• Combine dry ingredients. To a large mixing bowl, add dry ingredients and stir with a wooden spoon.

  2 cups all-purpose flour (240 grams), 1 teaspoons kosher salt, 3/4 teaspoon baking powder
• Add wet ingredients. Then add the olive oil and warm water and stir until well combined.

  1/4 cup extra-virgin olive oil (55 grams), 3/4 cup warm water (177 grams)
• Form dough rounds. Transfer dough to a lightly floured surface and knead with your fists for a few minutes. Then divide into eight even shapes. Form them into dough balls and set aside on a parchment-lined pan.
• Let dough rest. Cover dough with a clean towel and let rest for about 30 minutes.
• Roll out dough. Add flour to a clean surface (baking mat or board). Use a rolling pin to roll the dough out into a circle (or close to it). You can roll them out very thin or a little thicker – your choice.
• Cook tortillas. Meanwhile, heat up a large cast iron skillet over medium-high heat. Carefully move the rolled tortilla dough to the hot (dry) pan and cook, flipping after about one minute. You may see air pockets as they cook. Continue cooking tortillas, one at a time.

  Once you get the hang of things, you may want to use two skillets at a time.
• Remove tortillas. Remove the tortillas to a clean towel to cool. But I recommend eating them warm!

• Activate the yeast. Using a large standing mixer, combine the yeast, sugar, and warm water (between 105-110 degrees F). Take a spatula, and stir it around a couple of times. Then let it sit for about 10-15 minutes so that the yeast activates. You should see a bubbly mixture when it’s ready.

  1 Tablespoon yeast (9 grams), 2 teaspoons sugar (8 grams), 1 1/2 cups warm water (354 grams)
• Add olive oil. Then add the olive oil to the mixer and stir again.

  2 Tablespoons olive oil (28 grams)
• Add flour to desired consistency. Start by adding about three cups of bread flour and the kosher salt to the mixer. Let the mixer run, and occasionally scrape down the sides of the bowl with a spatula. Gradually add more flour until you get a nice dough consistency. It should be slightly sticky, but easy to handle.

  3 1/2 cups bread flour (455 grams), 1 teaspoon kosher salt (7 grams)
• Let the dough rise. Grease a large bowl with olive oil. Remove the dough from the mixer, and form it into a ball. Then place it in the bowl smooth side up, and cover it with a clean dishtowel. Place the bowl in a warm corner of your kitchen and let rise until approximately doubled in size. The rise may be different each time, and will vary depending on where you live.
• Use dough for pizza crusts. Once the dough rises, it’s time to form it into desired shapes. This recipe should make about three medium-sized pizzas.
• Prepare for baking. Add the dough to your prepared pans or pizza stones by stretching it out with your hands or rolling it out with a rolling pin. Add desired pizza toppings to the dough.
• Bake. Bake pizza(s) in a preheated 500-degree oven (or a grill) until done (time varies according to the method). The bottoms should be slightly browned, and the tops a nice golden brown.

• Activate the yeast. In the bowl of a stand mixer, combine yeast, sugar, and warm milk. Be careful to use WARM milk (about 105-110 degrees F). After about 15 minutes, the yeast should be bubbly and you can proceed.

  1 Tablespoon active dry yeast, 1/4 cup granulated sugar (50 grams), 1 ¼ cup warm 2% milk (225 grams)
• Add butter and egg. Then add the melted butter and the whisked egg, and mix with a spatula to combine.

  1/4 cup unsalted butter, 1 large egg
• Add salt and flour. Then attach the dough hook to the mixer and add the kosher salt and three cups of all-purpose flour. Start the mixer on low speed, and occasionally scrape the sides of the bowl with a spatula. Continue adding flour until you get your desired consistency. 

  3 ½ cups all-purpose flour (420 grams), 1 teaspoon kosher salt
• Let rise. Use your hands to pull dough from the mixer and transfer to a large bowl prepped with oil. Form dough into a ball with smooth side up. Do this by punching down in the center of the dough and pulling the edges inward. Cover with a clean dish towel and place in a warm corner of your kitchen to rise, about one hour. This is the first rise.
• Add fillings to the dough. Pat the dough into a large rectangle (should measure at about 20×14 inches. Spread the softened butter on the dough. Then sprinkle evenly with brown sugar and cinnamon.

  1/4 cup unsalted butter, 1/2 cup brown sugar (110 grams), 2 Tablespoons ground cinnamon
• Slice dough. Use a pizza cutter to slice the dough into two-inch slices.
• Roll the dough. Use your hands to roll the dough up, starting with one slice and then continuing with others. After a few rounds of this, place in the middle of a prepared 10-inch cast iron skillet. Then continue wrapping slices of the dough around the middle, starting one where you previously left off. until all pieces are used.
• Let rise. Let the dough rise again for about 40-45 minutes, or until it rises substantially (doesn’t need to double in size). This is the second rise.
• Bake. Preheat your oven to 350 degrees F. Place pan in the oven and bake for 30 minutes, or until golden brown and cooked to your liking (we like ours a little gooey). If the roll browns too quickly, you can tent it foil during the last 10 minutes or so.
• Cool. Let roll sit for ten minutes and then carefully remove to a board or tray.
• Make icing. Melt butter in medium bowl. Add the vanilla extract, the half and half, and the powdered sugar and mix ingredients well. Adjust icing as needed.

  1 ½ Tablespoons unsalted butter, 1 teaspoon vanilla extract, 3 Tablespoons half and half, 1 ¾ cups powdered sugar (210 grams)
• Add icing. Spread the icing on the slightly warm cinnamon roll, allowing it to seep into all the cracks and crevices of the roll.
• Serve. Use a sharp knife to slice the large cinnamon roll into wedges.

• Activate the yeast. In the bowl of a large standing mixer, combine the yeast, brown sugar, and warm water (warmed to between 105-110 degrees F). Use a spatula to stir. Then let it sit for about 15 minutes so that the yeast activates. You should see a bubbly mixture when it’s ready. 

  1 Tablespoon active dry yeast (9 grams), 3 Tablespoons light brown sugar (41 grams), 2 cups warm water (472 grams)
• Add butter. Add the melted butter and stir again with a spatula.

  1/4 cup unsalted butter (57 grams)
• Add flour to desired consistency. Attach dough hook to the mixer and add half of the flour and the salt. Start the mixer on low speed and occasionally scrape down the sides of the bowl with a spatula. Gradually add more flour until you get a nice dough consistency. It should be quite firm and just a tad bit sticky.

  5 ¼ cups bread flour (682 grams), 2 teaspoons kosher salt (12 grams)
• Let the dough rise. Grease a large bowl with olive oil. Remove the dough from the mixer, and form it into a ball. Then place it in the bowl and cover it with a clean dishtowel. Place the bowl in a warm place in your kitchen and let rise until approximately doubled in size, about 45 minutes, depending on the temperature of your house and where you live.
• Shape pretzel buns. Use a clean working surface or baking mat, and spread a bit of oil on it. Divide the dough into 12 equal sections and then form them into smooth round shapes. Place each round on individual squares of parchment paper (to make it easier to add them to the baking soda bath). Let rest while you prepare the baking soda bath.

  NOTE: For this recipe, each dough round was about 100 grams. I find that using a digital thermometer helps to keep the rolls somewhat even in size.
• Prep. Preheat your oven to 425 degrees. Prep two sheet pans with parchment paper. Add water and baking soda to a large pot. Bring to a rolling boil.

  8 cups water, 1/2 cup baking soda
• Boil rolls in a baking soda bath. Gently place two rolls in the simmering water for 40 seconds, turning the buns over halfway through or just make sure both sides are being submerged. Then remove the dough with a slotted spoon shaking off excess water as you go. (I use paper towel to gently pat the rolls dry.) Place on prepared pans (smooth-side up) and repeat for all the rolls.

  NOTE: It’s important to use a timer when boiling the buns. If you keep the buns in the baking soda bath for too long, they can taste metallic.
• Add egg wash. Use a pastry brush to brush each pretzel bun with the egg wash. Add a sprinkle of kosher salt. Then use a sharp knife to slash the tops of the buns.

  egg wash and salt
• Bake. Bake rolls in preheated 425-degree oven until done, approximately 15 minutes, or until nice and golden brown. Immediately brush the top of the buns with softened butter.

  butter
• Cool. Transfer baked buns to a wire rack to cool completely.

• Mix the flour and butter. In the bowl of a stand mixer, combine the all-purpose flour, three cups of bread flour, kosher salt, and the softened butter. Attach the dough hook and start the mixer on low speed. Let it run for a minute or two.

  2/3 cup all-purpose flour (80 grams), 3 cups bread flour (390 grams) 2 teaspoons kosher salt, 6 Tablespoons unsalted butter
• Activate yeast. In a large measuring cup, combine the yeast, sugar, and warm milk (heated to 105-110 degrees F). Use a spatula to stir it around. Let the yeast mixture sit for about 15 minutes or until it gets foamy and bubbly on top.

  Add the egg and mix well.

  4 teaspoons active dry yeast (12 grams), 1/4 cup granulated sugar (50 grams), 1 ¾ cup 2% milk (394 grams), 1 large egg
• Finish the dough. Pour the yeast mixture into the stand mixer and start the mixer on low speed. Let it run until the flour absorbs, using a silicone spatula to occasionally scrape down the sides of the bowl.

  Add the remaining bread flour or as much is needed to achieve your desired consistency and let the mixer run on medium speed for a couple of extra minutes. Test the dough with your finger to make sure it’s slightly sticky but firm.

  1 cup bread flour (130 grams)
• Transfer dough. Transfer the soft dough to a medium greased bowl. Form it into a smooth ball by punching it down in the center and pulling the sides inward. Place the dough smooth side up in the bowl.
• Let dough rest. (FIRST RISE) Place a clean towel (or plastic wrap) on the top of the bowl and set it in a warm place in your kitchen. Let the dough double in size – approximately 45 minutes to one hour.
• Form rolls. Spread a bit of oil on a baking mat or cutting board and use it to divide the dough into 24 equal portions. Use your hands to form each portion into a small ball and add to a greased sheet pan (I use a USA half sheet pan measuring 17. 25 x 12. 25 x 1. Press down slightly, cover with towel, and set pan in a warm corner of your kitchen to rise, about 45 minutes to an hour. (SECOND RISE)

  NOTE: I normally use a digital scale to get equal-sized rolls. For this batch, each one was approximately 48 grams but that could change slightly.
• Make cream cheese filling. Add cream cheese ingredients – the softened cream cheese, egg yolk, vanilla extract, and powdered sugar – to a mixing bowl. Use a hand mixer to beat until ingredients are well combined. Place in the refrigerator until ready to use.

  10 oz. cream cheese, 1 large egg yolk, 2 teaspoons vanilla extract, 1/4 cup powdered sugar
• Add filling to rolls. Use the handle of a wooden spoon to press down the center of each roll, forming a large well. Then carefully add a spoonful of preserves topped with a spoonful of cream cheese filling to each well. Brush egg wash on rolls (optional) and let rest while preheating oven to 350 degrees.

  1 cup preserves, egg wash
• Bake rolls. Bake rolls in preheated 350-degree oven for 17-20 minutes, or until golden. brown on top. Set pan on counter to cool.
• Make icing. Combine melted butter, powdered sugar, vanilla, and 2-3 tablespoons of milk. Use a spoon to stir and then additional milk as needed to get a consistency that works for drizzling.

  1 Tablespoon unsalted butter, 1 ¼ cup powdered sugar, 2 teaspoons vanilla extract, 3 Tablespoons milk
• Add icing. Drizzle icing over top the kolaches. I normally add icing to a small bag, snip off the end, and drizzle in a thin stream. Serve and enjoy!

For the dough:

• Activate the yeast. In a large standing mixer, combine yeast, sugar, and warm milk. Be careful to use WARM milk (105 -110 degrees F), not hot. Mix and let sit for about 15 minutes to get the yeast working. You should see little bubbles in the yeast mixture.

  4 teaspoons active dry yeast (12 grams), 1/3 cup granulated sugar (66 grams), 2 cups whole milk (480 grams)
• Add remaining ingredients. Add the oil and stir with a spatula. Attach the dough hook to the mixer and add the salt and half of the flour. Start the mixer and let the flour absorb. 

  Gradually add more flour, a little bit at a time until the dough is less sticky and pulls away from the side of the bowl. You want the bread dough to be slightly sticky, but not too much. When you touch the dough, it should bounce back slightly. Be sure to leave the mixer on for several minutes after you get the right consistency.

  1/3 cup canola oil (72 grams), 2 teaspoons kosher salt (8-10 grams), 5 – 5¼ cups all-purpose flour (about 620 grams)
• Add dough to a bowl. Grease a large bowl with canola oil. Add dough to the greased bowl, making sure you smooth it into a ball, by punching it down – starting in the center of the dough. Place the dough ball with the smooth side up and cover it with a clean kitchen towel (or some plastic wrap). Place the bowl in a warm place in your kitchen and let the dough double in size. This is the first rise.
• Make goo. In a small saucepan, combine the brown sugar, butter, and syrup. Bring to a boil and remove from heat. Pour a thin layer of goo into the bottom of two greased pans. Add pecans if you wish.

  NOTE: I used two 8×8 pans but round pans would work great too.

  1 cup brown sugar (220 grams), 1/3 cup unsalted butter (76 grams), 3 Tablespoons white corn syrup (60 grams), chopped pecans
• Add filling. Transfer dough to a floured work surface and use a sharp knife to split the soft dough into two sections. Press one section into a rectangle and use your hands to spread three tablespoons of softened butter on the top of the dough. Then sprinkle 1/3 cup of brown sugar and one tablespoon of cinnamon all over the dough.

  6 Tablespoons unsalted butter (84 grams), 2/3 cup brown sugar (145 grams), 2 Tablespoons cinnamon (16 grams)
• Cut dough. Gently roll dough up into a long log, starting on the long end. Using a serrated edge knife, cut the dough log into about 1.5 – inch slices. Place sections into pans with goo, and press down slightly, so that the cinnamon sugar is visible on top.
• Let dough rise again. Cover the pans with a clean dishtowel, and let rise again until the dough is almost doubled. (This is the second rise.) This dough rises fast in Texas but it may take longer where you live.
• Bake. Bake rolls in a preheated 350-degree oven for about 25 minutes, or until the rolls are a beautiful golden brown on top.
• Let caramel goo set up. Place pans on the counter and set the timer for 5 minutes. This allows the goo to set up. If you remove rolls too early, the caramel goo will ooze off onto your counter.

  After 5 minutes (NO MORE or the goo will stick), flip the pans over onto cooling racks. Remove rolls and let cool.

• Activate the yeast. In a bowl of a stand mixer, combine the yeast, brown sugar, and warm water (warmed to 105-110 degrees F). Take a spatula and stir it around a couple of times. Then let it sit for about 15 minutes so that the yeast activates. The mixture get bubbly when it’s ready.

  1 Tablespoon yeast, 1 Tablespoon brown sugar, 1 3/4 cup warm water (413 grams)
• Add butter. Add melted butter to the mixing bowl and stir again with a spatula.

  2 Tablespoons butter
• Add salt and flour to desired consistency. Add 3.5 cups of bread flour and kosher salt to the mixer. Attach dough hook and let the mixer run, occasionally scraping down the sides of the bowl with a spatula. Gradually add more flour until you get a nice dough consistency. It should be slightly sticky, but easy to handle.

  1 ½ teaspoons kosher salt, 4 – 4¼ cups bread flour (520-552 grams)
• Let dough rise. Grease a large bowl with oil. Remove dough from mixer and form it into a ball. Then place the dough ball in the bowl and cover it with a clean dish towel. Place bowl in a warm place in your kitchen and let rise until approximately doubled in size, about 30-35 minutes.
• Prep. Preheat your oven to 450 degrees. Line two baking sheets with parchment paper.
• Prep water bath. Combine the water and the baking soda together in a large pot. Bring mixture to a boil over medium-high heat.

  8 cups water, 8 Tablespoons baking soda
• Shape pretzel bites. Spread a little bit of oil on a clean working surface or baking mat. Divide dough into eight sections, and roll out each section into a long rope. (See pictures.) Slice into approximate one-inch equal pieces.
• Boil bites. Gently drop about 12-15 pretzel pieces into the boiling water at a time. Cook for 15-20 seconds, and then immediately start removing them with a slotted spoon, shaking off excess water as you go. Place on the prepared baking sheets and brush with egg wash and a sprinkle of coarse salt, and continue with remaining dough.

  For this size recipe, I was able to place half of the dough bites on each baking sheet. While one batch was baking, I prepped the other half of the dough.

  egg wash, coarse salt
• PRO-TIP: Make sure you shake off the excess water after the baking soda bath. You can also strain them in a colander and quickly add to baking sheet.
• Bake. Bake bites in a preheated 450 degree oven for approximately 15-17 minutes, or until nice and golden brown. Immediately brush with softened butter.

  butter
• Make pretzel cheese sauce. In a small saucepan, melt butter over medium heat. Add flour and stir until full incorporated. Then add the milk, salt, and pepper and stir until slightly thickened.

  Add cheese and hot sauce to the mixture and stir until cheese is completely melted. Remove the pan from the heat and spoon the cheese sauce into a serving bowl.

  2 Tablespoons unsalted butter, 1 Tablespoon all-purpose flour, 1 cup milk, 8 oz. sharp cheddar cheese, 1-2 Tablespoons Frank's hot sauce, kosher salt and freshly ground black pepper
• Serve. Enjoy the pretzel bites warm out of the oven with some Pretzel Cheese Dip, Light Honey Mustard Dressing, or whatever you choose. Enjoy!

• NOTE: I've recently changed this recipe to include soaking the grains. If you DON'T soak the cracked wheat (my original version), simply use 2.5 cups of water for this recipe.
• Soak the cracked wheat. Pour the cracked wheat into a bowl and top it with boiling hot water. Let soak for 30 minutes and then drain using a colander.

  1 ½ cups cracked wheat (180 grams)
• Activate the yeast. Using a large standing mixer, combine the yeast, sugar, and warm water (heated to between 100-110 degrees F). Take a spatula, and stir it around a couple of times. Then let it sit for about 15 minutes so that the yeast activates. You should see a bubbly mixture when it’s ready.

  1 Tablespoon yeast (9 grams), 2 teaspoons granulated sugar (4 grams), 1 ¾ cups warm water (413 grams)
• Add other liquid ingredients. Add honey and oil. Stir again to mix well.

  1/4 cup honey (85 grams), 1/4 cup canola oil (55 grams)
• Place dough hook on mixer, and add the salt, oatmeal, and soaked cracked wheat. Start mixer and run for a minute or so.

  1/2 cup old fashioned oatmeal (45 grams), 1 Tablespoon kosher salt (15 grams)
• Add all-purpose flour to desired consistency. Start by adding about four cups of flour to the mixer. Let the mixer run, and occasionally scrape down the sides of the bowl with a spatula. Gradually add more flour until you get a nice dough consistency. It should be slightly sticky, but easy to handle.

  5 ½ cups all-purpose flour (660 grams)
• Let the dough rise. Grease a large bowl with canola or olive oil. Remove the dough from the mixer, and form it into a ball. Then place it in the bowl, and cover it with a clean dish towel. Place the bowl in a warm corner of your kitchen and let rise until approximately doubled in size. The rise may be different each time, and will vary depending on where you live.
• Form loaves of bread. Once the bread rises, it’s time to form the dough into desired shapes. Prepare bread pans with baking spray. Add a little oil to a pastry mat or a large flat surface (a cutting board works too), and form sections of dough into oblong shapes for bread, or into smaller shapes for buns or smaller loaves.
• Let rise again. Cover pans with a clean dish towel, and let it rise again, until almost doubled in size.
• Bake. Bake bread in a preheated 350 degree oven, until done, approximately 35-40 minutes for bread and less time for smaller loaves or buns. The bottoms should be slightly browned, and the tops a nice golden brown.

  You can check doneness by using a digital thermometer. Insert into the center of the bread. It should measure between 190-200 degrees F. Remove bread to a cooling rack.
• Make it shiny. Using a pastry brush, brush softened butter on top of the loafs/buns to get a nice shine.

  few pats of butter

• Make pesto sauce. Make homemade basil pesto sauce or use store-bought. Our homemade recipe freezes well if you’d like to make it in advance.
• Shred cheese. You can either use sliced cheese or shred it yourself. Stay away from pre-shredded cheese.
• Prep bread. Slice crusty bread in one-inch chunks, slicing in both directions. But DON’T SLICE ALL THE WAY THROUGH. You want the loaf to stay in tact while baking. Place on a baking sheet lined with parchment paper.

  1 medium French bread or sourdough loaf
• Add toppings to bread. Spoon some pesto sauce in all the crevices of the bread, attempting to get some way down in the cracks of the bread. Then use your fingers to add as much cheese in the crevices as well, trying to get some into every inch of the bread. As the bread gets full, you’ll need to be careful to avoid breaking it apart.

  Add some freshly ground black pepper on top, as desired.

  1 cup pesto sauce, 10 oz shredded mozzarella cheese, 2 oz shredded parmesan cheese, freshly ground black pepper
• Add foil. Carefully place a piece of aluminum foil loosely over the bread. Don’t let the foil touch the cheese, if possible.
• Bake. Bake pesto party bread for 20 minutes in a preheated oven at 400 degrees F, and then remove foil and bake uncovered for a few minutes to slightly brown the cheese.
• Serve. Enjoy party bread alongside a meal or as an appetizer with your favorite cocktails and mocktails.

• Make garlic butter. Slice the top off the heads of garlic to expose the cloves. Drizzle with olive oil, and wrap in aluminum foil. Roast in a preheated 400-degree oven until the cloves are soft and caramelized — usually around 40-45 minutes, but start checking at 30. Let cool slightly, then squeeze out the softened cloves.

  Place softened butter on a cutting board. Use a fork to mash the roasted garlic cloves into the butter and then set aside.

  2 heads garlic 6 Tablespoons unsalted butter
• Activate yeast. In large standing mixer, combine the yeast and sugar. Add warm milk (warmed to 105-110 degrees F) and stir with a spatula. Let the yeast mixture sit for 10-15 minutes to get the yeast working. Add egg and stir again.

  1 Tablespoon active dry yeast, 2 Tablespoons granulated sugar, 1 cup whole milk, 1 large egg
• Add “some” flour and salt. Attach a dough hook to the mixer. Then add two cups of flour, the salt, and start mixer to incorporate into the liquid.

  3 ½ cups bread flour (about 455 grams), 1 ½ teaspoon kosher salt
• Add garlic butter. Then add four tablespoons of the garlic butter and let absorb into the mixture. Save the remaining garlic butter for later.
• Continue adding flour. Add more flour until you get just the right consistency (about 1.5 additional cups). The dough will pull away from the sides of the mixer when it is close to being ready. You want the dough to be soft but not too sticky.

  Once you have enough flour added, let the mixer run for another five minutes. The dough may settle around the edges a bit again, but use the “sticky test” to make sure it’s ready.
• Add dough to a bowl. Grease a large bowl with oil and transfer dough to the bowl. Punch the dough down into a nice smooth ball. Place smooth side up in the bowl and cover with a clean kitchen towel. Place in a warm corner of your kitchen.
• Let dough rise. Let the dough rise until doubled in size. This could take anywhere from 45 minutes up to more than an hour (depending on many factors including climate, season, and temperature of your home). Since this is enriched dough, it may take longer to rise than a normal dough – like our Chewy French Bread.
• Shape rolls. Use a knife to divide dough into 15 equal-sized pieces. Shape each into a round disk-like shape, using your hands to bring the outsides into the middle.
• Place dough in pans. Add baking spray to a 9×13 cake pans. Place rolls into the pan, smooth side up. Then press the rolls down gently with your hands.
• Let rise again. Cover rolls with the clean towel and let rise again, about 30-45 minutes, or until doubled in size. Be careful to avoid letting the dough rise too much or air pockets will form on the top.
• Bake rolls. Bake rolls in a 350-degree oven for approximately 22-23 minutes. You will know they are done when they are golden brown on top and lightly brown on the bottom.

  Remove pan from oven and brush the tops of the rolls with garlic butter. Add a sprinkle of kosher salt and some chopped herbs (like cilantro or parsley) on top.

  extra salt and herbs
• Cool rolls. Transfer rolls to a wire rack to cool completely.
• Serve rolls as a side to a holiday meal, as the base of a sandwich, or just eat bread with butter (like I love to do). Butter is always recommended on this website, LOL.

• Make streusel. In a mixing bowl, combine the streusel ingredients – the flour, brown sugar, salt, cinnamon, pumpkin pie spice, and a pinch of salt. Stir well, and then add the cold cubes of butter. Use your hands to press the butter into the dry ingredients.

  1/2 cup brown sugar, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon pumpkin pie spice, 1/4 cup unsalted butter, pinch of salt
• Cream butter and sugar. In a large standing mixer, combine the brown sugar, granulated sugar, and softened butter. Start the mixer and mix until creamy.

  3/4 cup unsalted butter, 3/4 cup brown sugar, 1/2 cup granulated sugar
• Add remaining wet ingredients. Then add the eggs, pumpkin, vanilla extract, and sour cream. Mix well.

  2 large eggs, 1 cup pumpkin puree, 2 teaspoons vanilla extract, 3/4 cup sour cream
• Combine the dry ingredients. In a mixing bowl, combine the dry ingredients – the flour, salt, baking soda, cinnamon, and pumpkin pie spice. Mix well.

  2 ⅛ cups all-purpose flour, 1/2 teaspoon kosher salt, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon pumpkin pie spice
• Add dry ingredients. Add the dry ingredients into the wet, and mix until just combined.
• Add batter to loaf pans. Spray two loaf pans with baking spray. Then spoon the batter into the loaf pans and spread to all sides.
• Top batter with streusel topping. Top batter with the streusel mixture.
• Bake. Bake the pumpkin bread in a preheated 350 degree oven for 40-43 minutes, or until just done in the center. Don’t over-bake!
• Cool. Let the bread sit in the pans for about 10 minutes. Then use a knife to run around the pans so that the bread pops out of the pans easily. Remove loaves from pans and add to cooling racks.

• Prep. Preheat oven to 375 degrees. Add paper liners to a 12-cup muffin tin. (You’ll need to make one or two more.)
• Combine wet ingredients. In a mixing bowl, combine the wet ingredients – eggs, Greek yogurt, milk, vanilla extract, and melted and slightly cooled butter. Mix until well combined.

  2 large eggs, 3/4 cup plain Greek yogurt, 1/4 cup 2% milk, 2 teaspoons vanilla extract, 1/2 cup unsalted butter
• Add dry ingredients. Then add the dry ingredients to the bowl – the brown sugar, flour, cinnamon, baking powder, baking soda, and kosher salt. Use a spoon to gently stir until just combined. Let the batter rest for 15 minutes.

  1 cup light brown sugar (220 grams), 2 cups all-purpose flour (240 grams), 1 teaspoon ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt
• Add batter to liners. Use a cookie scoop to add the batter to the paper liners, filling to about 3/4 full.
• Make streusel topping. In a small bowl, combine the brown sugar, flour, cinnamon, salt, and cubed butter. Use your hands to press the butter into the dry ingredients.

  1/2 cup all-purpose flour (60 grams), 1/2 cup light brown sugar (55 grams), 1/2 teaspoon kosher salt, 1/2 teaspoon ground cinnamon, 1/4 cup cold unsalted butter
• Add streusel topping to muffins. Add the streusel topping to the top of the muffin batter, piling it up high. (It might be a little messy but that’s ok.)
• Bake coffee cake muffins. Bake the muffins in the preheated oven until done, approximately 18 minutes or so. Test doneness by inserting a toothpick into the center of the muffin.
• Cool. Let the muffins sit in the pan for 5-10 minutes and then gently transfer them to a cooling rack to cool.