If you ask us, there's no sweeter way to start the day than enjoying a hot beverage alongside a buttery breakfast pastry that's been baked to golden brown perfection. The experience may be even more magical if you're cozy at home, basking in the intoxicating, toasty aroma that lingers even after the oven's been turned off. These terrific breakfast pastry recipes include gooey cinnamon-pecan buns, brioche stuffed with chocolate cream, crunchy crullers with raspberry, and more.
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Almond Croissants
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The best thing to do with day-old croissants, whetherhomemadeor store-bought: Split them in half; slather with a brandy-spiked, almond-scented cream; top with even more almonds; and bake until the aroma coming from the oven makes you swoon.
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Orange Soufflé Coffee Cake
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"I think of this as orange juice and eggs rolled into a single dish and puffed up with hot air," says food writer and cook Ruth Reichl of her light, satisfying breakfast cake. "I think it’s a perfect way to start the day. What I like most is its sheer simplicity; this cake is about as basic — and easy — as they come. But one word of warning: Don't open the oven too early. This cake will fall if provoked."
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Pain au Chocolat
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Pain au chocolat, sometimes referred to as a chocolate croissant, means chocolate bread — and this recipe ensures that there's chocolate in every bite.
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Guava Quesitos
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This recipe comes from 787 Coffee, which has shops in Puerto Rico and New York. Their Quesitos de Guayaba use guava paste in the filling with the cream cheese, giving each pastry a unique sweetness underlined with hints of floral notes.
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Zucchini Breakfast Bread
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From the irresistibly crunchy turbinado sugar crust to the perfectly moist and tender crumb, this super-simple zucchini bread delivers maximum breakfast delight. Studded with pecans and oats and perfumed with orange zest, cinnamon, and allspice, it makes a perfect grab-and-go breakfast. If you want to treat yourself, do like we do: Slather it with butter and give it a quick toast in a skillet.
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Rhubarb Coffee Cake
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This streusel-topped rhubarb coffee cake is a standout celebration of spring. With a tender, springy crumb, the cake is the perfect match for the rosy, tart rhubarb on top. The addition of buttermilk lends tanginess and richness to the cake batter, while the rhubarb is marinated in sugar before baking, softening the fibrous stalks to result in a deliciously jammy texture.
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Cinnamon-Apple Babka
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Tender, buttery pastry dough is wrapped around sliced apples that are seasoned with brown sugar, butter, cinnamon, and ginger for this fall treat. Make sure to slice the apples very thinly here; the thinner they are, the easier it will be to roll your babka.
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Chocolate French Crullers with Dried Raspberries and Fudge Glaze
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Pastry chef Clarice Lam's French crullers feature a crunchy crust, an airy center, and a colorful topping of dried raspberries and fudge. Dip the chocolate crullers in the warmed fudge glaze so the dried raspberries stick for a sweet-tart topping that's as tasty as it is beautiful.
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Cherry and Cream Cheese Kolaches
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For the filling in these kolaches, a quick jam of summer's fresh sweet cherries is dolloped over lemon-scented cream cheese. Feel free to use whatever jam you have on hand if you prefer not to make your own.
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Blueberry and Meyer Lemon Breakfast Pastry
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Baking up flaky and buttery in a few short minutes, frozen puff pastry is the secret to simple morning pastries. Be sure to leave a 1-inch border around the edges of the filling to prevent the sweet jam and tangy Meyer lemon–flecked cream cheese from escaping during baking. The tart dried blueberries aren't just a pretty topping; they help balance the sweetness of this nostalgic breakfast treat.
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Chocolate Cream and Orange Brioche Buns
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Tender and lightly sweet, these brioche buns from Timmy Gibbons and Bobby Schaffer of Chicago’s Lost Larson bakery are the perfect canvas for the bold flavors of orange and chocolate. The buns begin with a rich brioche dough that includes a touch of whole-wheat flour, which adds a nutty undertone without distracting from the sweet and buttery base.The chocolate-dipped candied orange slices are an optional but fun topping.
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Glazed Cinnamon Rolls with Pecan Swirls
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Baking these cinnamon rolls in big batches makes the effort worth it — they take time but are so satisfying.
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Butterscotch Sticky Buns
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"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 for a touch of glamour.
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Glazed Lemon-Ginger Scones
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Restaurateur Aimee Olexy's lemony, cream-based scones are light, moist, and laced with pieces of chewy candied ginger.
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Peach Streusel Cake
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This crumble-topped cake is ideal for year-round baking because it calls for frozen peaches.
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Raspberry Swirl Sweet Rolls
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You can make these fruit-swirled sweet rolls any time of the year by taking advantage of frozen raspberries. They're terrific in these soft, puffy yeast rolls — a fun twist on a cinnamon bun that's perfect for a special morning breakfast.
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White House Honey-Oat Muffins
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Chef Spike Mendelsohn was inspired by the 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.
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Crêpes with Sweet Yogurt and Raspberry-Apricot Sauce
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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.
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Strawberry-Almond Scones
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When making 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.
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Chocolate Chip and Banana Muffins
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Like banana bread, these especially moist muffins are a great way to use up overripe bananas. Chopped toasted pecans would be delicious in them, too.
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