Breakfast – Made In Oklahoma Coalition

Tres Leches Cinnamon Rolls

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Tres Leches Cinnamon Rolls

We’ve baked our fair share of breakfast pastries, but this recipe completely changed our perspective on what a cinnamon roll can be. The magic isn’t just in the fluffy, yeast-risen dough; it’s the rich, three-milk soak we pour over the rolls the second they leave the oven. That liquid gold seeps into every layer, ensuring that every single bite tastes just like the gooey, coveted center of the roll. This kind of decadence demands the best ingredients, so using Hiland Dairy milk and butter is the only way to achieve that impossible-to-fake, bakery-quality finish. Hiland Cream Cheese is in the vanilla bean-flecked frosting, too.

Hiland Dairy Oklahoma Tres Leches Cinnamon Rolls

Author: MIO Coalition

Ingredients

For the dough:
2 C. Hiland Dairy milk
1/2 C. Hiland Dairy butter
1/4 C. light brown sugar
2-1/4 tsp. (or one envelope) rapid-rise yeast
5-1/4 C. bread flour
1 tsp. baking powder
1-1/2 tsp. salt

For the filling:
2/3 C. Hiland Dairy butter, softened
3/4 C. light brown sugar
2 Tbsp. cinnamon
1/2 tsp. salt

For the frosting:
1 stick Hiland Dairy butter
1-1/2 C. powdered sugar
3 ounces Hiland Dairy cream cheese
1-1/2 tsp. vanilla paste
1/4 tsp. salt
1/2 C. Hiland Dairy whole milk

For the milk mixture:
1/2 C. evaporated milk
1/2 C. sweetened condensed milk
1/3 C. Hiland Dairy whole milk

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First, make the dough. In a saucepan, melt the butter into the milk and sugar over medium heat. Let it cool to about 100 degrees F. Gently stir in the yeast and let it sit until foamy.

In a large bowl, combine 5 C. of the flour, cinnamon, and baking powder. Pour in the yeast mixture and stir with a wooden spoon until just combined. Cover and place in a warm spot for at least 1 hour, or until doubled in size.

While the dough rises, make the filling. Combine the softened butter, cinnamon, and brown sugar to form a spreadable paste.

Remove the cover from the risen dough and mix in remaining flour. Knead until the dough is no longer sticky.

On a lightly floured surface, roll the dough into a large rectangle. Spread the filling mixture evenly over the top. Roll the rectangle tightly, starting with one of the shorter edges. Slice the dough into 6 giant rolls or 9 smaller ones.

Place the rolls in a lined and greased pan. Cover and let them rise again for 45 minutes.

Preheat oven to 350 degrees F.

While the rolls rise, combine the ingredients for the tres leches mixture in a saucepan over medium heat. Remove from heat and set aside.

Bake the rolls for 25–30 minutes, until golden brown.

Once out of the oven, pour the milk mixture over them. Allow to cool.

Meanwhile, make the frosting: Beat the butter until pale, then add the powdered sugar and beat until combined. Add the cream cheese, vanilla, and salt and beat until smooth and creamy.

Spread the frosting over the rolls and serve with a dusting of cinnamon and any leftover milk mixture.

Homemade Glazed Donuts

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Homemade Glazed Donuts

Homemade Glazed Donuts

Remember the thrill of biting into a warm, sugary donut? These airy donuts, bathed in a sweet-and-sticky glaze, are perfect for that cozy weekend breakfast that takes you back—a delicious celebration of the simple stuff. We suggest making the dough the night before since it needs to chill at least 3 hours.

MIO Products in our Homemade Glazed Donuts

Hiland Dairy Whole Milk and Unsalted Butter — Hiland Dairy is a leading farmer-owned dairy with facilities right here in Oklahoma. Hiland’s milk comes from its farmer-owners just miles from their processing plants, where it goes from the farm to store shelves within just 48 hours.

Shawnee Milling Company All-Purpose Flour — What began as a humble log cabin in 1895, soon flourished into Shawnee Mills, a family-owned company that continues to thrive today. Now helmed by the third and fourth generations of Fords, Shawnee Mills carries on J. Lloyd’s tradition of providing quality flour, cornmeal, and baking mixes.

Savory Spice Shop Vanilla Extract — From its outset in 2012, Savory Spice Shop has been more than just a purveyor of seasonings. The Blakley family envisioned a shop where both seasoned chefs and novice cooks could find inspiration, quality, and a devotion to community.

Author: Krush Digital

Ingredients

2 packages active dry yeast

1 cup Hiland Dairy Whole Milk, heated to 110 degrees

1/3 cup vegetable shortening

1/4 cup Hiland Dairy Unsalted Butter

1/3 cup granulated sugar

1 teaspoon salt

4 cups Shawnee Milling Company All-Purpose Flour

Oil, for frying

For Glaze:

2 cups confectioners’ sugar

1/4 Hiland Dairy Whole Milk

1/2 teaspoon Savory Spice Shop Vanilla Extract

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Directions

2 cups confectioners’ sugar

1/4 Hiland Dairy Whole Milk

1/2 teaspoon Savory Spice Shop Vanilla Extract

Okie Breakfast Spread

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Okie Breakfast Spread

A hot breakfast is the best way to start the day. The Made in Oklahoma Coalition
has you covered with everything you need for a hearty, delicious breakfast. Making a spread of
your favorite breakfast foods is a dream to wake up to. Treat your family with a wonderful
weekend breakfast with MIO ingredients.

Author: Krush Digital

Ingredients

Greer’s Ranch House Sausage
Bar-S Bacon
Equally Yolked Eggs
Braum’s Muffins
Shawnee Mills Biscuit Mix

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Apple Butter Danish

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Apple Butter Danish

Sweet and apple-y on the inside, flaky and buttery on the outside, this Apple Butter Danish is the difference between a good morning and a great one. The secret is Southern Roots Sisters Apple Butter, which you can swap with any of their delicious jams. Try their Cranberry Pepper Jam with toasted walnuts for a holiday twist, or use the Peach Pepper Jam with pecans and dried cranberries for a sweet-and-savory flavor.

MIO Products in Apple Butter Danish

Southern Roots Sisters Apple Butter – Southern Roots Sisters crafts specialty jams and cookie mixes with all-natural high-quality ingredients. Created with generations of strong Southern women in mind, the Southern Roots Sisters’ Apple Butter is perfect for this sweet danish.

Griffin’s Vanilla – Griffin Food Co. has been sharing the great tastes of life since 1908! Griffin Foods has been recognized as a family favorite for Syrups, Mustards, and Cane Sweeteners but also as a trusted ingredient with Corn Syrup, Imitation Vanilla, and Molasses. We couldn’t think of a better vanilla for this delicious Made in Oklahoma dessert.

Hiland Cream Cheese – Hiland provides Oklahoma and surrounding areas with the highest quality and locally sourced dairy products. What’s a danish without cream cheese? Hiland cream cheese perfectly compliments the apple butter in this Apple Butter Danish.

Equally Yolked Egg – Equally Yolked Eggs prioritizes animal welfare and quality. Each egg is produced by healthy hens eating an organic diet. Their pasture-raised hens have 108 square feet per bird, so they have room to explore and grow at their own pace. Equally Yolked focuses on reducing their environmental impact in part with biodegradable cartons. These Oklahoma eggs are fresh and perfect for the Apple Butter Danish.

Braum’s Milk – Braums milk is a Made in Oklahoma product perfect for every recipe. Fresh and local, this is a key ingredient to this delicious Oklahoma made dessert.

Author: MIO Coalition

Ingredients

For the pastry:
1 puff pastry, thawed
1/2 jar Southern Roots Sisters Apple Butter
1/2 C. granulated sugar
1 tsp. Griffin’s Vanilla
1 (8 ounce) package Hiland Dairy Cream Cheese, softened
1/2 C. toasted and chopped Miller Pecan Company Pecans
1/2 Tbsp. granulated or turbinado sugar
1 Equally Yolked Egg

For the icing:
3/4 C. powdered sugar
1 Tbsp. Braum’s Milk
1/4 tsp. Griffin’s Vanilla

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Preheat your oven to 400°F. Place the thawed puff pastry on parchment paper and gently roll it out to a slightly larger rectangle. Place the pastry and parchment paper onto a baking sheet.

Make several 1-inch-wide slices along both long sides of the pastry, creating strips. Be sure to leave a solid, uncut strip in the center for the filling.

In a mixing bowl, beat together the cream cheese, 1/2 cup of granulated sugar, and vanilla until smooth. Spread an even layer of this mixture down the center strip of the pastry. Top with an even layer of Southern Roots Sisters Apple Butter, and then sprinkle with the toasted pecans.

To braid the pastry, fold one sliced strip at a time over the filling, alternating from one side to the other. Repeat this process down the length of the pastry to create a braided look. Once you’ve reached the end, be sure to pinch both ends of the pastry together to prevent any filling from spilling out during baking.

Whisk the egg with a fork and brush it over the top of the pastry. Sprinkle with 1 to 2 tablespoons of granulated or turbinado sugar.

Bake for 20 to 25 minutes, until the top is golden brown and the filling is bubbling.

Allow the danish to cool for 20 minutes. While it cools, mix together the powdered sugar, milk, and vanilla to make the icing. Once the danish has cooled, drizzle the icing over the top and serve.

Pecan Crusted French Toast with Bourbon Pecan Toffee Maple Syrup

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Pecan Crusted French Toast with Bourbon Pecan Toffee Maple Syrup

Here’s the cozy, delicious holiday breakfast you’ve been looking for. A pecan coating makes this French toast crisp and delicious – and buttery – as it’s lightly pan fried in butter. The syrup is over-the-top delicious made with the incomparable Mollycoddled Hash Slinger Bourbon Pecan Toffee, which is melted down to make a candy-like syrup.

Author: Krush Digital

Ingredients

1 Loaf La Baguette rustic French bread, sliced
2 Hansen’s Eggs
2 cups Braum’s Half and Half
1 teaspoon Griffin’s Vanilla
1 teaspoon cinnamon
2 cups chopped Knight Pecan Farms Pecans
3/4 cup Braum’s Butter
Syrup Ingredients
1/2 cup water
1 (6-ounce) box Mollycoddled Hash Slinger Bourbon Pecan Toffee
1/2 cup maple syrup

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Slice bread into 1-inch-thick slices.
Whisk together eggs and half and half. Add vanilla and cinnamon. In a separate, shallow bowl place
pecans. Dredge each slice of bread in egg mixture, then coat in pecans.
In a nonstick pan, melt butter. Pan-fry bread in the butter until golden brown on both sides. Don’t
melt all the butter all at once. Add more butter as needed while cooking the French toast.
Keep French toast warm in a low oven while making the syrup.
Heat water over medium heat in a small, heavy-bottom saucepan. Add entire box of toffee and heat
to a rolling boil. Stir continuously until toffee is melted into the water, about 5-7 minutes. Keep heat at
medium so that the toffee doesn’t burn.
Add maple syrup. Stir until mixed. Reduce heat to medium-low or low, and simmer until syrup is
thickened.
Let cool slightly before serving but use while warm. Syrup will thicken as it cools and pours easier
when warm.

Mini Frittatas

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Mini Frittatas

There is a specific kind of peace that comes with knowing tomorrow morning is already taken care of. We’ve all been there—the alarm goes off a little too early, the coffee isn’t brewing fast enough, and the “morning rush” feels more like a sprint. In those moments, a generic granola bar just doesn’t cut it. You want something that feels like a real meal, something that tastes like it was made with intention, even if you’re eating it with one hand while grabbing your keys.

These Mini Frittatas are our answer to the busy morning. They aren’t just a convenience food. These hand-held breakfast bites are a tribute to the fresh, vibrant produce and protein found right here in our state. Whether you’re fueling up for a morning in the office or just trying to get the kids out the door with something nutritious, these muffins are a game-changer. They’re light, protein-packed, and burst with the flavors of Scissortail Farms greens and J-M Farms mushrooms.

Why you’ll love this recipe

When your schedule is packed but you refuse to sacrifice quality, this is the recipe you reach for. Here’s why we’re obsessed:

The ultimate meal prep. Spend 30 minutes on Sunday and you have a high-protein breakfast ready for the entire work week.
Completely customizable. Think of the egg base as a canvas. Go all-veggie, or load them up with savory Bar-S bacon.
Freshness you can taste. By using hydroponic greens and local eggs, you get a bright, clean flavor that frozen breakfast sandwiches can’t touch.
Oklahoma on a plate. This recipe highlights five different MIO members, supporting local families with every bite.

Ingredients

Equally Yolked Eggs. Based in Oklahoma, Equally Yolked Eggs provides high-quality, farm-fresh eggs that serve as the rich, golden foundation for these muffins.
Hiland Dairy Heavy Whipping Cream. A household name since 1938, Hiland Dairy delivers the creaminess that gives these egg cups their velvety, frittata-like texture.
The Spice Girl Kitchen Tri-Salt Blend. Based in Yukon, The Spice Girl Kitchen specializes in handcrafted, small-batch seasoning blends. Their Tri-Salt adds a complex savory depth that regular table salt just can’t match.
Scissortail Farms Basil, Spinach, and Chives. Scissortail Farms in Tulsa uses sustainable, aeroponic and hydroponic growing methods to produce greens that are incredibly fresh and nutrient-dense, delivered to Oklahoma stores within 24 hours of harvest.
J-M Farms Mushrooms. Family-owned and operated in Miami, Oklahoma, J-M Farms has been the region’s premier mushroom provider since 1979. Their mushrooms add an essential earthy, umami flavor to this dish.
Bar-S Bacon. With deep roots in Oklahoma, Bar-S provides the classic, smoky crunch that makes any breakfast feel complete.

This recipe’s must-haves

A jumbo muffin tin. Using a large or jumbo tin ensures your mini frittatas are substantial enough to keep you full until lunch.
Parchment baking cups. To ensure a clean release and easy cleanup, high-quality parchment liners are a must for egg-based baking.
A large balloon whisk. You want to incorporate plenty of air into your eggs and cream to keep the frittatas light and fluffy.
A sharp chef’s knife. Essential for finely chopping those fresh herbs and mushrooms.

How to make the Mini Frittatas

Prep your space. Preheat your oven to 350°F. Line your jumbo muffin tin with parchment cups. This is the secret to making sure your cheese doesn’t stick to the pan.
Whisk the base. In a large bowl, combine 12 eggs with the heavy cream and The Spice Girl Kitchen Tri-Salt Blend. Whisk vigorously until the mixture is uniform and slightly frothy.
Fold in your add-ins. Stir in the chopped spinach and basil, the mushrooms, roasted red peppers, and the bacon. Fold in ¾ cup of the mozzarella cheese.
Fill and bake. Divide the mixture evenly among the muffin cups, filling them about ¾ of the way full. Sprinkle the remaining cheese on top for that perfect golden crust.
How to tell when they’re done. Bake for 20-25 minutes. You’re looking for the centers to be set and the tops to have a light, golden hue.
Garnish and cool. Sprinkle with fresh chives while the mini frittatas are still warm. If you’re eating them later, let them cool completely on a wire rack before storing.

Pro Tips

Don’t overbake. Egg dishes continue to cook slightly after they come out of the oven. Pull them when the centers have just a tiny bit of jiggle left for the best texture.
Chop small. To ensure every bite has a bit of everything, chop your spinach, mushrooms, and peppers into small, uniform pieces.
Squeeze the spinach. If you are using frozen spinach as a substitute, make sure to squeeze out every drop of moisture so your muffins don’t come out soggy.
Room-temp eggs. For the most even bake, let your eggs sit on the counter for about 20 minutes before whisking.

Variations

The Spicy Okie: Add a tablespoon of diced jalapeños and swap the mozzarella for pepper jack cheese.
Garden Party: Double the spinach and add finely diced zucchini for a strictly vegetarian powerhouse.
The Meat-Lover: Use a mix of bacon and crumbled breakfast sausage for a heartier muffin.
Mediterranean Flare: Swap the basil for oregano and add a sprinkle of feta cheese and olives.

FAQs

How do I reheat these? Simply pop a muffin in the microwave for 30-45 seconds. They stay moist and delicious.
Can I freeze them? Yes! Once cooled, wrap each mini frittata individually in plastic wrap and store in a freezer bag. Thaw in the fridge overnight before reheating.
Can I use milk instead of heavy cream? You can, but the heavy whipping cream provides a much richer, cafe-style texture that makes these feel special.
My muffins deflated, what happened? It’s natural for egg muffins to puff up in the oven and settle slightly as they cool. To minimize this, don’t over-whisk the eggs once the veggies are added.

What to serve with Mini Frittatas

While these are a complete meal on their own, these mini frittatas pair beautifully with a side of fresh fruit or a slice of toasted bread. For the perfect morning duo, pour a large mug of locally roasted coffee—check out MIO members Neighbors Coffee, Topeca Coffee Roasters, Leap Coffee Roasters, and more. If you’re serving these for a weekend brunch, a glass of chilled Hiland Dairy Orange Juice is the classic choice.

More of our favorite breakfast recipes

Applesauce Muffins. These muffins are just sweet enough to be a treat, and kids will love finding a homemade muffin in their lunchboxes.

Caramelized Stone Fruits with Granola and Yogurt. Cool, sweet, and creamy. These pair beautifully with savory, cheesy mini frittatas.

Just Peachy Monkey Bread. Pull-apart monkey bread is always a hit. This version tucks in fresh Oklahoma peaches and peach jam.

Author: MIO Coalition

Ingredients

12 Equally Yolked Eggs
1/4 cup Hiland Dairy Heavy Whipping Cream
¾ teaspoon The Spice Girl Kitchen Tri-Salt Blend
½ teaspoon ground black pepper
1 cup shredded mozzarella cheese, divided
1 tablespoon chopped Scissortail Farms Basil
1/2 cup chopped Scissortail Farms Spinach
1/2 cup chopped J-M Farms mushrooms
1/4 cup jarred roasted red peppers, chopped
1/4 cup chopped Bar-S Bacon (optional)
1 tablespoon Scissortail Farms chives

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Preheat oven to 350 degrees. Line a 6-count jumbo or large muffin tin with parchment baking cups.

In a large bowl, whisk together the eggs, cream, salt and pepper until combined. Add ¾ cup cheese, basil, spinach, mushrooms, red peppers and bacon (if using). Divide mixture among muffin cups, filling ¾ full. (You may have enough mixture to make additional frittatas.) Sprinkle remaining cheese over the tops.

Bake 20-25 minutes or until the centers are set and tops are lightly golden. Sprinkle with chives before serving.

Make-ahead note: Let the muffins cool completely, then store in an airtight container in the refrigerator for up to four days. Reheat in microwave for an easy breakfast.

Cinnamon Streusel Coffee Cake

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Cinnamon Streusel Coffee Cake

What’s not to love about cake that you get to eat for breakfast? There is just something undeniable about the scent of cinnamon and caramelized sugar filling the kitchen on a slow morning. It’s a warm welcome, a centerpiece for brunch, and the perfect companion to a steaming cup of coffee. It’s proof that you don’t need a special occasion to treat yourself to something that looks like it came from a bakery case.

This recipe was born out of a love for that perfect “middle piece.” You know, the one loaded with crunchy pecans and a ribbon of cinnamon sweetness. While we can’t all be professional pastry chefs, this Bundt cake makes you look like one. It brings home the magic of a local bakery with ingredients from some of our favorite Oklahoma makers.

This Cinnamon Streusel Coffee Cake is the perfect canvas for your morning routine. It’s rich, tender, and made for lingering at the breakfast table with friends and family. It’s a sweet slice of Oklahoma and a testament to the quality ingredients produced right here in our backyard.

Why you’ll love this recipe

When you need a breakfast that doubles as a dessert (or vice versa), this is the one. Here’s why we’re obsessed:

The texture. The sour cream makes the crumb incredibly moist, while the pecans add that essential crunch.
Next-level flavor. It’s not just sweet. It has depth from the toasted pecans and pure vanilla.
Local love. It showcases the best dairy, flour, and nuts Oklahoma has to offer.
Crowd-pleaser. It looks impressive in a Bundt shape but is surprisingly easy to pull off in your own kitchen.

Ingredients

Braum’s Unsalted Butter, Sour Cream, and Milk. Braum’s is a family-owned business that has been dedicated to freshness since 1968. All Braum’s stores are within a 300-mile radius of their Tuttle farm, ensuring that their milk goes from the farm to the store in just 24-36 hours.
Shawnee Milling Company All-Purpose Flour. Shawnee Mills has grown into a family-owned company known for providing quality flour, cornmeal, and baking mixes. The Ford family, now in its third and fourth generations, continues this tradition.
Hansen’s Eggs. Eggs from Hansen’s are delivered to stores and restaurants within a day of being laid, taking “farm fresh” to a new level. They offer a range of sizes and grades.
Miller Pecan Company Pecans. Based in Afton, this third-generation family business processes pecans grown right here in Oklahoma. The fresh, buttery pecans from Miller Pecan Company are a game-changer for baking.
Griffin’s Vanilla. A staple from the Griffin Foods in Muskogee, this vanilla adds the aromatic depth that makes baked goods sing.

This recipe’s must-haves

A 10-cup Bundt pan is essential for this recipe. It gives the cake its beautiful shape and ensures even baking.
An electric mixer (stand or hand) will help you cream the butter and sugar until it’s perfectly light and fluffy.
A silicone spatula is your best friend for folding in those delicious Miller pecans without overmixing the batter.
A wire cooling rack allows air to circulate around the cake so the glaze sets up perfectly without getting the bottom soggy.

How to make the Cinnamon Streusel Coffee Cake

Prep your pan and oven. Preheat your oven to 400 degrees F. This initial blast of heat gives the cake a lift. Generously butter and flour your Bundt pan, or use a baking spray with flour. Don’t skip this step, because you want that beautiful cake to slide right out.
Cream the butter and sugar. In a large bowl, beat the room-temperature Braum’s butter and granulated sugar with an electric mixer. You’re looking for a light, fluffy texture, which usually takes 4-5 minutes. This incorporates air into your batter for a tender crumb. Add the Hansen’s eggs one at a time, letting each one fully blend in before cracking the next. Mix in the Griffin’s vanilla.
Make the batter. In a separate small bowl, whisk together the Shawnee Mills flour, baking soda, and baking powder. Add this flour mixture to your butter mixture, alternating with the Braum’s sour cream. Mix until just incorporated. Be careful not to overmix! Gently fold in the chopped Miller Pecan Co. pecans. Pour half of this batter into your prepared pan.
Add the streusel layer. In a small bowl, combine the tablespoon of cinnamon with 1/4 cup of sugar. Sprinkle this cinnamon-sugar magic over the batter in the pan. Drop the remaining batter in spoonfuls over the filling and gently spread with a spatula to cover. Pro tip: You can save a little cinnamon sugar to sprinkle on top if you like a bit of crunch.
Bake it. Place the pan in the oven and bake for 8 minutes at 400 degrees. Then, lower the heat to 350 degrees and bake for an additional 40 minutes, or until a toothpick inserted into the center comes out clean.
Glaze and serve. While the cake cools, whisk together the powdered sugar, Braum’s milk (start with 1 tablespoon), vanilla, cinnamon, and a pinch of salt until smooth. Add more milk if needed to reach that perfect drizzle consistency. Once the cake has cooled slightly but is still warm, drizzle the glaze over the top.

Pro Tips

Room temp is best. Make sure your butter, eggs, and sour cream are at room temperature before you start. This ensures they mix properly for a smooth batter, and it doesn’t take long—just 30-45 minutes on the counter.
Don’t overmix. When adding the flour, mix only until the white streaks disappear. Overmixing creates a tough cake, and we want this to be tender and melt-in-your-mouth.
Grease it good. Bundt pans can be tricky. Get into every nook and cranny with your butter and flour to ensure a clean release.
Toast your pecans. For an extra depth of flavor, lightly toast the pecans in a dry skillet for a few minutes before adding them to the batter.

Variations

Berry Burst: Fold in a cup of fresh blueberries or chopped strawberries into the batter for a fruity twist.
Cardamom Kick: Swap half the cinnamon for cardamom for a sophisticated, aromatic flavor profile.
Extra Nutty: Add a handful of chopped walnuts or toasted almonds to the streusel layer for added texture.
Maple Glaze: Substitute the milk in the glaze with maple syrup and a drop of maple extract for a fall-inspired finish.

FAQs

Why did my cake stick to the pan? This usually happens if the pan wasn’t greased thoroughly enough or if the cake cooled completely in the pan. Try to flip it out while it’s still slightly warm.
Can I freeze this cake? Absolutely! This cake freezes beautifully. Wrap slices individually in plastic wrap and store them in a freezer bag for a quick breakfast treat later.
Can I substitute the sour cream? Yes, plain Greek yogurt is a great substitute for sour cream. It provides the same acidity and moisture.
How do I know when it’s done? Every oven is different. Start checking around the 35-minute mark, after lowering the temp. A toothpick should come out clean or with just a few moist crumbs attached.

What to serve with Cinnamon Streusel Coffee Cake

This cake is the star of the show, but it loves company. We recommend serving it with a hot cup of locally roasted coffee from Neighbors Coffee or Leap Coffee Roasters to balance the sweetness. For a full brunch spread, pair it with savory options like scrambled Hansen’s eggs or crispy bacon from Bar-S.

More of our favorite comfort-food recipes

Lemon Swirl Coffee Cake. A bright, citrusy twist on a classic. This cake wakes up your taste buds with a zesty lemon filling swirled through a tender crumb made with Shawnee Mills Flour. It’s like a little slice of sunshine that pairs perfectly with your morning brew.

Jam Swirled Coffee Cake. Make your weekend extra special with this coffee cake swirled with Garden Club Preserves. Whether you choose strawberry, peach, or apricot, the fruity ribbons and cinnamon-crumb topping make every bite a delight. It’s rich, buttery, and made even better with Hiland Sour Cream.

Homemade Glazed Donuts. Remember the thrill of biting into a warm, sugary donut? These airy treats use Shawnee Milling Company Flour and Hiland Milk to create a bakery-quality donut right in your own kitchen. Bathed in a sweet-and-sticky glaze, they are the ultimate weekend project for anyone craving that classic donut-shop taste.

Author: MIO Coalition

Ingredients

For the coffee cake:
3/4 cup Braum’s Unsalted Butter, room temperature
1 1/2 cups granulated sugar
3 Hansen’s Eggs
1 teaspoon Griffin’s Vanilla
1 cup Braum’s Sour Cream
2 1/2 cups Shawnee Mills All-Purpose Flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chopped Miller Pecan Co. Pecans

For the streusel:
1 tablespoon ground cinnamon
1/4 cup white sugar

For the cinnamon glaze:
1 cup powdered sugar
1-2 tablespoons Braum’s Milk
½ teaspoon Griffin’s Vanilla
¼ teaspoon ground cinnamon
Pinch of salt

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To make the cake: Preheat oven to 400 degrees. Butter and flour (or spray with cooking spray) a 10-cup Bundt pan.

Beat butter and sugar with an electric mixer in a large bowl until light and fluffy, about 4-5 minutes. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.

In a small bowl, combine flour, baking soda and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in pecans. Pour half the batter into the prepared pan.

Make the streusel: In a small bowl, combine cinnamon with ¼ cup sugar. Sprinkle cinnamon-sugar mixture over the batter.

Drop remaining cake batter in spoonfuls over filling, gently spreading with a spatula to cover. You may also want to reserve a bit of cinnamon-sugar mixture for the top.

Bake in preheated oven for 8 minutes. Lower heat to 350 degrees and bake for an additional 40 minutes, or until a toothpick comes out clean.

To make the glaze: Whisk together powdered sugar, milk (start with 1 tablespoon), vanilla, cinnamon and salt until smooth. Add more milk to reach a drizzle consistency.

Once the cake has cooled slightly but is still warm, use a spoon to drizzle the glaze over the top.

Peanut Butter and Jelly Granola

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Peanut Butter and Jelly Granola

Basic pantry ingredients turn ordinary granola into a real treat!

Author: Krush Digital

Ingredients

1/2 cup Cheatwoods Pure Raw Honey
1/2 cup creamy peanut butter
1/3 cup Garden Club strawberry jam
1 teaspoon Griffin’s vanilla
3/4 teaspoon cinnamon
2 cups old fashioned oats
1 cup honey roasted peanuts
1/2 cup Miller Pecan Co. chopped pecans

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Preheat oven to 350 degrees. Spray a large baking sheet with cooking spray.
In a mixing bowl combine the honey, peanut butter, jelly, vanilla, and cinnamon. Heat in the microwave for 30 seconds, stirring until smooth. If not yet smooth, heat another 20-30 seconds, and stir. Add oats, peanuts and pecans, stirring until coated well.
Loosely and evenly space the granola mixture on the baking sheet. Bake for 10 minutes. Remove from the oven, mix gently and bake for an additional 5-7 minutes
Allow the granola to cool and place into sealed containers.

Peanut Butter and Jelly Overnight Oats

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Peanut Butter and Jelly Overnight Oats

Make these oats the night before, and you’ll wake up to a healthy, delicious breakfast. You can double or triple the recipe, then keep several jars of oats ready for the week.

Author: Krush Digital

Ingredients

1/2 cup rolled old fashioned oats
1/2 cup Braums whole milk
1/4 cup vanilla Amelia French-style yogurt 1 tablespoon chia seeds
1 tablespoon Roark Acres Honey
1 teaspoon Griffins vanilla extract
1 tablespoon Garden Club strawberry jam 1 tablespoon peanut butter
1/4 cup diced strawberries
2 tablespoons chopped peanuts

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Place oats, milk, yogurt, chia seeds, honey and vanilla in a medium-size Mason jar or glass container. Cover with a lid or plastic wrap. Place jar in refrigerator for at least 2 hours. Overnight is best.
The next morning, top oat mixture with a layer of jam, then peanut butter, strawberries and peanuts.

Jam Swirled Coffee Cake

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Jam-Swirled Coffee Cake

There’s nothing like a fresh-from-the-oven coffee cake on a weekend morning. Make the weekend extra special with this coffee cake swirled with Garden Club jam. The cinnamon-crumb topping is the finishing touch.

MIO Products in Jam Swirled Coffee Cake

Hiland Unsalted Butter | Sour Cream – Hiland Dairy has been proudly produced in the Heartland since 1938. These refreshing milk products are the best tasting and will make for a delicious Jam Swirled Coffee Cake.

Griffin Foods Vanilla – Griffin Foods produces several pantry staples including the vanilla we are using for this Jam Swirled Coffee Cake. Griffin Foods is a long-time favorite of Oklahomans with its high-quality products and family-owned values.

Shawnee Mills All Purpose Flour – Shawnee Mills provides hearty grains expertly milled into the finest flour. Shawnee Mills prioritizes the consumer first by meeting various cooking and baking needs. This Oklahoma flour will make you appreciate the Heartland even more.

Garden Club Strawberry Preserves | Peach Preserves | Apricot Preserves – Clements Foods Garden Club has a full line of jams, jellies, and preserves produced to the highest standards, using select domestic and imported fruits and juices. All products are vacuum-processed in a state-of-the-art facility. Pick your favorite fruit flavors and use them in your coffee cake.

Print Recipe

Author: Krush Digital

Ingredients

1/2 cup Hiland Unsalted Butter, softened
1 cup sugar
1 teaspoon Griffins Vanilla
2 large eggs
2 cups Shawnee Mills All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup Hiland Sour Cream
1/4 cup Garden Club Strawberry Preserves
1/4 cup Garden Club Peach or Apricot Preserves
Crumb Topping:
1/4 cup Hiland Unsalted Butter, melted
1/4 cup brown sugar
1/4 cup Shawnee Mills All-Purpose Flour
1/4 teaspoon cinnamon

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Preheat oven to 350 degrees. Lightly grease a 9-inch square baking dish.
Cream together butter and sugar until light and fluffy. Add vanilla, stirring to combine. Beat in eggs, one at a time, mixing until batter is smooth.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add to butter mixture, alternating with sour cream. Begin and end with the sour cream, beating well between each addition. Spread batter into a pan.
In a small bowl, stir together strawberry and peach preserves, then drop by the spoonful on top of the batter. Gently swirl the preserves through the cake batter using the tip of a spoon
Make crumb topping by combining all ingredients together. Using the back of a spoon, spread the crumb topping onto the batter. – Bake at 350 degrees for 45 minutes or until wooden pick inserted in center comes out clean.

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