Breakfast Pastries

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Recipe of the Day

Grandma Skeet's Prune Kolaches

"These yeasted breakfast pastries are stuffed with a sweet prune filling. They're a tradition on many holiday brunch tables." - by SCOOBYVC

Breakfast Pastry Recipes

Monkey Bread with a Twist

"This monkey bread uses chopped apple to add a unique spin on the family favorite." - by Linda

Bananas Foster Monkey Bread

"This monkey bread recipe adds bananas to the classic treat using buttermilk biscuit dough." - by Michelle W.

My Mom's Raised Doughnuts

"These yeast-raised doughnuts are so light and fluffy, they're like a sweet and flavorful cloud. Spread with a simple vanilla glaze." - by PEGGIANNE

Almond Bear Claws

"These flaky Danish pastries are a time-consuming project, but they're a perfect way to show people how much you love them! I like serving them at special brunches. The pu…" - by FrancesC

Danish Cinnamon Snails

"The cardamom-spiced dough makes these Danish cinnamon rolls stand apart from the sweet roll crowd! Frost with a confectioners' sugar glaze, if desired." - by malene_2

Jelly Doughnut Cupcakes

"Simple but pretty yellow cupcakes are filled with raspberry jam and sprinkled with confectioners' sugar. They taste and look just like jelly-filled doughnuts." - by MermaidSmoothie

Dansk Aebleskiver (Danish Doughnuts)

"Cooked in a special cast iron or electric griddle with seven to nine cups, these traditional Danish dumplings are round, doughnut-like pastries dusted with confectioners'…" - by Luanne

Grandma Skeet's Prune Kolaches

"These yeasted breakfast pastries are stuffed with a sweet prune filling. They're a tradition on many holiday brunch tables." - by SCOOBYVC

Monkey Bread Kabobs

"Thread cinnamon and sugar-coated biscuit dough onto skewers and finish off with a maraschino cherry for a new twist on monkey bread." - by SHORECOOK

Marzipan Christmas Kringle (Juleskringle)

"This marzipan tubular bread is an ABSOLUTE must for the Christmas season and a traditional dinner would not be complete without this Christmas Kringle for dessert." - by WOLSELEY