With Easter coming next month, meal preparation ideas are to be in order. Yes, it is never too early to juggle some ideas about throwing the perfect brunch! 
Easter is much more than a cultural holiday, it is a chance for families to catch up, build traditions and have a little bit of fun! To commemorate this easter, we have compiled a few of the best easter brunch recipes just for you!

First things first, what is Easter? Easter is a Christian festival and cultural holiday commemorating the resurrection of Jesus from the dead, described in the New Testament as having occurred on the third day of his burial following his crucifixion by the Romans at Calvary c. 30 AD. It is the culmination of the Passion of Jesus, preceded by Lent, a 40-day period of fasting, prayer, and penance.

To celebrate this day, a lot of traditional recipes are made, let's start with the first one!

Cinnamon Rolls

One of our favourite Easter desserts!

Ingredients

For the rolls:

• 1 1/2 sticks (12 tablespoons) unsalted butter, softened, plus more for the pan
• 1/3 cup granulated sugar
• 2 tablespoons ground cinnamon
• All-purpose flour, for dusting
• 1 batch Basic Sweet-Roll Dough, recipe follows
• Basic Sweet-roll Dough

For the glaze:

• 1 1/4 cups confectioners' sugar
• 4 tablespoons unsalted butter, melted
• 3 tablespoons milk
• 1/2 teaspoon vanilla extract
• Pinch of salt

Method-

Make the rolls: 

1. Butter a 9-by-13-inch baking dish. 
2. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. 
3. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Top with cinnamon sugar. 
4. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.
5. Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat, cutting every 1 1/2 inches, to make 12 rolls. 
6. Place the rolls in the prepared baking dish.
7. Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 10 minutes.
8. Preheat the oven to 350 degrees F. Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. Let cool for 10 minutes in the pan.
9. Make the glaze: Whisk the confectioners' sugar, melted butter, milk, vanilla and salt in a bowl until smooth. Drizzle over the warm rolls.

Hot Cross Buns

The Perfect Easter bread recipe!

Ingredients

• 1/2 cup water
• 1/2 cup whole milk
• 1/2 cup sugar
• 4 1/2 teaspoons active dry yeast (2 (1/4 ounce) packages)
• 1/3 cup unsalted butter, melted, plus as needed
• 1 large egg yolk
• 1 1/2 teaspoons pure vanilla extract
• 3 cups all-purpose flour (13 ounces)
• 3/4 teaspoon fine salt
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 cup currants, plumped in the microwave and cooled
• 1 egg beaten, for brushing

For the icing/glaze:

• 2 cups confectioners' sugar, sifted
• 2 tablespoons milk
• 1/4 teaspoon finely grated lemon zest
• 1 teaspoon pure vanilla extract

Method-

1. Combine the water and milk in a medium saucepan and warm over low heat until about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast and a pinch of sugar and flour over the surface of the liquid. Set aside without stirring, until foamy and rising up the sides of the pan, about 30 minutes.
2. Whisk the butter, egg yolk and vanilla into the yeast mixture. Whisk the flour, the remaining sugar, salt, nutmeg, cinnamon and ginger in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick, shaggy, and slightly sticky dough. Stir in currants. 
3. Turn the dough onto a lightly floured work surface and knead until soft and elastic, about 8 minutes. Shape into a ball.
4. Brush the inside of a large bowl with butter. Put dough in bowl, turning to coat lightly with butter. Cover with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour 30 minutes. (If you have a marker, trace a circle the size of the dough on the plastic, and note the time to help you keep track.)
5. To form the rolls: Butter a 9 by 14-inch baking pan. Turn the dough out of the bowl and pat into a rectangle about 16 by 8 inches. Divide the dough into 12 equal portions, about 2 ounces each, with a pizza wheel or bench scraper. (If you don't have a scale, divide the dough in half lengthwise, then in half crosswise. 
6. Cut each of those four sections into 3 equal-sized rolls. Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll. 
7. Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes.
8. Meanwhile, position a rack in the center of the oven and preheat to 375 degrees F. Remove the plastic wrap and brush the tops of the buns with beaten egg. Bake rolls until golden brown and puffy, and an instant read thermometer inserted into the center of the rolls registers 190 degrees F, about 25 minutes.
9. For the glaze: Stir together confectioners' sugar, milk, lemon zest and vanilla until smooth. Transfer icing to a zip bag or pastry bag, and make a small cut in the corner of the bag. Ice buns in a thick cross shape over the top of the warm buns.

Spinach & Cheese Breakfast Pocket

Ingredients-

• 2 large eggs, divided
• 1 cup ricotta cheese
• 1 cup baby spinach, roughly chopped
• 1 cup basil, chopped
• 1/4 cup sun-dried tomatoes (about 9), finely chopped
• 1/4 tsp. red pepper flakes
• Kosher salt
• 2 refrigerated rolled pie crusts (from 15-ounce box)
• Sesame seeds, for sprinkling

 

Method-

1. Heat oven to 400°F. Line large rimmed baking sheet with parchment paper. In small bowl, whisk together 1 egg with 1 tablespoon water; set aside.
2. In medium bowl, combine ricotta, spinach, basil, tomatoes, red pepper, remaining egg and 1/4 teaspoon kosher salt.
3. Unroll pie crusts and cut each into 4 wedges. Divide ricotta mixture among wedges (about 3 tablespoons for each), placing on 1 side. Fold dough over filling and press edges with a fork to seal.
4. Transfer to prepared baking sheet. Brush tops with egg mixture and sprinkles with sesame seeds if desired. Bake until golden brown, 16 to 20 minutes.

Now, you are all set for Sunday brunch with these easter food recipes! For more Easter dessert recipes, browse our recipe blog!