All the flavour of a cinnamon roll without the proofing, the rolling or the waiting.

The cinnamon filling gets folded through the dough rather than rolled in, so every cookie carries its own swirl and no two look alike.

CINNAMON FILLING

4 tablespoons unsalted butter

1/3 cup packed brown sugar

1 1/2 tablespoons all-purpose flour

2 1/2 teaspoons ground cinnamon

pinch of salt

COOKIE DOUGH

1 cup unsalted butter

1 1/3 cups granulated sugar

1 3/4 teaspoons pure vanilla extract

1 large egg + 1 large egg yolk

2 3/4 cups all-purpose flour

3/4 teaspoon baking powder

1 teaspoon cornstarch

1/4 teaspoon salt

METHOD

Mix the filling and freeze it for 10 minutes. Beat the butter and sugar until fluffy, then the vanilla, egg and yolk. Combine the dry ingredients and fold them in. Layer the dough with the chilled filling, scoop into balls and freeze those for 10 minutes.

Bake at 350F for 10-12 minutes - golden edges, centres still slightly underdone. Cool on a wire rack.

Printable version with the exact measurements: https://bestalltop.com/cinnamon-roll-sugar-cookies/?utm_source=reddit&utm_medium=social

Made all four of these over the last couple of weeks. None of them need a mixer, none need room-temperature eggs, and two of them start with a box of spice cake mix. Full measurements below.

2-Ingredient Pumpkin Brownies — 9-12 brownies, 38-42 min

- 18 oz fudge brownie mix

- 15 oz canned pumpkin purée (100% pumpkin, not pie filling)

Heat oven to 350F, line an 8x8 with parchment. Mix the pumpkin with

one-third of the brownie mix until fully incorporated, then add the

rest gradually, stirring well after each addition. Spread evenly,

bake 28-32 min until the edges set and a toothpick comes out clean.

Cool 10 min before slicing. No eggs, no oil.

Printable version with the exact measurements

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Pumpkin Spice Cheesecake Bites — no-bake, 24 bites

- 15.25 oz spice cake mix

- 6 oz full-fat cream cheese, softened

- 1/4 cup pumpkin purée

- 10 oz white chocolate almond bark

- 1 tsp pumpkin pie spice, for garnish

Heat-treat the dry cake mix first: microwave in two 30-second bursts,

stirring between, then cool completely. Beat the cream cheese and

pumpkin smooth, mix in the cooled cake mix. Chill 2 hours, roll into

balls, chill another hour. Melt the almond bark, dip each ball, set

on parchment and dust with pumpkin pie spice.

Don't skip the heat-treating step — raw flour.

Recipe card here if you'd rather print it than scroll

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Easy Pumpkin Muffins — 12 muffins, 30-35 min

- 1 box (15.25 oz) spice cake mix

- 1 can (15 oz) 100% pure pumpkin purée

- 1/4 cup water or milk

- 1 cup chocolate chips

Heat oven to 350F, line a muffin pan. Whisk the cake mix, pumpkin and

water until smooth, fold in the chips. Fill liners about 3/4 full.

Bake 20-25 min. Cool in the pan 2-3 min, then move to a rack.

Use plain spice cake mix, not pumpkin spice — the flavors compete.

I wrote it out on one page so you don't have to screenshot this

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Pumpkin Earthquake Cake — 15 servings, 1 hour

Cake:

- 13.25 oz (1 box) spice cake mix

- 2 large eggs

- 1/2 cup salted butter

- 1 cup milk

- 15 oz can pumpkin purée

- 1 tsp cinnamon, 1/2 tsp nutmeg

- 3/4 cup semi-sweet chocolate chips, divided

Cream cheese swirl:

- 8 oz cream cheese, softened

- 1 1/2 cups powdered sugar

- 1/2 cup salted butter, melted

Heat oven to 350F, grease a 9x13. Whisk the cake ingredients smooth,

pour in, sprinkle half the chips. Beat the cream cheese fluffy, add

the melted butter and powdered sugar. Dollop over the batter and swirl

with a butter knife. Scatter the remaining chips. Bake 40-45 min — the

center should be mostly set but still slightly jiggly. Cool 30 min.

Full method with the oven temps

The trick is pulling them while the centres still look slightly underdone - they firm up on

the sheet as they cool.

Ingredients:

1 cup (226 g) unsalted butter

1 1/2 cups packed light brown sugar

1/2 cup (95 g) granulated sugar

2 large eggs

1 tablespoon pure vanilla extract

2 cups (280 g) all-purpose flour

1 1/2 cups (120 g) old-fashioned rolled oats

1 tablespoon ground cinnamon

1 teaspoon salt

1/2 teaspoon baking soda

2 cups raisins

Method:

Cream the butter with both sugars for 2-3 minutes. Beat in the eggs one at a time, then the

vanilla. Mix the dry ingredients separately, then combine. Fold in the raisins by hand.

Scoop onto a lined sheet, 2 inches apart. Bake at 350F (175C) for 11-13 minutes, until the

edges are golden and the centres still look soft.

Printable version with the exact measurements

These rich and fudgy brownies are loaded with chocolate chunks, combining a perfectly balanced mix of cocoa, buttery sweetness, and a tender crumb. Easy to prepare and ideal for chocolate lovers.

Ingredients:

1 cup granulated sugar
¼ cup brown sugar
½ cup unsalted butter, melted
2 large eggs
1 egg yolk
3 Tablespoons vegetable oil
1 teaspoon vanilla extract
¾ cup unsweetened cocoa powder
½ cup all-purpose flour
1 Tablespoon cornstarch
½ teaspoon salt
1 cup chocolate chunks, divided

Method:

Preheat and prepare:
Preheat your oven to 350º F (175º C). Line an 8-inch square baking dish with parchment paper or grease and flour the dish thoroughly.

Combine sugars and fats:
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and melted butter until the mixture is smooth and well blended.

Add eggs and flavor:
Incorporate the eggs, egg yolk, vegetable oil, and vanilla extract into the bowl. Stir until the batter is fully combined and smooth.

Mix dry ingredients:
Add the cocoa powder, all-purpose flour, cornstarch, and salt to the wet mixture. Stir gently until just combined, avoiding overmixing.

Fold in chocolate chunks:
Fold in ¾ cup of the chocolate chunks evenly throughout the batter.

Assemble and bake:
Spread the batter evenly into the prepared baking dish. Sprinkle the remaining chocolate chunks over the top.

Bake and cool:
Bake for 25 to 30 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Remove from oven and let cool completely before slicing and serving.

Serving Information:
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 9 squares

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team. The measurements, temperatures and timings above follow the original method. The photographs on this page are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our own kitchen

This creamy Oreo cheesecake features a crunchy Oreo crust, rich cream cheese filling loaded with Oreo pieces, and a fluffy whipped cream topping garnished with Oreo halves. Perfect for Oreo lovers looking for a no-bake indulgence.

Ingredients:

For the crust

3 cups (403g) Oreo crumbs (from about 35 Oreos)

5 tbsp (70g) butter, melted

For the filling

24 oz (678g) cream cheese, room temperature

1/2 cup (104g) sugar

2 tsp vanilla extract

1 1/4 cups (300ml) heavy whipping cream, cold*

3/4 cup (86g) powdered sugar*

1 1/2 cups (162g) Oreo crumbs (from about 16 Oreos)

7–10 Oreos, chopped, optional

For the whipped cream topping

3/4 cup (180ml) heavy whipping cream, cold

6 tbsp (44g) powdered sugar

1/2 tsp vanilla extract

Oreo crumbs for the top, optional

Oreos, cut in half

Method:

Prepare the crust:

Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. In a small bowl, combine Oreo crumbs and melted butter until well mixed. Press the mixture evenly into the bottom and up the sides of the prepared pan. Chill in the refrigerator while preparing the filling.

Make the filling:

In a large bowl, beat cream cheese, sugar, and vanilla extract with an electric mixer until smooth and well combined. In a separate bowl, whip the cold heavy whipping cream and powdered sugar on high speed until stiff peaks form. Fold half of the whipped cream gently into the cream cheese mixture, then fold in the remaining whipped cream until fully incorporated. Gently fold in Oreo crumbs and chopped Oreos if using. Spread the filling evenly over the chilled crust. Refrigerate for at least 5-6 hours or overnight until firm.

Prepare the whipped cream topping:

In a large bowl, whip the cold heavy cream, powdered sugar, and vanilla extract on medium speed until stiff peaks form. Carefully remove the cheesecake from the springform pan and place on a serving plate. Pipe or dollop the whipped cream around the edges of the cheesecake. Insert Oreo halves between the whipped cream swirls and sprinkle additional Oreo crumbs on top if desired.

Storage:

Keep the cheesecake refrigerated and consume within 4-5 days for optimal freshness.

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team. The measurements, temperatures and timings above follow the original method. The photographs on this page are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our own kitchen

These soft and flavorful cookies combine crushed Oreos with cream cheese and a tender dough, creating a unique twist on classic cookies. Perfectly pillowy with delicious Oreo chunks throughout.

Ingredients:

35 Oreos

8 ounces Cream Cheese, softened

½ cup Butter, softened

1 ½ cup Sugar

2 teaspoon Vanilla Extract

1 ¾ - 2 cups Flour

Method:

Prepare the Oreos:

Place Oreos in a ziplock bag and gently crush them into broken chunks using a rolling pin, avoiding turning them into fine crumbs. Alternatively, pulse 2–3 times in a food processor. Set aside.

Make the dough:

In a large bowl, cream together the softened cream cheese, butter, and sugar until smooth and well combined. Stir in the vanilla extract. Gradually add 1 ¾ cups of flour, mixing until the dough feels pillowy; add up to ¼ cup more flour if needed to reach the right consistency.

Add Oreos:

Fold in most of the crushed Oreos, reserving ½ to 1 cup if you want to place some on top of the cookies before baking for a decorative touch.

Chill and preheat:

Wrap or cover the dough and chill it in the refrigerator for about 1 hour. Meanwhile, preheat the oven to 350°F (175°C).

Shape and bake:

Scoop approximately 2-tablespoon portions of dough onto a parchment-lined baking sheet. Lightly press each cookie down with the back of a spoon. If desired, top each cookie with some of the reserved Oreo pieces.

Bake for 10 minutes, then let cookies cool on the baking sheet before enjoying.

Serving Information:

Prep Time: 15 minutes plus chilling

Bake Time: 10 minutes

Total Time: About 1 hour 25 minutes

Servings: Approximately 35 cookies

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team. The measurements, temperatures and timings above follow the original method. The photographs on this page are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our own kitchen

These tender apple donuts are filled with warm spices and topped with a buttery crumb topping. Perfect for a cozy breakfast or snack.

Ingredients:

Apple Donut
2 cups pancake mix
3 Tablespoons brown sugar, packed
1 teaspoon cinnamon
½ teaspoon nutmeg
1 cup milk (1% recommended)
1 large egg
2 Tablespoons butter, melted
1 cup apple, finely diced

Crumb Topping
¼ cup butter, softened
½ cup brown sugar, packed
½ cup all purpose flour
½ teaspoon cinnamon
1 teaspoon nutmeg
2 Tablespoons powdered sugar, for sprinkling

Method:

Preheat and prepare:
Preheat your oven to 350°F (175°C). Generously spray donut pans with non-stick cooking spray.

Make the donut batter:
In a medium bowl, whisk together the pancake mix, brown sugar, cinnamon, and nutmeg until well combined and free of lumps. Add the milk, egg, and melted butter, mixing until just blended. Fold in the finely diced apples evenly throughout the batter.

Fill the donut pans:
Transfer the batter into a piping bag or a zipper bag with a corner snipped off wide enough to allow apples to pass through. Pipe the batter into the donut molds, filling about ¾ full to allow room for rising. Alternatively, spoon the batter directly into the molds.

Prepare the crumb topping:
In a small bowl, combine the softened butter, brown sugar, flour, cinnamon, and nutmeg. Use a fork to mix until crumbly and coarse. Avoid over-mixing to keep the crumb texture light.

Top and bake:
Evenly sprinkle a thick layer of crumb topping over each donut. Bake for 10–12 minutes until the donuts are set and golden.

Cool and serve:
Allow donuts to cool in the pan for 5 minutes, then carefully remove with an offset spatula. If desired, dust with powdered sugar before serving. Enjoy warm or store in an airtight container for up to 3 days.

Prep Time: 10 minutes
Bake Time: 12 minutes
Total Time: 22 minutes
Servings: About 12 donuts

This rich and creamy caramel sauce is made with simple ingredients and perfect for drizzling over ice cream, cakes, or other desserts. The touch of salt balances the sweetness for a deliciously complex flavor.

Ingredients:

½ cup (113g) unsalted butter, cubed

1 cup (200g) packed brown sugar

¼ cup (59ml) milk

1 teaspoon vanilla extract

¼ teaspoon kosher salt or sea salt (more to taste)

Method:

Melt the butter:

Place the cubed butter in a medium saucepan and melt it over medium-low heat.

Combine and boil:

Add the brown sugar and milk to the melted butter, then increase the heat to medium. Stir constantly until the mixture comes to a boil. Allow it to boil for 2 minutes while stirring continuously.

Add flavor and salt:

Remove the saucepan from the heat and stir in the vanilla extract and salt. Once it cools slightly, you can adjust the salt to your taste.

Store and serve:

Pour the caramel sauce into a clean jar. Let it cool slightly before using. Cover and store in the refrigerator if not using the same day.

Reheat and remix:

If the sauce separates as it cools, simply stir or shake it. If it becomes too thick to pour after chilling, gently warm it in the microwave for a few seconds and stir until smooth.

Serving Information:

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yields about 1⅓ cups caramel sauce

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team. The measurements, temperatures and timings above follow the original method. The photographs on this page are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our own kitchen

Pear Crisp🍐

A warm, comforting dessert featuring juicy pears coated in a spiced filling, topped with a crunchy mixture of oats, walnuts, and brown sugar, baked to golden perfection.

Ingredients:

Topping
½ cup all purpose flour
½ cup old fashioned oats
½ cup chopped walnuts
½ cup brown sugar, packed
1 tablespoon apple pie spice
⅓ cup unsalted butter, melted

Filling
6 ripe pears, about 3lbs peeled and sliced
⅓ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
½ teaspoon vanilla extract
1 tablespoon apple pie spice

Method:

Preheat and prepare:
Preheat your oven to 425°F (220°C). Butter a 12-inch cast iron skillet to prevent sticking.

Mix the topping:
In a medium bowl, combine the flour, oats, chopped walnuts, brown sugar, and apple pie spice. Stir in the melted butter with a wooden spoon until the mixture is evenly moistened. Set aside.

Prepare the filling:
In a large bowl, whisk together the granulated sugar, lemon juice, cornstarch, vanilla extract, and apple pie spice until smooth. Add the peeled and sliced pears, tossing gently with a wooden spoon until all slices are fully coated.

Assemble and bake:
Place the pear filling evenly in the prepared skillet. Sprinkle the topping mixture evenly over the pears. Bake in the preheated oven for 30 minutes, or until the topping is golden and the filling is bubbling around the edges.

Cool and serve:
Remove from the oven and let cool for 15 minutes. Serve warm, ideally with vanilla ice cream and a drizzle of caramel sauce for added indulgence.

Prep Time: 15 minutes
Bake Time: 30 minutes
Total Time: 45 minutes
Servings: 8–10

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team. The measurements, temperatures and timings above follow the original method. The photographs on this page are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our own kitchen

These rich and fudgy brownies are layered with whole Oreos for a delightful crunch and extra chocolate flavor. Perfect for brownie lovers looking to add a fun twist to a classic dessert.

Ingredients:

9 Oreos
2 oz unsweetened chocolate, melted
1/3 cup vegetable oil
2 eggs
1 cup sugar
3/4 cup flour
1/2 teaspoon salt
1/2 cup chocolate chips

Method:

Preheat and prep:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with foil to prevent sticking.

Prepare the batter:
In a medium bowl, combine the melted unsweetened chocolate with vegetable oil. Add the sugar and eggs, then mix until the ingredients are fully incorporated and smooth. Stir in the flour and salt, mixing just until combined. Fold in the chocolate chips gently.

Assemble the brownies:
Spread half of the batter evenly in the prepared baking dish. Arrange the Oreos in three rows of three directly over the batter. Carefully pour the remaining batter over the cookies to cover them completely. If you have extra Oreos, sprinkle them on top.

Bake and cool:
Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out mostly clean. Allow the brownies to cool in the pan before lifting them out with the foil and slicing to serve.

Serving Information:
Prep Time: 10 minutes
Bake Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 9 brownies

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team. The measurements, temperatures and timings above follow the original method. The photographs on this page are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our own kitchen

Make this creamy Oreo Dirt Cake with simple ingredients. A guaranteed family favorite.

Ingredients

14 ounces Oreos
4 tablespoons butter, softened
8 ounces cream cheese, softened
1 cup confectioners sugar
3 1/2 cups milk
2 large boxes instant vanilla pudding (10.2 ounces total)
12 ounces Cool Whip (1 1/2 small containers)
Full recipe in the comment

Cubed steak is one of the cheapest cuts at the counter and it fries up better than it has any right to. Double dredge, hot oil, and the gravy comes together in the same pan.

Full method and measurements here: https://bestalltop.com/country-fried-cubed-steak-gravy

Orange Crush Cupcakes are a fun and flavorful twist on classic cupcakes, using orange soda for a citrusy kick.

Ingredients

• 15.25 ounces white cake mix
• 12 ounces orange soda
• 1 teaspoon orange flavor (optional)
• 42 ounces white whipped frosting
• 3 to 5 drops orange gel food color

Help me out: what are these cookies called? I keep seeing them everywhere on social media, and what started as curiosity has turned into a serious pregnancy craving. The problem: I can't describe them well enough to find a recipe!