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Ooey Gooey Hawaiian Roll Cinnamon Rolls
These ooey gooey Hawaiian roll cinnamon rolls have a buttery sweet cinnamon layer in the middle, and a sweet icing glaze on top after baking. The best part is that you didn't need all day and a night to make them!
Shortcut Cherry Danish
This shortcut cherry Danish is simple to make with refrigerated crescent dough sheets. Filled with a dollop each of sweetened, whipped cream cheese and cherry pie filling, and glazed after baking, they're delicious without being time-consuming.
Viking Flatbread
This Viking flatbread is so flavorful. Using flours the Vikings might have used—spelt flour and rye flour—and moistening the dough with buttermilk rather than water, the f;atbreads have a bit of a sourdough note.
Cinnamon Roll Bacon Twists
These cinnamon roll bacon twists are sweet, salty, and an easy 'twist' on breakfast rolls. Made with refrigerated cinnamon roll dough, you can use the frosting included to glaze them or as a dip.
Ooey-Gooey Lemon Monkey Bread
This ooey gooey lemon monkey bread is easy to make with store-bought biscuit dough.
Pizza Focaccia
Don't tell your friends from Chicago, but this is an easy take on deep-dish-style pizza. While it's far from authentic, it sure is delicious! By layering the cheese on first, you get lots of crispy, golden edges—which my family tends to fight over. Since this pizza is quite doughy, it's best to cut it into thin strips to serve. As for the sauce, less is more. I like to add small dollops all over the surface to ensure even distribution and maximum crispiness. If you're craving some spice, my favorite topping to hit this with as soon as it comes out of the oven is a hefty drizzle of hot honey.
Loaded Potato Focaccia
There are few things in life I love more than a fully loaded potato with sour cream, scallions, lots of cheese, and crispy bacon. Add that on top of another fluffy carb, and I'm in heaven. This recipe was inspired by the famous Sally's Apizza, one of the most beloved makers of New Haven-style pizza. They have a Potato & Rosemary pie that I love. My take is a little more kid-friendly, thanks to the Cheddar cheese and bacon. The key is to cut the potatoes thinly and evenly so they have time to cook through in the oven. I like to cook this until the potatoes start to crisp a little on top, offering the best of both worlds: creamy and crunchy potatoes!
French Onion Soup Focaccia
I've taken all the best flavors of a classic crock of French onion soup and baked them into a light and fluffy focaccia. I like to use a small Dutch oven to cook the onions so the heat is evenly distributed and none of them scorch, which can make them bitter. If the onions seem to be sticking to the bottom of the pan, simply add one or two tablespoons of water and scrape up any brown bits. I love the classic flavor of Gruyère, but you could also use shredded sharp Cheddar! Herbes de Provence let me pretend I'm enjoying this in a chic Parisian café, but dried thyme works just as well if that's what you have on hand.
Pistachio Cream Cinnamon Rolls
This pistachio cream cinnamon roll recipe uses puff pastry to make cinnamon rolls in a novel way. They're finished with a lovely glaze made with mascarpone and pistachio cream.
Roman-Style Pizza
This Roman-style pizza has a long-fermented thicker crust, and is absolutely awesome. Topped with prepared sauce, sausage, sweet peppers, and three cheeses, or with whatever you like, you'll want to make this on repeat.
Holiday Star Bread
This holiday star bread is beautifully rich and lightly sweet, with just the right amount of dried fruit and nuts, and will be a gorgeous centerpiece for any holiday breakfast or brunch. Chef John fully demystifies the construction—you'll find it is not nearly as difficult as you expect yet so dramatic.
Cranberry Brie Pull Apart Bread
This stunning pull apart bread is studded with dried cranberries and Brie cheese makes a tasty appetizer or party snack for any holiday occasion.
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