9 Breakfast Pastry Recipes to Enjoy with a Cup of Coffee

Waking up to a warm, rich cup of coffee is a great way to start the day. Even better? When there's an equally delicious pastry to accompany it, like a cinnamon-sugar churro, flaky croissant, or a buttery cinnamon roll. Read on for all of those recipes and even more breakfast pastries to enjoy with your coffee.

Cinnamon-Sugar Churros with Cajeta

Churros require a relatively stiff batter to help them hold their ridged shape, leaving plenty of nooks for cinnamon sugar. To prevent blowouts while piping the batter, be sure to double-line the pastry bags, which will also give you more control.

Classic Croissants

Croissant is French for "crescent," but the pastry's shape doesn't always match its name. Croissants au beurre, or butter croissants, are often rolled straight, since croissants ordinaire, made with margarine, are required by French law to be turned in like a crescent moon. Use a ruler when cutting the dough to ensure evenly sized croissants.

Almond and Plum Snack Cake

This snack cake catches the eye with its ripe red plums, toasted almonds, and glistening sugary crust, but the tender cake hidden underneath is the real star. The moist cake has a tight crumb, but a trio of butter, sour cream, and chunks of thick, sweet almond paste make it exceptionally tender.

Cherry and Cream Cheese Kolaches

These kolaches are filled with homemade cherry filling, but you can also use any jam you have on hand.

Maple-Meringue Doughnuts

The secret to making doughnuts at home is in the dough: Retarding the shaped donuts allows a more complex, yeasty flavor to develop. The meringue filling is marshmallowy in texture; use an intense, robust, high-quality maple syrup to ensure lots of maple flavor.

Miso Caramel-Apple Danish

This riff on the classic Danish stars a sweet and savory tango of buttery miso-enriched caramel brushed over wafer-thin slices of apple. See our full step-by-step guide to making Miso Caramel-Apple Danish here.

New Orleans-Style Chicory Beignets

Chef David Kinch playfully combines two New Orleans classics: chicory coffee and beignets.

Fluffy, Buttery Cinnamon Rolls

This recipe yields 48 mini cinnamon rolls, drizzled with a simple glaze made of powdered sugar, half-and-half, and cinnamon.

Double Lemon Scones

Lemon–poppy seed cake meets scones in this delightful recipe from F&W Culinary Director at Large Justin Chapple.