18 Delicious Yeast Bread Recipes Sweet and Savory

Just imagine the irresistible aroma of freshly baked bread filling your home—there’s nothing quite like it! Whether you’re craving something sweet to satisfy your dessert tooth or a savory loaf to complement your dinner, our roundup of 18 Delicious Yeast Bread Recipes has got you covered. From classic favorites to creative twists, these recipes promise to delight your taste buds and inspire your baking adventures. Let’s get started!

Cinnamon Swirl Yeast Bread

Fancy a homemade treat that fills your kitchen with the warm, inviting aroma of cinnamon? This cinnamon swirl yeast bread is your ticket to a cozy baking session, promising a soft, fluffy loaf with a sweet, spicy swirl in every slice.

Ingredients

• 1 cup warm whole milk (about 110°F, to activate the yeast)
• 2 1/4 teaspoons active dry yeast (for that perfect rise)
• 1/3 cup granulated sugar (for a touch of sweetness)
• 4 cups all-purpose flour (sifted, for a light texture)
• 1 teaspoon fine sea salt (to balance the flavors)
• 1/2 cup unsalted butter, melted (rich and creamy)
• 2 large farm-fresh eggs (for richness and color)
• 1 cup packed light brown sugar (for the swirl, with a molasses hint)
• 2 tablespoons ground cinnamon (warm and aromatic)
• 1 tablespoon pure vanilla extract (for depth of flavor)

Instructions

1. In a large bowl, combine the warm milk, yeast, and a pinch of the granulated sugar. Let sit for 5 minutes until frothy.
2. Add the remaining sugar, flour, salt, melted butter, and eggs to the yeast mixture. Mix until a soft dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic. Tip: The dough should spring back when poked.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Mix the brown sugar and cinnamon in a small bowl for the filling.
6. Roll the risen dough into a 16×20-inch rectangle on a floured surface. Brush with melted butter and sprinkle evenly with the cinnamon sugar mixture.
7. Roll the dough tightly from the long side, pinch the seam to seal, and place in a greased 9×5-inch loaf pan. Tip: For extra swirls, twist the roll slightly as you place it in the pan.
8. Cover and let rise for 30 minutes until the dough crowns the pan. Preheat the oven to 350°F during the last 10 minutes.
9. Bake for 35-40 minutes until golden brown and sounds hollow when tapped. Tip: Tent with foil if the top browns too quickly.
10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Wondering how to enjoy this masterpiece? Slice it thick for a decadent breakfast toast with a smear of cream cheese, or enjoy it as is with a cup of coffee for a simple, satisfying treat. The bread’s tender crumb and buttery cinnamon swirl make it irresistible any time of day.

Honey Whole Wheat Sweet Bread

Mmm, there’s nothing quite like the smell of freshly baked bread filling your kitchen, especially when it’s this Honey Whole Wheat Sweet Bread. You’re going to love how simple it is to make, and the hint of honey adds just the right amount of sweetness.

Ingredients

• 2 cups whole wheat flour, freshly milled for the best flavor
• 1 cup all-purpose flour, unbleached and soft
• 1/2 cup honey, pure and golden
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 large egg, farm-fresh and room temperature
• 1 cup warm water (110°F), to activate the yeast perfectly
• 2 1/4 tsp active dry yeast, for that perfect rise
• 1 tsp salt, fine sea salt for even distribution

Instructions

1. In a large bowl, combine the warm water and honey, stirring until the honey dissolves. Sprinkle the yeast over the top and let it sit for 5 minutes, until frothy.
2. Add the melted butter, egg, and salt to the yeast mixture, stirring to combine.
3. Gradually mix in the whole wheat and all-purpose flours until a soft dough forms. Tip: If the dough feels too sticky, add a little more flour, a tablespoon at a time.
4. Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan. Tip: For a shiny crust, brush the top with a little milk or melted butter before baking.
7. Cover and let rise again for 30 minutes, until the dough rises just above the pan.
8. Preheat your oven to 350°F and bake the bread for 30-35 minutes, until golden brown and sounds hollow when tapped. Tip: To prevent over-browning, loosely cover with foil after the first 20 minutes.
9. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Zesty and sweet, this bread has a tender crumb and a lightly crisp crust. Slather a warm slice with butter or drizzle with more honey for an extra treat.

Maple Pecan Sticky Buns

Ready to dive into a sweet, sticky adventure? These maple pecan sticky buns are your next weekend baking project, promising a gooey, nutty delight that’s worth every minute.

Ingredients

• 1 cup pure maple syrup, dark and robust
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup packed light brown sugar, for a deep caramel note
• 1 tbsp ground cinnamon, aromatic and warm
• 1/2 cup chopped pecans, toasted for extra crunch
• 1 lb store-bought pizza dough, thawed if frozen

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9-inch round baking pan with butter.
2. In a small bowl, whisk together 1/2 cup melted butter, 1 cup maple syrup, and 1/2 cup brown sugar until smooth. Pour this mixture into the prepared pan, spreading it evenly.
3. Sprinkle 1/2 cup toasted pecans over the syrup mixture in the pan.
4. On a lightly floured surface, roll out the pizza dough into a 12×16-inch rectangle.
5. Brush the dough with the remaining 1/2 cup melted butter, then sprinkle evenly with 1 tbsp cinnamon.
6. Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal.
7. Using a sharp knife, cut the log into 8 equal pieces. Place each piece, cut side down, into the prepared pan.
8. Bake for 25-30 minutes, or until the buns are golden brown and the syrup is bubbly.
9. Let the buns cool in the pan for 5 minutes, then invert onto a serving plate. Be careful—the syrup is hot!

Dig into these buns warm, and you’ll love the contrast between the crisp pecans and the soft, fluffy dough. Drizzle any extra syrup from the pan over the top for an irresistible finish.

Chocolate Babka

Let’s dive into making a Chocolate Babka that’s as fun to make as it is to eat. You’ll love the swirls of chocolate and the soft, buttery bread that makes this treat irresistible.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, for a sweet touch
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/2 cup whole milk, warmed to 110°F
• 1 large egg, room temperature for better mixing
• 1 tsp active dry yeast, to get that perfect rise
• 1/2 tsp salt, to balance the sweetness
• 1 cup dark chocolate chips, for rich, melty pockets
• 2 tbsp cocoa powder, for deep chocolate flavor
• 1/4 cup brown sugar, packed for moisture
• 1 tsp vanilla extract, for aromatic sweetness

Instructions

1. In a large bowl, whisk together the warmed milk, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. Add the egg, melted butter, and vanilla to the yeast mixture. Stir until combined.
3. Gradually mix in the flour and salt until a soft dough forms. Tip: If the dough sticks to your hands, add a little more flour.
4. Knead the dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
5. While the dough rises, mix chocolate chips, cocoa powder, and brown sugar in a bowl for the filling.
6. Roll the risen dough into a 12×16-inch rectangle on a floured surface. Sprinkle the chocolate filling evenly over the dough.
7. Roll the dough tightly from the long side, then twist the roll into a spiral. Tip: For more swirls, fold the roll in half and twist again.
8. Place the twisted dough in a greased loaf pan, cover, and let rise for another 30 minutes.
9. Preheat your oven to 350°F. Bake the babka for 30-35 minutes until golden brown. Tip: Check at 25 minutes to prevent over-browning.

Every bite of this Chocolate Babka offers a perfect balance of fluffy bread and gooey chocolate. Serve it warm with a dusting of powdered sugar or a side of vanilla ice cream for an extra indulgent treat.

Orange Cardamom Sweet Rolls

Hey, have you ever craved something sweet but with a twist? These Orange Cardamom Sweet Rolls are your answer, blending citrusy brightness with warm, spicy cardamom in every bite.

Ingredients

• 1 cup warm whole milk (about 110°F, to activate yeast perfectly)
• 2 1/4 tsp active dry yeast (for that fluffy rise)
• 1/2 cup granulated sugar (for just the right sweetness)
• 1/3 cup unsalted butter, melted (rich and creamy)
• 2 large farm-fresh eggs (for binding and richness)
• 1 tsp pure vanilla extract (for depth of flavor)
• 4 cups all-purpose flour (softly packed, for tender rolls)
• 1 tsp salt (to balance the sweetness)
• 1 tbsp ground cardamom (freshly ground, for aromatic warmth)
• Zest of 2 large oranges (bright and citrusy)
• 1/2 cup brown sugar (for a caramel-like filling)
• 1/4 cup softened unsalted butter (for a luscious filling)

Instructions

1. In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5 minutes until frothy.
2. Add remaining sugar, melted butter, eggs, and vanilla to the yeast mixture. Whisk until smooth.
3. Gradually mix in flour, salt, cardamom, and orange zest until a soft dough forms. Tip: Don’t overmix to keep rolls tender.
4. Knead dough on a floured surface for 5 minutes until elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
5. Roll dough into a 12×16 inch rectangle. Spread softened butter evenly, then sprinkle with brown sugar and remaining orange zest.
6. Roll dough tightly from the long side, pinch seam to seal, and cut into 12 even rolls. Tip: Use dental floss for clean cuts.
7. Arrange rolls in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes until puffy.
8. Preheat oven to 350°F. Bake rolls for 25 minutes or until golden brown. Tip: Cover with foil if tops brown too quickly.

These rolls come out irresistibly soft with a fragrant orange-cardamom aroma. Serve them warm with a drizzle of icing for an extra touch of sweetness, or enjoy them as is for a not-too-sweet treat with your morning coffee.

Vanilla Bean Brioche

Got a craving for something sweet and indulgent? You’re in for a treat with this Vanilla Bean Brioche recipe. It’s fluffy, buttery, and packed with the aromatic goodness of real vanilla beans.

Ingredients

• 1 cup warm whole milk (about 110°F, to activate the yeast)
• 2 1/4 tsp active dry yeast (for that perfect rise)
• 1/2 cup granulated sugar (for a sweet, golden crust)
• 4 large farm-fresh eggs (room temperature, for richness)
• 4 cups all-purpose flour (sifted, for a light texture)
• 1 tsp fine sea salt (to balance the sweetness)
• 1 cup unsalted butter (softened, for that melt-in-your-mouth feel)
• Seeds from 1 vanilla bean (for intense, fragrant flavor)

Instructions

1. In a large bowl, whisk together the warm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until frothy.
2. Add the remaining sugar, eggs, flour, salt, and vanilla bean seeds to the bowl. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 10 minutes, then gradually incorporate the softened butter until the dough is smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
5. Punch down the dough, divide it into equal parts, and shape as desired. Place in a greased baking pan.
6. Cover and let rise again for 45 minutes to 1 hour, until puffy.
7. Preheat your oven to 350°F. Bake the brioche for 25-30 minutes, or until golden brown and sounds hollow when tapped.
8. Let cool on a wire rack before serving.

Fresh out of the oven, this Vanilla Bean Brioche is irresistibly soft with a delicate crumb. Enjoy it toasted with a smear of jam or as the base for a decadent French toast.

Apple Cinnamon Pull-Apart Bread

Mmm, imagine waking up to the sweet, spicy aroma of cinnamon and apples wafting through your kitchen. This Apple Cinnamon Pull-Apart Bread is your ticket to a cozy morning, with layers of soft dough, juicy apples, and a buttery cinnamon sugar glaze that’s impossible to resist.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, for a sweet touch
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/2 cup whole milk, warmed to 110°F for perfect yeast activation
• 1 large egg, farm-fresh and room temperature
• 1 tsp pure vanilla extract, for aromatic depth
• 1 tbsp active dry yeast, to ensure a fluffy rise
• 1/2 tsp salt, to balance the sweetness
• 2 medium apples, peeled and diced into 1/2-inch pieces
• 1/4 cup brown sugar, packed for a molasses hint
• 1 tbsp ground cinnamon, for that warm spice kick

Instructions

1. In a large bowl, whisk together the warm milk, granulated sugar, and yeast. Let it sit for 5 minutes until frothy, proving the yeast is active.
2. Add the melted butter, egg, and vanilla extract to the yeast mixture, stirring until well combined.
3. Gradually mix in the sifted flour and salt, kneading for about 5 minutes until the dough is smooth and elastic. Tip: If the dough sticks, add a little more flour, but keep it tacky for soft bread.
4. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
5. While the dough rises, toss the diced apples with brown sugar and cinnamon in a bowl, coating them evenly.
6. Punch down the risen dough and roll it out on a floured surface into a 12×20-inch rectangle.
7. Sprinkle the apple mixture evenly over the dough, then cut it into 6 equal strips. Stack the strips and cut them into 6 equal squares.
8. Grease a 9×5-inch loaf pan and arrange the dough squares vertically in the pan. Cover and let rise for 30 minutes until puffy.
9. Preheat your oven to 350°F and bake the bread for 30-35 minutes, until golden brown and bubbling. Tip: Tent with foil if the top browns too quickly.
10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Tip: Drizzle with a simple glaze of powdered sugar and milk for extra sweetness.

Serve this pull-apart bread warm, and watch as everyone reaches for a piece, drawn by the tender layers and the caramelized apple bits. The contrast of the crisp edges with the soft, spiced interior makes every bite a delight.

Pumpkin Spice Yeast Bread

Mmm, there’s nothing quite like the warm, inviting aroma of pumpkin spice wafting through your kitchen. This pumpkin spice yeast bread is your ticket to a cozy, flavorful treat that’s perfect for any fall morning or a sweet afternoon snack.

Ingredients

• 1 cup warm whole milk (about 110°F, to activate the yeast)
• 2 1/4 teaspoons active dry yeast (for that perfect rise)
• 1/3 cup pure maple syrup (for a natural, rich sweetness)
• 1/2 cup canned pumpkin puree (smooth and vibrant)
• 4 tablespoons unsalted butter, melted (for a tender crumb)
• 1 large egg, room temperature (to bind everything together)
• 3 1/2 cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt (to balance the sweetness)
• 2 teaspoons pumpkin pie spice (for that signature flavor)

Instructions

1. In a large bowl, combine the warm milk and yeast. Let it sit for 5 minutes until frothy.
2. Add the maple syrup, pumpkin puree, melted butter, and egg to the yeast mixture. Stir until well combined.
3. Gradually mix in the flour, salt, and pumpkin pie spice until a soft dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan.
7. Cover and let rise again for 30 minutes until puffy.
8. Preheat your oven to 350°F. Bake the bread for 30-35 minutes until golden brown and sounds hollow when tapped.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Buttery and soft with a hint of spice, this bread is a dream when toasted and slathered with cream cheese or enjoyed as is with a cup of coffee. The pumpkin adds moisture, making each slice irresistibly tender.

Raspberry Almond Sweet Bread

Ever find yourself craving something sweet but not overly indulgent? This raspberry almond sweet bread is your answer—perfect for breakfast or a midday snack.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, for a subtle sweetness
• 1/4 cup unsalted butter, melted and slightly cooled
• 2 large farm-fresh eggs, at room temperature
• 1/2 cup whole milk, for richness
• 1 tsp pure vanilla extract, for aroma
• 1 1/2 tsp baking powder, to ensure a fluffy texture
• 1/4 tsp salt, to balance the flavors
• 1 cup fresh raspberries, gently washed and dried
• 1/4 cup sliced almonds, for a crunchy topping

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt.
3. In another bowl, mix the melted butter, eggs, milk, and vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined—overmixing leads to tough bread.
5. Carefully fold in the raspberries to avoid crushing them.
6. Pour the batter into the prepared loaf pan and sprinkle the sliced almonds evenly on top.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The bread is moist with bursts of tart raspberries and a nutty crunch from the almonds. Serve it warm with a dollop of whipped cream for an extra treat.

Lemon Blueberry Yeast Bread

Zesty mornings call for something special, and this Lemon Blueberry Yeast Bread is just the ticket. You’ll love the sweet bursts of blueberry paired with the tangy lemon zest, all wrapped up in a soft, fluffy bread that’s perfect with your morning coffee.

Ingredients

• 1 cup warm whole milk (about 110°F, think baby bottle warm)
• 2 1/4 tsp active dry yeast (look for those little granules to foam up)
• 1/3 cup granulated sugar (for that sweet, sweet life)
• 1/2 cup unsalted butter, melted (rich and golden)
• 2 large eggs (farm-fresh for the best rise)
• 1 tbsp lemon zest (bright and citrusy)
• 1 tsp vanilla extract (pure and fragrant)
• 3 1/2 cups all-purpose flour (soft as a cloud)
• 1 tsp salt (just a pinch to balance the sweet)
• 1 1/2 cups fresh blueberries (plump and juicy)

Instructions

1. In a large bowl, whisk together the warm milk, yeast, and sugar. Let it sit for 5 minutes until frothy.
2. Stir in the melted butter, eggs, lemon zest, and vanilla extract until well combined.
3. Gradually add the flour and salt, mixing until a soft dough forms. Tip: If the dough sticks to your hands, add a little more flour.
4. Gently fold in the blueberries, being careful not to crush them.
5. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough and transfer it to a greased 9×5 inch loaf pan. Let it rise again for 30 minutes.
7. Preheat your oven to 350°F and bake the bread for 45-50 minutes, or until golden brown and a toothpick comes out clean. Tip: Cover with foil if the top browns too quickly.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Resist cutting into it right away—it needs time to set!

Every bite of this bread is a delightful mix of fluffy texture and juicy blueberries, with a hint of lemon that brightens the whole loaf. Try toasting a slice and slathering it with honey butter for an extra indulgent treat.

Strawberry Cream Cheese Braid

Very few things beat the joy of pulling apart a warm, sweet pastry straight from the oven, especially when it’s filled with creamy cheese and juicy strawberries. This Strawberry Cream Cheese Braid is your next weekend baking project that promises to impress.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/4 cup granulated sugar, for a subtle sweetness
• 1/2 tsp salt, to enhance flavors
• 1 packet (2 1/4 tsp) active dry yeast, for that perfect rise
• 1/2 cup whole milk, warmed to 110°F to activate the yeast
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 large egg, at room temperature for better incorporation
• 1 cup fresh strawberries, diced small for even distribution
• 4 oz cream cheese, softened for smooth spreading
• 1/4 cup powdered sugar, for dusting the finished braid

Instructions

1. In a large bowl, whisk together the sifted flour, granulated sugar, salt, and yeast.
2. Add the warmed milk, melted butter, and egg to the dry ingredients. Stir until a soft dough forms.
3. Turn the dough onto a floured surface and knead for about 5 minutes, until smooth and elastic. Tip: If the dough sticks, add a little more flour, but avoid adding too much to keep it tender.
4. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour, or until doubled in size.
5. While the dough rises, mix the softened cream cheese with the diced strawberries in a small bowl. Set aside.
6. After the dough has risen, punch it down and roll it out on a floured surface into a 12×8-inch rectangle.
7. Spread the strawberry cream cheese mixture evenly over the dough, leaving a 1-inch border around the edges.
8. Cut 1-inch strips along the long sides of the dough. Fold the top and bottom edges over the filling, then alternately cross the strips over the filling to create a braid. Tip: For a tighter braid, stretch the strips slightly as you cross them.
9. Transfer the braid to a parchment-lined baking sheet. Cover and let rise for 30 minutes.
10. Preheat your oven to 375°F. Bake the braid for 20-25 minutes, until golden brown. Tip: Check at 20 minutes to prevent over-browning.
11. Let the braid cool slightly before dusting with powdered sugar.

With its flaky layers, creamy filling, and bursts of strawberry, this braid is a delightful mix of textures and flavors. Serve it warm with a drizzle of honey or a scoop of vanilla ice cream for an extra special treat.

Banana Nut Yeast Bread

Craving something sweet yet wholesome? This banana nut yeast bread combines the comforting flavors of ripe bananas and crunchy walnuts in a soft, fluffy loaf that’s perfect for breakfast or a snack.

Ingredients

• 1 cup mashed, overripe bananas (about 2 large bananas)
• 1/4 cup warm water (110°F)
• 2 1/4 tsp active dry yeast (1 packet)
• 1/3 cup granulated sugar
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 large farm-fresh egg, lightly beaten
• 1 tsp pure vanilla extract
• 3 cups all-purpose flour, plus extra for dusting
• 1/2 tsp fine sea salt
• 1/2 cup chopped walnuts, toasted

Instructions

1. In a small bowl, combine the warm water and yeast. Let it sit for 5 minutes until frothy.
2. In a large mixing bowl, mix the mashed bananas, sugar, melted butter, egg, and vanilla extract until well combined.
3. Stir in the yeast mixture into the banana mixture.
4. Gradually add the flour and salt, mixing until a soft dough forms. Tip: If the dough is too sticky, add a little more flour, a tablespoon at a time.
5. Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size.
7. Punch down the dough and gently knead in the toasted walnuts.
8. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes. Tip: For a golden crust, brush the top with a little melted butter before baking.
9. Preheat your oven to 350°F and bake the bread for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Slicing the bread is easier when it’s completely cooled.

Every bite of this banana nut yeast bread offers a delightful contrast between the moist, banana-infused crumb and the crunchy walnuts. Serve it toasted with a smear of cream cheese or enjoy it as is with your morning coffee for a truly comforting treat.

Caramel Pecan Monkey Bread

Ever had one of those mornings where you crave something sweet, gooey, and utterly indulgent? This caramel pecan monkey bread is your answer, pulling apart in sticky, cinnamon-sugar coated pieces that are impossible to resist.

Ingredients

• 2 cans (16.3 oz each) refrigerated buttermilk biscuits, each biscuit cut into quarters
• 1 cup granulated sugar, for that sweet, crystalline crunch
• 2 teaspoons ground cinnamon, warm and aromatic
• 1/2 cup unsalted butter, melted to a golden liquid
• 1 cup packed brown sugar, deep and molasses-rich
• 1/2 cup heavy cream, luxuriously thick
• 1 cup chopped pecans, toasted to bring out their nutty essence

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a 10-inch Bundt pan with butter.
2. In a large zip-top bag, combine the granulated sugar and cinnamon. Add the biscuit quarters, seal the bag, and shake until each piece is evenly coated.
3. Arrange the coated biscuit pieces in the prepared pan, sprinkling the toasted pecans between the layers for that crunchy contrast.
4. In a small saucepan over medium heat, melt the butter, then stir in the brown sugar and heavy cream. Bring to a gentle boil for 1 minute, stirring constantly, until the mixture is smooth and bubbly.
5. Pour the caramel sauce evenly over the biscuit pieces in the pan, ensuring every nook gets some of that sticky goodness.
6. Bake for 30-35 minutes, or until the top is deep golden brown and the caramel is bubbling around the edges.
7. Let the monkey bread cool in the pan for 10 minutes, then invert onto a serving plate. Wait another 5 minutes before removing the pan to let the caramel set slightly.

Here’s the best part: pulling apart those warm, soft pieces, each one dripping with caramel and studded with pecans. Serve it straight from the plate for a fun, interactive dessert, or pair it with a scoop of vanilla ice cream for an extra decadent treat.

Cherry Almond Sweet Rolls

Got a sweet tooth that’s begging for something special? These cherry almond sweet rolls are your answer. They’re fluffy, fruity, and just the right amount of sweet, making them perfect for a lazy weekend breakfast or a cozy dessert.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/4 cup granulated sugar, for a subtle sweetness
• 1 tsp salt, to balance the flavors
• 1 packet active dry yeast, for that perfect rise
• 1/2 cup warm milk (110°F), to activate the yeast
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 large egg, at room temperature for better incorporation
• 1/2 cup cherry preserves, for a burst of fruity flavor
• 1/4 cup sliced almonds, for a delightful crunch
• 1 cup powdered sugar, for the glaze
• 2 tbsp milk, to achieve the perfect glaze consistency
• 1/2 tsp almond extract, for an aromatic finish

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, and yeast.
2. Add the warm milk, melted butter, and egg to the dry ingredients. Mix until a soft dough forms.
3. Turn the dough onto a floured surface and knead for about 5 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
4. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Roll the dough into a 12×9 inch rectangle on a floured surface. Spread the cherry preserves evenly over the dough, then sprinkle with sliced almonds.
6. Roll the dough tightly from the long side and cut into 12 equal pieces. Place the rolls in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes.
7. Preheat your oven to 375°F. Bake the rolls for 20-25 minutes, or until golden brown. Tip: Check at 20 minutes to avoid overbaking.
8. While the rolls bake, whisk together powdered sugar, milk, and almond extract to make the glaze. Drizzle over the warm rolls before serving. Tip: For a thinner glaze, add a little more milk.

Absolutely irresistible when served warm, these cherry almond sweet rolls offer a tender crumb, a juicy cherry center, and a nutty crunch. Try them with a scoop of vanilla ice cream for an extra indulgent treat.

Coconut Lime Sweet Bread

So, you’re craving something sweet but with a tropical twist? This Coconut Lime Sweet Bread is your answer. It’s moist, fragrant, and just the right amount of sweet.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, for a sweet touch
• 1/2 cup unsweetened shredded coconut, for texture and tropical flavor
• 1/4 cup fresh lime juice, for a zesty kick
• 2 large farm-fresh eggs, at room temperature
• 1/2 cup coconut milk, full-fat for richness
• 1/4 cup melted coconut oil, for moisture
• 1 tsp pure vanilla extract, for depth
• 1 tbsp lime zest, for aromatic brightness
• 1 tsp baking powder, for lift
• 1/4 tsp salt, to balance sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Tip: Lining the pan with parchment paper makes removal easier.
2. In a large bowl, whisk together the sifted flour, sugar, shredded coconut, baking powder, and salt.
3. In another bowl, beat the eggs lightly, then mix in the coconut milk, melted coconut oil, lime juice, lime zest, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined; avoid overmixing to keep the bread tender.
5. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula. Tip: Sprinkle extra shredded coconut on top for a crunchy finish.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through if the top browns too quickly.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Here’s the deal: this bread is incredibly moist with a perfect crumb, bursting with lime and coconut flavors. Try toasting a slice and slathering it with coconut butter for an extra indulgent treat.

Double Chocolate Yeast Bread

Very few things in life are as comforting as the smell of freshly baked bread, especially when it’s infused with the rich, decadent aroma of chocolate. This Double Chocolate Yeast Bread is your next baking project that promises to fill your kitchen with irresistible scents and deliver a loaf that’s as beautiful as it is delicious.

Ingredients

• 1 cup warm whole milk (about 110°F, think baby bottle warm)
• 2 1/4 teaspoons active dry yeast (look for those little granules to foam)
• 1/3 cup granulated sugar (for that perfect sweetness)
• 1/4 cup unsalted butter, melted (rich and creamy)
• 1 large egg, room temperature (farm-fresh for the best rise)
• 3 1/2 cups all-purpose flour (sifted for lightness)
• 1/2 cup cocoa powder (dark and dreamy)
• 1 teaspoon salt (just a pinch to balance the flavors)
• 1 cup semi-sweet chocolate chips (melty and luxurious)

Instructions

1. In a large bowl, combine the warm milk, yeast, and sugar. Let it sit for 5 minutes until frothy. Tip: If it doesn’t foam, your yeast might be too old.
2. Stir in the melted butter and egg until well combined.
3. In another bowl, whisk together the flour, cocoa powder, and salt. Gradually add to the wet ingredients, mixing until a dough forms.
4. Knead the dough on a floured surface for about 8 minutes until smooth and elastic. Tip: The dough should spring back when poked.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and knead in the chocolate chips until evenly distributed.
7. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
8. Preheat your oven to 350°F. Bake the bread for 30-35 minutes until the top is firm and a toothpick comes out clean. Tip: Tent with foil if the top browns too quickly.

Absolutely divine when warm, this bread has a soft, pillowy texture with pockets of melted chocolate in every bite. Try toasting a slice and slathering it with peanut butter for an extra indulgent treat.

Peach Cobbler Yeast Bread

Got a craving for something sweet and comforting? This peach cobbler yeast bread combines the juicy goodness of summer peaches with the soft, fluffy texture of homemade bread. It’s like your favorite dessert and breakfast rolled into one irresistible loaf.

Ingredients

• 2 cups warm milk (about 110°F, to activate the yeast)
• 1/4 cup granulated sugar, plus extra for sprinkling
• 1 packet active dry yeast (about 2 1/4 teaspoons)
• 4 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large eggs, at room temperature
• 2 cups ripe peaches, peeled and diced
• 1 teaspoon ground cinnamon
• 1 tablespoon vanilla extract

Instructions

1. In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. Add the flour, salt, melted butter, eggs, and vanilla extract to the yeast mixture. Stir until a dough forms.
3. Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and fold in the diced peaches and cinnamon until evenly distributed.
6. Transfer the dough to a greased loaf pan, cover, and let it rise for another 30 minutes.
7. Preheat your oven to 350°F. Sprinkle the top of the loaf with a little extra sugar.
8. Bake for 35-40 minutes until the top is golden brown and the bread sounds hollow when tapped.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

How amazing does that sound? The bread is wonderfully soft with pockets of sweet, cinnamon-spiced peaches throughout. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Glazed Donut Bread

Oh, you’re going to love this Glazed Donut Bread—it’s like your favorite morning treat transformed into a cozy, shareable loaf. Perfect for those days when you want something sweet but not too fussy.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, for that sweet kiss
• 2 tsp baking powder, to give it a gentle rise
• 1/2 tsp salt, to balance the sweetness
• 1/2 cup whole milk, creamy and rich
• 2 large farm-fresh eggs, beaten until fluffy
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract, for a warm aroma
• 1/2 cup powdered sugar, for the dreamy glaze
• 2 tbsp whole milk, to thin the glaze to perfection

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or non-stick spray.
2. In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt until well combined.
3. In another bowl, mix the whole milk, beaten eggs, melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined—overmixing leads to a tough loaf.
5. Transfer the batter to the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean.
6. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
7. While the bread cools, whisk together the powdered sugar and 2 tbsp whole milk until smooth for the glaze.
8. Drizzle the glaze over the cooled bread, letting it drip down the sides for that classic donut look.

Glazed Donut Bread is irresistibly soft with a tender crumb, and that sweet glaze adds a delightful crunch. Serve it warm with a cup of coffee for the ultimate comfort breakfast, or slice it thick for a decadent dessert.

Conclusion

Just imagine the aroma of freshly baked bread filling your home! This roundup of 18 delicious yeast bread recipes offers a perfect mix of sweet and savory to satisfy every craving. Whether you’re a seasoned baker or trying your hand at yeast bread for the first time, there’s something here for everyone. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest!

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