beat cream cheese, sugar, vanilla, and egg yolk until smooth and creamy.
2. Roll out one sheet of puff pastry on a lightly floured surface into a 10×12 inch rectangle.
3. Cut the pastry lengthwise into 6 strips (about 2 inches wide each).
4. Spread about 2 tablespoons of cream cheese filling down the center of each strip.
5. Fold the pastry over the filling and press edges to seal.
6. Twist each strip gently a few times, then curve the top to form a candy cane shape.
7. Place on parchment-lined baking sheets and brush with beaten egg.
8. Refrigerate for 15 minutes while preheating oven to 400°F.
9. Bake for 15-18 minutes until puffed and golden brown.
10. Let cool for 10 minutes on the baking sheet.
11. Whisk together powdered sugar, milk, vanilla, and peppermint extract until smooth.
12. Drizzle glaze over the cooled pastries and sprinkle with crushed candy canes.

Recipe Tips

• Keep puff pastry cold while working with it because warm pastry won’t puff properly.
• If it gets too soft, pop it back in the fridge for a few minutes.
• Don’t overfill the pastries or the filling will leak out during baking.
• You can make these the night before, store them unbaked in the refrigerator, and bake fresh in the morning.
• The peppermint extract in the glaze is optional but really drives home that candy cane flavor.

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Gingerbread Swirl Bread

This isn’t your typical quick bread.

Soft cinnamon dough gets swirled with dark gingerbread filling and baked into a beautiful loaf that tastes like Christmas in bread form.

It makes amazing French toast on Christmas morning.

Ingredients

For the cinnamon dough:

• 3 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup milk, warmed
• 1/4 cup unsalted butter, melted
• 1 large egg

For the gingerbread filling:

• 1/2 cup brown sugar, packed
• 3 tablespoons unsalted butter, softened
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 2 tablespoons molasses

How to Make

1. Mix warm milk, yeast, and a pinch of sugar. Let stand for 5 minutes until foamy.
2. Combine flour, remaining sugar, salt, and cinnamon in a large bowl.
3. Add yeast mixture, melted butter, and egg to flour mixture.
4. Knead for 8 minutes until smooth and elastic.
5. Let rise in a greased bowl for 1 hour until doubled in size.
6. While dough rises, mix all filling ingredients together until well combined.
7. Roll dough into a 12×18 inch rectangle on a floured surface.
8. Spread gingerbread filling evenly over the dough, leaving a 1-inch border.
9. Roll up tightly from the short end, pinching the seam to seal.
10. Place seam-side down in a greased 9×5 inch loaf pan.
11. Cover and let rise for 45 minutes until dough reaches the top of the pan.
12. Bake at 350°F for 35-40 minutes until golden brown and internal temperature reaches 190°F.
13. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Recipe Tips

• The molasses in the filling can make it a bit thick. Microwave it for 10-15 seconds to make spreading easier.
• When rolling up the dough, roll it fairly tight to get nice defined swirls, but not so tight that filling squeezes out.
• This bread slices best when completely cool.
• Store wrapped in plastic wrap at room temperature for up to 3 days, or freeze for up to 2 months.

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Eggnog Cinnamon Rolls

These oversized cinnamon rolls get their holiday twist from eggnog in the dough and an eggnog cream cheese frosting that’s dangerously good.

They’re rich, decadent, and everything a Christmas breakfast should be.

Ingredients

For the dough:

• 4 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 cup eggnog, warmed
• 1/4 cup unsalted butter, melted
• 2 large eggs

For the filling:

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 3 tablespoons ground cinnamon
• 1/4 teaspoon ground nutmeg

For the frosting:

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 3 tablespoons eggnog
• 1/2 teaspoon vanilla extract
• Pinch of ground nutmeg

How to Make

1. Mix warm eggnog, yeast, and a tablespoon of sugar. Let stand for 10 minutes until foamy.
2. Combine flour, remaining sugar, salt, and nutmeg in a large bowl.
3. Add yeast mixture, melted butter, and eggs to flour mixture.
4. Knead for 10 minutes until smooth and elastic.
5. Place in a greased bowl, cover, and let rise for 90 minutes until doubled.
6. Roll dough into a 15×20 inch rectangle on a floured surface.
7. Spread softened butter evenly over the dough.
8. Mix brown sugar, cinnamon, and nutmeg, then sprinkle over the butter.
9. Roll up tightly from the long side and cut into 12 equal slices.
10. Arrange rolls in a greased 9×13 inch baking dish, leaving space between each.
11. Cover and let rise for 45 minutes until puffy.
12. Bake at 350°F for 25-30 minutes until golden brown.
13. Beat together all frosting ingredients until light and fluffy.
14. Spread frosting generously over warm rolls and serve immediately.

Recipe Tips

• Room temperature eggnog works fine if you don’t want to warm it, but warm liquid helps activate the yeast faster.
• You can assemble these rolls the night before, cover tightly, and refrigerate overnight. You can just add 15 minutes to the second rise time when you take them out in the morning.
• If your eggnog is particularly thick, thin the frosting with a splash of milk.
• Dental floss works better than a knife for cutting the rolls cleanly. Simply slide it under the dough, cross the ends over the top, and pull tight.

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Making Your Christmas Baking Dreams Reality

Tackling all six of these recipes might seem ambitious, and honestly, it is. But that’s what makes it a bucket list.

Pick the ones that excite you most, or challenge yourself to bake one each weekend leading up to Christmas.

The great thing about these recipes is that most of them actually taste better after a day or two, and several freeze wonderfully. You can pace yourself and still have an impressive spread of homemade Christmas treats.

Start with the stollen if you want something traditional that gets better with age. Go for the pull-apart bread if you’re hosting a party and want something interactive. Choose the candy cane danish if you need a quick win that looks impressive.

Whatever you decide to bake, your kitchen will smell amazing, your family will be impressed, and you’ll create delicious memories that make the holiday season feel truly special. That’s what Christmas baking is really about. Not just the treats themselves, but the warmth and joy that comes from creating something wonderful with your own hands.

Now preheat that oven and let’s get baking.