The Christmas breakfast tradition of my childhood was mom’s sweet rolls, accompanied by link sausage.
The sweet rolls were baked from a dough pretty close to a standard crescent roll dough. Brush the triangles with melted butter, sprinkle with brown sugar, roll up and bake. While warm, ice with a glaze made of confectioner’s sugar, melted butter, and a drop or two of milk.
Oh, damn, they were good, but they held for a day or two, at most. I have made them from mom’s recipe in times past. The yield of the recipe is approximately a metric ton, which is fine when you’re feeding your huge Catholic family and all your teenaged kids’ friends, but for a family of two adults and a kid who doesn’t like sweets all that much, it’s not very practical.
So, I have in my fridge a tube of refrigerated crescent rolls, and tomorrow I’m going to see what the result is using those as the base.