We know that the fall season is over, but here are some inexpensive recipes that can last you a lifetime for only a few bucks. Our simple but yummy recipes can be all year along  from our cinnamon rolls to our pumpkin snickerdoodle cookies. These recipes are to die for. Starting with the cinnamon rolls which require the following ingredients.

First you want to preheat the oven to 350 Fahrenheit, then you want to butter or oil your baking pan. Using the butcher’s yarn you tie the rolls starting with a cross and then tying it diagonally. (The yarn is safe to bake with and shouldn’t burn.) After this place them into the pan and pour heavy whipped cream. Melt one stick of butter to put on top of  2/3rd cup of brown sugar and one teaspoon of cinnamon. Once this step is complete put them in the oven for 20 to 30 minutes or until golden brown. Once fully cooked, remove the butcher yarn and apply the Icing from the package After this top it off with a cinnamon stick in the middle and your pumpkin cinnamon rolls are finished. (optional use pumpkin pie spice to give it a more fall flavor).

Preheat oven to 350 In a medium bowl whisk together one and a half cup of flour one tablespoon of cinnamon one tbsp of pumpkin pie spice baking soda ½ tablespoons cream of tartar ¼ and ½ tablespoon salt
In a large bowl ½ unsalted butter room temperature granulated sugar 1 ½ cup light brown sugar 1/4 cup and mix till light and fluffy. In a large bowl one egg yolk room temperature 1 tbs of vanilla extract and mix and add pumpkin puree ¼ cup then add dry ingredients, mix till well combined cover and chill in the fridge for a minimum 40 minutes. Cinnamon sugar coating: 2 cups sugar and 2 tbs cinnamon place and roll out down into sphere and roll it into sugar coating then bake for 12 to 14 minutes
For the cream cheese frosting: In a bowl add 4 ounces of softened cream cheese beat it. Once done add 4 tablespoons of unsalted butter 1 tablespoon of vanilla extract and a pinch of salt mix until smooth and combined then add two cups of powdered sugar and mix till combined and to a piping bag and pipe a swirl on the cookies.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• ½ tsp baking soda
• ¼ tsp cream of tartar
• ½ tsp salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar (99g)
• 1/4 cup light brown sugar packed (71g)
• ¼ cup pure pumpkin puree
• 1 egg yolk, room temperature
• 1 tsp vanilla extract

Cream cheese frosting

• 4 oz cream cheese, softened
• 4 tbsp unsalted butter, softened (56g)
• 1 tsp vanilla extract
• Pinch of salt
• 2 cups powdered sugar (227g)