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Sugar-topped banana slices caramelize as they bake on top of these tender, cakey breakfast muffins. Serve warm drizzled with extra caramel topping, if you like.
Spreadable fruit jam ribbons through this buttery crumb cake, sinking here and there for a marbled look. A generous crumb topping adds more flavor. Choose your favorite jam, strawberry or raspberry, for the recipe.
Frozen or refrigerated cinnamon roll dough simplifies our recipe for Breakfast Monkey-Bread Rolls. Baking these rolls in muffin cups cleverly corrals their syrupy topping.
On-the-go breakfast eaters will appreciate this treat's portability as they dash out the door. Sweet raisins contrast with salty peanuts in these hearty scones.
This is so easy: Roll refrigerator biscuits with sugar, ginger, a little orange juice and butter, then bake side by side in a fluted pan.
In winter, let the yeast dough rise in your unheated oven. The rolls will rise best at a temperature between 80° and 85° . The recipe, with its heady aroma of yeast and spice, comes from the Patchwork Quilt Country Inn near Middlebury, Indiana.
Top this quick and easy, moist coffee cake with a dollop of homemade Cinnamon Butter for a fast breakfast or brunch treat.
These yeast rolls poof as they bake, hiding the filled center. Family or guests will love the spiced nut and brown sugar in the middle of these frosted treats.
This is our give-you-a-break coffee cake. Prepped in a half-hour, it waits in the fridge till you pop it in the oven the next morning. Serve warm, and the chocolate stays irresistibly melty.
These sweet and tender yeast rolls, generously covered in glaze, are a hit at Maxson Riverside Restaurant in Oregon, Illinois. Bake in muffin cups, and serve warm.
Lyndy Ireland cooks this coffee cake for her guests at Triangle Ranch in western South Dakota. "Shingle two slices dusted with confectioner's sugar beside the entree and not a crumb will be left," Lyndy says. It gets even better as you store it, covered, at room temperature.
This tender, moist lemon-blueberry muffin counts on garden-fresh lemon verbena for its essence of herbed citrus. Or, substitute lemon peel. The recipe comes from a community cookbook called Tasteful Garden Treasures, put together by the Taylor Garden Club in Taylor, Michigan.
Crown these tender, biscuitlike scones with sweetened whipped cream and strawberries. The recipe comes from the Inn at Crescent Lake near Excelsior Springs, Missouri, where guests might be served the flaky scones along with a spinach quiche.
Make a couple of these easy nut-filled banana bread loaves-- they'll keep up to a month in your freezer. Overwrap in plastic wrap and place in a freezerproof bag. Thaw at room temp.
These gooey biscuits taste great with just a cup of coffee--or with a family brunch. See Slide 5 for a ginger-flavored variation on this recipe.
This sweet yeast loaf makes a breakfast bread that's both beautiful and delicious. It's from Jeffrey's Patisserie and Candies in Hinckley, Minnesota.
From the Tasty Pastry Bakery in Clay Center, Kansas, these light scones get a touch of extra sweetness from miniature semisweet chocolate pieces and a drizzle of icing.
This coffee cake recipe, one of the winners in a Midwest Living® potluck recipe contest, comes from a Robinson, Illinois, reader. Cherry pie filling stars in the quick bread.
This moist, streusel-topped treat comes from a St. Louis reader. Drizzle with melted semisweet chocolate pieces, if you like. Serve for breakfast, brunch or snack.
These big, gooey, cream-cheese-iced rolls live up to their crowd-pleasing name at Crusader Cafe in Buhler, Kansas.
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