This Biscoff pull apart bread is made with soft, buttery cinnamon sugar rolls baked together until golden, then topped with tangy cream cheese frosting and warm Biscoff cookie butter. Every pull-apart bite is fluffy and gooey with ribbons of cinnamon brown sugar and cookie butter.

I was making our cinnamon pull apart bread and suddenly it hit me—BISCOFF! This version is basically what happens when cinnamon rolls and our Biscoff obsession collide, and I am very much here for it.

Instead of putting the cookie butter inside the rolls, we save it for the top. You still get all those buttery cinnamon sugar edges between the rolls, but now they’re covered in a ridiculous cream cheese-Biscoff swirl.

And whatever you do, DOLLOP and swirl rather than just pouring it on. I tested both ways, and there’s definitely a winner.

Ingredients You’ll Need

Dough

• Warm water + heavy cream: Creates the warm liquid base for activating the yeast while adding richness to the dough. Whole milk can be substituted for the cream.
• Instant yeast: Gives the pull apart rolls their tall, fluffy rise. Make sure your liquids are warm, not hot, so you don’t kill the yeast.
• Sugar: Sweetens the dough and gives the yeast a little something to feed on while it activates.
• Buttermilk: One of the

This Pumpkin Chocolate Chip Baked Oatmeal is one of those breakfasts that feels a little like dessert but is made with wholesome ingredients I feel good about serving my family. It’s soft, perfectly spiced, and studded with melty chocolate chips in every bite.

Honestly, this is one of my favorite breakfasts to make when I don’t feel like cooking in the morning. Everything gets mixed together the night before or while I’m making dinner, then all I have to do is bake it when we need breakfast.

My kids especially love it with a dollop of vanilla yogurt on top. Between the pumpkin, warm spices, and chocolate chips, it tastes almost like pumpkin chocolate chip cookies for breakfast.

Ingredients You’ll Need

This pumpkin baked oatmeal recipe uses simple pantry ingredients plus pumpkin, apple butter and plenty of warm fall spices.

• Apple Butter: Adds concentrated apple flavor, sweetness and even more fall spice.
• Pumpkin Purée: Adds moisture and pumpkin flavor. Be sure to use pure pumpkin, not pumpkin pie filling.
• Maple Syrup: Sweetens the oatmeal and pairs perfectly with the pumpkin and spices.
• Olive Oil: Adds moisture and keeps the oatmeal tender.
• Apple Cider Vinegar: Reacts with the baking soda and helps give the baked oatmeal a lighter texture.
• Vanilla Extract: Rounds out all those warm fall flavors.
• Cinnamon: Adds extra warmth and spice.
• Pumpkin Pie Spice: Gives us those classic cinnamon, nutmeg, ginger and clove flavors.
• Skim Milk: Adds moisture so the oats soften as they bake.
• Old-Fashioned Rolled Oats: Give the baked oatmeal its hearty, chewy texture.
• Baking Soda: Gives the oatmeal a little lift.
• Sea Salt: Balances the sweetness and brings out the other flavors.
• Semi-Sweet Chocolate Chips: Because pumpkin + chocolate forever.

From start to finish, this crispy, cheesy Bacon Quesadilla comes together in just 10 minutes. And in addition to being quick and easy to assemble, it’s delicious, too.

Quesadillas are no stranger to our kitchen. I don’t think there’s an easy lunch, breakfast, or dinner that I make more often. But, this recipe for a bacon quesadilla was the result of a busy morning when I was rushing to put together breakfast for my boys. I realized I had some leftover bacon in the refrigerator, and the rest is history. Don’t worry if you don’t happen to have leftover bacon on hand, though. I have full instructions for cooking bacon in the oven, here.

Bacon Quesadilla

Whether I’m pressed for time or just want something easy to make, quesadillas are hard to beat. As a result, they’ve been a last-minute family dinner more than a few times. And, since you’ll only need one skillet to cook everything, it makes this kind of dinner one that I (in all of my dishwashing hating glory) am happy to make!

I love the combination of crispy, salty bacon and gooey cheese. Add in some sharp green onions, and you’ve got an easy dinner option that’s got something for everyone. For an added spicy kick and some cool, creamy, tanginess, we like to serve with a side of salsa and sour cream.

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This easy cinnamon roll pull-apart bread has all the buttery cinnamon-sugar flavor of homemade cinnamon rolls, without all the work! The dough is quickly rolled into balls, coated in melted butter and covered in gooey cinnamon filling then spread with luscious cream cheese frosting.

It’s basically what would happen if our favorite homemade cinnamon rolls and monkey bread got together, except I might like this version even more because you don’t have instead of being rolled into individual spirals you just roll, dunk, coat and bake!

And whatever you do, don’t skip the frosting while the bread is warm. It melts down between all those cinnamon-y pieces and you’re looking at the gooiest pan of deliciousness.

Ingredients You’ll Need

Dough

• Warm water: Provides the warm liquid needed to activate the yeast. It should feel warm, never hot.
• Heavy cream: Adds richness and helps create an extra-soft, tender bread.
• Instant yeast: Gives the bread its rise. Your 4½ teaspoons equals 2 standard packets, which I would mention because that’s much easier for readers.
• Granulated sugar: Sweetens the dough and gives the yeast a little boost as it activates.
• Buttermilk: Adds moisture, richness and a subtle tang that balances all that cinnamon sugar.
• Sea salt: Essential for balancing the sweetness a

If you haven’t tried Baked Oatmeal yet, you are missing out. Mildly sweet and lightly spiced with cinnamon, this leaves the average bowl of oatmeal in the dust.

When I say this is one of our family’s most beloved breakfasts, there’s no exaggeration. Baked oatmeal is tied with our slow-cooker oatmeal for our family’s all-time favorite oatmeal recipe, and we’ve made it so many times over the years that I’ve lost count.

Baked Oatmeal

A friend introduced our family to Baked Oatmeal via an Amish cookbook over 20 years ago and it’s been a staple in our family’s meal plan ever since.

There’s something about this sweet, chewy Baked Oatmeal that is just guaranteed to make me smile. Whether right out of the oven, or warmed up in the microwave the following day, this oatmeal is always a treat. We love preparing it for breakfast, but we’ve also been known to heat it up for a midday (or midnight!) snack.

To make this recipe even better, it can also be made in advance then portioned into individual bags or containers for one portion meals. This breakfast is a lifesaver on busy mornings.

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