If you generally only indulge on weekends—or when the coffee-shop display proves irresistible—we have a rousing wake-up call: You can make these treats yourself, and most of those indulgent goodies you love can be made any day of the week. Several can be made ahead and frozen, then defrosted overnight and baked off while you shower. Our chocolate-hazelnut take on monkey bread actually tastes better if you make it the night before and leave the yeasted dough in the refrigerator overnight. Next morning, just bring the dough to room temperature and bake.
A couple of these sweets are made using store-bought all-butter puff pastry. It’s one of those things our food editors’ always keep in the freezer. It works beautifully in sweet breakfasts like our tempting take on that supermarket staple, the toaster pastry (Note: our version is baked in the oven like the rest of these treats.). And store-bought