Al Roker & Daughter Courtney Share Christmas Breakfast

Al Roker has been the weather anchor on NBC’s Today for nearly 28 years. But when he’s off our television screens, Roker is a bestselling cookbook author, most recently publishing Al Roker’s Recipes to Live By alongside his daughter, trained chef Courtney Roker Laga.

In this exclusive interview, we chatted with Roker and Roker Laga about their favorite holiday traditions, including the Christmas Morning Cinnamon Rolls featured in the new book. Plus, learn more about Courtney’s favorite dishes to cook and Al’s food hot takes below.

Could you talk more about the Christmas Morning Cinnamon Rolls recipe? What are some of your fondest memories surrounding this recipe, and how has it developed over the years?

Roker: Well, they first started with my dad, but he didn’t make them for Christmas. He just made them, usually in winter, and as the kids were getting older, their palates were changing. It was a little more sophisticated instead of cookies. And for Christmas morning, what would be better than to wake up to the smell of cinnamon rolls? So I repurposed my dad’s recipe, and I would make them the night before Christmas Eve and proof them once, let them rise once, then put them in the fridge so that once they woke up the next morning, I could take them out, and at some point during present opening, I put the cinnamon rolls in so that now the house smelled like cinnamon buns. It’s a nice remembrance of sitting around the living room, around the Christmas tree, opening presents and smelling like a Cinnabon in the house.

Roker Laga: Every Christmas morning, my dad would bake off cinnamon rolls while we opened gifts. The smell of the rolls filled the air, making us so excited to eat them right after unwrapping presents. My dad prepared the dough the night before using traditional yeast, but for the recipe in our book, we opted for rapid-rise yeast to skip the overnight rise. It’s quicker but just as delicious, and the aroma still brings back those special holiday mornings.

Get the Recipe: Al Roker’s Christmas Morning Cinnamon Rolls

What’s a favorite comfort dinner that you love having during the wintertime?

Roker: I really like Daniel Boulud’s short ribs with a Yukon Gold-celery root puree. It takes a little work, but the house smells great, and it’s just a really good, hearty meal that only gets better the second and third day if you’re lucky enough to have leftovers.

Roker Laga: My favorite comfort dinner would have to be anything braised, but my ultimate favorite is my grandma’s oxtail stew with dumplings. It’s rich, tender and incredibly nostalgic for me—a dish that always warms me up, both physically and emotionally.

What are some holiday traditions that you most look forward to each year?

Roker: I think just getting family and friends around a table and just sharing stories, talking, leaving the phones away from the table and eating—probably a little bit too much. It’s just nice having that time with the people you care about.

Roker Laga: As a child, I always looked forward to the Thanksgiving Day Parade because my dad hosted it, which felt magical. Now, as an adult, I’m excited to carry on that tradition by bringing my daughter to experience the same joy. It’s amazing to see the holidays come full circle in that way.

Al, have you learned any cooking advice or tips from Courtney, and if so, what was it? 

Roker: The one thing that I’ve learned from her that I use if I’m making any kind of meal, especially if I’m following a recipe, is what they call the “mise en place,” which is where you take all of your ingredients and measure them out into individual bowls or cups. You know you have everything you need right at your fingertips so you’re not scrambling to look for things while you’re cooking.

Courtney, are there any dishes from your childhood that you have recreated for your family? Or anything that you made your own? What comes to mind?

Roker Laga: Growing up, my mom’s collard greens were a staple, and they’ve become a must-have on every holiday menu I create. They remind me of her warmth and love, which was infused into everything she cooked. Recreating them now is my way of honoring the incredible woman she is.

Al, do you have any favorite snacks that you always have on hand while on set, or that you keep stocked at home?

Roker: I would say peanut butter. It’s easy to carry around, tastes good and it’s simple. It’s got some protein, and there’s a little sweetness of the peanuts. It’s pretty good.

Courtney, what’s a personal favorite dish that you love preparing that’s actually easier to make than it seems?

Roker Laga: A personal favorite dish that’s much easier to make than it seems is chicken cacciatore. It might have a long list of ingredients, but the actual cooking process is straightforward. It’s one of those dishes that feels impressive but comes together effortlessly.

Any food hot takes? Ingredients or holiday dishes that you personally don’t love, or something unique that you think more people should try?

Roker: I don’t like truffles. I don’t understand how people like them. They smell like feet and they’re really expensive. I don’t get the whole truffle thing. And I’m the only one of my family who doesn’t like truffles, everyone else loves truffles. One thing that I think is an underrated food: most people don’t—or think they don’t—like anchovies. Anchovies dissolved into a pan before you pan sear something gives you that burst of umami. Anchovies are fantastic.

What does “eating well” mean to you?

Roker: Eating well means you eat and you feel good. You feel like you’ve enjoyed something. It’s not that there’s “good” foods and “bad” foods. I think it’s just that everything in moderation is okay. Should you have three slices of pecan pie? No, but can you have a small slice of pecan pie? Absolutely. I think eating well is eating mindfully, that you’re aware of what you’re eating and you really enjoy it.