Rise & Shine Breakfast Breads

These no-fry doughnuts are super chocolatey—a perfect match for your morning joe. For a twist, you can swap chocolate-hazelnut spread for the peanut butter in the glaze and top with finely chopped toasted hazelnuts.

Because of the super buttery dough, these meltingly tender brioche buns hover on the line between pastry and bread. The recipe comes from Heritage Baking (Chronicle, $29.95), by Illinois bakery owner Ellen King.

Any dried fig variety (black, Mission or golden California figs) works in this tender, buttery recipe. Cutting scones into wedges is faster than rounds and means no wasted dough scraps.

Related: Simple Recipes for Tender, Buttery Scones

Nutmeg is the secret ingredient that makes this playful Bundt taste just like a cake doughnut. (Be sure to use freshly grated nutmeg—you'll really notice the difference in flavor.)

These beauties use frozen puff pastry for ease, but the filling has an optional fancy ingredient: rose water. It gives a lovely, floral je ne sais quoi to the punchy fruit.

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No fruit here in this upside-down cake, just a brown sugary streusel-like layer of walnuts, coconut and granola baked under (then flipped over) a vanilla coffee cake. 

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A super-simple braid of puff pastry holds a scrumptious filling of strawberries and sweetened peanut butter. Double-dare you not to pour a glass of cold milk.

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 energy-boosting scones pack a healthy amount of fiber and protein. And did we mention the peanut butter flavor? 

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.

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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.

Dessert or coffee cake? It's up to you. A hint of orange rounds out the flavors.

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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.

Cinnamon, nutmeg and ginger flavor this moist banana bread. Make banana bread when your bananas get brown polka dots on them.

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These sweet treats can be found in nearly every Amish cookbook. Roll them in melted butter, cinnamon and sugar before serving.

Biscuits, apples, orange juice? Sounds like breakfast to us. Orange juice adds brightness to both the bite-of-autumn bread and the cream cheese icing drizzle. 

In winter, let 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.

Brown sugar, pecans and pumpkin pie spice create both a filling and the topping for these muffins. Dried cranberries add tang and texture. 

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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.

Plump blueberries create a juicy filling in this old-fashioned sour cream coffee cake from The White Gull Inn in Fish Creek on Wisconsin's Door County Peninsula.

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