511 breakfast bread recipes

Tangy sour cream flavors this moist apple cinnamon coffee cake covered with crunchy nuts and cinnamon brown sugar.

Apple coffee cake studded with fresh apple chunks, moist and flavorful, perfect for a fall morning.

Rich and delicious. Absolutely love the cinnamon taste.

Heritage-style yeast-risen buckwheat cakes made with an overnight batter and a touch of baking soda. A pioneer-era breakfast griddle cake with deep, earthy flavor.

As a matter of record, the sour cream coffee cake has been served in city school cafeterias since 1959.

A classic Italian-American family biscotti recipe with anisette liqueur and chopped nuts, twice-baked until golden and crunchy. Keeps for 6 weeks or freezes beautifully.

Tender sour cream coffee cake layered with chunky applesauce and a crunchy brown sugar-cinnamon streusel topping. The ultimate weekend brunch bake that fills your kitchen with warm spice.

Overnight cinnamon coffeecake made with frozen dinner rolls, butterscotch pudding mix, brown sugar, and pecans. Assemble in 5 minutes the night before and bake fresh for breakfast.

Pineapple coconut coffee cake with a yeasted dough base, pineapple preserves, and flaked coconut topping. Only 3 ingredients plus the dough. Great warm or at room temperature.

A hollowed-out French bread loaf stuffed with layers of scrambled eggs, deli ham, Monterey Jack, cheddar, red peppers, and tomato slices, then baked until melty. A showstopping brunch centerpiece.

Nutty wheat germ crunch muffins with a toasty golden top, ready in 45 minutes. A versatile base recipe with built-in variations for apple cinnamon, berry, jam-filled, and dried fruit muffins.

Overnight pull-apart coffee cake with frozen dough balls, butterscotch pudding, brown sugar, pecans, and cinnamon. Prep the night before and bake golden in the morning.

Yeasted waffles with a lemon-scented buttery batter, cooked golden and crisp, then sandwiched with piped sweetened whipped cream. European-style brunch elegance.

Classic sour cream coffee cake with three layers of cinnamon-walnut streusel baked in a tube pan. Rich, tender crumb that serves 16 and fills the kitchen with warm spice.

Low-fat whole wheat muffins loaded with shredded zucchini and sweet corn kernels. Light, tender, and wholesome enough for everyday breakfast or snacking.

Buttermilk coffee cake layered with crushed Heath bars and chopped pecans under a buttery brown sugar crumb topping. A rich brunch cake with toffee crunch in every slice.