No-bake Cookie Dough Truffles are an easy treat everyone loves, with edible cookie dough dipped in melted chocolate; so crave-worthy!

How to make Cookie Dough Truffles:

Make Cookie Dough: Beat butter, brown sugar, and vanilla in a bowl then mix in the heat treated flour* just until combined. Add 1-2 teaspoons of milk if the dough is too dry then stir in the mini chocolate chips.

Dip in Chocolate: Spray your hands with cooking spray then roll dough into 20 small balls with (about 1 inch each). Refrigerate for 30 minutes or pop in the freezer for 15 minutes. Melt chocolate on 50% microwave setting and stir every 30 seconds until smooth. Dip each cookie dough ball in melted chocolate with a fork, letting the extra drip off. Place on parchment paper then refrigerate until chocolate is set. Keep in an airtight container in the refrigerator.

Make-Ahead and Freezing Instructions:

To Make Ahead: These chocolate chip cookie dough truffles can be made up to 2 weeks in advance. Just keep them in an airtight container in the refrigerator.

To Freeze: Keep cookie dough chocolates in an airtight freezer safe container or bag for up to 3 months in the freezer. Thaw overnight in the refrigerator before enjoying.

More Chocolate Dipped Treats:

• Buckeye Recipe
• Brownie Truffles
• Rocky Road
• Oreo Balls
• Chocolate Truffles
• Chocolate Covered Marshmallows
• Chocolate Covered Pretzel Rods
• Homemade Chocolate Turtles
• Homemade Almond Joys

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Cookie Dough Truffles

No-bake Cookie Dough Truffles are everyone's dream come true with edible cookie dough dipped in melted chocolate. They are easy to make and so crave-worthy!

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 20 truffles

Calories 200kcal

Author Lauren Allen

Cost 2

Equipment

• Hand mixer

Ingredients

• 1/3 cup butter (76g), softened
• 1/3 cup light brown sugar (73g)
• 1 1/2 teaspoons vanilla extract
• 1 cup all-purpose flour (125g), heat treated*
• pinch salt
• 1-2 teaspoons milk (as needed)
• 1/2 cup mini chocolate chips (85g)
• 12 oz high quality chocolate* (340g), like callebaut, Baker's or Ghirardelli, or use chocolate almond bark

Instructions

• Cookie Dough: In a mixing bowl beat together the butter, brown sugar, 1 teaspoon of milk and vanilla. Stir in the heat treated* flour and salt, just until combined. Add another splash of milk, if need to make a softer cookie dough. Stir in mini chocolate chips. 
• Roll into balls: Grease your hands with cooking spray then roll the dough into 20 small balls. Refrigerate for 30 minutes, or freeze for 15 minutes.
• Melt Chocolate: When the dough is firm, melt the chocolate chips in the microwave at 50% power, stirring every 30 seconds until smooth. 
• Dip: Drop a cookie dough ball into the melted chocolate and turn to coat. Lift it up onto the fork and allow excess chocolate to drip off through the tines of the fork. Place on parchment paper. Repeat with remaining dough balls. Refrigerate until chocolate is set.

Video

Notes

Yield: 20 truffles. Serving Size: 1 truffle.

Chocolate: Use a high quality chocolate bar (like callebaut chocolate, or a Ghirardelli chocolate bar) so it melts well (not chocolate chips). If you want the truffled to keep for longer at room temperature, you could also use chocolate almond bark. 

Flour: raw flour may contain bacteria not safe to eat, so I recommend heat-treating the flour, to kill bacteria, before making the cookie dough. To heat treat flour, add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Allow to cool before using.

Make Ahead Instructions: store cookie dough truffles in an airtight container in the refrigerator up to 2 weeks. 

Freezing Instructions: Keep in an airtight freezer safe container or bag for up to 3 months in the freezer. 

Nutrition

Calories: 200kcal | Carbohydrates: 26g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 32mg | Potassium: 65mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 115IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.4mg

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I originally shared this recipe January 2016. Updated December 2020 and February 2025.

Our soft Sugar Cookies recipe has that perfect texture and couldn’t be easier to make! They’re my go-to for holidays, cutting them into fun shapes, decorating with frosting and sprinkles.

How to make Sugar Cookies:

Make Cookie Dough: Cream together the shortening/butter and sugar then mix in eggs, milk, and vanilla. In a separate bowl, combine the flour, baking powder, and salt. Mix the dry ingredients into the wet mixture gradually and slowly until you have a large ball of dough. Add more flour if needed. Cover tightly with plastic wrap and refrigerate for 30 minutes.

Roll Out: Dust counter with flour and use a rolling pin to roll cookies out to 1/2-¾ inch thick. Use your favorite cookie cutters, biscuit cutter, or even the mouth of a round cup to cut the dough. Transfer to a baking sheet lined with parchment paper.

Bake at 350°F (180°C) for 8-11 minutes. Cookies should still be very light in color (not golden) and just set on top (not shiny). They will set up more as they cool, so be careful not to over-bake them. Use a spatula to transfer to wire cooling rack to cool completely before frosting.

Make Ahead and Freezing Instructions:

To Make Ahead: Bake classic sugar cookies as instructed and allow to cool completely. Store in an airtight container for 3-5 days unfrosted, or in the fridge if frosted. (I prefer to freeze them, frosted or unfrosted, if waiting longer than 1 day).

To Freeze: Stack baked, unfrosted sugar cookies in an airtight container with parchment paper between the layers. To freeze frosted sugar cookies flash freeze them first on a parchment lined baking sheet for 30 minutes, then transfer to a freezer-safe airtight container with parchment paper between each layer. Freezer sugar cookies for up to 3 months. Freeze sugar cookie dough in a freezer safe airtight container for up to 3 months. Remove dough from freezer and let sit at room temp for 2 hours, or until soft enough to roll out.

More Cookie Recipes:

• Chocolate Chip Cookies
• Double Chocolate Chip Cookies
• Biscoff Cookies
• Snickerdoodle Cookies
• Hot Cocoa Cookies
• Turtle Cookies
• Pumpkin Chocolate Chip Cookies
• Oatmeal Creme Pies
• S’mores Cookies

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Sugar Cookies

Our soft Sugar Cookies recipe has that perfect chewy texture and couldn't be easier to make! These are fun to cut into shapes for any holidays and frost with cream cheese or buttercream frosting.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12

Calories 438kcal

Author Lauren Allen

Cost 4

Equipment

• cut and serve turner
• Hand mixer
• Stand Mixer
• Rolling Pin
• Cookie Cutters
• Biscuit Cutter

Ingredients

• 2/3 cup butter or vegetable shortening* , or ⅓ cup butter and ⅓ cup shortening (123g)
• 1 cup granulated sugar (200g)
• 2 large eggs
• 1/3 cup milk (83g)
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional, but makes a great flavor )
• 3 cups all-purpose flour (375g)
• 2 teaspoons baking powder
• 1 teaspoon salt

Frosting:

• 8 ounces cream cheese , softened
• 1/2 cup butter softened, (113g)
• 1 teaspoon vanilla extract
• 3-4 cups powdered sugar (360-480g)

Instructions

• Mix shortening/butter and sugar In a mixing bowl until well creamed together. Add eggs, milk, and vanilla and mix.
• Dry Ingredients: In a separate bowl, mix dry ingredients–(flour, baking powder, and salt. Slowly mix dry ingredients into the wet mixture until you form a large dough ball. Add a little more flour, if needed, but not too much.
• Chill dough for at least 30 minutes in the fridge, or up to 3 days.
• Roll Out: Dust counter top with flour and roll dough ball out until ½ inch to ¾ inch thick. (Add a little flour as needed to counter, rolling pin and top of dough, keep dough from sticking). Cut the dough into shapes with cookie cutters (or use a round drinking cup).
• Bake: Place cookies on a parchment lined baking sheet. Bake at 350 degrees F for about 7-10 minutes. Cookies will be very light colored and just set, when you take them out. They will harden as they cool, so don't over bake them. 
• Frosting: Add butter and cream cheese to a mixing bowl and beat well until smooth and creamy. Add powdered sugar and vanilla. Add more powdered sugar, as needed, until the frosting is desired thickness. Beaet for several minutes until very smooth and soft. (Stir in food coloring if desired.)
• Frost cooled sugar cookies and top with sprinkles, if desired.

Video

Notes

Yield: This recipe makes about 12-15 cookies, depending on how thick you roll the dough and the size of the cookie cutter used. 

Serving Size: 1 cookie (1/15th of recipe)

Shortening: I like to incorporate vegetable shortening because it helps the cookies stay really soft and chewy, especially if I’m not serving them that day. But you can use all butter with great results as well. 

Make Ahead Instructions: Bake classic sugar cookies as instructed and allow to cool completely. Store in an airtight container for 3-5 days unfrosted, or in the fridge if frosted. (I prefer to freeze them, frosted or unfrosted, if waiting longer than 1 day).

Freezing Instructions: stack baked, unfrosted sugar cookies in an airtight container with parchment paper between the layers. To freeze frosted sugar cookies flash freeze them first on a parchment lined baking sheet for 30 minutes, then transfer to a freezer-safe airtight container with parchment paper between each layer. Freezer sugar cookies for up to 3 months. Freeze sugar cookie dough in a freezer safe airtight container for up to 3 months. Remove dough from freezer and let sit at room temp for 2 hours, or until soft enough to roll out.

Nutrition

Calories: 438kcal | Carbohydrates: 58g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 321mg | Potassium: 68mg | Fiber: 1g | Sugar: 38g | Vitamin A: 437IU | Calcium: 63mg | Iron: 1mg

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I originally shared this recipe March 2013. Updated December 2020 and February 2025.

This Mini Pavlova recipe is as delicious as it is beautiful! A light, whipped meringue mixture baked then topped with whipped cream and fresh berries. It has a delicate, crisp exterior with a marshmallow-like center. It’s everyone’s favorite dessert!

How to make Mini Pavlova:

Beat Egg Whites: Separate egg yolks from whites and allow the whites to come to room temperature for 15 minutes. Add cream of tartar and beat with a hand mixer or stand mixer for 1-2 minutes. With mixer running, add sugar slowly, a little at a time. Mix until the egg whites are glossy and reach stiff peaks. Fold in cornstarch.

Shape Pavlova: Prepare a half sheet pan with parchment paper or a silicone baking mat. Use a dot of the whipped meringue on the baking sheet to hold the parchment in place. Use a spoon (or a piping bag and large tip) to make 6 circles of mini pavlova about 3 ½ inches wide. Create a shallow indent in the top of each with the back of a spoon.

Bake mini pavlova at 225°F (110°C) for 60 minutes. Do not remove from oven when it’s done, and do NOT open the oven door at all. Turn off the oven and leave it in there for at least 1-2 hours or up to overnight.

Add Whipped Cream: Use a metal spatula to gently release and lift each pavlova onto serving plates (the edges are very delicate so be careful). Spoon whipped cream onto each pavlova then top with fresh fruit. Serve mini pavlova cakes immediately or refrigerate for up to 30 minutes. Enjoy!

Make Ahead Instructions:

To Make Ahead: Store baked meringue (unfilled) in an airtight container in a cool place for up to 2 days. Fill and decorate just before serving, or 30 minutes to 2 hours ahead of time if you fold in ⅓ cup (76 grams) mascarpone to the whipped cream to help stabilize it–it wont effect the flavor.

More Dessert Recipes:

• Berry Cake
• Orange Olive Oil Cake
• Key Lime Pie Bars
• Lemon Meringue Pie
• Cherry Clafoutis
• No-Bake Cheesecake
• Lemon Bars

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Mini Pavlova

Our easy Mini Pavlova recipe is as delicious as it is beautiful! It has a delicate, crisp exterior with a marshmallow-like center filled with whipped cream and topped with colorful berries or fruit.

Course Dessert

Cuisine Australian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Cooling Time in Oven 1 hour hour

Total Time 2 hours hours 20 minutes minutes

Servings 6

Calories 250kcal

Author Lauren Allen

Cost 6

Equipment

• half sheet pan
• Hand mixer
• Stand Mixer , optional
• Silicone Baking Mat , optional
• Parchment Paper Sheets
• 1 M Piping Tip , optional
• Piping Bag , optional

Ingredients

• 4 large egg whites* (130ml/g)
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 2/3 cup granulated sugar (134g)
• 1 ½ teaspoons cornstarch

Whipped Cream Topping:

• 1 ¼ cups heavy whipping cream (284g)
• 1/3 cup powdered sugar (40g)
• 1 teaspoon vanilla extract

Decorative Topping Ideas:

• strawberries, raspberries, blueberries, blackberries, diced mango, passionfruit pulp, pineapple, kiwi, fresh cherries
• fresh mint leaves or edible flowers
• chopped pistachios
• toasted coconut flakes

Instructions

• Separate Eggs: Use cold eggs to separate the yolks from whites (easier to separate when they’re cold), and add to liquid measuring cup. Measure 130 ml of egg whites (since egg white sizes can vary). Make sure NO egg yolk gets in with the whites, or they wont whip properly.
• Bring to Room Temperature: Set egg whites aside to come to room temp, about 15-minutes (room temp egg whites will whip to fluffier volume than cold ones).
• Prepare Pan: Preheat oven to 225 degrees F (110 degrees C). Line a 18×13 inch bakers half sheet pan with parchment paper or a silplat liner. Parchment Tip: Use a dot of the whipped meringue after it's whipped, to “glue” the parchment paper to the baking sheet.
• Beat Egg Whites: Grab a clean, dry mixing bowl and pour in cream of tartar and egg whites. Use a hand mixer (or stand mixer) with a whisk attachment on high speed for 1-2 minute, until they reach soft peaks. With the mixer running, add vanilla and then sugar, a little at a time, mixing after each addition (should take about 5 minutes). Continue mixing until the egg whites are glossy and reach stiff peaks (when you lift the beaters out of the mixture, the peaks that form should stand straight), about 1 to 4 more minutes. Stop mixing when the egg whites are glossy and at stiff peaks, to avoid over-beating them.
• Add cornstarch and fold it in using a rubber spatula.
• Immediately Shape Pavlova: Divide mixture into 6 mounds of whipped meringue spaced apart on lined baking sheet. Use the back of a spoon to smooth each mound into a circle dome, with a flat top, about 3 ½ inches wide. (Or you can pipe the mixture, with a piping bag and large tip)
• Create a shallow indent in the top of each mini pavlova with the back of a spoon (to allow a place to add filling after they’re baked).
• Bake at 225 F (110 degrees C) for 60 minutes, but don’t remove from oven. Turn oven off and allow to cool completely, inside the oven, at least 1-2 hours, or up to overnight. Do NOT open the oven door during baking or cooling!
• Remove: Use a metal spatula to very gently release and lift each pavlova onto serving plates or tray (the edges are very delicate, so best to release from the bottom and not touch the sides.
• Whipped Cream: Mix cream, sugar, and vanilla until whipped into fluffy cream. Spoon whipped cream onto each pavlova and top with fresh fruit. Serve immediately or refrigerate up to 30 minutes.

Notes

Yield: 6 Pavlovas. Serving Size: 1 Mini Pavlova

One Large Pavlova: Use an 8” round cake pan to draw an 8” circle onto parchment, as a guide. Spoon meringue onto parchment into the circle shape. Swoop the sides upward to form a tall dome shape. Level out the top, then create a gentle indent in the top, for adding cream after it has baked.

Bake for 90 minutes but don’t remove from oven. Turn oven off and allow to cool completely inside for 1-2 hours, or up to overnight. Do NOT open the oven door during baking or cooling!*

Filling: You could add a spoonful of banana pudding, chocolate pudding, lemon curd, raspberry sauce, and whipped cream, if desired.

Make Ahead Instructions: Store baked meringue (unfilled) in an airtight container in a cool place for up to 2 days. Fill and decorate just before serving, or 30 minutes to 2 hours ahead of time if you fold in ⅓ cup (76 grams) mascarpone to the whipped cream to help stabilize it–it wont effect the flavor.

Nutrition

Calories: 250kcal | Carbohydrates: 32g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 71mg | Potassium: 122mg | Fiber: 0.01g | Sugar: 31g | Vitamin A: 353IU | Vitamin C: 0.5mg | Calcium: 73mg | Iron: 0.1mg

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Our Cookie Butter Biscoff Cake recipe will be a showstopper at every occasion! It has moist cookie butter flavored cake layers with a creamy biscoff buttercream frosting.

How to make Biscoff Cake:

Make Cake Batter: Cream butter and sugar together until light and fluffy. Add vanilla then eggs, mixing after each one until combined. Add sour cream and ½ cup cookie butter then mix until well combined. Stir four, baking powder, and salt in a separate bowl then with the mixer on low speed, alternate adding the flour mixture and the milk, starting and ending with the flour mixture.

Bake: Pour cake batter into two 8-inch cake pans lined with parchment paper and sprayed with nonstick spray. Bake at 350°F for 22-27 minutes, or until a toothpick comes out clean or with a few moist crumbs. Cool in pan for a few minutes then invert onto a wire cooling rack to cool completely.

Make Biscoff Buttercream Frosting: Combine butter, 2 ½ cups powdered sugar, and the reserved ½ cup cookie butter then mix until smooth. Add a splash of milk and additional powdered sugar as needed, mixing for several minutes until you reach a fluffy but thick and spreadable frosting consistency.

Assemble Cake: Melt remaining cookie butter for a few seconds until runny. Place one cake layer on a serving plate or 8″ cake board. Spread a thin layer of buttercream frosting, then smooth most of the melted cookie butter on top for the cookie butter cake filling (reserve just a spoonful to drizzle on at the end). Leave a 1″ border around the cake. Top with the second cake layer then pipe a line of frosting in the crack between the layers. Frost the entire cake with a thin layer of frosting (called the crumb coat). Refrigerate for 20 minutes or freeze for 10 minutes, to set that layer. Spread another smooth layer of frosting over the crumb coat.

Finish Decorating: Pipe large decorative frosting swirls around the outer top edge of the Biscoff cake. Drizzle a spoonful of reserved melted cookie butter in lines across the top of the cake then sprinkle crushed Lotus Biscoff cookie crumbs on top.

More Dessert Recipes:

• Biscoff Cookies
• Sopapillas
• Carrot Cake Loaf
• Lemon Cream Pie
• Ice Cream Sandwiches
• S’mores Bars
• Scotcheroos
• No-Bake Cheesecake
• Chocolate Brownies

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Biscoff Cake

Our Biscoff Cake recipe has two layer of moist cookie butter cake, with creamy Biscoff buttercream frosting. It's a showstopper!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Freezing Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 16

Calories 530kcal

Author Lauren Allen

Cost 12

Equipment

• Cake Pans
• Piping Bag
• Wilton 1M Piping Tip

Ingredients

Biscoff Cake:

• 2/3 cup unsalted butter , room temperature (150 grams)
• 1 cup granulated sugar (200 grams)
• 1 teaspoon vanilla extract
• 3 large eggs , room temperature
• 2 Tablespoons sour cream (30grams)
• 14 oz container cookie butter , divided (400 grams)
• 2 cups all-purpose flour (250 grams)
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• ¾ cup whole milk , at room temperature (180ml)

Biscoff Buttercream:

• 1/2 cup unsalted butter , slightly cold (115 grams)
• 2 ½ – 3 1/2 cups powdered sugar (300-440 grams)
• ½ cup cookie butter (from 14oz container above, plus set aside some for additional drizzling at the end) (120 grams)
• 2-3 Tablespoons milk , any kind
• 2 Biscoff cookies , crushed (optional)

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line the bottom of two 8-inch cake pans with parchment paper and spray with nonstick spray. Set aside.
• Cream butter and sugar: In a large mixing bowl with electric beaters or bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Cream together for a few minutes until light and fluffy.
• Add vanilla and then eggs, mixing in one at a time until combined. Add sour cream and ½ cup cookie butter and mix until well combined.
• Dry ingredients: In a bowl, combine the flour, baking powder, and salt.
• Finish batter: With the mixer on low speed, alternately add the dry mixture and the milk, starting and ending with the dry mixture.
• Bake: Pour the batter into prepared cake pans and bake for about 22-27 minutes, or until a toothpick inserted in the center of the cake comes out clean (or with a few moist crumbs).
• Cool cake in the pan for a few minutes, then invert cakes onto a wire cooling rack to cool completely.
• Frosting: In a stand mixer fitted with the paddle attachment, combine the butter, 2 ½ cups powdered sugar, and the reserved ½ cup cookie butter and mix until smooth. Add a splash of milk and additional powdered sugar as needed, mixing for several minutes until you reach a fluffy but thick and spreadable frosting consistency.
• Assemble: Melt the remaining cookie butter in the microwave for a few seconds until runny (make sure the aluminum seal from the container is off). Add one cake layer to a serving plate or 8’’ cake board. Add a thin layer of buttercream frosting, and smooth most of the melted cookie butter on top (I like to reserve a spoonful to drizzle on the cake at the end), leaving a 1’’ border around the cake.
• Top with second cake layer. Pipe a line of frosting into the crack between the two layers of cake. Frost cake completely with a very thin layer of frosting—the crumb coat. Stick in the fridge for 20 minutes or freezer for 10 minutes. Then, add another layer of frosting over the crumb coat.
• Decorate: Pipe large decorative frosting swirls around the outer top edge of the cake. Drizzle a spoonful of reserved melted cookie butter in lines across the top of the cake. Sprinkle crushed Lotus Biscoff cookie crumbs on top.

Video

Notes

Make Ahead Instructions: Make the frosting ahead of time and store in the fridge. Remove from fridge for 30 minutes, then re-whip, adding a splash of milk if needed, until smooth and fluffy. The cake layers can be made ahead and frozen, covered well, for up to 3 months. 

Freezing Instructions: The assembled cake can be frozen for up to 3 months. Flash freeze uncovered in the freezer for 30 minutes, then cover very well with plastic wrap and aluminum foil and freeze for up to 3 months. The baked cake layers and frosting could also be frozen seperatly and assembled after thawing the frosting. 

Nutrition

Calories: 530kcal | Carbohydrates: 66g | Protein: 6g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 175mg | Potassium: 59mg | Fiber: 0.4g | Sugar: 46g | Vitamin A: 480IU | Calcium: 60mg | Iron: 1mg

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Our easy Cinnamon Roll Cake recipe has all of the flavors of a cinnamon roll but without all the work! It’s a crowd pleaser and great for lunch or dessert.

Ingredients Needed:

How to make a Cinnamon Roll Cake:

Make Batter: Combine flour, sugar, baking powder, salt, egg, milk, and vanilla. Stir in the melted butter then pour into greased 8×8 baking dish.

Cinnamon Swirl Topping: Mix butter, brown sugar, flour, and cinnamon together. Drop small spoonfuls of the cinnamon swirl topping evenly over the top of the batter. Using a knife, swirl through the cake to disperse it throughout the batter.

Bake: Place in oven at 350°F for 32-37 minutes, until an inserted toothpick comes out clean. Make cream cheese frosting and drizzle on top of warm cake. Enjoy this homemade cinnamon roll cake with a fresh fruit salad or strawberry banana smoothie.

Storing and Freezing Instructions:

To store: Cinnamon roll cake is best served the day it’s made. It will dry out the longer it sits, just like regular cinnamon rolls. Store in an airtight container in the fridge.

To Freeze: Cover frosted cake with a double layer of aluminum foil or lid, and freezer for up to 3 months. Thaw overnight in the refrigerator before serving. If desired, rewarm slices in the microwave on half power.

More Cinnamon Roll Recipes:

• Cinnamon Rolls
• Overnight Cinnamon Rolls
• Cinnamon Roll Biscuits
• Pumpkin Cinnamon Rolls
• Orange Rolls

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Cinnamon Roll Cake

This easy Cinnamon Roll Cake is sweet, moist, and has all of the flavors of a cinnamon roll but without all the work! It's a crowd pleaser and can be served for a sweet breakfast or dessert.

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 9

Calories 448kcal

Author Lauren Allen

Cost 6

Ingredients

Cinnamon Roll Cake:

• 1 1/2 cups all-purpose flour , or cake flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup butter , melted

Cinnamon Swirl:

• 1/2 cup butter , softened
• 1/2 cup light brown sugar
• 1 Tablespoon all-purpose flour
• 1 Tablespoon ground cinnamon

Cream Cheese Frosting:

• 1 cup powdered sugar
• 2 Tablespoons butter , softened
• 4 ounces cream cheese
• 1-2 Tablespoons milk
• 1/2 teaspoon vanilla extract

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Grease an 8×8'' baking dish.
• Cake Batter: In a large bowl, combine the flour, sugar, baking powder, salt, milk, egg and vanilla. Stir in melted butter. Pour mixture into prepared pan and smooth into an even layer.
• Cinnamon Swirl: Combine ½ cup butter, ½ cup brown sugar, 1 Tablespoon flour, and 1 Tablespoon ground cinnamon, mixing until smooth.
• Swirl into cake: Drop small spoonfuls of the mixture evenly over the top of the cake batter. Use a knife to swirl through the cake and disperse the mixture throughout the cake batter.
• Bake 30-37 minutes or until a toothpick inserted in the center comes out clean. Drizzle cream cheese frosting over warm cake. Serve warm.
• Cream Cheese Frosting: Cream the butter and cream cheese together. Add powdered sugar, vanilla, and enough milk to make a smooth, soft frosting. Drizzle frosting over the cake with a spoon, or use a ziplock bag and snip a hole out of one of the corners to pipe the frosting on.
• Serve: This cake is best served warm from the oven, the same day it's made.

Video

Notes

Storing Instructions: Cinnamon roll cake is best served the day it’s made. It will dry out the longer it sits, just like regular cinnamon rolls. Store in an airtight container in the fridge.

Freezing Instructions: Cover frosted cake with a double layer of aluminum foil or lid, and freezer for up to 3 months. Thaw overnight in the refrigerator before serving. If desired, rewarm slices in the microwave on half power.

Nutrition

Calories: 448kcal | Carbohydrates: 56g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 361mg | Potassium: 108mg | Fiber: 1g | Sugar: 38g | Vitamin A: 788IU | Vitamin C: 0.03mg | Calcium: 123mg | Iron: 1mg

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I originally shared this recipe October 2017. Updated August 2020 and December 2024.

These easy 7 Layer Bars have a graham cracker crust topped with layers of chocolate, butterscotch, toffee, nuts, shredded coconut.

Ingredients for 7 Layer Bars:

• Graham crackers: Use a food processor or rolling pin to crush them. Can be honey or chocolate flavored.
• Melted Butter, for the crust layer.
• Chocolate chips and butterscotch chips are my favorite, but use whatever chips you love, like white chocolate or peanut butter.
• Heath bars, finely chopped (or use 1 cup chopped toffee bits) .
• Shredded coconut
• Chopped nuts: I recommend chopped walnuts or pecans.
• Sweetened condensed milk is an essential “magic” ingredient that binds everything together and gives the bars a caramel flavor.

How to make Magic Bars (7 Layer Bars):

Layer: Make a graham cracker crust by crushing the graham crackers and mixing with melted butter. Press into a greased 8″ square baking dish then sprinkle chocolate chips and butterscotch chips on top of crust. Spread chopped heath bars, nuts, and coconut on top then drizzle sweetened condensed milk on top.

Bake: Place in oven at 350°F for 30-35 minutes then allow it to cool. I like to refrigerate them before cutting and serving, so they’re easier to handle.

Make Ahead And Freezing Instructions:

To Make Ahead: You can make magic cookie bars 1-2 days ahead of time.  Store them covered in the refrigerator until ready to serve.

To Freeze: Freeze magic bars for up to 3 months in a freezer-safe container.

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Magic Bars

This easy Magic Bars recipe (7 Layer Bars) has a graham cracker crust topped with layers of chocolate, butterscotch, chopped heath bars, nuts, and shredded coconut. They are simple, quick, and everyone's favorite dessert!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 271kcal

Author Lauren Allen

Cost 7

Ingredients

• 1 sleeve honey graham crackers*
• 6 Tablespoons butter , melted
• 1 cup chocolate chips
• 1/2 cup butterscotch chips
• 2 (1.4 oz) heath bars , chopped (or 1 cup toffee bits)
• 1 cup shredded coconut
• 1 cup chopped nuts
• 1 can sweetened condensed milk

US Customary – Metric

Instructions

• Crust: Crush graham crackers in the sleeve, using a food processor, or rolling pin. Mix with melted butter and pour mixture into a greased 8’’ square baking dish.
• Layer: Sprinkle crust with chocolate chips, then butterscotch chips, chopped heath bars, nuts and coconut. Pour sweetened condensed evenly over the top.
• Bake at 350 degrees F for 30-35 minutes. Allow to cool before serving. I like to refrigerate them before cutting and serving, so they're easier to handle.

Video

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Notes

Make Ahead Instructions: You can make magic bars 1-2 days ahead of time. Store them covered, in the refrigerator until ready to serve.

Freezing Instructions: Freeze magic bars for up to 3 months, in a freezer safe container.

Chocolate Crust: Use 26 crushed Oreo cookies or chocolate graham crackers instead of honey graham crackers.

Different Flavored Baking Chips: Use white chocolate chips, peanut butter chips, or mint.

Vegan Magic Bars: Swap out the butter for vegan butter. Instead of sweetened condensed milk, dissolve ⅓ cup sugar in 1 cup of full fat coconut milk then drizzle on top.

Nutrition

Calories: 271kcal | Carbohydrates: 29g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 102mg | Potassium: 177mg | Fiber: 1g | Sugar: 27g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 0.4mg

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I originally shared this recipe April 2016. Updated September 2020, August 2023 and December 2024.