18 Delicious Yeast Bread Recipes Sweet and Savory

There’s nothing quite like the aroma of freshly baked yeast bread wafting through your kitchen—whether it’s a golden loaf of honey-kissed brioche or a crusty, herb-studded focaccia. If you’re ready to roll up your sleeves and embrace the magic of homemade bread, we’ve rounded up 18 irresistible recipes, from sweet cinnamon swirls to savory garlic knots. Trust us, your taste buds (and your family) will thank you!

Cinnamon Swirl Yeast Bread

This soft, buttery loaf is swirled with cozy cinnamon sugar—perfect for slicing thick and toasting with a smear of cream cheese.

Ingredients

• 1 cup warm whole milk (110°F)
• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup granulated sugar, divided
• 3 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 large egg, room temperature
• 1/4 cup unsalted butter, melted
• 2 tbsp ground cinnamon
• 1/4 cup packed brown sugar
• 1 tbsp melted butter (for brushing)

Instructions

1. In a bowl, whisk together warm milk, yeast, and 1 tbsp granulated sugar. Let sit 5 minutes until frothy.
2. In a stand mixer, combine flour, salt, remaining 3 tbsp granulated sugar, egg, and melted butter. Pour in yeast mixture and knead with a dough hook 5–7 minutes until smooth (or knead by hand 10 minutes).
3. Place dough in a greased bowl, cover, and let rise 1 hour or until doubled.
4. Mix cinnamon and brown sugar in a small bowl. Roll dough into a 12×18-inch rectangle on a floured surface. Brush with 1 tbsp melted butter, then sprinkle evenly with cinnamon sugar. Roll tightly from the long edge, pinch seam to seal, and place in a greased 9×5-inch loaf pan.
5. Cover and let rise 30 minutes. Preheat oven to 350°F.
6. Bake 30–35 minutes until golden and internal temperature reaches 190°F. Cool 10 minutes before slicing.

The secret? Rolling the dough thinly ensures those gorgeous, defined swirls in every slice.

Tip: For extra shine, brush the warm loaf with a simple syrup (1 tbsp sugar + 1 tbsp hot water).

Honey Glazed Sweet Yeast Rolls

These pillowy-soft rolls are brushed with a sticky-sweet honey glaze, making them irresistible straight from the oven—perfect for Sunday dinners or holiday tables.

Ingredients

• 1 cup warm whole milk (110°F)
• 2 ¼ tsp active dry yeast
• ¼ cup granulated sugar
• 4 tbsp unsalted butter, melted and cooled
• 1 large egg
• 1 tsp salt
• 3 ½ cups all-purpose flour
• ¼ cup honey
• 1 tbsp water

Instructions

1. In a large bowl, whisk together warm milk, yeast, and 1 tbsp of the sugar. Let sit for 5 minutes until foamy.
2. Stir in remaining sugar, melted butter, egg, and salt. Gradually add flour, mixing until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth.
3. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
4. Punch down dough and divide into 12 equal pieces. Roll into balls and arrange in a greased 9×13″ pan. Cover and rise for 30 minutes.
5. Preheat oven to 350°F. Bake rolls for 20–22 minutes until golden.
6. Meanwhile, warm honey and water in a small saucepan over low heat. Brush generously over hot rolls.

The glaze seeps into the rolls while keeping the tops glossy—a trick that ensures every bite is tender and just sweet enough.

Tip: For extra flavor, add a pinch of cinnamon to the honey glaze.

Maple Pecan Sticky Yeast Bread

This gooey, caramelized pull-apart bread is like a hug in loaf form—warm, sweet, and packed with toasty pecans.

Ingredients

• 3 cups all-purpose flour, plus extra for dusting
• 1/4 cup granulated sugar
• 1 tsp active dry yeast
• 1 tsp salt
• 1 cup warm whole milk (110°F)
• 1 large egg, room temperature
• 4 tbsp unsalted butter, melted (divided)
• 1/2 cup pure maple syrup
• 1/2 cup packed light brown sugar
• 1 cup chopped pecans

Instructions

1. Make the dough: In a stand mixer, whisk together flour, granulated sugar, yeast, and salt. Add warm milk, egg, and 2 tbsp melted butter. Mix with a dough hook for 5 minutes until smooth. Cover and let rise for 1 hour or until doubled.
2. Prep the glaze: While dough rises, combine maple syrup, brown sugar, and remaining 2 tbsp melted butter in a small saucepan. Simmer for 2 minutes until thickened slightly. Pour into a greased 9×5″ loaf pan and sprinkle pecans evenly over top.
3. Shape & bake: Punch down dough, then roll into a 12×8″ rectangle on a floured surface. Cut into 12 strips, stack them, then slice into 12 squares. Arrange squares cut-side up in the pan. Cover and let rise 30 minutes. Bake at 350°F for 30 minutes until golden.
4. Flip & serve: Cool for 5 minutes, then invert onto a plate. The maple-pecan glaze will cascade down the sides like edible stained glass.

Tip: For extra caramelization, broil the inverted loaf for 1–2 minutes—just watch closely!

Chocolate Chip Sweet Yeast Bread

This chocolate chip sweet yeast bread is like a cozy hug in loaf form—soft, buttery, and studded with melty chocolate in every bite.

• 1 cup warm whole milk (110°F)
• 2 1/4 tsp active dry yeast (1 packet)
• 1/3 cup granulated sugar
• 1/4 cup unsalted butter, melted and cooled
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 3 1/2 cups all-purpose flour, divided
• 1 tsp salt
• 1 cup semi-sweet chocolate chips

1. In a large bowl, whisk together warm milk, yeast, and 1/3 cup sugar. Let sit for 5 minutes until foamy.
2. Stir in melted butter, egg, and vanilla extract. Add 3 cups flour and 1 tsp salt, mixing until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 5 minutes, adding remaining 1/2 cup flour as needed, until smooth and elastic. Fold in chocolate chips.
4. Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled.
5. Punch down dough, shape into a loaf, and place in a greased 9×5-inch pan. Cover and rise again for 30 minutes.
6. Preheat oven to 350°F. Bake for 30–35 minutes until golden and hollow-sounding when tapped. Cool 10 minutes before slicing.

The magic here? The double rise creates an impossibly fluffy crumb, while the chocolate chips stay gooey—perfect for slicing warm with a glass of milk.

Tip: For extra richness, brush the baked loaf with melted butter and sprinkle with coarse sugar while still warm.

Orange Zest Sweet Yeast Loaf

This citrusy, buttery loaf is like sunshine in bread form—soft, fragrant, and just sweet enough to feel like a treat.

Ingredients

• 3 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 2 tbsp orange zest (from about 2 medium oranges)
• 3/4 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted
• 1 large egg, room temperature
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 3 1/2 cups all-purpose flour, 1/3 cup sugar, 1 packet yeast, 1 tsp salt, and 2 tbsp orange zest.
2. Make a well in the center; pour in 3/4 cup warm milk, 1/4 cup melted butter, 1 egg, and 1 tsp vanilla. Stir until a shaggy dough forms.
3. Knead on a floured surface for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
4. Punch down dough, shape into a loaf, and place in a greased 9×5-inch pan. Cover and let rise 30 minutes.
5. Preheat oven to 350°F. Bake for 30–35 minutes until golden and hollow-sounding when tapped. Cool 10 minutes before slicing.

The secret here? Rubbing the sugar and orange zest together before mixing—it unlocks the citrus oils for maximum fragrance.

Tip: For a glossy finish, brush the warm loaf with a mix of 1 tbsp orange juice and 1 tbsp powdered sugar.

Vanilla Bean Sweet Yeast Buns

These Vanilla Bean Sweet Yeast Buns are like little clouds of happiness—soft, fragrant, and just sweet enough to feel like a treat without being overwhelming.

• 1 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast (1 packet)
• 1/3 cup granulated sugar
• 1 vanilla bean, split and seeds scraped (or 2 tsp vanilla extract)
• 4 tbsp unsalted butter, melted and cooled
• 1 large egg, room temperature
• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 1 tbsp heavy cream (for brushing)

1. In a large bowl, whisk together the warm milk, yeast, and 1 tsp of the sugar. Let sit for 5 minutes until foamy.
2. Stir in the remaining sugar, vanilla bean seeds (or extract), melted butter, and egg until combined. Gradually add the flour and salt, mixing until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
4. Punch down the dough and divide into 12 equal pieces. Roll each into a ball and place on a parchment-lined baking sheet, spacing 2 inches apart. Cover and let rise for 30 minutes.
5. Preheat oven to 350°F. Brush the buns with heavy cream and bake for 18–20 minutes until golden and puffed. Cool slightly before serving.

The real magic here is the vanilla bean—its flecks add a bakery-worthy look and deep, floral sweetness that’ll make these buns disappear fast.

Tip: For extra shine, brush the warm buns with a simple syrup (equal parts sugar and water, heated until dissolved).

Raisin Walnut Sweet Yeast Bread

This cozy, slightly sweet loaf is studded with plump raisins and crunchy walnuts—perfect for lazy weekend mornings with a smear of butter.

Ingredients

• 1 cup warm whole milk (110°F)
• 2 ¼ tsp active dry yeast (1 packet)
• ⅓ cup granulated sugar
• 4 tbsp unsalted butter, melted and cooled
• 1 large egg, room temperature
• 1 tsp salt
• 3 ½ cups all-purpose flour, plus extra for dusting
• ¾ cup raisins
• ½ cup chopped walnuts
• 1 tbsp honey (for glaze, optional)

Instructions

1. In a large bowl, whisk together warm milk, yeast, and 1 tsp sugar. Let sit for 5 minutes until foamy.
2. Stir in remaining sugar, melted butter, egg, and salt. Gradually add flour, mixing until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 8 minutes until smooth. Fold in raisins and walnuts until evenly distributed.
4. Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled.
5. Punch down dough, shape into a loaf, and place in a greased 9×5-inch pan. Cover and rise again for 30 minutes.
6. Preheat oven to 350°F. Bake for 35–40 minutes until golden and hollow-sounding when tapped. Brush with honey (if using) while warm.

The honey glaze adds a subtle shine, but the real star here is the contrast of chewy raisins and toasty walnuts in every slice.

Tip: Soak raisins in warm water for 10 minutes before adding to keep them extra juicy.

Lemon Poppy Seed Sweet Yeast Loaf

This bright, citrusy loaf is like sunshine in bread form—soft, fragrant, and dotted with nutty poppy seeds for the perfect afternoon treat.

Ingredients

• 3 1/2 cups all-purpose flour, divided
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 2 tbsp poppy seeds
• Zest of 2 lemons
• 3/4 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup powdered sugar (for glaze)
• 2 tbsp fresh lemon juice (for glaze)

Instructions

1. In a large bowl, whisk together 3 cups flour, 1/4 cup granulated sugar, yeast, 1 tsp salt, 2 tbsp poppy seeds, and lemon zest.
2. Add warmed milk, melted butter, egg, and 1 tsp vanilla. Mix until a shaggy dough forms. Knead on a floured surface for 5 minutes, adding remaining 1/2 cup flour as needed, until smooth and elastic.
3. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
4. Punch down dough, shape into a loaf, and place in a greased 9×5-inch pan. Cover and rise again for 30 minutes.
5. Bake at 350°F for 30–35 minutes until golden and hollow-sounding when tapped. Cool for 10 minutes in the pan, then transfer to a rack.
6. Whisk 1/2 cup powdered sugar and 2 tbsp lemon juice for the glaze; drizzle over cooled loaf.

The magic here? The double rise gives this loaf an airy crumb, while the lemon glaze soaks in just enough to keep every bite moist.

Tip: For extra zing, add a pinch of lemon zest to the glaze!

Apple Cinnamon Sweet Yeast Bread

This cozy Apple Cinnamon Sweet Yeast Bread is like a hug in loaf form—soft, warmly spiced, and studded with tender apple bits.

• 3 cups all-purpose flour, divided
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted
• 1 large egg, room temperature
• 1 cup finely diced apple (peeled)
• 1 1/2 tsp ground cinnamon
• 2 tbsp brown sugar (for filling)
• 1 tbsp butter, softened (for topping)

1. In a large bowl, whisk together 2 cups flour, granulated sugar, yeast, and salt. Pour in warm milk, melted butter, and egg. Stir until a shaggy dough forms.
2. Knead in remaining 1 cup flour on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
3. Punch down dough and roll into a 12×8-inch rectangle. Sprinkle evenly with diced apple, cinnamon, and brown sugar. Roll tightly from the long edge, pinch seams, and place in a greased 9×5-inch loaf pan. Cover and rise 30 minutes.
4. Preheat oven to 350°F. Bake loaf for 35–40 minutes until golden and sounds hollow when tapped. Brush top with softened butter. Cool 15 minutes before slicing.

The magic here? The apples stay juicy inside the pillowy crumb, while the cinnamon swirl caramelizes just enough for a hint of sticky sweetness.

Tip: For extra flavor, toss the diced apples with 1 tsp lemon juice to keep them bright.

Pumpkin Spice Sweet Yeast Rolls

These fluffy, warmly spiced rolls are like a hug in bread form—perfect for cozy mornings or holiday gatherings.

Ingredients:

• 3 1/2 cups all-purpose flour, divided
• 1/4 cup granulated sugar
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 1/2 cup canned pumpkin puree
• 1 large egg
• 4 tbsp unsalted butter, melted and cooled
• 1 tsp pumpkin pie spice
• 1 tbsp maple syrup (for brushing)

Instructions:

1. In a large bowl, whisk together 2 cups flour, 1/4 cup sugar, 1 tsp salt, and 1 packet yeast. Pour in 1/2 cup warm milk, 1/2 cup pumpkin puree, 1 egg, and 4 tbsp melted butter. Stir until a shaggy dough forms.
2. Gradually mix in remaining 1 1/2 cups flour and 1 tsp pumpkin pie spice until the dough pulls away from the bowl. Knead on a floured surface for 5 minutes until smooth.
3. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
4. Punch down dough and divide into 12 equal balls. Arrange in a greased 9×13″ pan, cover, and let rise 30 minutes.
5. Preheat oven to 375°F. Bake rolls for 18–20 minutes until golden. Brush tops with 1 tbsp maple syrup while warm.

The pumpkin keeps these rolls impossibly tender, while the maple glaze adds just the right touch of sweetness. Tip: For extra spice, sprinkle rolls with cinnamon-sugar before baking!

Blueberry Cream Cheese Sweet Yeast Bread

This tender, lightly sweet bread swirls with juicy blueberries and a creamy filling—perfect for weekend brunch or an afternoon treat.

Ingredients:

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp salt
• 2 1/4 tsp active dry yeast (1 packet)
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 4 oz cream cheese, softened
• 2 tbsp powdered sugar

Instructions:

1. In a large bowl, whisk together 3 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp salt, and 2 1/4 tsp yeast. Pour in 1/2 cup warmed milk, 1/4 cup melted butter, 1 egg, and 1 tsp vanilla extract. Stir until a shaggy dough forms.
2. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
3. Meanwhile, beat 4 oz cream cheese and 2 tbsp powdered sugar until smooth. Gently fold in 1 cup blueberries.
4. Roll dough into a 12×8-inch rectangle. Spread cream cheese mixture evenly over the dough, then roll tightly into a log. Place seam-side down in a greased 9×5-inch loaf pan. Cover and let rise 30 minutes.
5. Preheat oven to 350°F. Bake for 35–40 minutes until golden and hollow-sounding when tapped. Cool 10 minutes before slicing.

The cream cheese melts into pockets of tangy richness, while the blueberries burst with sweetness in every slice—no glaze needed!

Tip: For extra flavor, toss the blueberries in 1 tsp flour before folding into the cream cheese to prevent sinking.

Banana Nut Sweet Yeast Loaf

This tender, fragrant loaf blends ripe bananas and toasted walnuts into a lightly sweetened yeast dough—perfect for weekend brunch or an afternoon treat with coffee.

Ingredients

• 1 cup mashed ripe bananas (about 2 medium)
• 1/4 cup warm whole milk (110°F)
• 2 1/4 tsp active dry yeast (1 packet)
• 1/3 cup granulated sugar
• 3 cups all-purpose flour, divided
• 1/2 tsp salt
• 1 large egg, room temperature
• 1/4 cup unsalted butter, melted
• 1/2 cup chopped toasted walnuts
• 1 tbsp honey (for glaze, optional)

Instructions

1. In a small bowl, combine warm milk, yeast, and 1 tsp sugar. Let sit for 5 minutes until foamy.
2. In a stand mixer fitted with a dough hook, mix mashed bananas, remaining sugar, 2 cups flour, salt, egg, and melted butter. Add yeast mixture and mix on low until combined.
3. Gradually add remaining 1 cup flour until dough pulls away from the bowl (about 5 minutes). Fold in walnuts.
4. Transfer dough to a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
5. Punch down dough, shape into a loaf, and place in a greased 9×5-inch pan. Cover and rise for 30 minutes.
6. Preheat oven to 350°F. Bake for 35–40 minutes until golden brown and internal temperature reaches 190°F. Brush with honey if desired.

The slow yeast rise gives this loaf an airy crumb, while the bananas keep it irresistibly moist—no dry slices here!

Tip: For extra flavor, toast the walnuts in a dry skillet over medium heat for 3–4 minutes before chopping.

Strawberry Jam-Filled Sweet Yeast Buns

These pillowy-soft buns hide a sweet surprise—a gooey strawberry jam center that bursts with every bite. Perfect for weekend baking or a cozy breakfast treat!

Ingredients

• 3 1/2 cups all-purpose flour, divided
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 tsp salt
• 1 cup whole milk, warmed to 110°F
• 1 large egg, room temperature
• 1/4 cup unsalted butter, melted
• 1/2 cup strawberry jam
• 1 tbsp heavy cream (for brushing)

Instructions

1. Make the dough: In a bowl, whisk 3 cups flour, sugar, yeast, and salt. Add warm milk, egg, and melted butter; mix until a shaggy dough forms. Knead on a floured surface (using remaining 1/2 cup flour as needed) for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
2. Shape the buns: Punch down dough and divide into 12 balls. Flatten each, spoon 2 tsp strawberry jam into the center, and pinch edges to seal. Arrange seam-side down on a parchment-lined baking sheet. Cover and let rise 30 minutes.
3. Bake: Preheat oven to 375°F. Brush buns with heavy cream. Bake for 18–20 minutes until golden. Cool slightly before serving.

The magic here? The jam stays delightfully molten inside while the bun stays fluffy—no sinking or drying out!

Tip: For extra shine, brush warm buns with a mix of 1 tbsp melted butter and 1 tsp honey.

Coconut Pineapple Sweet Yeast Bread

This tropical-inspired sweet bread is like a vacation in every bite—fluffy, fragrant, and packed with juicy pineapple and toasted coconut.

Ingredients:

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp salt
• 2 1/4 tsp active dry yeast (1 packet)
• 1/2 cup warm whole milk (110°F)
• 1/4 cup melted coconut oil
• 1 large egg
• 1 cup finely chopped fresh pineapple (drained)
• 1/2 cup sweetened shredded coconut, toasted
• 1 tbsp honey (for brushing)

Instructions:

1. Proof the yeast: In a small bowl, whisk together warm milk, 1 tbsp sugar, and yeast. Let sit for 5 minutes until foamy.
2. Make the dough: In a stand mixer, combine flour, remaining sugar, and salt. Add yeast mixture, coconut oil, and egg. Knead with a dough hook for 5 minutes until smooth.
3. Fold in fruit: Gently mix in pineapple and toasted coconut until just combined. Cover dough and let rise in a greased bowl for 1 hour or until doubled.
4. Shape and bake: Punch down dough, shape into a loaf, and place in a greased 9×5″ pan. Let rise 30 minutes. Bake at 350°F for 35–40 minutes until golden and hollow-sounding when tapped.
5. Finish: Brush warm loaf with honey and sprinkle with extra toasted coconut.

The honey glaze caramelizes the crust while keeping the crumb luxuriously soft—perfect for brunch or afternoon tea.

Tip: For extra coconut flavor, swap half the milk with coconut milk and use coconut sugar instead of granulated.

Almond Cherry Sweet Yeast Loaf

This tender, slightly sweet loaf is studded with juicy cherries and topped with a crunchy almond streusel—perfect for weekend brunch or an afternoon treat with coffee.

Ingredients

• 1 cup warm whole milk (110°F)
• 2 1/4 tsp active dry yeast
• 1/3 cup granulated sugar
• 3 cups all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 1 large egg, room temperature
• 3 tbsp unsalted butter, melted
• 1 cup dried cherries, chopped
• 1/4 cup sliced almonds
• 2 tbsp turbinado sugar (for topping)

Instructions

1. In a small bowl, whisk together warm milk, yeast, and 1 tsp of the granulated sugar. Let sit until foamy, about 5 minutes.
2. In a large bowl, combine flour, remaining sugar, and salt. Pour in yeast mixture, egg, and melted butter. Stir until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth. Fold in dried cherries.
3. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
4. Punch down dough, shape into a loaf, and place in a greased 9×5-inch pan. Sprinkle with sliced almonds and turbinado sugar. Cover and let rise 30 minutes more.
5. Preheat oven to 350°F. Bake loaf for 35–40 minutes until golden and hollow-sounding when tapped. Cool 15 minutes before slicing.

The contrast of tart cherries, buttery crumb, and caramelized almond topping makes this loaf irresistible—especially when toasted with a swipe of cream cheese.

Tip: For extra flavor, soak the dried cherries in orange juice for 10 minutes before folding into the dough.

Caramel Pecan Sweet Yeast Rolls

These gooey, buttery rolls are like a cinnamon roll’s caramel-loving cousin—perfect for weekend brunches or holiday mornings.

Ingredients:

• 1 cup whole milk, warmed to 110°F
• 2 ¼ tsp active dry yeast (1 packet)
• ⅓ cup granulated sugar
• 4 tbsp unsalted butter, melted
• 1 large egg
• 3 ½ cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• ½ cup packed brown sugar
• 1 tsp ground cinnamon
• ½ cup chopped pecans
• ½ cup caramel sauce (store-bought or homemade)

Instructions:

1. In a bowl, whisk together warmed milk, yeast, and 1 tsp granulated sugar. Let sit for 5 minutes until foamy.
2. Stir in remaining granulated sugar, 2 tbsp melted butter, and egg. Gradually add flour and salt, mixing until a soft dough forms. Knead for 5 minutes, then cover and let rise for 1 hour.
3. Roll dough into a 12×8-inch rectangle. Brush with remaining 2 tbsp melted butter, then sprinkle evenly with brown sugar, cinnamon, and pecans. Roll tightly from the long edge, slice into 12 pieces, and place in a greased 9×13-inch pan. Cover and rise for 30 minutes.
4. Preheat oven to 350°F. Bake rolls for 25 minutes until golden. Drizzle with caramel sauce while warm.

The magic here? The caramel seeps into the layers, creating a sticky-sweet center with crunchy pecans in every bite.

Tip: For extra richness, swap the caramel sauce for salted caramel—it balances the sweetness beautifully.

Chocolate Hazelnut Sweet Yeast Bread

This rich, swirled loaf combines the cozy warmth of yeast bread with the irresistible duo of chocolate and hazelnut—perfect for weekend baking or a sweet breakfast treat.

Ingredients:

• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp salt
• 2 1/4 tsp active dry yeast (1 packet)
• 1 cup warm whole milk (110°F)
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1/2 cup chocolate-hazelnut spread (like Nutella)
• 1/4 cup chopped toasted hazelnuts

Instructions:

1. In a large bowl, whisk together 3 1/2 cups flour, 1/4 cup sugar, 1 tsp salt, and yeast. Pour in warm milk, egg, and melted butter. Stir until a shaggy dough forms.
2. Knead on a floured surface for 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
3. Roll dough into a 12×8-inch rectangle. Spread 1/2 cup chocolate-hazelnut spread evenly over the surface, then sprinkle with 1/4 cup chopped hazelnuts. Roll tightly from the long edge, pinch the seam to seal, and place in a greased 9×5-inch loaf pan.
4. Cover and let rise 30 minutes. Meanwhile, preheat oven to 350°F.
5. Bake for 35–40 minutes until golden and hollow-sounding when tapped. Cool 10 minutes before slicing.

The swirls of melted chocolate-hazelnut spread create pockets of gooey goodness in every slice, while toasted hazelnuts add a satisfying crunch.

Tip: For extra shine, brush the warm loaf with a little melted butter right after baking.

Spiced Pear Sweet Yeast Loaf

This tender, lightly sweet loaf is studded with juicy pears and warm spices—perfect for weekend baking or a cozy breakfast treat.

Ingredients

• 1 cup warm whole milk (110°F)
• 2 1/4 tsp active dry yeast
• 1/3 cup granulated sugar, divided
• 3 cups all-purpose flour, plus extra for dusting
• 1 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/2 tsp salt
• 1 large egg, room temperature
• 3 tbsp unsalted butter, melted
• 2 ripe but firm pears, peeled and diced (about 1 1/2 cups)
• 1 tbsp turbinado sugar (for topping)

Instructions

1. In a small bowl, whisk together warm milk, yeast, and 1 tsp sugar. Let sit until foamy, about 5 minutes.
2. In a large bowl, mix flour, remaining sugar, cinnamon, cardamom, and salt. Pour in yeast mixture, egg, and melted butter. Stir until a shaggy dough forms.
3. Knead dough on a floured surface for 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
4. Punch down dough, then gently fold in pears. Shape into a 9-inch loaf and place in a greased pan. Cover and let rise 30 minutes.
5. Preheat oven to 350°F. Brush loaf with water, sprinkle with turbinado sugar, and bake for 35–40 minutes until golden and hollow-sounding when tapped.

The cardamom adds a subtle floral note that makes this loaf stand out, while the pears keep every bite moist. Tip: For extra shine, brush the warm loaf with honey thinned with a splash of hot water.

Conclusion

With 18 irresistible yeast bread recipes—from sweet treats to savory delights—this roundup has something for every baker. Whether you’re craving fluffy cinnamon rolls or crusty artisan loaves, there’s a recipe here to inspire you. Give one (or a few!) a try, and let us know which ones you love. Don’t forget to share your favorites on Pinterest so others can enjoy these delicious bakes too. Happy baking!