breakfast sweet

How To Make a Dutch Baby Pancake

all-purpose flour

milk

eggs

sugar

vanilla extract

salt

unsalted butter

Powdered sugar, maple syrup, and jam,

Blend the batter: Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and liquidy.

Rest the batter: Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid.

Heat the pan and oven: Meanwhile, place the skillet you&#x27;re using on a middle rack to warm along with the oven. Heat the oven to 425°F.

Melt the butter: When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.

Add the batter: Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven.

Bake the Dutch baby: Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.

Serve while hot: You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powdered sugar. Cut into wedges and serve with maple syrup or jam.

These shortcut cinnamon rolls start with buttery, flaky store-bought puff pastry.

Puff Pastry Cinnamon Rolls

puff pastry

All-purpose flour

cinnamon, divided

Thaw 2 sheets puff pastry according to package directions if needed. Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with parchment paper.

Beat 1 large egg to break it up. Lightly flour a work surface, and unfold 1 sheet puff pastry on it. Brush the pastry with a thin layer of the egg. Sprinkle with 3 tablespoons packed light or dark brown sugar and 1 teaspoon ground cinnamon.

Starting at a long side, tightly roll up the puff pastry. Use your fingers to tightly press and seal the seam. Cut crosswise into 8 pieces. Place on one half of the baking sheet cut-side up, spacing them evenly apart. Repeat filling, rolling, and cutting the second sheet of puff pastry. Brush all the cinnamon rolls with the remaining egg wash.

Bake until puffed and lightly browned, 20 to 25 minutes. Transfer to a wire rack and cool completely.

Place 1/4 cup powdered sugar, 1 to 2 teaspoons milk, and 1/2 teaspoon vanilla extract in a small bowl and whisk until smooth. Drizzle over the cooled cinnamon rolls.

These yeasted morning buns are filled with a sweet-tart cranberry compote and drenched in a simple, vanilla-rich glaze.

Cranberry Vanilla Morning Buns

buttermilk

bread flour, plus more as needed

instant yeast

cranberries

water

kosher salt

sugar,

buttermilk, plus more as needed

Place 6 tablespoons unsalted butter (4 for the dough, 2 for the filling), 1/2 cup buttermilk, and 1 large egg on the counter. Let sit at least 1 hour to come to room temperature. 

Place 1 cup all-purpose flour, 1/2 cup plus 2 tablespoons bread flour, 2 tablespoons granulated sugar, 1 1/4 teaspoons instant yeast, and 3/4 teaspoon kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until combined. Add the buttermilk, egg, and 2 tablespoons of the softened butter. Beat on low speed until a sticky dough forms, about 30 seconds.

Replace the paddle with the dough hook and knead on medium-high speed until the dough is smooth and sticks to the bottom of the bowl and only a little to the sides, 3 to 5 minutes. If the dough is still quite sticky after 3 minutes, add an additional tablespoon or two of bread flour. 

Remove the dough from the bowl, grease the bowl with 1 tablespoon of the softened butter and return the dough to it, turning to coat. Cover with plastic wrap and let the dough rise until almost doubled in size, 1 to 1 1/2 hours. Meanwhile, make the filling.

Make the dough:

Place 1 1/2 cups cranberries, 6 tablespoons granulated sugar, 6 tablespoons water, and 1/8 teaspoon kosher salt in a small saucepan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves, the cranberries begin to burst, and the mixture bubbles, 6 to 8 minutes. Simmer until thickened, about 5 minutes more.

Remove from the heat and stir in 2 teaspoons vanilla extract. Let cool to room temperature. 

Make the filling:

Coat an 8-inch round baking pan with 1 tablespoon of the softened butter. Line the bottom with a parchment paper round. Transfer the dough to an unfloured work surface. Roll out the dough into a 10-by-14-inch rectangle with a long side closer to you.

Spread the remaining 2 tablespoons softened butter onto the dough, leaving a 1-inch border. Spread the cranberry filling over the butter. Starting with the long side nearest to you, roll the dough away from you to create a long cylinder. Pinch the dough together along the seam. The dough will be very wet and soft — don’t worry. 

Arrange the cylinder seam-side down. Cut crosswise into 8 pieces. Place cut-side up in the prepared pan. You may need to re-pinch the seam closed on each bun as you transfer them.

Loosely cover the pan with plastic wrap. Let the buns rise until they are about 1 1/2 times their original size, 30 to 45 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350ºF.

Whisk 1 large egg and a pinch of kosher salt in a small bowl. Uncover and brush the buns with the egg wash. Bake until nicely browned and the tip of a sharp knife stuck between two buns comes out clean, or a digital thermometer registers 200°F, 25 to 30 minutes. Meanwhile, make the glaze.

Place 1 cup powdered sugar, 1 to 2 tablespoons buttermilk, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt in a small bowl and whisk to combine.

Let the buns rest in the pan on a wire rack for 10 minutes. Invert them onto the rack, and then transfer them right-side up onto a serving plate. Drizzle with the glaze and serve warm.

Make the buns:

These buttery, not-too-sweet, pull-apartable morning buns are bursting with spicy ginger flavor. 

Sticky Ginger Buns

honey

(1/4-ounce) packet active dry yeast (2 1/4 teaspoons)

all-purpose flour,

whole wheat flour

ginger

cayenne pepper

Cut 1 stick unsalted butter into 1/2-inch cubes and let sit at room temperature until softened.

Heat 1/2 cup whole milk in the microwave or on the stovetop until warm to the touch. Pour into the bowl of a stand mixer fitted with the dough hook. Add 2 tablespoons honey and 1 packet active dry yeast. Let sit until foamy, about 5 minutes. Add 2 large eggs and beat with a fork to combine.

Add 1 1/2 cups all-purpose flour, 1 cup whole wheat flour, 2 teaspoons ground ginger, and 1 teaspoon kosher salt. Mix on at low speed and until the flour is just incorporated. Increase the speed to medium and mix it forms a smooth, elastic ball that’s climbing the dough hook, 6 to 8 minutes. Reduce the speed to low and add the butter one piece at a time, waiting until there are no visible streaks of butter before adding the next piece.

Cover the bowl and let rise in a warm place until doubled in size, about 1 1/2 hours. Meanwhile, make the filling.

Melt 6 tablespoons unsalted butter in the microwave or on the stovetop. Transfer 4 tablespoons to a small bowl. Add 1/2 cup honey, 1 teaspoon ground ginger, and 1/2 teaspoon cayenne, and stir to combine. Refrigerate until ready to use. Brush a standard 12-well muffin tin generously with the remaining 2 tablespoons melted butter. Finely chop 1/3 cup crystallized ginger.

When the dough is ready, gently punch down the dough. Transfer to a lightly floured work surface. (Alternatively, cover tightly with plastic wrap and refrigerate the dough and filling overnight, then shape the cold rolls the next day.) Roll with a floured rolling pin into a 12x18-inch rectangle with a longer side closer to you. Spread the honey-butter mixture over the dough, leaving about 1/2-inch border on all sides. Sprinkle evenly with the crystallized ginger.

Starting at the bottom, roll up tightly so you have an 18-inch-long roll. Use a sharp knife to trim the ends, then cut the roll crosswise into 12 pieces. Carefully place a piece cut-side-up into each well of the muffin tin. If any of the filling seeps out, fear not! Just scoop it up and spoon it onto the tops of the buns.

Let rise uncovered until puffy and filling the wells completely, 30 to 60 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375ºF. 

Line a baking sheet with parchment paper. Place the muffin tin on the parchment and bake the rolls for 15 minutes. Rotate the baking sheet and bake until deep golden brown, 10 to 15 minutes more. Meanwhile, place 1 cup granulated sugar in a shallow bowl.

Remove the buns from the oven. Working quickly, immediately remove the hot buns from the muffin tin (run a thin knife around each one to loosen first if needed). Roll completely in the sugar to coat. Serve warm.

This sweet and gooey monkey bread comes loaded with pumpkin and chai flavors, and is sure to be loved by the entire family.

Pumpkin Chai-Spiced Monkey Bread

cinnamon rolls,

light brown sugar, divided

cinnamon

nutmeg

allspice

cardamom

cloves

unsalted

pumpkin purée

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat a 10-inch bundt pan (10 to 12 cups), including the tube, generously with butter.

Remove the packaging from 1 can large cinnamon rolls and separate each roll. Cut each roll into 4 pieces. Repeat with the remaining 3 cans. 

Place 1 packed cup of the light brown sugar, 2 tablespoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground ginger, 1 teaspoon ground allspice, 1 teaspoon ground cardamom, and 1/2 teaspoon ground cloves in a medium bowl and whisk to combine. Drop each piece of dough into the sugar mixture and roll until coated. Transfer to the bundt pan, stacking them tightly.

Place the remaining 1/2 cup packed light brown sugar, 2 sticks unsalted butter, and 1 cup pumpkin purée in a medium saucepan and cook over medium-high heat until the butter is melted and the mixture begins to boil, 2 to 3 minutes. Remove from the heat and continue to stir until the sugar is fully dissolved. Carefully pour the mixture evenly over the dough balls.

Bake until the top of the bread is golden-brown and a knife inserted into the center comes out clean, 35 to 40 minutes. 

Let the monkey bread cool on a wire rack 15 to 20 minutes. Invert a large plate over the bundt pan. Grasping both the pan and the plate, quickly flip both over, then remove the bundt pan. To serve, pull apart with your fingers (or cut with a knife if preferred) and enjoy!

Layered with scrambled eggs, ham, cheese, and Dijon, these croissant breakfast sandwiches can be made in advance and frozen for an easy weekday breakfast.

Croissant Breakfast Sandwich

black pepper

croissants,

Dijon mustard

cheddar cheese (about 6 ounces)

Place the eggs in a large bowl and whisk until the whites and yolks are completely mixed and the eggs are a bit frothy. Whisk in the milk, salt, and pepper until just combined.

Melt the butter in a large nonstick skillet over medium-low heat. Pour in the egg mixture and let sit undisturbed until the eggs just start to set around the edges, about 2 minutes. Using a rubber spatula, push the set eggs from the edges into the center. Spread the uncooked eggs back into an even layer. Repeat, pushing the set eggs from the edges into the center every 30 seconds until almost set, for a total cooking time of 6 to 8 minutes. (The top of the eggs should still be slightly wet.) Transfer the eggs to a bowl.

To assemble the sandwiches, spread about 1 teaspoon of the mustard over the cut-side of each croissant bottom. Place a slice of ham over the bottom piece of each croissant. Top each with a heaping 1/2 cup of scrambled eggs and 1/4 cup of cheese. Place the top half of each croissant over the sandwich.

To serve immediately: Arrange a rack in the middle of the oven and heat to 350°F. Place the sandwiches on a baking sheet. Bake until the cheese is melted, 8 to 10 minutes.Reheating: If not serving immediately, tightly wrap each sandwich with aluminum foil and store in resealable bags in the refrigerator or freezer. Reheat uncovered in a 325°F oven until warmed through, about 20 minutes if refrigerated, or about 30 minutes if frozen.

Cinnamon Roll Breakfast Bake

(12-

cream cheese, softened

unsalted butter, softened

ground cinnamon,

Confectioners’ sugar,

Preheat the oven to 325°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray. Layer half of the bread slices in the baking dish, overlapping and wedging them in tightly so they are in an almost solid layer.

To make the custard, whisk the eggs until fully beaten, then whisk in the milk, sugar, vanilla, cinnamon, nutmeg, and salt. Pour half of this custard over the bread in the baking dish, letting it settle in and soak the bread thoroughly. Set aside the rest of the custard.

To make the filling, in the bowl of a stand mixer or with a handheld mixer, beat the softened cream cheese with the butter, egg, cinnamon, and sugar. Beat until very soft and whipped. Drop in dollops, then spread roughly over the layer of bread and custard in the pan. Layer the rest of the bread over the cream cheese filling and pour the rest of the custard on top. (At this point the casserole can be covered and refrigerated for up to 24 hours.)

Sprinkle with extra cinnamon. Bake for about 50 minutes or until the bake is firmly set and the top is lightly browned and crispy. Cool for 15 minutes before serving in thick slices, sprinkled with confectioners’ sugar.

Just seven ingredients, and no yeast or rise time, means that these gooey, fragrant cinnamon rolls are truly the easiest, fastest of all time! 

How To Make the Easiest Cinnamon Rolls

Cooking spray

granulated sugar, divided

self-rising flour,

unsalted butter, melted, divided

whole milk or 2%, plus more as needed

Heat the oven. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with cooking spray or butter; set aside. Make and fill the rolls while the oven is heating.

Mix the filling. Mix 1/2 cup of the sugar and the cinnamon together in a small bowl; set aside.

Make the dough. Place the flour and remaining 1/4 cup sugar in a large bowl and whisk to combine. Mix the milk and 4 tablespoons of the melted butter together in a medium bowl. Add the milk mixture to the flour mixture and stir with a rubber spatula or wooden spoon until a soft dough forms and no dry bits of flour remain.

Knead the dough. Transfer the dough onto a generously floured work surface. Sprinkle with more flour, then knead until the dough is fairly smooth, sprinkling with more flour as needed to prevent sticking. Do not overknead or the cinnamon rolls will be tough.

Roll the dough out. Flour a rolling pin and roll the dough into a 24- by 10-inch-long rectangle about 1/4-inch thick, with the longer side facing you.

Fill the dough. Brush 2 tablespoons of the melted butter onto the surface of the dough, using it all. Sprinkle it evenly with the cinnamon-sugar mixture, leaving a 1/2-inch border.

Roll the dough up. Starting at the long end closest to you, roll the dough up tightly into a log, using a bench scraper as needed to help release the dough from the work surface. Pinch the seam together at the top.

Cut the dough. Position the log seam-side down. Cut the dough crosswise into 15 pieces.

Fill the baking dish. Place the cut rolls cut-side up in the baking dish, 5 across and 3 down the dish.

Butter the rolls. Brush the tops of the cinnamon rolls with the remaining 2 tablespoons of melted butter.

Bake the rolls. Bake until puffed, golden-brown, and a toothpick or skewer inserted in several spots comes out clean, about 35 minutes. Meanwhile, make the glaze.

Make the glaze. Place the powdered sugar, milk, and salt in a medium bowl and whisk until smooth; set aside.

Glaze the rolls. When the cinnamon rolls are ready, place the baking dish on a wire cooling rack. Drizzle evenly with the glaze, then let cool 15 minutes before serving.

Honey is the perfect mildly sweet flavoring to these earthy, moist corn muffins

Honey Corn Muffins Recipe

(1 3/4 ounces) granulated sugar

cornmeal

(5 ounces) all purpose flour

baking powder

Honey Butter:

(6 ounces) unsalted butter, softened

Adjust oven rack to middle position and preheat to 350°F. Lightly grease a 12-cup muffin pan. Whisk butter, sugar, and salt in large bowl until light and creamy. Whisk in eggs until combined. Whisk in honey and milk. 

Add cornmeal, flour, and baking powder to the bowl, then whisk until combined. Pour batter into muffin cups and bake until golden and set, about 20 minutes. Let muffins cool in pan for 10 minutes, then remove from pan to cool on wire rack (see note).

To make the honey butter, stir softened butter and honey until combined. Serve. 

This vegan, dairy free pudding is creamy and sweet. You can make it ahead and keep it in the fridge for breakfast all week.

Coconut Almond Chia Seed Pudding Recipe

vanilla almond milk

chia seeds

coconut

almonds

divided,

In a medium bowl, stir together almond milk and chia seeds. Add coconut flakes and slivered almonds and stir well until combined. Cover with plastic wrap and chill in refrigerator for at least 2 hours. Before serving, stir pudding again. Divide between bowls and top each with a 1 teaspoon of sugar if desired. 

Sweet Potato Cardamom Buns with Pistachio and Orange

sweet potato

egg,

dark brown sugar

(1/4-ounce) packet active dry yeast (about 2 1/4 teaspoons)

orange zest

unsalted butter,

orange juice

Heat the milk and butter in a medium saucepan over medium-low heat until the butter melts, about 5 minutes. Remove from heat; let cool for about 5 minutes. Add the sweet potato and egg and stir to combine (some lumps are ok). 

Place 3 cups of the flour, sugar, yeast, orange zest, cardamom, and salt in the bowl of a stand mixer fitted with the dough hook. Add the warm milk mixture. Knead the dough on low speed until smooth and elastic, about 8 minutes. If the dough is too sticky to handle, knead in up to 1/4 cup more flour a tablespoon at a time.

Remove the dough from the bowl. Lightly grease the bowl with butter, then return the dough to the bowl. Cover with plastic wrap and let rise in a warm, draft-free spot until the dough has doubled in size, 1 to 1 1/2 hours.

Place the brown sugar, butter, orange zest, salt, and cardamom in a small bowl and mix until combined and spreadable.

Coat a 9x13-inch baking dish with butter. Place the dough on a very lightly floured work surface. Roll it into a 10x12-inch rectangle with the longer side facing you. Spread the cardamom butter evenly over the dough. Sprinkle with the pistachios and gently press them into the butter. Tightly roll up the dough and pinch the top seam closed. 

Cut the roll crosswise into 12 pieces. Place the buns in the baking dish cut-side up. Cover loosely with plastic wrap and let rise in a warm place until the buns have puffed and are nestled closer to each other,  1 hour to 90 minutes.

Arrange a rack in the middle of the oven and heat to 350°F. Uncover the buns and brush with the beaten egg. Bake until golden-brown and puffed, 25 to 30 minutes. Let cool for 10 minutes.

Make the filling: 

Place the powdered sugar, orange juice, and salt in a small bowl and stir with a fork until a thick but pourable glaze forms. Drizzle over the still-warm rolls. 

Make the glaze: 

Butter-roasted strawberries and sugar rubbed with lemon sweeten a classic puffed-up Dutch baby. 

Strawberry Dutch Baby

lemon

strawberries

cardamom (optional)

Powdered sugar and whipped cream,

Place a 10-inch cast iron skillet on the middle rack in the oven. Heat the oven to 425°F.

Make the strawberry filling: Place 1/3 cup granulated sugar in a medium bowl. Finely grate the zest of 1 medium lemon onto the sugar. Rub the zest into the sugar with your fingertips until fully combined and gritty. Hull and cut 1 pound strawberries in half, then place in a large bowl. Squeeze the juice of the zested lemon onto the strawberries and toss to combine.

Cut 5 tablespoons unsalted butter into 5 pieces. Place the butter in the hot skillet, return to the oven, and bake until the butter is mostly melted but not browned, 1 to 2 minutes. Add most of the lemon sugar and stir to combine. Arrange the strawberries evenly on top and sprinkle with the remaining lemon sugar. (Reserve both bowls.) Roast for 10 minutes. Meanwhile, make the Dutch baby batter. 

Make the batter: Wipe out the lemon sugar bowl. Place 3/4 cup all-purpose flour, 2 tablespoons granulated sugar, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground cardamom in the bowl and whisk to combine. 

Wipe out the strawberry bowl. Add 5 large eggs to the bowl and whisk until frothy. Add 1 cup whole milk and 1 teaspoon vanilla extract and whisk to combine. While whisking constantly, slowly add the flour mixture and whisk until smooth. Whisk vigorously for 30 seconds more. (Alternatively, just whiz everything together in a blender until smooth.) 

By this point the strawberries should be bubbling and smell roasted and sweet. Pour the batter over the strawberries. Reduce the oven temperature to 400°F. Bake until puffed and golden-brown, about 20 minutes. Let cool for 5 minutes. Serve dusted with powdered sugar and topped with whipped cream if desired. 

These quick and easy puff pastry breakfast pastries are filled with cream cheese and your favorite fruit jam.

The Easiest Cream Cheese Breakfast Pastries

(17.25-ounce) box frozen puff pastry (2 sheets)

cream cheese

All-purpose flour,

Thaw 1 box frozen puff pastry according to package directions, but keep it cold. Place 8 ounces cream cheese in a medium bowl and let sit at room temperature until softened.

Arrange 2 racks to divide the oven into thirds and heat the oven to 400°F. Line 2 baking sheets with parchment paper. Add 3 tablespoons granulated sugar and 1 teaspoon vanilla extract to the cream cheese and stir or beat with an electric mixer on medium speed until smooth.

Unroll the puff pastry sheets onto a lightly floured surface. Roll each into a 9x12-inch rectangle. Cut each sheet into 6 rectangles. Use a sharp knife to lightly score a border around each piece about 1/2-inch from the edge (do not cut all the way through). Prick the center of each piece several times with a fork. Transfer the rectangles to the baking sheets, 6 per sheet, spacing them evenly apart.

Spread 2 tablespoons cream cheese mixture in the center of each pastry. Top each with 1 heaping teaspoon jam. Beat 1 large egg to break up, then brush onto the borders of each pastry. Bake until puffed and lightly browned, 15 to 18 minutes. Serve warm or at room temperature.

A sesame-scented dough is slathered with kimchi compound butter to create the ultimate savory breakfast roll.  

Cheesy Kimchi Rolls

sesame oil

cabbage kimchi (from

garlic

scallions

extra-sharp cheddar cheese,

white sesame seeds

Place 8 tablespoons of the unsalted butter in a medium bowl and let sit at room temperature to soften while you make the dough. 

Instructions

Place 4 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 1 packet active dry yeast, and 2 teaspoons kosher salt in the bowl of a stand mixer fitted with the hook attachment and whisk to combine. (Alternatively, place in a large bowl if kneading by hand.)

Place 1 cup warm water (about 125ºF),1/4 cup toasted sesame oil, and 2 large eggs in a medium bowl and whisk to combine. Turn the mixer speed on to low and slowly pour in the egg mixture. Once all the egg mixture is incorporated, Increase the speed to medium-low and knead until the dough is smooth, soft, and forms a ball, 7 to 8 minutes. After 5 minutes, if the dough is sticking to the edges of the bowl, add more flour 1 tablespoon at a time. (If mixing by hand, stir until a shaggy dough forms, then knead on a work surface until a finger pressed into the dough springs back, about 7 minutes.)

Gently remove the dough from the bowl and coat the bowl in cooking spray. Return the dough to the bowl. Tightly cover the bowl in plastic wrap and let the dough rise in a warm place until nearly doubled in size, about 1 1/2 hours. Meanwhile, make the filling when the butter in the bowl is softened.

Make the dough: 

Prepare the following: Drain 2 cups cabbage kimchi in a fine-mesh strainer, pressing out any excess liquid with a rubber spatula. Place the kimchi in the bowl of a food processor and pulse until coarsely chopped, about 10 pulses. (Alternatively, chop the kimchi by hand.) Return the kimchi to the strainer and press out any excess liquid.

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Top 32 breakfast sweet recipes from across the web

The most viewed breakfast sweet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make a Dutch Baby Pancake

Puff Pastry Cinnamon Rolls

Cranberry Vanilla Morning Buns

Sticky Ginger Buns

Pumpkin Chai-Spiced Monkey Bread

Croissant Breakfast Sandwich

Cinnamon Roll Breakfast Bake

How To Make the Easiest Cinnamon Ro...

Honey Corn Muffins Recipe

Coconut Almond Chia Seed Pudding Re...

Sweet Potato Cardamom Buns with Pis...

Strawberry Dutch Baby

The Easiest Cream Cheese Breakfast ...

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How To Make a Crispy, Fluffy Oven-B...

Giant Lemon Roll

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Lemon Poppy Seed Sweet Rolls

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Streusel-Topped Blueberry Coffee Ca...

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How to Make a Classic Blueberry Buc...

Copycat "Baker's Muffins" from City...

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Maple Bars Recipe

Traditional British Recipe: Eccles ...

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The most viewed breakfast sweet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine