Baked Good recipe collection

Cinnamon roll dough is the butter, cinnamon, and sugar filling base for classic soft rolls. Start with sweet yeast dough, smear on the filling, roll, rest, and bake.

Homemade yeast cinnamon rolls swirled with brown sugar, cinnamon, and raisins, then finished with a coffee-spiked confectioners' glaze. Soft, pillowy from-scratch rolls with a grown-up twist on the icing.

Soft yeast cinnamon rolls baked in muffin tins for tidy, individual swirls. A rich milk-and-butter dough gets a generous cinnamon-sugar filling, rolled, sliced, and baked golden. A from-scratch classic.

Homemade cinnamon rolls with brown sugar, raisins, and nuts, topped with a sweet vanilla glaze. Soft, buttery yeast dough rolled jelly-roll style for a classic bakery-worthy batch.

A must on your Christmas cookie tray. Despite the lemony frosting, the cinnamon flavor comes through.

Fresh lemon juice adds the refreshing taste, cinnamon gives the warm flavor; plum and almonds together make this cobbler fruity and nutty; all the ingredients let this cobbler taste absolutely delicious!

Citrus angel pie features a baked meringue crust layered with lemon curd and whipped cream. The shell stays crisp at the edges while the cream and curd settle into a tangy, mousse-soft filling that chills until you're ready to serve.

Chewy no-bake apricot balls bright with orange zest and lemon juice, simmered briefly then chilled and rolled in granulated sugar. Tangy, jammy, and built from just four pantry staples.

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Smooth chocolate glaze made by melting chocolate and butter in a double boiler, then stirring in powdered sugar. Pours silky and sets glossy on cakes or pastries.

Homemade fortune cookies with cake flour, egg whites, and vanilla, folded warm around personal messages. A crisp Chinese-American treat that turns dessert into a paper-tucked surprise.

These are always a big hit. Sweet and spicy with crunchy edges and soft chewy center. Mmmm...

Traditional Scottish shortbread with all-purpose and rice flours, butter, and a mix of white and brown sugars. Buttery, sandy-textured cookie scored into wedges and baked golden.

Welsh cocklecakes deep-fried in a light batter with parsley, served alongside warm laverbread and lemon. A traditional coastal Welsh dish with crispy, briny fritters and seaweed.

Low-fat cocoa almond biscotti made with egg substitute and chocolate syrup instead of butter. Crisp, twice-baked Italian cookies with deep chocolate and almond flavor.

Cocoa bars with a buttery shortbread base and a fudgy cocoa-almond topping baked on top. Two-step build in one pan, sliced into 24 squares while warm.