Sweet Breakfast Archives - A Classic Twist

Apple Cinnamon Scones with Maple Glaze

Zainab Mansaray — Wed, 13 Aug 2025 10:00:00 +0000

These apple cinnamon scones with maple glaze are perfectly tender and flaky and packed with cozy autumnal flavors. Chunks of tart Granny Smith apples are enveloped in a buttery dough spiced with cinnamon. Baked to perfection, each scone is drizzled with a maple glaze that complements the tart pieces of apple and warm cinnamon. These apple scones are perfect for pairing with coffee or tea for a snack or as part of a breakfast spread. Whether it’s Fall or not, these scones are a great way to embrace the cozy flavors of the season.

Is it me, or does a warm, buttery apple pastry instantly transport you to Fall? These apple and cinnamon scones with maple glaze embody everything we love about the season in one delicious treat!

I cannot resist adding tart apples and cinnamon to my baked goods when the weather starts to turn colder. The smell it creates when it’s baking fills my kitchen with cozy vibes.

There’s nothing better than slicing a warm scone open and smothering it with butter while sipping a coffee. It’s the perfect way to start the day, especially on the weekend.

Scones are a simple recipe to make. They can look complicated, but the secret is to ensure your butter stays cold and avoid overmixing the dough.

Overmixing the dough can overwork the gluten, resulting in scones with a tough texture. Stick to just mixing it enough that it is combined. That’s how you end up with brag-worthy tender and flaky scones!

Here are a few of my favorite scone recipes that you might like to try: Blackberry Buttermilk Scones with Lemon Glaze, Strawberry Chocolate Scones, Lemon Scones, Sweet Potato Scones with Maple Icing, and Savory Gruyère Thyme Scones.

I recommend using tart and firm apples, such as Granny Smith apples, when making these scones. The tartness complements the sweet maple glaze. If you need to substitute, you can use Pink Lady, Braeburn, or Northern Spy.

Many people may not realize this, but you can make scones ahead of time and freeze them unbaked until you’re craving a special treat. When you are ready to bake the frozen scones, remove them from the freezer and add a few extra minutes to the bake time.

Are you planning on making these cinnamon apple scones for breakfast or a Fall brunch? These scones will definitely be making an appearance during those cozy Sunday mornings when we’re all gathered around the kitchen.

Ingredients

all-purpose flour, plus extra for shaping the dough
baking powder
granulated sugar
ground cinnamon
salt
unsalted butter
a medium Granny Smith apple
heavy cream
a large egg
vanilla extract
powdered sugar
maple syrup

How to Make Apple Cinnamon Scones

Whisk the flour, baking powder, sugar, cinnamon, and salt to aerate and combine.

Add the diced cold butter and rub it into the flour with your fingers or a fork until the mixture is crumbly and the pieces of butter are no larger than a pea.

Stir in the diced apple until evenly distributed and coated in the dry ingredients.

Whisk the cream, egg, and vanilla in a separate smaller bowl, then pour over the dry ingredients.

Mix until the dough just comes together, then turn it out onto a lightly floured surface or large piece of parchment paper.

Fold the dough a couple of times as needed to bring it together, then shape it into a circle that is 1-inch thick and about 7 inches wide.

Cut the dough into 8 wedges with a sharp knife.

Place the scones on a parchment-lined baking sheet at least 1 ½ inches apart and chill them in the freezer for about 15 minutes until completely firm.

While the scones chill, preheat the oven to 400 degrees. Bake the chilled scones in the preheated oven on the middle rack until they are firm to the touch and the edges are just beginning to turn golden.

Cool the scones on a wire rack completely before glazing. When you’re ready to glaze the scones, whisk together the powdered sugar, maple syrup, some cream, and a pinch of salt until very smooth.

The glaze should be thick but still be able to be drizzled easily. If it’s too thick, add a splash or two of cream, then whisk again.

Drizzle or spoon the glaze over the cooled scones, then enjoy.

How to Store

These scones will have the best texture on the day they are made as the apple pieces will add moisture and soften them the longer they sit. Leftover scones may be kept in an airtight container at room temperature for 2-3 days.

They can also be kept in the fridge and enjoyed within 3-4 days. If there is no room in your freezer, the shaped scones can also be chilled in the fridge for 30 minutes until firm.

More Fall Breakfast Recipes

What do you think of this comforting cinnamon apple scone recipe? What would you serve with these scones? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Apple Cinnamon Scone Recipe

Yield: 8 scones

Apple Cinnamon Scones with Maple Glaze

Prep Time 35 minutes

Cook Time 20 minutes

Total Time 55 minutes

Ingredients

For the scones:

2 cups all-purpose flour, plus extra for shaping the dough
1 tablespoon baking powder
1/4 cup granulated sugar
1 heaped teaspoon ground cinnamon
½ teaspoon salt
½ cup (1 standard stick) very cold unsalted butter, diced
1 medium Granny Smith apple, peeled and diced, about 1 heaped cup
½ cup + 2 tablespoons heavy cream, cold
1 large egg, cold
1 teaspoon vanilla extract

For the glaze:

1 ½ cups powdered sugar, sifted
2 tablespoons maple syrup
2 tablespoons heavy cream, plus extra as needed to thin
1 pinch sea salt

Instructions

Whisk the flour, baking powder, sugar, cinnamon, and salt to aerate and combine. Add the diced cold butter and rub it into the flour with your fingers or a fork until the mixture is crumbly and the pieces of butter are no larger than a pea. Stir in the diced apple until evenly distributed and coated in the dry ingredients.
Whisk the cream, egg, and vanilla in a separate smaller bowl, then pour over the dry ingredients. Mix until the dough just comes together, then turn it out onto a lightly floured surface or large piece of parchment paper. Fold the dough a couple of times as needed to bring it together, then shape it into a circle that is 1-inch thick and about 7 inches wide. Cut the dough into 8 wedges with a sharp knife. Place the scones on a parchment-lined baking sheet at least 1 ½ inches apart and chill them in the freezer for 15 minutes until completely firm.
While the scones chill, preheat the oven to 400 degrees. Bake the chilled scones in the preheated oven on the middle rack for 17-20 minutes or until they are firm to the touch and the edges are just beginning to turn golden. Cool the scones on a wire rack completely before glazing.
When you’re ready to glaze the scones, whisk together the powdered sugar, maple syrup, 2 tablespoons of cream, and a pinch of salt until very smooth. The glaze should be thick but still be able to be drizzled easily. If it’s too thick, add a splash or two of cream, then whisk again. Drizzle or spoon the glaze over the cooled scones, then enjoy.

Notes

These scones will have the best texture on the day they are made as the apple pieces will add moisture and soften them the longer they sit. Leftover scones may be kept in an airtight container at room temperature for 2-3 days. They can also be kept in the fridge and enjoyed within 3-4 days.

If there is no room in your freezer, the shaped scones can also be chilled in the fridge for 30 minutes until firm.

Recipe Tips

The trick to tender, flaky scones is ensuring the fats (butter and cream) are cold when they hit the oven and that the dough is not overworked. If your kitchen is particularly warm, I recommend popping your mixing bowl into the freezer for a few minutes after you mix the butter into the dry ingredients and making sure you freeze the shaped scones for 15 minutes before baking.
A half-inch dice is the perfect size for the apple pieces and ensures you get a piece of apple in nearly every bite.
For more of an apple pie vibe, use an equal amount of apple pie spice in place of the ground cinnamon.

FAQs

Can I use a different apple variety? I recommend using firm and tart Granny Smith apples here as the tartness of the apple pieces pairs well with the sweetness of the glaze. If you cannot find Granny Smith apples, you can use other firm, tart apple varieties like Pink Lady, Braeburn, or Northern Spy.

Can I freeze these scones before baking them? Yes, you can freeze the shaped scones in order to bake them at a later date. Make sure they aren’t touching for their initial freeze. Once they are frozen solid, you can move them to an airtight container. When you’re ready to bake them, you’ll most likely need to add a few minutes to the baking time. Frozen scones should be baked within one month for the best results.

Raspberry Lemon Cream Cheese Danish

Zainab Mansaray — Tue, 24 Jun 2025 10:00:00 +0000

These raspberry lemon cream cheese danishes come together in under an hour, thanks to the convenience of store-bought puff pastry. Flaky puff pastry envelops a luscious cream cheese filling flavored with lemon zest and vanilla. Juicy fresh raspberries are nestled in the cream cheese filling, yielding a soft and jammy texture once baked. These bakery-style pastries are finished with a lemon glaze, adding a touch of tangy sweetness.

Hey there, and welcome back, friends.

You are in for a sweet morning treat!

Did you know it’s easy to make cream cheese danishes at home??? My family loves it when I get creative in the kitchen and this recipe is fast becoming one of their favorites.

Some store-bought puff pastry makes this recipe easy to whip up at home. When I say it’s easy, I seriously mean like cutting the puff pastry into rectangles, then mixing a simple cream cheese filling, and then sprinkling on fresh raspberries kind of easy!

You end up with something that tastes like you bought it at a bakery! It’s flaky and delicious and takes less than an hour. What’s not to like?

When I was creating this recipe I knew I wanted to highlight the raspberry flavor so I added zested lemon to the cream cheese filling. It perfectly brings out that fresh raspberry flavor in every bite.

For this recipe, I suggest using only fresh raspberries. Unfortunately, frozen raspberries will release too much liquid while they are baking, making the danishes soggy.

But, you can use different berries if you do not have fresh raspberries. Fresh blueberries or blackberries would make a great substitute for raspberries.

If fresh berries are not available, jam makes a great substitute for raspberries. Use raspberry jam or your favorite berry jam. You can swirl a dollop of the jam into the cream cheese filling of each danish in place of fresh berries.

Ingredients

sheet puff pastry
a large egg & an egg yolk
cream cheese
granulated sugar
vanilla bean paste or vanilla extract
some cream or milk
a lemon
fresh raspberries
powdered sugar

How to Make Raspberry Lemon Cream Cheese Danishes

Line a large baking sheet with parchment and clear out some space in your fridge or freezer for the baking sheet as you’ll need to chill the puff pastry before baking.

Add the whole egg to a small bowl along with a splash of water and beat. This will be your egg wash for the pastry.

Line your work surface with parchment, then unfold or unroll the sheet of puff pastry. Cut it into six equal rectangles. Place the rectangles of pastry on the lined baking sheet.

Brush the egg wash around the outer 1/2-inch border of each rectangle of pastry.

Fold over the outer ½-inch of each pastry edge then gently press to adhere to create a border.

Place the puff pastry in the freezer to chill for about 10 minutes or in the fridge for about 25 minutes. While the puff pastry chills, preheat the oven.

Make the cream cheese filling by beating the cream cheese, egg yolk, granulated sugar, vanilla, cream, and some lemon zest for a few minutes until smooth and creamy.

Once the puff pastry has chilled, remove it from the fridge/freezer. Divide the cream cheese filling between each pastry, spreading it into an even layer within the folded border.

Scatter a few raspberries on top of the cream cheese filling of each pastry.

Brush the outer edge of the pastry with the egg wash then sprinkle with sugar.

Bake the danishes in the preheated oven until puffed and the edges are golden brown.

Cool the danishes on the sheet for at least 10 minutes.

While the danishes cool, whisk the powdered sugar with some of the lemon juice. You want a drizzleable consistency but not a runny one. Drizzle over the warm danishes then serve!

How to Store

Baked danishes will keep at room temperature in an airtight container for about 2 to 3 days. They will last 5 to 6 days in the fridge and can be rewarmed in a 350-degree oven for a few minutes. Danishes can be served warm or at room temperature.

More Sweet Breakfast Recipe Ideas

Blackberry Buttermilk Scones with Lemon Glaze
Lemon Baked Donuts with Poppyseeds
Blueberry Flavored Dutch Baby Pancake
Berry Croissant French Toast Bake
Raspberry Sweet Rolls with Lemon Glaze

What do you think of this amazing homemade raspberry danish recipe? What would you serve with these danishes? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer baking, friends!

Raspberry Lemon Cream Cheese Danish Recipe

Yield: 6 servings

Raspberry Lemon Cream Cheese Danish

These raspberry lemon cream cheese danishes come together in under an hour, thanks to the convenience of store-bought puff pastry. These bakery-style pastries are finished with a lemon glaze, adding a touch of tangy sweetness.

Prep Time 15 minutes

Cook Time 20 minutes

Chilling Time 25 minutes

Total Time 1 hour

Ingredients

1 sheet puff pastry, thawed according to package instructions
1 large egg + 1 egg yolk, at room temperature
4 ounces cream cheese, softened to room temperature
¼ cup granulated sugar, plus extra for sprinkling on the pastry
1 teaspoon vanilla bean paste, or vanilla extract
1 teaspoon cream or milk
1 medium lemon, zested and juiced
1 6-ounce container fresh raspberries
½ cup powdered sugar

Instructions

Line a large baking sheet with parchment and clear out some space in your fridge or freezer for the baking sheet as you’ll need to chill the puff pastry before baking.
Add the whole egg to a small bowl along with a splash of water and beat. This will be your egg wash for the pastry.
Line your work surface with parchment, then unfold or unroll the sheet of puff pastry. Cut it into six equal rectangles. Place the rectangles of pastry on the lined baking sheet. Brush the egg wash around the outer 1/2-inch border of each rectangle of pastry. Fold over the outer ½-inch of each pastry edge then gently press to adhere to create a border. Place the puff pastry in the freezer to chill for 10 minutes or in the fridge for 20-25 minutes.
While the puff pastry chills, preheat the oven to 400 degrees. Make the cream cheese filling by beating the cream cheese, egg yolk, granulated sugar, vanilla, cream, and 1 teaspoon of lemon zest for 1-2 minutes until smooth and creamy.
Once the puff pastry has chilled, remove it from the fridge/freezer. Divide the cream cheese filling between each pastry, spreading it into an even layer within the folded border. Scatter a few raspberries on top of the cream cheese filling of each pastry. Brush the outer edge of the pastry with the egg wash then sprinkle with sugar.
Bake the danishes in the preheated 400 degree oven for 16-20 minutes until puffed and the edges are golden brown. Cool the danishes on the sheet for 5-10 minutes.
While the danishes cool, whisk the powdered sugar with 3-4 teaspoons of the lemon juice. You want a drizzleable consistency but not a runny one. Drizzle over the warm danishes then serve!

Notes

Baked danishes will keep at room temperature in an airtight container for about 2-3 days. They will last 5-6 days in the fridge and can be rewarmed in a 350 degree oven for a few minutes.
Danishes can be served warm or at room temperature.
I do not recommend using frozen raspberries for this recipe, as they will release too much liquid in the oven, making the danishes soggy.
You can use different berries in this recipe. I suggest using an equal amount of blueberries or blackberries as a substitute for the raspberries.
Raspberry jam can be used as a substitute for fresh raspberries. You can swirl a dollop of jam into the cream cheese filling of each danish in place of fresh berries if you prefer.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 273Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 92mgSodium: 153mgCarbohydrates: 32gFiber: 2gSugar: 24gProtein: 6g

The post Raspberry Lemon Cream Cheese Danish appeared first on A Classic Twist.

Blackberry Buttermilk Scones with Lemon Glaze

Zainab Mansaray — Tue, 03 Jun 2025 10:29:00 +0000

These blackberry buttermilk scones, topped with a fresh lemon glaze, are the perfect combination of tender and buttery. Whole cultured buttermilk gives these a soft crumb with a hint of tanginess that pairs well with the berries and lemon. Finished with a simple glaze made from powdered sugar, fresh lemon juice, and zest, these blackberry scones capture the bright and sunny flavors of summer. Enjoy these scones for breakfast, brunch, or as an afternoon treat, paired with coffee or tea.

Some mornings call for a flaky scone. Not just any baked good like a bagel or an English muffin, but something flaky that you can really bite into, and it melts in your mouth!

I’ve shared a few delicious scone recipes over the years, like these Savory Gruyère and Thyme Scones, and these Strawberry Scones with little pieces of chocolate in them, plus these Lemon Scones with Mascarpone Cream and Honey Drizzle were out of this world!

I’m going to call this scone the best berry scone I have shared because not only does it have a tender crumb, but it’s made with cultured buttermilk, so it has a slight tang to it, and it’s packed with blackberries.

The fresh blackberries add little bubbles of berry flavor throughout. Kind of like a jam waiting to be discovered.

I used fresh blackberries in the scones, but you can also use frozen blackberries if that’s what you have on hand. If you do, please add a few minutes of extra baking time to make up for the additional moisture the frozen berries add to the dough.

If blackberries are not available where you live or you prefer a different berry, I suggest using an equal amount of blueberries or raspberries for the best results.

This also makes me wonder, do you add jam to your scones, or do you prefer to enjoy them with just the lemony glaze?

Ingredients

all-purpose flour
fresh blackberries
granulated sugar
sea salt
baking powder
unsalted butter
a large egg
cultured whole buttermilk
vanilla extract
powdered sugar
a lemon

How to Make Blackberry Scones

Preheat the oven and clear out some space in your freezer for a large baking sheet as you’ll need to chill the scones before they’re baked.

Add the blackberries to a small bowl along with 1 tablespoon of the flour. Toss the blackberries in the flour to coat, then set the bowl aside.

Whisk together the flour, sugar, sea salt, and baking powder in a large bowl.

Add the diced cold butter and rub it into the flour mixture with your fingers or a fork until the mixture is crumbly. The butter pieces should be no larger than the size of a pea.

In a separate bowl, whisk together the egg, buttermilk, and vanilla. Pour this mixture over the dry ingredients, mixing with a wooden spoon.

Once the dough has mostly come together, add the blackberries and gently fold the dough together by hand. It’s okay if some of the blackberries get smashed, but try not to smash too many of them.

Place a piece of parchment on your work surface and dust it lightly with flour. Turn the dough out onto the parchment, forming it into a circular shape that is about 1 inch thick and roughly 7 inches wide.

Transfer the parchment with the round of dough onto a large baking sheet.

Cut the dough into 8 equal wedges with a sharp knife, then separate them onto the tray at least two inches apart.

Place the baking sheet into the freezer so that the scones can chill and firm up for 15-20 minutes. The scones should be firm to the touch but not frozen solid.

Remove the baking sheet from the freezer and then place it in the preheated oven. Bake until the scones are turning golden brown on top and edges, and are firm to the touch.

Allow the scones to cool completely on a wire rack. Once cool, whisk together the powdered sugar, zest from the lemon, and 2 tablespoons of the lemon juice until you have a thick yet pourable glaze. If it’s too thick, add a splash more lemon juice.

Drizzle the glaze over the cooled scones.

How to Store

Leftover homemade scones are best if eaten within 2-3 days. Store them in an airtight container at room temperature for 2-3 days or in the fridge for 5 days.

More Sweet Breakfast Recipes

What do you think of this amazing buttermilk scone recipe? What would you serve with these scones? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer baking, friends!

Blackberry Scone Recipe

Yield: 8 servings

Blackberry Buttermilk Scones with Lemon Glaze

These blackberry buttermilk scones with a fresh lemon glaze are the perfect combination of tender and buttery. Whole cultured buttermilk gives these a soft crumb with a hint of tanginess that pairs well with the berries and lemon.

Prep Time 15 minutes

Cook Time 22 minutes

Additional Time 20 minutes

Total Time 57 minutes

Ingredients

For the scones:

2 1/4 cups + 1 tablespoon all-purpose flour
6 ounces fresh blackberries, about 1 heaped cup
6 tablespoons granulated sugar
½ teaspoon sea salt
1 tablespoon baking powder
½ cup unsalted butter, cold, diced into cubes
1 large egg
½ cup cultured whole buttermilk, cold
2 teaspoons vanilla extract

For the glaze:

1 1/2 cups powdered sugar, sifted
1 medium lemon, zested and juiced

Instructions

Preheat the oven to 400 degrees. Clear out some space in your freezer for a large baking sheet as you’ll need to chill the scones before they’re baked.
Add the blackberries to a small bowl along with 1 tablespoon of the flour. Toss to coat the blackberries in the flour then set the bowl aside.
Whisk together the flour, sugar, sea salt, and baking powder in a large bowl. Add the diced cold butter and rub it into the flour mixture with your fingers or a fork until the mixture is crumbly. The butter pieces should be no larger than the size of a pea.
In a separate bowl, whisk together the egg, buttermilk, and vanilla. Pour this mixture over the dry ingredients, mixing with a wooden spoon. Once the dough has mostly come together, add the blackberries and gently fold the dough together by hand. It’s okay if some of the blackberries get smashed but try not to smash too many of them.
Place a piece of parchment on your work surface and dust it lightly with flour. Turn the dough out onto the parchment, forming it into a circular shape that is about 1-inch thick and roughly 7 inches wide. Transfer the parchment with the round of dough onto a large baking sheet. Cut the dough into 8 equal wedges with a sharp knife, then separate them onto the tray at least two inches apart. Place the baking sheet into the freezer so that the scones can chill and firm up for 15-20 minutes. The scones should be firm to the touch but not frozen solid.
Remove the baking sheet from the freezer then put it into the pre-heated 400 degree oven. Bake for 18-22 minutes or until the scones are turning golden brown on the top and edges and firm to the touch.
Allow the scones to cool on a wire rack completely. Once cool, whisk together the powdered sugar with the zest from the lemon and 2 tablespoons of the lemon juice until you have a thick but pourable glaze. If it’s too thick, add a splash more lemon juice. Drizzle the glaze over the cooled scones.
Store leftover scones in an airtight container at room temperature for 2-3 days or in the fridge for 5 days.

Notes

Recipe Tips

Tossing the blackberries with flour helps them incorporate into the scone dough easier.
Work the dough gently once you add the blackberries. You want to incorporate them without smashing too many of them as their juices will start to soften the dough and make it harder to work with.
Allow the scones to cool fully before glazing. Warm scones will absorb the glaze which will affect their overall texture.
Do not skip out on chilling the scones in the freezer before baking. You want the butter as cold as possible in order to ensure a good rise without too much spreading as well as a lovely flaky texture.
Make sure to use cultured whole buttermilk rather than lowfat buttermilk. Cultured whole buttermilk has a thicker consistency and higher fat content which results in tender, flakier scones.

FAQs

Can I use frozen blackberries? Yes, you can use an equal amount of frozen blackberries but you might need to add a few minutes to the baking time as they will release more moisture into the dough than fresh blackberries.

Can I make these scones with different berries? Yes, you can use an equal amount of blueberries or raspberries for equally delicious results!

How long will leftover scones keep? Leftover scones are best if eaten within 2-3 days. Store them in an airtight container at room temperature.

Lemon Poppyseed Baked Donuts

Zainab Mansaray — Fri, 28 Feb 2025 12:00:00 +0000

These lemon poppyseed baked donuts are soft, moist, and bursting with fresh lemon flavor while popping with crunchy poppyseeds in both the tender donuts and the sweet lemon glaze.

This blog post was originally posted on March 31, 2014, and has been updated with new pictures.

Hey there, and welcome back, friends.

You are in for a treat!

I brought these lemon poppyseed baked donuts to a baby shower party. When I heard the theme of “pop,” my mind went straight to poppyseeds, and considering I am still baking my way into Spring, lemons were perfect for the occasion. Nothing screams Spring like lemon poppyseed!

Oh, I should mention I finally invested in a donut pan. And I am in big trouble. Guys, I am ADDICTED!! Like whoa!! Baked donuts are amazing. Soft, moist, delicious, and perfect with your morning cup of coffee or tea. I immediately made a second batch!

These lemon poppyseed baked donuts were the first donuts I made as soon as I got my pan, and they are everything I expected baked donuts to be: Moist, fluffy, and a little crunchy from the poppyseeds.

How do they compare to fried donuts? Well, for one, they are baked and much better for you. But also, they are really moist and have a great, tender texture.

But of course, fried donuts will always have a little edge because they are fried, but since these are pretty delicious and better for the soul, I will stick with them.

They are great for a quick breakfast and only took me 15 minutes to whip up, and they baked in 10 minutes.

Ingredients

cake flour
granulated sugar
baking powder
salt
a few poppyseeds
some buttermilk & milk
lemon juice
unsalted butter
a large egg
vanilla bean paste or seeds from a vanilla bean
powdered sugar

How to Make Baked Lemon Poppyseed Donuts

Preheat oven to 375 degrees F. Lightly grease a doughnut pan and set aside.

In a medium bowl, whisk together cake flour, sugar, baking powder, salt, and poppyseed.

In a measuring cup, whisk together the wet ingredients: buttermilk, melted butter, egg, lemon juice, and vanilla bean paste.

Add the wet ingredients to the dry ingredients.

Mix until just combined. Do not overmix, as you will have rubbery donuts.

Using a small spoon, scoop batter into the prepared donut pan, filling each about two-thirds full.

Bake for 8-10 minutes or until the donuts are baked through and spring back when lightly touched.

Let cool in the pan for 1 minute and then transfer to a cooling rack to cool completely. While the donuts are cooling, make the glaze.

To make the glaze, combine all the ingredients in a medium bowl and whisk together. Add some more milk (one teaspoon at a time) if the glaze is too thick.

When the donuts are completely cooled, dip each in glaze and top with sprinkles. Let the glaze set for 30 minutes before stacking or serving. Donuts are best enjoyed within two days.

How to Store

Store leftover donuts at room temperature in an airtight container for up to 2 days.

More Irresistible Spring Recipes

What do you think of this amazing lemon poppyseed baked donut recipe? What would you serve with these baked donuts? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Spring baking, friends!

Lemon Poppyseed Donut Recipe

Yield: 6 donuts

Lemon Poppyseed Baked Donuts

These lemon poppyseed baked donuts are soft, moist, and bursting with fresh lemon flavor while popping with crunchy poppyseeds in both the tender donuts and the sweet lemon glaze.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

For the Donuts

1 cup cake flour, sifted
⅓ cup plus 1 tablespoon granulated sugar
1 teaspoon baking powder
½ teaspoon salt
½ tablespoon poppyseed
⅓ cup plus 1 tablespoon buttermilk
½ teaspoon lemon juice
1 tablespoon unsalted butter, melted and cooled slightly
1 large egg
½ tablespoon vanilla bean paste or seeds from ½ a vanilla bean

For the glaze:

1 cup powdered sugar
¼ teaspoon lemon juice
3 tablespoons milk
Poppyseed, for topping (optional)

Instructions

Preheat oven to 375 degrees F. Lightly grease a doughnut pan and set aside.
In a medium bowl, whisk together cake flour, sugar, baking powder, salt, and poppyseed. In a measuring cup, whisk together wet ingredients; buttermilk, melted butter, egg, lemon juice, and vanilla bean paste.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix as you will have rubbery donuts. Using a small spoon, scoop batter into the prepared donut pan, filling each about ⅔ full.
Bake for 8-10 minutes or until the donuts are baked through and spring back when lightly touched. Let cool in pan for 1 minute and then transfer to a cooling rack to cool completely. While cooling, make the glaze.
To make the glaze, combine all the ingredients in a medium bowl and whisk together. Add some more milk (one teaspoon at a time) if the glaze is too thick.
When donuts are completely cooled, dip each in glaze and top with sprinkles. Let glaze set for 30 minutes before stacking or serving. Donuts are best enjoyed within two days.

Apple French Toast Bake

Zainab Mansaray — Wed, 02 Oct 2024 12:52:00 +0000

This apple French toast bake pairs croissants and a sweetly spiced apple pie filling for a cozy and incredibly delicious breakfast. The trio of cinnamon, ginger, and nutmeg add warmth while pecans add a nutty crunch.

Each bite is a decadent blend of buttery and flaky layers, infused with the sweet, warming flavors of apple pie. While this apple pie French toast is delicious as-is, a drizzle of maple syrup enhances the sweetness and brings it all together.

Hey there, and welcome back, friends.

You are in for a sweet fall breakfast treat!

Whoever invented making French toast out of croissants is a genius! I absolutely love making french toast this way and so does my family.

You get the best of both worlds: A flaky tender croissant and delicious French toast flavor. There’s nothing better than to enjoy a croissant French toast for breakfast on a slow Sunday morning.

To make this croissant bake extra indulgent for Fall, I included slices of Granny Smith apples with lots of apple pie seasoning. Every bite is bursting with apple flavor.

I always precook my apple pie filling for recipes like this so that the apples are infused with flavor and perfectly tender. It’s a little bit of extra work but it is worth it.

For a little texture, because buttery flaky croissants aren’t enough, I added chopped pecans. If pecans are not your favorite, walnuts would work too.

To top this apple-baked French toast off, make sure to drizzle real maple syrup all over it. It’s okay to enjoy it plain or to use pancake syrup but maple syrup is perfect for Fall.

Ingredients

unsalted butter
a few Granny Smith Apples
pecans
brown sugar & granulated sugar
warm spices like ground cinnamon, ginger, & nutmeg
a few large/standard croissants (small croissants can be used too)
a few large eggs
half and half
vanilla extract
salt
maple syrup for serving, optional

How to Make Apple French Toast Bake

Make the apple pie filling first. Heat a large skillet or pan over medium heat, then add the butter. Once the butter is melted, add the apples and pecans. Cook for a few minutes, stirring regularly, until the apples have just started to soften.

Add the brown sugar and spices and reduce the heat to medium-low. Cook, stirring every minute or so, until the apples are tender and the juices have reduced and thickened. Set the apples aside to cool while you prepare the remaining ingredients.

Preheat the oven. Grease a baking dish with butter or cooking spray. Using a serrated knife, cut all of the croissants in half and set them aside.

Whisk together the eggs in a large bowl until fully scrambled. Then, add the half and half, vanilla extract, sugar, salt, and cinnamon. Whisk to combine.

Dip both sides of each croissant half into the egg mixture, allowing any excess to drip off. Then, layer the croissant halves into the prepared baking dish along with the cooked apples. You should have enough of the apple pie filling to place a spoonful of apples between each croissant half.

Once all of your croissants have been added to your baking dish, pour any of the remaining egg mixture over the top of the croissants.

If you have any leftover apples, spoon them over the top of the croissants.

Cover the baking dish with foil and bake it in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake it until the top is golden brown.

Serve warm with maple syrup if desired.

How to Store

Leftover croissant French toast with apples can be stored in the refrigerator for up to 5 days. Gently reheat leftovers in the microwave or the oven.

More Fall Breakfast Recipes

You could serve these Fall recipes with the French toast recipe or on their own.

What do you think of this amazing croissant French toast with apples recipe? What would you serve with a slice of this? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Apple French Toast Bake Recipe

Yield: 8-10 servings

Apple Pie French Toast Bake

Prep Time 25 minutes

Cook Time 50 minutes

Total Time 1 hour 15 minutes

Ingredients

For the apple pie filling:

3 tablespoons unsalted butter
3 medium Granny Smith Apples, peeled, cored, and cut into ¼-inch slices
½ cup pecans, roughly chopped
1/3 cup brown sugar, packed
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg

For the French toast:

6 large/standard croissants (or 10-12 small/mini sized croissants)
6 large eggs
1 ½ cups half and half
2 teaspoons pure vanilla extract
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
Maple syrup for serving, optional

Instructions

Make the apple pie filling first.
Heat a large skillet or pan over medium heat, then add the butter. Once the butter is melted, add the apples and pecans. Cook for 3-5 minutes, stirring regularly, until the apples have just started to soften. Add the brown sugar and spices and reduce the heat to medium-low. Cook, stirring every minute or so, until the apples are tender and the juices have reduced and thickened, about 8-10 minutes. Set the apples aside to cool while you prepare the remaining ingredients.
Preheat the oven to 350 degrees. Grease a 9x13 baking dish with butter or cooking spray. Using a serrated knife, cut all of the croissants in half and set them aside.
Whisk together the eggs in a large bowl until fully scrambled. Then, add the half and half, vanilla extract, sugar, salt, and cinnamon. Whisk to combine.
Dip both sides of each croissant half into the egg mixture, allowing any excess to drip off. Then, layer the croissant halves into the prepared baking dish along with the cooked apples. You should have enough of the apple pie filling to place a spoonful of apples between each croissant half. Once all of your croissants have been added to your baking dish, pour any of the remaining egg mixture over the top of the croissants. If you have any leftover apples, spoon them over the top of the croissants.
Cover the baking dish with foil and bake it in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake it for 15 to 20 minutes until the top is golden brown. Serve warm with maple syrup if
desired.

Notes

Any firm and tart apple variety like Granny Smith, Pink Lady, and Braeburn work best in this recipe. You want to avoid softer varieties that break down when cooked.
The apple pie filling can be prepared up to 3 days in advance and kept in the refrigerator until needed for the recipe.
You can also make the entire French toast and keep it covered in the refrigerator overnight before baking it the next morning.
Leftovers can be stored in the refrigerator for up to 5 days. Gently reheat leftovers in the microwave or the oven.
You can substitute pecans for walnuts.
Croissants that are at least a day old will work best as they will absorb the egg mixture more easily. However, new croissants will still yield delicious French toast!
To ensure maximum apple pie flavor, use fresh spices! Spices that are less than 6 months old will have the best flavor.
You can use milk in place of the half and half. I recommend using whole milk for similar results.

Salted Caramel Apple Cinnamon Rolls

Zainab Mansaray — Sun, 18 Aug 2024 21:35:21 +0000

These salted caramel apple cinnamon rolls are nothing but amazing with rolls filled with caramelized apples, cinnamon, pecans, and salted caramel topping.

This blog post was originally published on November 3, 2014, and has been updated with new pictures and guidance.

This post is sponsored by ACH Foods. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content!

Hey there, and welcome back, friends.

You are in for a treat!

I am not going to beat around the bush here. These salted caramel apple cinnamon rolls are AMAZING! There is no other way to put it.

I mean, how else can you describe warm cinnamon rolls filled with caramelized apples, cinnamon, and pecans, and drizzled in salted caramel? Come on, tell me “amazing” is not the word that comes to mind.

Okay, let me break it down further. It all starts with soft, easy-to-work-with dough. Using Fleischmann’s® RapidRise Yeast, there is little or no time spent waiting for the dough to rise.

Did I convince you they are AMAZING yet? Like you want to try them NOW?? That’s what I thought.

Ingredients

unsalted butter
granulated sugar
salt & sea salt for the caramel sauce
a large egg
some Fleischmann’s® RapidRise Yeast
all-purpose flour
warm water (for the yeast)
a few medium apples
brown sugar
Spice Islands® Ground Saigon Cinnamon
some chopped pecans
Karo® Light Corn Syrup
Spice Islands® Pure Vanilla Extract

How to Make Caramel Apple Cinnamon Rolls

In a large bowl, whisk together the butter, sugar, and salt.

Add the egg and mix until combined.

In a separate bowl, whisk together the yeast and 2 cups of flour.

Add the flour mixture to the butter/sugar mixture all at once and then add water. Mix well and add extra flour, 1 cup at a time, until a soft smooth dough forms.

On a lightly floured surface, knead dough until smooth. Cover with a damp towel and let rest for a few minutes.

In the meantime, combine chopped apples with some brown sugar in a small saucepan.

Cook over medium heat until the apples are caramelized. Set it aside and grease a baking pan.

Divide dough into 2 equal portions and roll each portion out to a large rectangle on a lightly floured surface.

Brush each with a good amount of melted butter.

Combine the rest of the brown sugar with the cinnamon and sprinkle ½ of the cinnamon sugar on each rectangle.

Scatter the apples onto the rectangles and top with some pecans.

Roll up the rectangle from the long side.

Next, cut each roll into 8 slices.

Place the rolls into the prepared baking pan, cut side down.

Cover the pan and let rise until double. (You can also the freeze rolls at this point or refrigerate them overnight.)

Preheat the oven and bake the rolls until golden brown.

Now, while the cinnamon rolls cool, make the caramel sauce. In a medium saucepan, melt the butter and then add the brown sugar, corn syrup, and vanilla extract.

Whisk until blended and sugar is melted. Remove from heat. Whisk in sea salt. Pour caramel syrup into a heatproof bowl. Let cool.

Drizzle the cooled cinnamon rolls with caramel sauce.

Serve immediately.

How to Store

Store these cinnamon rolls in the fridge for up to 3-4 days in an airtight container. You can also freeze these cinnamon rolls for up to 3 months and thaw them at room temperature before heating them up to serve.

More Fall Apple Recipes

What do you think of this amazing apple caramel cinnamon roll recipe? What would you serve with one of these rolls? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy fall baking, friends!

Caramel Apple Cinnamon Rolls Recipe

Yield: 12 rolls

Salted Caramel Apple Cinnamon Rolls

These salted caramel apple cinnamon rolls are nothing but amazing with rolls filled with caramelized apples, cinnamon, pecans and salted caramel topping.

Prep Time 1 hour

Cook Time 25 minutes

Total Time 1 hour 25 minutes

Ingredients

For Rolls:

½ cup (1 stick) unsalted butter, softened
¼ cup granulated sugar
1 teaspoon salt
1 large egg
1 envelope + 2 teaspoon Fleischmann's® RapidRise Yeast
3½ to 4 cups all-purpose flour
1 cup + 2 tablespoon very warm water (120° to 130°F)

For Filling:

2 medium apples, peeled, cored and chopped
¾ cup brown sugar
5 tablespoons butter, melted
1 tablespoon Spice Islands® Ground Saigon Cinnamon
1 cup (~4 ounces) chopped pecans

For Caramel Syrup:

1 cup butter
1 cup brown sugar
¼ cup Karo® Light Corn Syrup
1 teaspoon Spice Islands® Pure Vanilla Extract
½ teaspoon sea salt

Instructions

For Rolls:

In a large bowl, whisk together the butter, sugar and salt in a large bowl. Add the egg and mix until combined. In a separate bowl, whisk together the yeast and 2 cups of flour. Add the flour mixture to butter/sugar mixture all at once and then add water. Mix well and add an additional 1-1/2 to 2 cups of flour, 1 cup at a time, until a soft smooth dough forms. On a lightly floured surface, knead dough until smooth. Cover with a damp towel and let rest for 10 minutes.
In the meantime, combine chopped apples with ¼ cup brown sugar in a small saucepan. Cook over medium heat until apples are caramelized, about 7- 10 minutes. Set aside. Grease a 13 x 9- inch pan.
Divide dough into 2 equal portions and roll each portion out to a 14 x 8-inch rectangle on a lightly floured surface. Brush each with a good amount of melted butter. Combine the rest of the brown sugar with the cinnamon and sprinkle ½ of the cinnamon sugar on each rectangle. Scatter the apples onto the rectangles and top with pecans. Roll up the rectangle from the long side and cut each roll into 8 slices.
Place rolls into prepared pan, cut side down. Cover pan and let rise until double, about 45-50 minutes. (You can freeze rolls at this point or refrigerate overnight.)
Preheat oven to 325 degrees F. Bake rolls for 20-25 minutes or until golden brown. Let cool slightly before drizzling with caramel sauce (recipe below). Serve immediately.

For Caramel Syrup:

In a medium saucepan, melt butter. Add the brown sugar, corn syrup and vanilla extract. Whisk until blended and sugar is melted. Remove from heat. Whisk in sea salt. Pour caramel syrup into a heatproof bowl. Let cool.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 877Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 70mgSodium: 449mgCarbohydrates: 152gFiber: 5gSugar: 39gProtein: 16g

The post Salted Caramel Apple Cinnamon Rolls appeared first on A Classic Twist.

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