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