The recipe, with its heady aroma of yeast and spice, comes from the Patchwork Quilt Country Inn near Middlebury, Indiana. The rolls rise best at a temperature between 80 degrees and 85 degrees.
Cinnamon Rolls 
Lyndy Ireland cooks up breakfast favorites such as this classic biscuit mix recipe for her guests at Triangle Ranch in western South Dakota. She tops the sausage pie with refreshing salsa.
"This very simple fruit dish goes over big," says Mary Jo Smith, describing this parfait from Hidden Lake Bed and Breakfast in Jonesboro, Illinois. Mary Jo serves it in sundae glasses with a swirl of yogurt on top. For a variation, add raspberries to the peaches.
Cream cheese is the secret ingredient in this casserole, which gets a generous topping of blueberry or maple syrup. The recipe comes from Turkey Run Inn at Turkey Run State Park in east-central Indiana.
This rich, make-ahead bread pudding recipe comes from the Eagle Ridge Inn and Resort in Galena, Illinois. Each week, the resort offers a Sunday brunch, including a lavish dessert table.
Crepes form the shell for this pretty baked egg dish. Spoon bacon, pork sausage or ham into the bottom of the crepe cups, then ladle egg mixture over the meat, and sprinkle with cheddar cheese. The recipe comes from the Jefferson-Day House Bed and Breakfast in Hudson, Wisconsin.
Breakfast Crepe Cups 
Topped with fresh fruit and wrapped around a rich cream cheese filling, these crepelike pancakes add color and flavor to any special-occasion breakfast or brunch. The recipe comes from the Artists Colony Inn in Nashville, Indiana.
The Poplar Creek Guesthouse Bed and Breakfast on the Gunflint Trail near Grand Marais, Minnesota, adapted the traditional big pancake for a lighter version: puffed pancakes.
This Dutch specialty bakes into a bowl shape that cradles a pile of sliced fresh peaches. The recipe comes from the Hidden Lake Bed and Breakfast in Jonesboro, Illinois, where the pannekoeken gets a dollop of sour cream and a generous sprinkling of powdered sugar.
Biscotti gets its crunch from baking twice. Our citrus-speckled Lemon-Walnut Biscotti recipe comes from a Door County restaurant.
This variation on a classic quiche recipe combines smoked turkey breast with Swiss cheese, eggs and cream. Serve with fresh fruit and homemade sweet rolls for a hearty start to the day. The recipe comes from the former Engesser House Bed and Breakfast in St. Peter, Minnesota.
Smoked Turkey Quiche 
Crown these tender, biscuitlike scones with sweetened whipped cream and strawberries. Guests at the Inn at Crescent Lake near Excelsior Springs, Missouri, might be served the flaky scones along with spinach quiche.
Wake-Up Scones 
The annual Pie Fest at Southmoreland on the Plaza, a historic 13-room inn northeast of Country Club Plaza in Kansas City, Missouri, features several dozen pies, including Harvest Pie (front), Sweet Potato Pie (left) and Sweetie Pie (top).
Harvest Pie blends the tastes and aromas of apples, cranberries and spices. Sweet Potato Pie has a soft filling with just a touch of sweetness. Pie lovers with a serious sweet tooth need to try the Sweetie Pie, full of melted chocolate, butterscotch, pecans and coconut.
Harvest Pie 
Sweet Potato Pie 
Sweetie Pie 
This cinnamon-spiced New Orleans classic is a popular dessert at Rider's Inn in Painesville, Ohio. Mistress Suzanne's Dining Room at the inn is named for the third wife of the original owner, Joseph Rider.
Using cubed cinnamon bread or cinnamon rolls means this bread pudding goes together quickly. The recipe is from Sugar Lake Lodge near Grand Rapids, Minnesota. Warm butter sauce tops each serving.
"When I was thinking about adding to the guests' breakfast enjoyment, I thought that a breakfast dessert sounded good. Why not?" asks Barbara Young of Poplar Creek Guesthouse Bed and Breakfast near Grand Marais, Minnesota. "I love baked fruit. So I started going through the many cookbooks that I have. I liked the idea of using local ingredients and then adapted the recipes for breakfast."
These butter cookies are named for the French word for sand because of their crumbly texture. The recipe is from Julee Rosse, owner of the Wickwood Inn in Saugatuck, Michigan, and an author of the Silver Palate Cookbook.
Vanilla Sables 
Top these gooey-center, intense chocolate desserts with powdered sugar.