14 Breakfast Pastry Recipes

Butterscotch Sticky Buns
Photo: © Con Poulos

These terrific recipes include gooey cinnamon-pecan buns and raspberry-swirl sweet rolls.

01 of 14

Glazed Cinnamon Rolls with Pecan Swirls

Glazed Cinnamon Rolls with Pecan Swirls
© Matthew Armendariz

Baking these cinnamon rolls in big batches makes the effort worth it — they take time but are so satisfying.

02 of 14

Guava-Cream Cheese Pastries

Guava-Cream Cheese Pastries

These delicious pastelitos "filled pastries" have a crisp, buttery puff-pastry shell. They're a great, easy-to-make dessert.

03 of 14

Butterscotch Sticky Buns

Feb. 19: Butterscotch Sticky Buns

"Over-the-top, sticky, gooey goodness—or, as I like to call it, 'love.'" That's how pastry chef Catherine Schimenti describes the thrilling moment she first dipped a warm sticky bun into sweet-salty butterscotch sauce. Schimenti flavors the sauce with a splash of Scotch. "I love adding glamour to old-school desserts," she says.

04 of 14

Raspberry-Swirl Sweet Rolls

Feb. 9: Raspberry-Swirl Sweet Rolls

In the winter, Individually Quick Frozen (IQF) fruit, like the kind sold by Cascadian Farm, is often a superior alternative to fresh fruit shipped to the US. IQF raspberries are terrific in these soft, puffy yeast rolls—a fun twist on a cinnamon bun.

05 of 14

Glazed Lemon-Ginger Scones

Glazed Lemon-Ginger Scones
Con Poulos

Aimee Olexy's lemony, cream-based scones are light, moist and laced with pieces of chewy candied ginger.

06 of 14

Crêpes with Sweet Yogurt and Raspberry-Apricot Sauce

Crêpes with Sweet Yogurt and Raspberry-Apricot Sauce

These crêpes are like free-form blintzes, with thick and creamy Greek-style yogurt standing in for the cheese filling and a quick topping made with preserves and frozen raspberries.

07 of 14

Orange-Cranberry Scones with Turbinado Sugar

Orange-Cranberry Scones with Turbinado Sugar
© Tina Rupp

These pleasantly dense cranberry-studded scones get a toffeelike flavor from light brown turbinado sugar, which has large, crunchy crystals. Sugar in the Raw is a good brand.

08 of 14

White House Honey-Oat Muffins

White House Honey-Oat Muffins

Chef Spike Mendelsohn was inspired by the new beehive in the White House garden to make these lovely, not-too-sweet muffins. "I'm not a big breakfast eater, but I have muffins in my house right now," he says.

09 of 14

Peach Streusel Cake

Peach Streusel Cake

This cake is perfect all year because it calls for frozen peaches.

10 of 14

Yogurt-Zucchini Bread with Walnuts

Yogurt-Zucchini Bread with Walnuts
© Frances Janisch

This moist, nutty bread is a terrific way to use up late-summer zucchini. The walnuts in the bread are super-heart-healthy, and the yogurt adds moisture without any fat.

11 of 14

Strawberry-Almond Scones

Strawberry-Almond Scones

When baking these scones, be sure to use whole wheat pastry flour, which is less dense than whole wheat flour. Mixing in some all-purpose white flour also lightens the texture of the scones, so they're more delicate and tender.

12 of 14

Pecan-Honey Buns

Pecan-Honey Buns

The honeyed glaze on these sticky, nutty breakfast rolls is luscious and soft when warm, then turns nicely chewy when cool.

13 of 14

Chocolate Chip and Banana Muffins

Banana Muffins

Like banana bread, these especially moist muffins by F&W's Grace Parisi are a great way to use up overripe bananas. Chopped toasted pecans would be delicious in them, too.

14 of 14

Lemon-and-Orange-Glazed Pound Cake

Lemon-and-Orange-Glazed Pound Cake
Photo © Fredrika Stjärne

This cake can be made ahead and kept in an airtight container at room temperature for up to 3 days.

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