6 Decadent Breakfast Pastries You Can Bake at Home

There’s no need to stop by the bakery on your way to work each morning. Instead, prepare your own breakfast pastries, which make for great grab-and-go morning meals when they’re prepared in advance. Plus, there is no better way to start your day than with dessert-like items, such as easy cream cheese danishes, brioche au chocolat, and strawberry-graham scones. Which of these decadent pastries will you prepare first?

1. Orange Popovers

breakfast pastries

Popovers | iStock.com

If you’ve ever struggled with getting your popovers to successfully rise, Food & Wine’s foolproof recipe is a must! Adding a touch of baking powder to the batter helps them turn out perfectly, while a muffin tin ensures the popovers retain their shape. The recipe yields 12 serving and only takes 40 minutes to make. Looking for the perfect topping for your palate-pleasing popover? We suggest slathering your pastries with Food Network’s orange marmalade.


  • 3 large eggs, at room temperature
  • 1 tablespoon sugar
  • 1 teaspoon finely grated orange zest
  • 1¼ cups milk
  • 4 tablespoons unsalted butter, melted
  • 1¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Directions: Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk the eggs with the sugar and orange zest. Whisk in the milk and 3 tablespoons of the melted butter. In another bowl, whisk the flour with the baking powder and salt. Whisk the wet ingredients into the dry ingredients until only small lumps remain.

Brush the cups of a muffin tin with the remaining 1 tablespoon of melted butter and heat the muffin tin in the oven for 5 minutes; the butter will turn a nutty brown. Carefully fill the muffin cups halfway with the popover batter. Bake the popovers for about 30 minutes, until they have risen and are browned. Turn the popovers out onto a serving platter and serve them right away.

2. Easy Cream Cheese Danish

mixing ingredients

Mixing ingredients | iStock.com

Refrigerated crescent roll dough makes Allrecipes.com’s cream cheese danishes a breeze to prepare. Line the bottom of your baking pan with 1 can of crescent rolls, pinching the seams together to seal, and spread your filling — which consists of cream cheese, white sugar, lemon juice, vanilla extract, and sour cream — on top of your rolls. Top your filling with the second can of rolls, bake, and then drizzle with a heavenly glaze. The recipe yields 1 (9-by-13-inch) pan and only takes 40 minutes to make.


  • 2 (10-ounce) cans refrigerated crescent roll dough
  • 2 (8-ounce) packages cream cheese, diced
  • ¾ cup white sugar
  • 1½ teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 teaspoons sour cream
  • 1 cup confectioners’ sugar
  • 1 tablespoon milk
  • 1 tablespoon butter, softened

Directions: Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9-by-13-inch baking pan. Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal. In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract, and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling. Bake in preheated oven for 20 to 30 minutes. In a small bowl, stir together confectioners’ sugar, milk, and butter. After Danish has cooled, drizzle with icing.

3. Brioche Au Chocolat

rolling dough

Rolling dough | iStock.com

Buns In My Oven’s recipe may look intimidating, but with the help of a mixer, you’ll find it’s quite easy to make. There is wait time involved with baking brioche au chocolat, so you’ll want to plan accordingly. The brioche dough and pastry cream must be made the night before you plan to bake the pastries. The following morning, you’ll remove them from the fridge, roll out the dough, and fill the pastries. The dough then needs to rise for 2 to 3 hours, bake, and then cool for 30 minutes. We highly recommend putting in the effort to make this breakfast delight; the end result is well worth the wait!


  • ½ recipe brioche dough
  • 1 recipe pastry cream
  • ⅔ cup semisweet or bittersweet chocolate chips
  • 1 egg, beaten

Brioche dough

  • 2¼ cups unbleached all-purpose flour
  • 2¼ cups bread flour
  • 1½ packages (3¼ teaspoons) active dry yeast
  • ½ cup plus 1 tablespoon sugar
  • 1 tablespoon kosher salt
  • ½ cup cold water
  • 5 eggs
  • 1 cup plus 6 tablespoons (2¾ sticks) unsalted butter, cut into 10 or 12 pieces, room temperature

Pastry cream

  • 1¼ cups milk
  • ½ cup sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon corn starch
  • ½ teaspoon kosher salt
  • 4 egg yolks
  • 1 teaspoon vanilla extract

Directions:  In a stand mixer with the dough hook attachment, mix both flours, yeast, sugar, salt, water, and eggs. Beat on low speed until mixture becomes cohesive, 3 to 4 minutes. Check to make sure all flour has been incorporated, then continue to mix for another 3 to 4 minutes. Dough should be rather dry. With mixer on low speed, add butter 1 piece at a time, mixing well after each addition. Continue adding all butter in this manner. When all butter is incorporated, increase speed to medium and mix for 15 minutes, or until dough is shiny and smooth.

Transfer to an oiled bowl and cover with plastic wrap, pressing wrap directly against the surface. Chill in the refrigerator for 6 hours or overnight. If desired, freeze for up to 1 week.


For pastry cream, bring milk to a simmer in a medium saucepan set over medium heat. Meanwhile, combine sugar, flour, cornstarch, and salt in a medium bowl. In a separate medium bowl, beat yolks until smooth, then stir in dry ingredients. Carefully ladle a bit of the milk into the egg mixture, whisking constantly. Next, pour warmed egg mixture into the milk pot while constantly whisking. Return pot to medium heat and cook, whisking, until thickened and bubbling. Once mixture boils, remove from heat after no more than 10 seconds. Stir in vanilla, transfer to a bowl and press a layer of plastic wrap directly on surface. Chill for at least 4 hours.

On a lightly floured work surface, roll brioche dough into a 20-by-10-inch rectangle with the long side facing you. Evenly spread pastry cream over surface, then sprinkle chocolate chips over just the bottom half. Fold dough in half by bringing the top portion over the chocolate, then press to seal edges. Using a pizza cutter, cut into 2-by-5-inch pieces. If storing, wrap pastries in several layers of plastic wrap and freeze.

when ready to bake, let pastries thaw overnight in the fridge, then transfer to a parchment paper-lined baking sheet, leaving several inches between each. Transfer baking sheet to a warm spot to rise for about 2 to 3 hours, or until puffed.

Preheat oven to 350 degrees Fahrenheit. Lightly brush beaten egg over the top of each pastry, then bake for 25 to 30 minutes, or until golden and cooked through. Let cool on baking sheet for 30 minutes, then serve.


4. Orange-Chocolate Chip Muffins

orange chocolate chip muffins

Orange-chocolate chip muffins | iStock.com

Consisting of zesty flavors, sweet ingredients, and a lovely streusel topping, Better Homes and Gardens’ orange-chocolate chip muffins will provide you with the perfect start to your day. The recipe yields 12 servings, although you may want to consider doubling it. This breakfast treat works just as well for a midday snack!


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cup miniature semisweet chocolate pieces
  • 2 eggs
  • ½ cup sugar
  • ½ cup milk
  • 1 tablespoon finely shredded orange peel
  • ½ cup orange juice
  • ¼ cup vegetable oil

Streusel topping

  • ½ cup all-purpose flour
  • ½ cup sugar
  • ⅓ cup butter
  • ½ cup chopped walnuts
  • ¼ cup miniature semisweet chocolate pieces

Directions: Preheat oven to 400 degrees Fahrenheit. Line 12 2½-inch muffin cups with paper bake cups; set aside. In a large bowl stir together flour, baking powder, and salt. Stir in chocolate pieces. Make a well in the center of flour mixture; set aside. In a medium bowl, combine eggs, sugar, milk, orange peel, orange juice, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Spoon ¼ cup of the batter into each prepared muffin cup.

Sprinkle generously with streusel topping. Bake for 18 to 20 minutes, or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. To make the streusel, in a medium bowl, stir together flour and sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts and chocolate pieces.

5. Strawberry-Graham Scones

strawberry graham scones

Strawberry-graham scones | iStock.com

Bon Appétit’s recipe, which yields 10 servings, requires you to use a cookie cutter as a guide to shape and form your scones. It prevents you from having to roll and cut them out, ensuring your pastries turn out tantalizingly tender. Feel free to make your strawberry-graham scones in advance; they can be stored in an airtight container at room temperature for 2 days.


  • cups all-purpose flour
  • cups graham flour or whole-wheat pastry flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • ¼ cup plus 1 tablespoon sugar
  • 10 tablespoons chilled unsalted butter, cut into pieces
  • 6 ounces strawberries, hulled, cut into ½-inch pieces (about 1½ cups)
  • ¾ cup whole milk
  • 1 large egg yolk

Directions: Preheat oven to 375 degrees Fahrenheit. Pulse all-purpose flour, graham flour, baking powder, salt, and ¼ cup sugar in a food processor to combine. Add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining. Transfer mixture to a medium bowl, add strawberries, and toss to combine. Whisk milk and egg yolk in a small bowl. Add milk mixture to dry ingredients, and, using a fork, gently mix just to combine. Using your hands, gently knead a few times just until a shaggy dough comes together.

Place a 2½-by-1-inch round cookie cutter on a parchment-lined baking sheet. Gently press about ⅛ of dough into the cutter, then lift cutter straight up, leaving a neat round of dough. Repeat with remaining dough. Sprinkle scones with remaining 1 tablespoon sugar. Chill in freezer 20 minutes. Bake scones until golden brown, 25 to 30 minutes. Transfer to a wire rack and let cool slightly.

6. Dark Cherry-Chocolate Breakfast Pastry


Cherries | iStock.com

Breakfast doesn’t get any better than Pillsbury’s dark cherry-chocolate breakfast pastry. Six ingredients transform French loaf dough into a magnificent morning treat, which will appeal to kids and adults alike. If you don’t have fresh cherries on hand, feel free to use canned or frozen cherries instead; just make sure they’re drained and thawed prior to baking.


  • 1 can refrigerated crusty French loaf dough
  • 4 tablespoons butter
  • 1 teaspoon grated orange peel
  • 1 cup halved pitted dark sweet cherries
  • ¼ cup mini semisweet chocolate baking chips
  • ¼ cup sweet orange marmalade

Directions: Heat oven to 350 degrees Fahrenheit. Lightly spray 15-by-10-inch pan with sides with nonstick cooking spray. Carefully unroll loaf of dough in pan; press dough to cover pan. In small microwavable bowl, microwave 2 tablespoons of the butter on high 15 seconds or until melted. Stir in orange peel. Brush butter mixture over dough. Press ½ cup of cherries into half of dough, covering a 10-by-7.5-inch area. Sprinkle mini chips over cherries. Fold plain side of dough over cherries. Pinch edges of dough to seal.

Cover top of folded dough with remaining cherries; press into dough. In small microwavable bowl, microwave remaining 2 tablespoons of butter and marmalade on high 15 to 30 seconds or until butter is melted; stir to blend well. Carefully brush mixture over cherries and dough. Bake 20 to 30 minutes or until golden brown. Cool on cooling rack 15 minutes.