The December holiday season means that I get to focus all of my recipe-development energy (& that’s a lot of energy!) on two main categories: cookies (yay Christmas cookies!) and brunch. You don’t need me to shower you with step by step photos for how to spatchcock a turkey (BEST Thanksgiving decision I ever made) or cook a holiday ham. There are plenty of other reliable resources for such important matters (oh hello, Mel ). But when it comes to Christmas morning, a holiday dessert plate and edible hostess gifts? Follow me! The first stop this year is this cheesecake-filled gluten free Danish bread. It’s ridiculously easy to make (the dough is a dream to shape!), and so soft, tender and lightly sweet that some might even call it a religious experience (see what I did there?).