These Crumbl cinnamon swirl cookies taste like heaven, if heaven tasted like a cookie! They combine a soft, cinnamon cookie with a brown sugar cinnamon roll filling topping that’s baked with the cookie to add extra flavor. Then are finished off with a swirl or cream cheese frosting to remind you of your favorite breakfast treat.
If you love Crumbl cookies, you need to try this CRUMBL Kentucky Butter cake Cookies copycat recipe, Chewy CRUMBL Churro Cookies Copycat Recipe, Chilled CRUMBL Twix Cookies Copycat Recipe and even Chilled Crumbl Sugar Cookies Copycat recipe.
CRUMBL cinnamon roll cookies are life changing. Believe it or not, after trying them a little white back they quickly became my favorite cookie ever! I mean they literally combine cookies with one of the best breakfast/brunch item ever.
It is the most comforting treat you’ll ever made and it is one of my best cinnamon cookie recipes so far. I know, I know, I said that the CRUMBL Churro Cookies were my favorites but these quickly dethroned that one!
This is the best cinnamon roll cookie recipe EVER!
The balance of flavors of this cookie is incredible. I took inspiration form the CRUMBL Churro Cookie recipe and turned it into this.
The secret is to actually bake the cinnamon sugar mixture with the cookie itself to be able to infuse the soft cinnamon sugar cookie with all the cinnamon bun flavors.
If you never try any of my recipes, this is the one you have to try!
Why you need to make this recipe!
- IT TASTES LIKE A CINNAMON ROLL! (If you’re not soft with this statement I don’t know what to tell you haah!)
- The cookies are soft, chewy, and melt in your mouth.
- They are the closest Crumbl copycat recipe I’ve tried and I’ve tried a lot that I found on the internet and Tiktok to see which one would be the closest. Since I couldn’t find anything, I had to make this one.
- It is topped with a creamy cream cheese frosting.
Ingredients for this CRUMBL cinnamon swirl cookie recipe
Here are the ingredients you will need to make these cinnamon roll cookies. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter- You will need to use softened butter for this recipe. You can also use either salted or unsalted.
- Granulated and brown sugar– The combination of granulated sugar and brown sugar will make this cookie extra soft and chewy. You will also need both of these to make the cinnamon sugar topping and frosting.
- egg– Use a large egg at room temperature.
- Vanilla– The vanilla will add extra depth.
- Lemon juice– The lemon juice does what cream of tartar does to snickerdoodle cookies. It will keep the sugar from crystalizing and allow the cookie to stay super soft.
- Flour– All-purpose flour is what you will need for the cookies as well as the cinnamon sugar topping.
- Corn starch- The corn starch will make these cookies more tender.
- Baking powder & baking soda– This will add leavening to your cookies and give them a little extra height.
- Cinnamon – The cinnamon is one of the main ingredients in this cookie recipe. It is used in the cookie dough as well as in the cinnamon sugar topping.
- Salt– The salt will help balance out the sweetness of this treat.
- Cream cheese– The cream cheese will need to be softened to make the cream cheese frosting.
- Powdered sugar– You will need some powdered sugar to make
How to make CRUMBL cinnamon roll cookies
This is how you can make these amazing cinnamon roll cookies at home. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter, brown sugar, and granulated sugar together.
- Add in the egg, lemon juice, vanilla extract, and mix until smooth and creamy.
- Gently mix in the flour, corn starch, baking powder, baking soda, cinnamon, & salt.
- Scoop out equally sized cookie dough balls and top them with the cinnamon-sugar mixture.
- Chill in the freezer for 15 minutes then bake in the preheated oven.
- Cool the cookies fully before frosting with the cream cheese frosting.
How to make cinnamon sugar mixture for cinnamon rolls
- Mix the softened butter, brown sugar, granulated sugar, flour, and cinnamon together in a small bowl then divide into 7 little balls.
- Top the cookies with the cinnamon-sugar mixture and gently press on top.
How to make cream cheese frosting for cinnamon rolls
- Cream the butter, cream cheese, powdered sugar, and vanilla together until smooth and creamy .
- Pipe the cream cheese frosting on top of the cookie to create a swirl look and enjoy!
Frequently asked questions – FAQ
Do I have to freeze these cookies?
Yes! Freezing them is necessary to bring you a cookie that doesn’t spread too much.
The freezing process will also help the butter cinnamon sugar mixture harden and stay on top while baking the cookies without melting all over.
How to store cinnamon roll cream cheese cookies?
You can store these cookies in an airtight container in the fridge for up to 7 days. Because they have cream cheese frosting it’s better not to leave them out at room temperature.
If you do prefer to leave them out at room temperature though, you can leave them unfrosted in an airtight container, and then whenever you’re ready to enjoy them frost them and enjoy!
Can I freeze CRUMBL cinnamon swirl cookies?
Yes! You can place these on a baking sheet and freeze them for a few hours before transferring them to an airtight container and freezing them again for up to 1 month. Make sure to let them thaw in the fridge overnight before enjoying them.
CRUMBL Cinnamon swirl cookies recipe
If you made these cinnamon roll CRUMBL cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
CRUMBL Cinnamon Swirl Cookies
Ingredients
Cookies base
- 1 stick butter softened ( ½ cup or 8 tbsp)
- ½ cup granulated sugar
- 2 tablespoon brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon juice
- 1 & ½ cup all purpose flour
- 2 tablespoon corn starch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon cinnamon
- ¼ teaspoon salt
Cinnamon sugar mixture
- 3 tablespoon butter softened
- 2 tablespoon granulated sugar
- 2 tablespoon brown sugar
- 2 teaspoon cinnamon
- 2 tablespoon all purpose flour
Cream cheese frosting
- 2 oz cream cheese softened
- 2 tablespoon butter softened
- ½ teaspoon vanila extract
- ½ cup powdered sugar
Instructions
Make the cookie dough
- Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.
- Cream the butter, granulated sugar, and brown sugar together until light and creamy. Add in the egg, lemon juice, vanilla extract, and mix until smooth.1 stick butter, ½ cup granulated sugar, 2 tablespoon brown sugar, 1 large egg, 1 teaspoon vanilla extract, ¼ teaspoon lemon juice
- Gently mix in the flour, corn starch, baking powder, baking soda, cinnamon, & salt.1 & ½ cup all purpose flour, 2 tablespoon corn starch, ½ teaspoon baking powder, ¼ teaspoon baking soda, ⅛ teaspoon cinnamon, ¼ teaspoon salt
- Scoop out equally sized cookie dough balls and top them with the cinnamon-sugar mixture ( Read make the cinnamon sugar mixture below to see how to make it and top your cookies)
- Chill in the freezer for 15 minutes then bake in the preheated oven for 14 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool fully.
Make the cinnamon sugar mixture
- Mix the softened butter, brown sugar, granulated sugar, flour, and cinnamon together in a small bowl then divide into 7 little balls.3 tablespoon butter, 2 tablespoon granulated sugar, 2 tablespoon brown sugar, 2 teaspoon cinnamon, 2 tablespoon all purpose flour
- Top the cookies with the cinnamon sugar mixture and gently press on top before freezing the cookie dough balls. The cookies should be flattened to about 1 inch in thickness.
Make the cream cheese frosting
- Cream the butter, cream cheese, powdered sugar, and vanilla together until smooth and creamy. Fill a piping bag or a ziplock bag with the cream cheese frosting and pipe the frosting all around to create a beautiful swirl desigh and enjoy.2 oz cream cheese, 2 tablespoon butter, ½ teaspoon vanila extract, ½ cup powdered sugar
Notes
Notes
- Weighing ingredients is important to ensure the dough isn’t too dry, which helps cookies spread and bake properly.
- Bake at 350°F for 13–14 minutes. If making smaller cookies (about half size), reduce baking time by 2–3 minutes.
- Cookie dough can be frozen for up to 2 months; bake directly from frozen adding a few extra minutes.
- Store cookies in an airtight container in the fridge for up to 7 days due to cream cheese frosting. If you prefer room temp, store unfrosted and frost just before serving.
Nutrition
If you enjoyed these CRUMBL Cinnamon Swirl cookies recipe make sure to pin it for later!
Jezzi
So delicious!!!
Chahinez
thank you!
Julia
What kind of butter?? salted or unsalted?
Chahinez
Unsalted butter so we can add the salt in separately.
Penny Burton
This is the best cookie I’ve ever made. Everyone loves them!
Lana Free
Everyone loves this cookie, even though mine are pretty…yet!
jordyn kuzontkoski
Best ever
Lily
Hi, i wanted to know if i could just add the cream of tartar in that same quantity instead of the lemon juice ? Thank you.
Chahinez
You can substitute cream of tartar for lemon juice in the same quantity. It will help activate the baking soda similarly, so it should work fine!
Lorrie
Made this cookie yesterday and had my SIL try it. He said, “if I had closed my eyes and you just handed me a cookie I would have sworn it was a cinnamon roll!” I made these for my Hub’s cheat day. Fingers crossed.
Chahinez
That’s awesome! I hope he likes them! 🙂
emanuela
So delicious, just when I put them in oven, after having them in the freezer as balls, they didn’t really get flat in the oven, I had to end up pressing them down so they aren’t balls anymore. what did I do wrong? I did accidentally forget to add brown and granulated sugar first thing into the dough as it says in instructions, so I added that last by accident, could that be the problem?
Chahinez
I’m so glad you enjoyed the cookies! If they didn’t spread, it could be due to a couple of things. Adding the sugars last might have affected the dough’s structure, since creaming the butter and sugar together helps create the right texture. Another possibility is that the ingredients weren’t weighed accurately—too much flour can make the dough too stiff to spread properly. If you didn’t use a kitchen scale, that might be the culprit! Let me know if you try them again! 😊
Brielle
These look so good! I’m going to make these this week and was wondering if I need fresh lemons for the lemon juice? Or can I just use store bought? Thanks!
Chahinez
You can use either fresh lemons or store-bought lemon juice!
Jules Marcello
I have to say… These were great! They looked just like the ones she made and they taste amazing! They have a great cinnamon flavor and everything just works so well together. I will most likely make these again in the fall
Jules Marcello
I have to say… These were great! They looked just like the ones she made and they taste amazing! They have a great cinnamon flavor and everything just works so well together. I will most likely make these again in the fall
Laura
These taste AMAZING!
I don’t know what I did wrong. I followed the recipe perfectly but the cookies came out flat. They still taste FANTASTIC