Amazing and tasty fall baking recipes


Photo by Amit Hanadari-Levy

Cinnamon rolls are a delicious treat to get you in the fall spirit!


Fall is an exciting time, with pumpkins everywhere, Halloween just around the corner and the smell of cinnamon filling the air. There is no better way to celebrate the arrival of this season than by baking some delicious sweet treats to share with family and friends. These fall themed sweets are easy to make and are guaranteed to taste great.

Cinnamon Rolls

Total time: 45 minutes


For the dough-

  • 1 cup warm milk (120-130°F (48-54°C)
  • 2 1/2 teaspoons instant dry yeast
  • 2 large eggs at room temperature
  • 1/3 cup butter melted
  • 4 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup granulated sugar

For the filling-

  • 1/2 cup butter almost melted
  • 1 cup packed brown sugar
  • 2 tablespoons cinnamon
  • 1/2 cup heavy cream (for pouring over the risen rolls)

For the frosting-

  • 6 ounces cream cheese (softened)
  • 1/3 cup butter (softened)
  • 2 cups powdered sugar
  • 1/2 tablespoon maple extract (or vanilla)


  1. Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
  2. Gradually add in the eggs, butter, salt and sugar.
  3. Add the flour and mix until the ingredients are barely combined. Allow the mixture to rest for five minutes so the flour has time to soak up the liquids.
  4. Scrape the dough off the beater blade and remove it. Attach the dough hook.
  5. Beat the dough on medium speed for 5-7 minutes, or until the dough is elastic and smooth. **The dough will be tacky and will still be sticking to the sides of the bowl. That’s ok! Don’t be tempted to add more flour at this point.
  6. Spray a large bowl with cooking spray.
  7. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
  8. Cover the bowl with a towel or wax paper.
  9. Set the bowl in a warm place and allow the dough to rise until it is double the size. I like to set the oven on the lowest setting for 1-2 minutes. Then turn off the oven and place the dough in there to rise. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
  10. While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
  11. Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
  12. Flour a rolling pin and roll the dough to about a 12×15″ rectangle.
  13. Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
  14. Starting on the long end, roll the dough up tightly jelly roll style.
  15. Cut into 12 slices and place in a greased 9×13” baking pan.
  16. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double their size.
  17. Preheat the oven to 375°F (190°C).
  18. Warm the heavy cream until the chill is off. It should be slightly warm to the touch.
  19. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
  20. Bake at 375°F (190°C) for 17-19 minutes, or until the rolls are lightly golden brown and the center rolls are cooked through.
  21. While the rolls are cooling, prepare the cream cheese frosting.
  22. In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend until smooth.
  23. Add in your favorite extract and the powdered sugar. Beat until combined.
  24. Spread the frosting over the cooled rolls.
  25. Store in an airtight container.

Apple Pie

Total time: 3 hours 15 minutes

For the crust


  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup butter, chilled and diced
  • ¼ cup ice water


  1. In a large bowl, combine flour and salt. Cut the butter into small pea-sized pieces and mix in until it resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball.
  2. Wrap in plastic and refrigerate for four hours or overnight.
  3. Roll dough out to fit a 9-inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

For the filling


  • 6 cups thinly sliced, peeled apples
  • ¾ cup sugar
  • 2 tablespoons all-purpose flour
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • 1 tablespoon lemon juice


  1. Heat oven to 425°F (218°C). Place one pie crust in an ungreased 9-inch glass pie plate. Press firmly against side and bottom.
  2. In a large bowl, gently mix filling ingredients; spoon them into the crust-lined pie plate. Top with the second crust. Wrap excess top crust under the bottom crust edge, pressing edges together to seal. Cut slits or shapes in several places in the top crust. Alternately, cut out leaf shapes from the top crust and overlap on top of the pie to create a fall themed pie crust.
  3. Bake 40-45 minutes or until apples are tender and crust is golden brown. If desired, sprinkle sugar or cinnamon and sugar over the pie right before baking. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on a cooling rack at least two hours before serving.

Halloween Cookies

Total time: 4 hours


  • ¾ cup unsalted butter, slightly softened to room temperature
  • ¾ cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract (optional)
  • 2 and ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt


  1. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth – about one minute. Add the sugar and beat on high speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg, vanilla, and almond extract and beat on high until fully combined, about two minutes. Scrape down the sides and bottom of the bowl as needed.
  2. Whisk the flour, baking powder and salt together in a medium bowl. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add one tablespoon more flour until it is a better consistency for rolling.
  3. Divide the dough into two equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with paper) onto a baking sheet and refrigerate for at least one hour and up to one day. It is crucial to chill the dough before baking it. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
  4. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or a silicone baking mat. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut the dough in shapes, such as pumpkins or bats for the halloween theme. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
  5. Bake for 8-11 minutes, until very lightly colored on top and around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for five minutes, then transfer to a wire rack to cool completely before icing.
  6. Top with your favorite frosting recipe and, if desired, sprinkles.