This post may contain affiliate links. Please read our disclosure policy.
Crumbl cinnamon fry bread cookies are a soft and chewy cinnamon cookie that’s topped with sweetened condensed milk before going into the oven. It is baked to caramelized perfection then topped with a dollop of cinnamon buttercream. It’s the ultimate holiday or Christmas cookie!
If you love Crumbl cookies, you need to try these Crumbl Momโs recipe cookies/ Soft Oatmeal cookies, Chewy CRUMBL Churro Cookies Copycat Recipe, CRUMBL Cinnamon Swirl Cookies copycat recipe as well as The Best CRUMBL Snickerdoodle Cupcake Cookies.
Crumbl bakery released their cinnamon fry bread a few weeks ago and it was amazing! The cookie base was soft and chewy, it was then topped with sweetened condensed milk before baking. This allowed the top of the cookie to caramelize slightly and add an extra textural element.
Those cookies are then topped with a smooth cinnamon buttercream that pairs amazingly with the cinnamon cookie base. All in all, this is a great cookie for the holiday season and for all of those who love cinnamon cookies and treats.
This is the best Crumbl cinnamon fry bread cookies recipe ever!
When recreating these, the toughest issue I ran into was keeping the cookie a little thick and not too raw in the center. The edges were browning too fast and the center wasn’t baking because it went from the sweetened condensed milk.
The solution here was to increase the flour mixture and reduce the amount of sweetened condensed milk used on top of the cookie. That is why in the direction I say that a little goes a long way a light drizzle on top of each cookie before baking will give you the desired result without the hassle of having your cookies stay raw and mushy in the center.
Why you need to make this recipe!
- It’s different from all other cookies that you’ve had before!
- If you love sweetened condensed milk this cookie is for you
- It’s a soft and chewy cinnamon cookie topped with caramelized sweetened condensed milk
- These cookie are perfect for the holiday season. I will be making Christmas cookie boxes with these for sure!
Table of Contents
- This is the best Crumbl cinnamon fry bread cookies recipe ever!
- Why you need to make this recipe!
- Ingredients for this Crumbl cinnamon fry bread cookies
- How to make cinnamon fry bread cookies?
- Frequently asked questions – FAQ
- CRUMBL cinnamon fry bread cookies
- Crumbl cinnamon fry bread cookies Recipe
- Shop this recipe
- If you enjoyed this Crumbl cinnamon fry bread cookies recipe make sure to pin it for later!
Ingredients for this Crumbl cinnamon fry bread cookies
Here are the ingredients you will need to make this cinnamon caramelized cookie. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter- This recipe requires room temperature butter which is not too cold or not too hot and melty.
- Brown & granulated sugar– The brown sugar and the granulated sugar give this cookies the perfect sweetness, to moisture and chewiness level.
- Egg– You will need one egga at room temperature for this recipe.
- Vanilla extract– The vanilla extract will give a nice hint of vanilla to the cookies.
- Flour– All purpose flour works great for this recipe.
- Baking soda– The baking soda is what will give this cookie recipe a little bit of height.
- Cream of tartar- The cream of tartar is what will activate the baking soda and keep the cookies soft!
- Salt– The salt balances out the sweetness of the cookies
- Cinnamon– This is a cinnamon cookie so cinnamon is a must in both the cookie dough as well as in the cinnamon buttercream.
- Sweetened condensed milk– Crumbl made their cinnamon fry bread extra special by drizzling some sweetened condensed milk on top and that’ what we will be doing as well!
- Powdered sugar– The powdered sugar is gonna be used to make the cinnamon buttercream topping.
How to make cinnamon fry bread cookies?
This is how you can make this cookie at home. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter, brown sugar, and granulated sugar.
- Mix in the egg, and vanilla extract until smooth.
- Add in the flour, baking soda, cream of tartar, salt, and cinnamon and mix until the dry mixture disappears.
- scoop out 8 equally sized cookie dough balls, place them on a baking sheet, and gently press down to about 2/3 of an inch in thickness.
- Drizzle with 1/2-1 teaspoon of sweetened condensed milk and bake.
Recipe Tip: Convert the measurements into metric on the recipe card and weigh your ingredients using a kitchen scale instead of measuring cups for better accuracy.
Make the cinnamon buttercream while the cookies are cooling.
- Cream the butter, powdered sugar, cinnamon, and vanilla all together until smooth and creamy.
- Top each cooled down cookie with 1 teaspoon of buttercream and enjoy.
Frequently asked questions – FAQ
How to store Crumbl cinnamon fry bread cookies?
You can store these cookies in an airtight container at room temperature for up to 4 days. I recommend storing these without frosting if your kitchen is really hot otherwise the buttercream will melt all over your cookies.
You can also store these cookies in an airtight container in the fridge for up to 7 days. Make sure to let them cool down to room temp before enjoying them to get that soft and chewy style cookie.
Can I freeze these cookies?
Yes, you can freeze your cookies before frosting them in an airtight container for up to 2 months. Store the buttercream in an airtight container and freeze as well.
Let both thaw in the fridge overnight or microwave the cookies for 5-10 seconds and thaw the buttercream at room temp before whipping it again and adding some on top of the cookie. Enjoy!
Can I make catering size Crumbl cinnamon fry bread cookies?
Absolutely! Instead of having this recipe make 8 large cookies, you can make 16 smaller cookies.
So either divide your cookie dough by weight using a kitchen scale or scoop out 8 equally sized cookies then split those in half and bake on the prepared baking sheet.
When it comes to baking, bake the smaller cookies for 2-3 minutes less than the larger cookies. Every oven has a different temperature so I often recommend that you bake a trial cookie first to see if it’s baked to your liking and then bake the rest of the batch.
Plus this is a great excuse to have the first cookie to snack on while you wait for the rest of them!
CRUMBL cinnamon fry bread cookies
If you made these Crumbl cinnamon fry bread 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 cinnamon fry bread cookies
Ingredients
- 1 stick butter softened unsalted (1/2 cup or 8 tbsp)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 2 & 1/3 cup all purpose flour
- 3/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp cinnamon
- 3 tbsp sweetened condensed milk
Cinnamon buttercream (optional)
- 4 tbsp butter
- 1/2 cup powdered sugar
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 325F then line a baking sheet with aprchement paper and set aside.
- Cream the butter, granulated sugar, and brown sugar together until light and fluffy. Add in the egg, and vanilla extract and mix until combined.1 stick butter, 3/4 cup granulated sugar, 1/4 cup brown sugar, 1 large egg, 1 tsp vanilla extract
- Gently mix in the flour, baking soda, cream of tartar, salt, and cinnamon until the flour mixture disappears. don't overmix so that your cookies stay soft and chewy. The cookie dough will be slightly crumbly but don't worry once you top the cookie dough with the sweetened condensed milk will soften it.2 & 1/3 cup all purpose flour, 3/4 tsp baking soda, 1/4 tsp cream of tartar, 1/4 tsp salt, 1 tsp cinnamon
- Scoop out 8 equally sized cookie dough balls and place them on a baking sheet, gently press down to about 2/3 of an inch in thickness. Make sure to leave about 2 inches between each cookie dough ball so they don't stick together.
- Drizzle each cookie dough with about 1/2-1 tsp sweetened condensed milk, and bake in the preheated oven for 13 minutes. Then let them cool down fully on the hot baking sheet to allow them to keep baking in the center. Cool down fully before frosting.3 tbsp sweetened condensed milk
Make the cinnamon buttercream
- Cream the butter, sugar ,vanilla extract, and cinnamon until smooth and fluffy.4 tbsp butter, 1/2 cup powdered sugar, 1/4 tsp cinnamon, 1/4 tsp vanilla extract
- Top each cooled-down cookie with about 1/2-1 tablespoon of cinnamon buttercream and enjoy.
Notes
How to store Cinnamon fry bread cookies?
You can store these cookies in an airtight container at room temperature for up to 4 days. Make sure to first them whenever you’re ready to eat otherwise the cinnamon buttercream might melt all over the cookies if the place you’re storing them is too hot. If not, don’t worry about this.ย You can also store these cookies in an airtight container in the fridge for up to 7 days. Let them get back to room temperature before enjoying them.ยNutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for making it all the way down here ๐
If you enjoyed this recipe don’t forget to let us know in the comments below! In the meantime, don’t forget to follow me on Instagram!
Shop this recipe
This post may contain affiliate posts, meaning that at no cost to you I will get a small percentage of every purchase you make!
If you enjoyed this Crumbl cinnamon fry bread cookies recipe make sure to pin it for later!
SUPER GREAT! i love this so much. perfect amount of cinnamon and i whipped the icing part till it was moreso like โwhipped creamโ and it was spectacular. thanks sm for sharing such a tasty recipe. <3
I’m glad you enjoyed it!
Ugh this was a delicious recipe! Followed the instructions quite closely (used the weight measurements as well) and the only changes I made was substituting 1 tbsp corn starch for 1 tbsp of flour to get a little more of a thick cakeier texture and after measuring the dough balls I popped them in the refrigerator since I didn’t have the time to cook them right away. After they chilled for a bit, I pressed them down and followed all of the other instructions. They spread a little bit but swirling with a cup brought them together perfectly. Thank you so much for posting!
Thank you I’m glad you liked it!
4 because I know where some of what went sideways was on me but I can’t taste the cinnamon in the actual cookie itself and that was a bummer.
Cinnamon fry bread is probably one of my favorite cookies from crumbl. I missed it when they had it last week and the pregnancy craving has been hitting hard. This recipe had such good reviews I was hopeful it would be similar enough to satisfy that craving. It was EXACTLY THE SAME!!!! I’m thrilled. I can’t wait to make more of these.
I do think maybe the buttercream recipe was missing milk or heavy cream. I’ve not made a buttercream without one of these before, and when prepared as written it was definitely not right. I added splashes of heavy cream until the consistency was right and it was perfect. Thank you so much for this recipe!
Thank you for trying out the recipe!
Was your dough dry? I have made this recipe twice and followed directions exactly but my dough ends up crumbly. I have to add more milk. Can someone help me, please?
With this recipe, because it calls for so much flour, it’s best to use a kitchen scale instead of measuring cups for better accuracy. Convert the measurements to metric so it’s in grams.
can i make the cookies without the condensed milk or does that effect the outcome?
The cookies have a unique caramelized top that only happens from the sweetened condensed milk so it would affect the outcome.
I’m still so confused why they call them Frybread cookies when they are nothing like true Frybread???
I didnโt feel like waiting for this to come to Crumbl again to try, or paying nearby $5 for one, so I made these & they were so good & different from any cookie Iโve tried before!
These were SO good! Thank you for a great recipe!
You’re very welcome Michelle!
I found this recipe because I needed to use up some sweetened condensed milk I had. The dough was dry and crumbly but I was able to form a ball to place on the cookie sheet just fine. Once baked and cooled, they came out perfectly! I did not make the cinnamon buttercream simply because I planned on freezing them for another day. But of course, had to try one and they are phenomenal!
I’m so glad you enjoyed these!!! They’re so so good!