Warm and Comforting Breakfast Breads

Pizza dough is the secret shortcut in this 45-minutes-and-done recipe. It doesn't yield a fluffy Amish-style roll, but rather a breakfast treat with a toothsome chew, like the love child of cinnamon buns and garlic knots. 

Related: Favorite Brunch Recipes

At The Bake Shop and Cafe in Cleveland, Shawnda Moye offers the Cinny, a warm cinnamon roll-meets-biscuit that somehow becomes more divine when paired with a cup of hot chocolate or coffee.

These make-ahead rolls swap the usual cinnamon filling for a citrusy fig paste. Just like the center of Fig Newton cookies, they're full of deliciously crunchy seeds.

This coffee cake takes time because it's a yeast-leavened dough, but there's no kneading required. And the results are more than worth it.

Amy Thielen's nutmeggy Old-Fashioned Potato Doughnuts follow her grandmother's farmhouse recipe, but instead of powdered sugar, she tops them with vanilla-coffee icing. The recipe comes from Amy's book The New Midwestern Table (clarksonpotter.com).

A layer of brown sugar, cinnamon and pecans swirls through the center of this sour cream coffee cake from an Indiana bed and breakfast.

Minnesota blogger Molly Yeh often twists her challahs into simple spirals. This recipe—adapted from her cookbook Molly on the Range ($32.50, Rodale)—makes four small loaves, perfect for freezing or sharing. (Slightly stale challah also makes dreamy French toast.)

Related: Molly Yeh Chats About Her New Cookbook, Restaurant and Why You Should Visit East Grand Forks

We put together our favorite coffee cake ingredients for this recipe: chocolate, butter, sour cream, pecans and coconut. It's a holiday favorite, but it's also good any time of the year.

Lemon yogurt is the secret ingredient in these pretty biscuits. The recipe comes from Natura Farms in Marine on St. Croix, Minnesota.

Related: Our Best Brunch Recipes

There's just a hint of cinnamon in the streusel for this moist cake.

A Midwest Living editor contributed the recipe for these gooey-good, easy-to-make rolls that combine frozen bread dough and pudding mix.

Pillowy Morning Burns, inspired by the original Brittany Buns from Madison, Wisconsin, need no caramel or pecans. They're perfect in their buttery, sugar-crusted simplicity. The recipe is from The New Midwestern Table (clarksonpotter.com) by Minnesota chef Amy Thielen.

These breakfast rolls are a family tradition with Jean Haviland of Carroll, Iowa. "They're great for breakfast or any time of day!" she says.

Trust us! This cake is utterly addictive.

Sweet bread balances tangy cranberries in this winning recipe from the Wisconsin State Fair. Wrap and store it overnight to make it easier to slice.

Related: 20 Sweet Quick Bread Loaves

You can taste the maple sweetness in these oatmeal muffins from Indiana's Hoosier Maple Syrup Cookbook. Cinnamon and pecans give the breakfast or snack bread even more flavor.

The recipe for these hearty rolls comes from the Kansas Wheat Commission. They'll keep in an airtight container for a couple days, or you can freeze them (unfrosted) for up to 2 months. 

Related: 23 Delicious Recipes with Honey

Banana bread gets a school-lunch spin in this moist and sweet quick bread.

They're light, buttery and artwork on your plate. We almost hate to cover up the baked-on apple slice with the whipped maple butter. Almost.

Related: Must-Try Recipes for Scones

Melding her husband's Norwegian roots with her own Jewish heritage, blogger Molly Yeh's soft, slightly chewy rolls are ideal for brunch or even as a sweet complement to a holiday dinner.

Pumpkin, cranberries and brown sugar swirl through a tender, moist coffee cake with a golden pecan topper.

Caramel, chocolate and cinnamon give this monkey bread a delicious flavor. Be sure to get the large flaky biscuits for easy shaping.

Chopped and pitted dates stand out beside the hint of maple syrup in this dark brown, nutty, quick bread. This recipe is from Ruth Smiley of Smiley Brothers maple syrup producers in Indiana.