Recipes Breakfast + Brunch 14 Breakfast Pastry Recipes By Food & Wine Editors Updated on January 11, 2017 Share Tweet Pin Email Trending Videos 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 © Matthew Armendariz Baking these cinnamon rolls in big batches makes the effort worth it — they take time but are so satisfying. Get the Recipe 02 of 14 Guava-Cream Cheese Pastries These delicious pastelitos "filled pastries" have a crisp, buttery puff-pastry shell. They're a great, easy-to-make dessert. Get the Recipe 03 of 14 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. Get the Recipe 04 of 14 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. Get the Recipe 05 of 14 Glazed Lemon-Ginger Scones Con Poulos Aimee Olexy's lemony, cream-based scones are light, moist and laced with pieces of chewy candied ginger. Get the Recipe 06 of 14 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. Get the Recipe 07 of 14 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. Get the Recipe 08 of 14 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. Get the Recipe 09 of 14 Peach Streusel Cake This cake is perfect all year because it calls for frozen peaches. Get the Recipe 10 of 14 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. Get the Recipe 11 of 14 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. Get the Recipe 12 of 14 Pecan-Honey Buns The honeyed glaze on these sticky, nutty breakfast rolls is luscious and soft when warm, then turns nicely chewy when cool. Get the Recipe 13 of 14 Chocolate Chip and 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. Get the Recipe 14 of 14 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. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit