Easy Homemade Breakfast Breads

Easy Homemade Breakfast Breads
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Whether it's a holiday or a weekend with family, breakfast breads are always a lovely treat first thing in the morning. While I love baking breads and rolls from scratch, it's nice to simplify things and use store bought biscuit dough.

It's inexpensive, especially when on sale, or buying store brand tube biscuits. The recipes below are easy enough for preteens and teens to handle, giving mom or grandma a break from the kitchen. These are yummy variations on the classic Monkey Bread recipe.

I love these types of recipes, not only because they’re easy, but because the variations are endless.  Additions of crushed nuts, more or different spices, brown sugar, extra cinnamon, or icing can mix it up a bit if you want something a little different.

Crescent Cinnamon Rolls

2 can refrigerated crescent rolls
1/2 cup softened butter
1/4 cup granulated sugar
1 1/2 tsp. cinnamon
1 cup confectioners' sugar
2 tablespoons milk

Unroll the dough, making four rectangles. (Ignore the score marks that are normally used to make triangles. Combine the granulated sugar and the cinnamon. Sprinkle over the dough pieces evenly. Roll each of the rectangles in a roll. Cut each roll with a sharp serrated knife into five slices. Place cut side down on a cookie sheet sprayed with pan spray, or lined with parchment paper. Bake for 20 minutes until lightly browned and no longer doughy.

Combine the confectioners' sugar and milk in a small bowl. Use a spoon to drizzle over the warm rolls. I also love using flavored coffee creamer instead of milk to give the icing a nice flavor. Orange juice will also work if you want an orange icing.

Orange Cinnamon Buns

3 tubes refrigerated buttermilk biscuits
1/2 cup granulated sugar
1/4 cup orange juice
1 tsp. cinnamon
1/2 cup butter

Melt the butter in a microwave safe bowl. Mix in the sugar, juice and cinnamon. Spray or grease a cake or tube pan. Separate the biscuit dough and lightly dip one side of each one into the sugar mixture. Place the biscuits into the pan, layering them on top of each other. Pour the remaining sugar mixture over the biscuits. Bake at 350 degrees F. for about 30 minutes or until the biscuits are done and browned.

Honey Pecan Breakfast Ring

3 12 ounce tubes of refrigerated buttermilk biscuits
1/2 cup honey
1/3 cup granulated sugar
1/4 cup finely chopped pecans
1 tbsp. orange juice
1 tsp. cinnamon

In a bowl combine the honey, sugar, pecans, orange juice and cinnamon. Cut each biscuit into four pieces. Dip each piece partway into honey mixture. Layer the dough into a buttered or sprayed tube or Bunt pan. Bake at 375 degrees F. for 30 minutes or until browned. Cool for ten minutes. Run a knife around the edges of the pan to loosen the baked ring and invert the pan onto a platter, shaking lightly to release.
Serve warm.

Note: If the honey mixture seems too thick to dip the biscuits, add a tsp. of hot water and stir again.


Image: FreeDigitalPhotos.net


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.


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