Cinnamon rolls, coffee cakes, hot cross buns, and more! (Did we mention the doughnuts?)
Elaine Johnson
1 /16Photo by Annabelle Breakey; written by Romney Steele
Chocolate Apricot Wreath
Imagine an extravagant cinnamon roll twisted into a ring, and you’ve got the idea here. The filling riffs on a recipe in Plum Gorgeous (Andrews McMeel, 2011; $25).
2 /16Photo by Annabelle Breakey; written by Romney Steele
Upside-Down Sour Cream Coffee Cake with Sherry-Roasted Pears
This old-fashioned, moist cake, jazzed up with vanilla bean and roasted pears, takes on even more flavor if you start the pears a day ahead so they can steep in their syrup.
Our favorite version of the classic Easter recipe has fresh and candied orange as well as sweet spices in the dough, plus two kinds of fresh citrus juice in the icing.
When you’re short on time, make pastries the easy way by spreading thick slices of brioche or challah with your favorite jam and a crunchy nut topping.
Portland chef Jenn Louis of Lincoln and Sunshine Tavern serves her sweetly spiced doughnuts at Hanukkah, but we think they deserve to be a year-round treat.