breakfast sweets

A good sticky bun (and we're not talking about the mall variety) can be a transcendent experience, just ask our own Ed Levine who had his mind blown by a roadside bun at Knaus Berry Farm in Homestead, Florida.  It's pretty much impossible to read Ed's tale of this incredible sticky bun in the Serious Eats book without needing to try one out for yourself.

Kenji's Sticky Buns From 'Serious Eats' Recipe

For the dough:

unsalted butter

full-fat yogurt, room temperature

eggs, room temperature

(1/4 ounce) fast-rise yeast

Kosher salt

(1 1/4 ounces) granulated sugar

(15 ounces) all-purpose flour, plus more for working

For the filling:

(about 4 ounces) brown sugar, packed

cinnamon

unsalted butter, melted

For the caramel sauce:

(about 8 ounces) brown sugar, packed

sweetened condensed milk

rum (optional)

(about 4 ounces) chopped toasted pecans (optional)

For the dough: In a large bowl, heat the butter in the microwave at medium power until it is just melted. Add the yogurt, eggs, yeast, kosher salt, and sugar and whisk until the ingredients are well combined. Add the flour and stir with a wooden spoon until the dough forms a ball. Transfer to the bowl of a standing mixer fitted with a dough hook attachment and knead on low speed for 10 minutes, adding flour as necessary until the dough just barely pulls away from the sides of the bowl. Transfer to a large greased bowl, cover with plastic wrap, and allow the dough to rise until doubled in volume, about 2 hours.

For the filling: Once the dough has risen, combine the brown sugar, cinnamon, and a pinch of salt in a medium bowl. Turn the dough out onto a floured surface. Roll the dough into an even 12 × 8-inch rectangle, with the long side facing you. Brush melted butter evenly over the surface, leaving a narrow border along the top long edge. Spread the cinnamon sugar evenly over the buttered area, using your hands to gently work it to the edges.

Starting at the bottom edge, roll the rectangle away from you into a tight cylinder 12 inches wide. Rest the cylinder seam side down and carefully even out the shape and square off the edges. Using a sharp knife, cut the -cylinder into three even pieces. Cut each piece into three more pieces to create nine buns total. Arrange the cut buns in a well-buttered 8 × 8-inch baking dish. Cover the dish tightly with plastic. (The dough can be refrigerated overnight at this point.) Allow the buns to rise at warm room temperature until they are puffy and pressed tightly against each other, about 2 hours.

While the buns are rising, adjust the oven rack to the lower middle position and preheat the oven to 350°F. Remove the plastic wrap from the dish and bake the buns until they are golden brown and puffy, about 30 minutes. Transfer the baking dish to a wire rack and let the buns cool for at least 10 minutes, while you make the sauce.

For the caramel sauce: Heat the butter and the brown sugar in a medium saucepan over medium heat, stirring occasionally until the mixture is bubbling and puffy, about 3 minutes. Whisk in the condensed milk. Simmer until the mixture is reduced to a thick saucelike consistency (the mixture should coat the back of a spoon easily). Whisk in the rum and pecans (if using). 

Using a thin metal spatula, loosen the buns from the sides and turn them out of the dish (but do not separate them yet). Transfer them to a serving platter and spoon half of the caramel sauce evenly over them. Allow the sauce to soak in for about 10 minutes, then serve, pulling the buns apart with your fingers and serving extra caramel sauce on the side.Note: The buns can be assembled the night before and placed in the refrigerator after arranging in their baking dish and wrapping with plastic. To bake the next day, allow the buns to rise at warm room temperature for 2 hours before baking as directed.

Kringles can be filled with fruit or nuts. Cherry, apple and almond are popular and traditional fillings.

Kringle Recipe

For the Kringle:

sour cream

vanilla

flour

unsalted butter,

sugar

sour cherry jam

For the Icing:

milk

In a small bowl mix together sour cream and vanilla. Set aside.

Using a pastry blender or (several pulses with a food processor) cut together flour and butter so butter is reduced to small pea-sized bits. Stir in sour cream mixture. Blend well to form a dough. Divide into two disks. Flatten disks slightly, cover and chill at least 2 hours or overnight. 

Preheat oven to 450°F. In a small bowl whisk together egg and sugar. Set aside. On a floured work surface, roll out each dough disk into a 12 by 6 inch rectangle. Spread filling down center in a thin strip leaving two inches clear on each side and an inch and a half at both ends. Fold sides over center then fold ends up, press lightly to seal. Brush with egg wash.

Bake on a parchment lined cookie sheet for 10 to 15 minutes or until golden brown. Drizzle icing over warm kringle. Cool on wire rack. Store in a covered container. Best within a day.

We all know the best part of a coffee cake is the crumb, which is why there is a heap of sweet pecan streusel topping this moist banana cake.

Banana Pecan Coffee Cake Recipe

For the Streusel

pecans

dark brown sugar

all-purpose flour

For the Cake

baking powder

baking soda

salt

eggs egg

vanilla extract

Greek yogurt

bananas

Adjust oven rack to middle position and preheat oven to 350°F. Grease pan with butter. 

For Streusel: In a medium bowl, combine pecans, dark brown sugar, sugar, cinnamon, and flour and stir to combine. Add flour and melted butter and mix until has the texture of wet sand. Set aside.

For Cake: In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with a paddle attachment beat butter and sugar until fluffy, about 3 minutes. Add eggs and egg yolk and beat to combine. Add vanilla and yogurt, then dry ingredients, beating until just mixed together. Gently fold in bananas with a spatula. 

Pour batter into pan and smooth top. Cover with pecan mixture. Bake until a tester inserted into the middle of the cake comes out clean, 50-60 minutes. Let cool then release from springform pan and serve. 

These are dinner rolls times ten. They're airy, eggy, and buttery, and the golden outside crust pulls away to reveal a slightly custardy interior.

Popovers Recipe

melted butter,

eggs

all purpose flour

Preheat oven to 450°F. Grease popover pan well with butter. 

In a large bowl, whisk together milk, eggs, and salt. Whisk in butter. Add flour and whisk until smooth. 

Fill each cup 2/3 full with batter. Bake popovers until golden, 30 minutes. Let cool for 5 minutes in pan then turn out onto wire rack. Serve immediately.  

Rich whole-milk ricotta and lemon zest are lightened by meringue to produce a pancake that is tangy, fluffy, not-too-sweet, and satisfying. This recipe from Baking Out Loud: Fun Desserts with Big Flavors is simple enough to make every day.

Lemon Ricotta Pancakes Recipe

lemon zest (about 1 lemon's worth)

ricotta

extra-large eggs, separated,

fruit,

confectioner's sugar,

In a medium bowl, combine the sugar and lemon zest, and using your hands, rub them together to release the lemon oils. Add the ricotta, egg yolks, and salt, and whisk until blended.

In a separate bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed for about 3 minutes until they form medium-firm peaks. Scoop about one-third of the whites into the egg mixture, and using a rubber spatula, fold them in until blended. Add the remaining whites and gently fold them in until just blended. Don't stir, or the batter will deflate and leave you with flat, rubbery pancakes. 

Lightly grease a griddle (preferably with Pam) and set it over medium heat until hot. Spoon about 2 tablespoons of batter (or, for larger cakes, up to 1/4 cup) per pancake onto the griddle, about 2 inches apart. Cook for 2 to 3 minutes, or until the bottoms of the pancakes are golden or "blond" and the edges look set. Using a wide spatula, turn the pancakes and continue cooking for about 2 to 3 minutes, or until the bottoms are golden and the top springs back when lightly pressed. Repeat with the remaining batter, lightly greasing the griddle between batches. 

Serve immediately with fresh fruit and a dusting of confectioners' sugar. 

This small batch of pumpkin cinnamon rolls are soft, fluffy, and filled with lots of pumpkin flavor, and smothered with a buttery, cinnamon sugar filling. Served warm and topped with a delicious maple frosting, and you&#039;ll be in heaven once you take that first bite!

Pumpkin Cinnamon Rolls

Whole Milk (warm to the touch (100-115ºF))

All-Purpose Flour

tsp Instant Yeast (1/2 package)

tbsp Light Brown Sugar

tsp Ground Cinnamon

Salt

Pumpkin Puree

tbsp Unsalted Butter (melted)

Egg (lightly beaten)

tbsp Light Brown Sugar (lightly packed)

tbsp Granulated Sugar

tbsp Ground Cinnamon

tsp Ground Ginger

tsp Ground Nutmeg

AllSpice

tsp Ground Cloves

tbsp Unsalted Butter (room temperature)

tbsp Pure Maple Syrup

tsp Vanilla Extract

tbsp Whole Milk

Sifted Powdered Sugar

Egg Yolk

Water

In a small saucepan, warm the milk over low-medium heat until it reaches 180ºF. Set to the side and let it cool down to 100ºF-115ºF degrees or when it is warm to the touch. You can also microwave this in a heat-proof glass measuring cup for 15 seconds at a time until the milk reaches 180ºF.

In a medium-size bowl, whisk together the all-purpose flour, instant yeast, light brown sugar, cinnamon, and salt. Set to the side.

In a separate bowl, whisk together the warm milk, pumpkin puree, melted unsalted butter, and lightly beaten egg.

Add the dry mixture to the wet and mix together with a spatula until the dough begins to form.

Transfer the dough to a mixing bowl fitted with a dough hook and knead at a low speed for 7-8 minutes or until the dough has come together. The dough should be soft and a little sticky that pulls away from the sides of the mixing bowl. If it’s still very sticky, you can add in the additional 1/4 cup of all-purpose flour, one (1) tablespoon at a time. You can also choose to stir the dough by hand with a danish dough whisk instead of using the mixing bowl and dough hook.

Transfer the dough onto a lightly floured work surface, kneading it with your hands into a soft and smooth ball. Then transfer it to a lightly greased medium bowl. I use Baker&#39;s Joy to coat the bowl, but you can also use an olive oil spray. Cover with plastic wrap and/or a clean tea towel and place it in a warm area of your kitchen to allow the dough to rest and double in size (about 1 hour).If you plan to let the dough rest in your oven (see notes below) do not use plastic wrap!

For the rolls

In a small mixing bowl, mix together the light brown sugar, granulated sugar, ground cinnamon, ground ginger, ground cloves, and allspice. Set to the side. The room temperature unsalted butter will be used as a spread later when we assemble the rolls.

For the cinnamon spice filling

Lightly spray a ⅛ sheet pan or a 6-inch round (or square) baking pan with a flour-based baking spray and set to the side.

Once the dough has doubled, punch it down using your fist, then turn it out onto a lightly floured surface. Make sure to lightly flour the rolling pin too. Roll the dough out to about a 10” x 12” rectangle. Spread the unsalted butter onto the dough with an offset spatula, leaving about a 1/4 inch border. Then sprinkle the cinnamon spice filling over the top.

Starting at the longest end of the dough, roll up tightly to form a log.

Using a sharp knife, slice the dough log into 6 equal rolls then place onto the prepared baking sheet or into the prepared baking pan, cut side down. I like to use a ruler to help evenly mark my cinnamon rolls. I also cut off the ends for a nice clean edge. You can still bake the edges in a separate pan though!

Cover again with either plastic wrap or a clean kitchen towel and place in a warm spot of your kitchen. Allow them to rise for an additional 25 minutes or until they have doubled in size. Meanwhile, adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF.

If making overnight small batch cinnamon rolls cover tightly with plastic wrap and place in the refrigerator overnight. Before baking, let sit at room temperature for it&#39;s second rise 1 hour before baking. Brush on the egg wash, then bake.

In a small bowl lightly beat the egg yolk and 1 tablespoon water, then brush onto the rolls. Bake for 20-25 minutes at 350ºF. Let cool for about 10-15 minutes before adding the maple frosting.

Assembling the rolls

In a small bowl, mix together the unsalted butter, maple syrup, vanilla extract, milk, and powdered sugar using your hand mixer or stand mixer fitted with the paddle attachment. The amount of frosting is small though so a hand mixer will work best here.  This frosting can be made a day or two in advance of making the cinnamon rolls. Keep it stored in an airtight container in the refrigerator. Bring it to room temperature 20-25 minutes before using.

For the maple frosting

Light, tender, moist and flaky Orange Cream Scones are better than Panera! Made with fresh orange juice and zest, these scones are bursting with bright orange flavor while not overwhelming the scone. Glazed with fresh orange vanilla butter icing, bound to bring a smile to anyone!

The Best Orange Scones (Panera Copycat)

all-purpose flour unbleached all-purpose flour

butter

heavy cream | might need an extra splash

vanilla bean paste |

Orange zest (grated from one orange | I used large naval oranges)

orange juice

vanilla bean paste

orange

Orange scones

Blend dry ingredients

Line a baking sheet with parchment paper. In a large mixing bowl, whisk the flour, granulated sugar, baking powder and salt together.

Mix in butter

Toss frozen, grated butter into flour mixture and using a pastry cutter or your hands quickly mix until it resembles coarse crumbs.

Gently mix egg mixture into dry ingredients

In a small bowl or measuring cup, whisk together the heavy cream, vanilla bean paste, egg, orange zest and a splash of orange juice. Make a small well in the center of the dry ingredients and pour in the egg mixture. Gently mix together with a fork until the dough just comes together, forming a shaggy dough.

Form dough into discs on prepared baking sheet

Turn out the dough onto a parchment lined cookie sheet, using the parchment to quickly form the dough into disc, about 1/2 - 3/4 inch thick. If the dough is really dry, add a little splash of orange juice or heavy

Cut discs into scone shapes

Using a bench scraper or large knife cut the disc in half, then quarters, then again cutting the quarters in half; making 8 large scones (see below for mini scones).

Freeze or refrigerate to let firm up

Separate scones barely away from the other, closer to one another will yield a more even raised scone, further apart they will appear more rustic. Freeze or refrigerate scones to firm the butter back up for about 10 minutes, now is a great time to preheat the oven to 400 degrees F.

Bake

Bake scones until lightly golden brown on the bottom, about 13-15 minutes, 13 will be softer, 15 more firm. Remove to a rack to cool completely.

Glaze

Make the glaze

In a wide bowl mix together the powdered sugar, orange zest, melted butter, vanilla bean paste and the orange juice; whisk until smooth. Once scones are cool, one at a time, carefully pick up and dip scone top into the orange glaze to coat, then return to the rack to set the glaze.

Store scones in an airtight container

Store scones on counter in airtight container up to 5 days, or  wrap individually and place in a pretty covered cake stand. Scones may also be frozen 3-4 months wrapped well.

https://embed.mediavine.com/videos/f85o39wqk97iugao0bnz

Light, tender, moist and flaky Orange Scones are better than Panera! Cream scones made with fresh orange juice and zest, bursting with bright citrus flavor while not overwhelming the scone. Glazed with fresh orange vanilla butter icing, bound to bring a smile to anyone!

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Top Tags

Kenji's Sticky Buns From 'Serious E...

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Top 7 breakfast sweets recipes from across the web

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

Top Tags

Kenji's Sticky Buns From 'Serious E...

Kringle Recipe

Banana Pecan Coffee Cake Recipe

Popovers Recipe

Lemon Ricotta Pancakes Recipe

Pumpkin Cinnamon Rolls

The Best Orange Scones (Panera Copy...

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