When your cheeks are smudged with flour and there’s an obscenely buttery, made-from-scratch croissant before you, you’ll be glad you didn’t just run out to the corner bakery.

Slightly sweet and pleasantly dense, these Jamaican dumplings with the festive name are adept at mopping up all manner of savory sauces.

Best babka ever! Holy Cow! Holy Babka! Those are just some of the responses we’re hearing ’bout this indulgent loaf of butter-y, chocolate-y, Jewish-y goodness.

Home cook and storybook savant T. Susan Chang explains how she eventually came around to baking this quick, fragrant, subtly sweet loaf from a gourd of fairy tale proportions.

It never ceases to confound us when something as common as cinnamon rolls turn out divinely inspired. Want to know what we mean? Just make these.

A fast-rising home-baked white sandwich loaf that tastes–dare we say it?–better than mom’s. Way better. And just wait ’til you toast it.

Scandalously simple. Ethereally airy. Magical. That’s just a sampling of what folks are saying about these two-ingredient Southern cream biscuits. See for yourself.

It’s everything you remember from childhood–crisped but not charred at the edges, slathered with butter, sprinkled with cinnamon, and, if you were fortunate, drizzled with honey. All that’s missing is Saturday morning cartoons.

Is there a more perfect breakfast? These glorious, golden brown brioche get their glow from lots of egg yolks and a healthy amount of butter.

From the cooking icon Edna Lewis, this light, airy spoon bread whispers, in that inimitable Southern way, to be included on tables everywhere. Even in the North.

These little lovelies contain sugar and spice and everything nice–including an oh-so-buttery oat streusel and a batter so enticing you’d never, ever guess it’s good for you.

These one-bite indulgences, mini-sticky rolls of sorts, are the fastest way we can think to get a caramel-y, buttery, nutty sticky bun fix. Are you in?

A blur of sweet, smoky, creamy goodness, this nonchalant tartine of sourdough shmeared with blue cheese and dribbled with honey makes bruschetta seem humdrum.

This cream cheese-stuffed French toast is filled to the gills with a sweetly tart cranberry-cream cheese middle. It just screams Sunday brunch.

For Thanksgiving dinner this year, we’ve colored outside the lines and put together a fantastic menu. All the familiar ingredients in unexpected ways.

For these corn sticks, definitely use a corn stick pan. It gives the sticks a crunchy, crisp exterior with a tender, warm center. Pass the butter, please.

All the usual suspects—butter, sugar, eggs, nuts, and, natch, bananas–are here, save for gluten. Honestly? We were so tempted by the loaf’s taste and texture, we didn’t even miss it.

These sweetly savory scones are insurgents of sorts, playing loose and fancy free with the classic convention of a slab of Cheddar alongside a slice of apple pie.

Flecks of brilliant orange and green bejewel this not-so-common quick bread, but what adds a royal je ne sais quoi is the robust bursts of candied ginger.

As buttery and airy as brioche but with a far weightier responsibility than its breakfast chum, challah ensures a sweet new year in Jewish tradition. We’ll break bread to that.