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These Crumbl sticky bun cookies are made with a soft and buttery sugar cookie stuffed with cinnamon roll filling, then covered with a homemade butterscotch caramel sauce and finished off with sweet pecans. It is a sweet cookie but it tastes so good!
Since you’re here, you need to try The Best Chilled Crumbl Turtle Cookies, Frosted Crumbl Caramel Pumpkin Cookies Copycat Recipe, Crumbl pecan pie cookies as well as the Pecan pie twice baked sweet potatoes.
This week, Crumbl brought out the Sticky bun cookie again. But believe it or not, I didn’t love it. The cookie itself was so greasy and crumbly, the filling and topping made the cookie was too sweet. It was seriously overkilled. I had such high expectations because who doesn’t love sticky buns but I was totally disappointment.
Even though I didn’t love this cookie from the bakery, I knew I couldn’t make it better because I’m addicted to anything with pecans. I mean have you seen the latest Chilled Crumbl Turtle Cookies, it’s insanely good!
This is the best Crumbl Sticky bun cookie recipe ever!
I decided to play around with the base and the filling, making the cookie a little less sweet so that the cinnamon sugar filling adds to the cookie instead of making it way too sweet. I also knew that the butterscotch was gonna add a lot of sweetness so that also helped take the cookie to the next level.
All in all, I am super excited about the result of these cookies and can’t wait for you to make them at home. I truly hope you love them! If you don’t forget to let me know in the comments.
Why you need to make this recipe!
- It is balanced in sweetness.
- These cookies can be made anytime.
- You’ll learn to make everything from scratch, topping, filling, and cookie.
- They are accessible to you anytime! No need to wait for Crumbl to put them out.
- These cookies are a fun play on the all time favorite sticky bun.
Table of Contents
- This is the best Crumbl Sticky bun cookie recipe ever!
- Why you need to make this recipe!
- Ingredients for this Crumbl sticky bun cookie recipe
- How to make Crumbl sticky bun recipe
- Frequently asked questions – FAQ
- How to store Crumbl Sticky bun cookies?
- Can I make small catering size pecan sticky bun cookies?
- Crumbl Sticky Bun cookie recipe
- CRUMBL sticky bun cookies Recipe
- How to store Crumbl Sticky bun cookies?
- Shop this recipe
- If you enjoyed this Crumbl sticky bun cookies recipe make sure to pin it for later!
Ingredients for this Crumbl sticky bun cookie recipe
Here are the ingredients you will need to make this sticky bun cookie recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter- You can use either salted or unsalted butter for this.
- Granulated & brown sugar– The cookie uses a mix of brown and granulated sugar but we will also be using these sugars in out cinnamon sugar filling as well as in the butterscotch sauce.
- Egg– The egg is the binding agent of this cookie recipe.
- Vanilla– The vanilla will help bring out such a beautiful depth to these cookies.
- Flour– You can use AP flour for these cookies.
- Corn starch– The corn starch will keep the cookies extra tender.
- Baking powder & baking soda– These are the leavening agents that will give some height to the cookies.
- Cinnamon– The cinnamon is used in the cookie as well as in the filling.
- Salt– The salt will help balance out the sweetness of these cookies.
- Heavy cream– The heavy cream is used to make the butterscotch sauce.
- Pecans– These are used as a topping, but trust me you don’t want skip them. They make these cookie taste just like a sticky bun!
How to make Crumbl sticky bun recipe
This is how you can make these cookies. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter, granulated sugar, and brown sugar together until light and creamy. Add in the egg, vanilla extract, and mix until smooth.
- Mix in the flour, corn starch, baking powder, baking soda, cinnamon, & salt.
- Scoop out equally sized cookie dough balls, flatten between the palm of your hand, fill with 1 tbsp cinnamon sugar mixture and gently seal the cookie dough. Place it on the baking sheet and gently flatten it to about 1 inch in thickness.
- 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.
- Top each cookie with the butterscotch syrup, some crushed-up pecans, a sprinkle of cinnamon sugar, and enjoy!
Make the cinnamon sugar filling
- Mix the softened butter, brown sugar, granulated sugar, and cinnamon together in a small bowl. This mixture will be used to fill the cookies as well as top them when they’re ready.
- Set aside while you work on making the cookie dough.
Make the butterscotch sauce
- Melt the butter. Add in the brown sugar, salt, and heavy cream and stir to combine.
- Bring that mixture to a simmer without stirring. Let the mixture cook at a light bubbling simmer for 2-3 minutes. Don’t overboil it otherwise it will harden too much.
- Remove from the heat and add in the vanilla, give it a good stir and let it cool down fully while you make your cookies.
Frequently asked questions – FAQ
How to store Crumbl Sticky bun cookies?
These cookies can be stored in an air-tight container at room temperature for up to 4 days.
Can I make small catering size pecan sticky bun cookies?
Yes! Instead of making 7 large Sticky bun cookies you can make 14 smaller ones. You will then need to bake these for 12 minutes instead of 17 minutes.
Decorate the same as if you were decorating the larger ones!
Crumbl Sticky Bun cookie recipe
If you made these Crumbl sticky bun 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 tonย
CRUMBL sticky bun cookies
Ingredients
Butterscotch sauce ** Read notes
- 1 tbsp butter
- 1/4 cup dark brown sugar
- 1/2 cup heavy cream
- 1/4 tsp vanilla extract
- 1/4 tsp salt
Cinnamon sugar mixture
- 3 tbsp butter softened
- 2 tbsp granulated sugar
- 4 tbsp brown sugar
- 1 tbsp cinnamon
Cookies base
- 1 stick butter softened ( 1/2 cup or 8 tbsp)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 & 1/2 cup all purpose flour
- 1 tbsp corn starch
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp cinnamon
- 1/4 tsp salt
Instructions
Butterscotch sauce
- In a medium saucepan over medium heat, melt the butter. Add in the brown sugar, salt, and heavy cream and stir to combine.
- Bring that mixture to a simmer without stirring. Let the mixture cook at a light bubbling simmer for 3-4 minutes. Don't overboil it otherwise it will harden too much.
- Remove from the heat and add in the vanilla, give it a good stir and let it cool down fully while you make your cookies. Chill it in the fridge if needed
Make the cinnamon sugar mixture
- Mix the softened butter, brown sugar, granulated sugar, and cinnamon together in a small bowl. This mixture will be used to fill the cookies as well as top them when they're ready.
- Set aside while you work on making the cookie dough.
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, vanilla extract, and mix until smooth.
- Gently mix in the flour, corn starch, baking powder, baking soda, cinnamon, & salt.
- Scoop out equally sized cookie dough balls, flatten between the palm of your hand, fill with a rounded 1/2 tablespoon of cinnamon-sugar mixture, and gently seal the cookie dough. Place it on the baking sheet and flatten it to about 1 inch in thickness.
- Bake in the preheated oven for 15-16 minutes. Let the cookies cool on the baking sheet for 30 minutes before transferring to a cooling rack to cool fully.
- Top each cookie with the butterscotch syrup, some crushed-up pecans, a sprinkle of the leftover cinnamon sugar, and enjoy!
Notes
How to store Crumbl Sticky bun cookies?
These cookies can be stored in an air-tight container at room temperature for up to 4 days.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for making it all the way down here ๐
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If you enjoyed this Crumbl sticky bun cookies recipe make sure to pin it for later!
Hi there! I’m confused on the amount of heavy cream for the butterscotch sauce. It says 1/2 cup but then it says 357g metric (I prefer to use metric as it’s more accurate). 357g is almost 1.5 cups though?? I’m assuming 1/2 cup is correct so I will use that but just want to clarify!
Any idea if you could sub condensed coconut milk for the cream and a non dairy butter? Iโm living a sad non-dairy life and need something sweet ๐ญ๐ฅฒ
Hi, you can use almond milk instead and for the butter you can use the Earth Balance Vegan Buttery Sticks!
These were so good! Mine did have a little bit of a powdered taste to them and Iโm not sure why, maybe itโs the flour I used or the baking powder but aside from that, the taste was almost spot on to the Crumbl sticky bun!! Thank you so much!
Oh no!! I’m not sure what powdered taste is but I’m glad you still enjoyed these!
Instead of freezing the dough for 15 minutes, can I refrigerate it overnight to bake the next day?
Yes, you can :)!
Chahinez
Hi! I just made these and they are amazing. One question though, is that a typo for the 1 and 1/5 cups heavy cream in the butterscotch sauce? I only used half a cup based on my previous baking experience and that seemed to be the right amount. ๐
You were absolutely right! these cookies only use 1/2 cup of heavy cream for the butterscotch sauce.
Chahinez
I made these cookies and they are delicious, my family tried them and they all loved it. I enjoyed doing these cookies, thank you for sharing your recipes!!
You are so welcome Daniela! These are so fun huh!
These look amazing! I’m so excited that you for reverse-engineering my fave Crumbl flavor ๐
I wanted to make sure that thereโs no lemon juice in the cookies? It is listed in the โhow to makeโฆโ summary but Iโm guessing itโs a copy-paste typo as I donโt see it elsewhere.
Thank you for the perfect holiday recipe!
Hi K!
Yes no lemon juice anywhere ๐
Chahinez