During normal, day-to-day life, I tend to have the same thing for breakfast, over and over again. One thing about the days surrounding the holidays is that we are typically visiting family and so our routine gets disrupted. While in some ways this routine disruption results in cranky, sleep-deprived children, one of the more fun parts is that breakfast becomes much more diverse and exciting. On my husband's side Grandpa takes orders the night before and is always eager to whip up eggs, bacon, pancakes, cornbread, oatmeal - he caters to ours (and the grandkids) every wish. My husband's family also always fits in a German pancake morning with their traditional recipe and toppings. Then we move to the other side of the family where Papa likes to make muffins, and Grandma makes sure the cupboards are stocked with all sorts of sweet cereals that I wouldn't dream of giving my children access to at home. It's nice to have the time to try out new breakfast recipes, and make the leisurely mornings that much more special. And even though an amazing breakfast is practically served to us everyday, I also like the chance to throw my hat in the ring every so often.
This recipe is one that is perfect for a quiet holiday morning. The whole wheat dough is packed with apples, making it a great breakfast or brunch table addition. It's just sweet enough, without feeling like you've eaten dessert for breakfast (though it also serves well as a healthier dessert). And one other bonus I discovered when I recently remade it is that after you've rolled the loaf together, and before cooking, you can freeze it. Then, put it in the fridge to thaw the night before you want to eat it, pull it out the morning of to throw in a heated oven, and you have a no-prep breakfast ready to serve!
Recipe adapted from Taste of Home Healthy Cooking magazine.