Christmas is very much celebrated in our family, there are various Christmas Parties with friends, Noche Buena (Christmas Eve) Festivities with the family, Christmas Morning with my hubby and kiddos as they open their gifts and then Christmas brunch with the family at our house. All that to say that there is a lot of cooking and baking that takes place (along with a lot of weight gain).

When it comes to baking Cinnamon rolls are a very big part of our Christmas Tradition. Each year after we decorate the Christmas Tree we sit by the tree with a cup of hot chocolate and a plate of cinnamon rolls AND on Christmas Morning, I also make hot chocolate and cinnamon rolls to enjoy as we are opening gifts, since we won’t be eating until the family gets there for brunch.

Keeping with the tradition of Cinnamon rolls, I want to do something new this year so I’ll be attempting Cinnamon Roll Waffles & Cinnamon Roll Monkey Bread.

I’m going with the Cinnamon Roll Waffles because it seems easy enough to make and because we love cinnamon rolls and we love waffles…you can’t go wrong with combining the two.

Cinnamon Roll Waffles


  • 2  or 3 cans of Great Value refrigerated Cinnamon Rolls (depending on the size of your waffle maker)
  • Cinnamon Roll icing (that comes with the Cinnamon Rolls)


  • Turn on your waffle maker
  • Put 3 Cinnamon Rolls on (Amount will depend on the size of your waffle maker)
  • Cook as normal
  • Pour icing over it

Since Monkey Bread is quite popular, not too complicated and because I need to redeem myself from the last time I messed it up I will be attempting Cinnamon Roll Monkey Bread (hopefully this time I will learn from my mistakes)

Cinnamon Roll Monkey Bread


  • 2 cans of Great Value refrigerated Cinnamon Rolls
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 cup firmly packed brown sugar
  • 1/2 cup butter or margarine, melted (last time I did ¾ and I think it was too much, so I’ll be using less this time)
  • Cinnamon Roll icing (that comes with the Cinnamon Rolls)


  • Heat oven to 350°F.
  • Lightly grease 12-cup fluted tube pan with shortening or cooking spray.
  • In large -storage plastic food bag, mix granulated sugar and cinnamon.
  • Separate dough into 16 biscuits; cut each into quarters.
  • Shake in bag to coat.
  • Arrange in pan,
  • In small bowl, mix brown sugar and butter; pour over biscuit pieces.
  • Bake 28 to 32 minutes or until golden brown and no longer doughy in center.
  • Cool in pan 10 minutes.
  • Turn upside down onto serving plate

Cookies are also a biggie over the Holidays, I actually have a cookie exchange on Friday that I need to prepare for so I am going to make Chocolate Chip Cookie Dough Truffles

Chocolate Chip Cookie Dough Truffles


  • prepackaged chocolate chip cookie dough (you can use any type really)
  • 2 (12-ounce) bags semisweet chocolate morsels (white, milk, dark)
  • Toothpicks or wooden skewers
  • Parchment paper
  • Plastic wrap

Optional Ingredients for toppings:

  • sprinkles
  • chopped nuts
  • sea salt
  • cocoa powder
  • powdered sugar
  • Chocolate morsels (white, milk, dark)


  • Roll the cookie dough into balls.
  • Arrange them up on your lined baking sheets and cover the sheets with plastic wrap.
  • Let them set in the freezer for at least 2 hours (they can stay in there for up to 1 week).
  • Use a double boiler or create a double boiler by placing a bowl of the semisweet chocolate morsels over a pan of simmering water and melt until smooth.
  • Remove the baking sheet of truffles from the freezer and use the toothpicks/skewers to dip the cookie dough into the chocolate.
  • Place the coated balls on the parchment paper to set, removing the toothpick.
  • Sprinkle the truffles with your favorite topping (sprinkles, chopped nuts, sea salt, cocoa powder, powdered sugar, Chocolate morsels)
  • Place the baking sheets in the refrigerator for at least 30 minutes so the chocolate can set.

My mouth is already watering…. Let’s just hope I don’t mess it up!!!

Disclosure: I am participating in the Great Value campaign with The Motherhood. I have been compensated for my time. However, ALL opinions are my own.