Chicago's 12 best brunch pastries

At brunch I often debate whether to get something sweet or savory (it's nice that omelettes vs. pancakes is my biggest concern on the weekend), so the idea of pretzel bread pudding is pretty appealing. Though still more sweet than savory, the bread pudding is a good compromise thanks to a salty pretzel topped with maple whipped cream and candied bacon.—Erin Delahanty

We started our brunch with the cinnamon roll, but the Bristol's take on the classic is better for dessert: It's soft, warm, gooey and so delicious it's the last taste you want in your mouth.—Amy Cavanaugh

I've never been to New Orleans, but if the beignets at Carriage House are any indication of what I can find in NOLA, then I need to book a flight, stat. Served warm and dusted with powdered sugar, the beignets practically melt in your mouth. As if that wasn't a sweet enough start to the morning, they are served with a side of espresso butterscotch. The beignets don't need the sauce, but it sure doesn't hurt.—ED

I didn't expect the standout item at the Macanese restaurant's new brunch to be two tiny tarts. But the lightly sweet custard, presented in a pastry shell, is so good, everyone should get their own order.—AC

Whether it's your main course or a side for the table, the $8 basket of pastries is a steal. There's a buttery concha, topped with streusel; a crunchy, carmelized oreja, similar to a French palmier; huachibola, a cream cheese–filled roll with sprinkles; and gordita de piloncillo, a corn-masa doughnut.—AC

While I love oysters, I'm thankful GT Fish & Oyster's brunch isn't just seafood-focused. The brunch menu includes an everything bagel–inspired monkey bread and these textbook-perfect churros, which come with a dish of orange cream cheese sauce on the side.—AC

Offered as a side or as part of the Kingsbury Café breakfast (along with eggs and ridiculous hash browns), the melt-in-your-mouth scone is rich, yes, but also light enough to allow you to shovel in plenty of other decadent dishes.—Laura Baginski

The selection of house pastries rotates, but the vanilla malt coffee cake is my favorite—it's moist and not too sweet, with a dense crumb topping. Get it with a cup of the pour-over coffee at breakfast or brunch.—AC

You won't go wrong with any of Amanda Rockman's morning pastries, but the rotating coffee cake (on my visit, chestnut, now blueberry) is simple but terrific. It has a tender crumb and a layer of filling running through it. It's even better with a tiny drizzle of honey, served on the side.—AC

My brunch date wanted the doughnut, but I insisted we get the coffee cake. It wasn't a mistake: The coffee cake is light as air, with rich cinnamon flavor and sweet topping. We later sampled the doughnut after we traded some of our bacon with our neighbors (one benefit to communal tables!), but the coffee cake was the clear favorite.—AC

Cronuts don't really fit with the Southern menu at Table Fifty-Two, but I'm not complaining. The pastry, which is served warm, changes fillings regularly, but my strawberry and lemon curd–filled pastry was so good, I'd try a cronut in any flavor.—AC

End your Sunday noodle brunch with these beauties—they're perfectly crisp and flavorful on the outside, warm and fluffy on the inside.—Martha Williams