These pastries combine the attributes of a gloriously flaky croissant on the top, a sticky bun on the bottom, and a rich chocolate-studded brioche in the middle.
Author: Bill Clark
These fluffy buttermilk rolls are filled with a cinnamon-scented date purée to capture all that sticky bun glory without being overly sweet.
Author: Sohla El-Waylly
Author: Matt Lewis
Author: Kurt Gutenbrunner
Author: Dede Wilson
A flaky phyllo crust, layered with butter and a pumpkin pie-spice sugar forms the crust for this silky well-spiced pie.
Author: Ross Dobson
Author: Wang Haibo
This dairy-free cake hits all the right autumnal notes: it's earthy thanks to the olive oil, warm thanks to the spices. Just be sure to choose your apples wisely-a softer type will melt into the cake,...
Author: David Tamarkin
Author: Paul Grimes
Author: Julie Hasson
Author: Dorie Greenspan
Oatmeal Chocolate Chip Cookies from Delish.com will make your home smell amazing.
Author: Douglas Rodriguez
Author: Bon Appétit Test Kitchen
Author: Sarah Dickerman
Author: Jayne Cohen
Author: Victoria Granof
Author: Fran Love Taylor
Author: Julie Richardson
"Brining the turkey overnight keeps it moist and seasons the interior of the meat," says Lo. "The ingredients, except the cider, are classic 'red-cooking' flavorings used in Chinese cooking to braise and...
Author: Anita Lo
Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.
Author: Andy Baraghani
We helped our snickerdoodles get party-ready by upping the spices and adding texture with toffee, cornflakes, and a sparkly finish.
Author: Chris Morocco
Author: Jeffrey Alford
A pilsner-infused soft pretzel dough takes the place of traditional pie dough in this fun twist on apple pie.
Author: Rhoda Boone
These addictive cinnamon toast bites have a crispy, cinnamon-y, sugary coating that ensures no one can eat just one! Make them as an extra-special morning treat, or a slumber party snack that is sure to...
Author: Katherine Sacks
These delicious breakfast treats from Circa 1886 are best served slightly warm.