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Crumbl Copycat Cinnamon Roll Cookies

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My Crumbl Copycat Cinnamon Roll Cookies start with a soft sugar cookie base and are topped with a yummy cinnamon sugar filling and generous swirl of cream cheese frosting. Cinnamon rolls in cookie form!

If you are digging this recipe, you should also try my Crumbl Copycat Chocolate Chip Skillet Cookie recipe!

Cinnamon roll cookies with cinnamon sugar layer and swirl of piped cream cheese frosting.

Adding a cinnamon roll cookie to this site has been on my list for awhile now. Of course, there are plenty of different ways to make a cookie inspired by cinnamon rolls. I chose to model my cookie after Crumbl’s Cinnamon Roll Cookie.

If you are familiar with Crumbl Cookies, then you know their cookies are extra-large and extra-decadent. Their Cinnamon Roll Cookie is no exception. It’s a sugar cookie base with a thick layer of cinnamon sugar and a big Crumbl-style swirl of cream cheese frosting.

I tried baking up my recipe a few different ways–primarily Crumbl-size cookies and a more typical-size cookie. I preferred the smaller version, but I’ve included notes for modifying to the Crumbl-size version if desired.

My smaller version makes thinner 3″ cookies–just right for a single serving of dessert!

A Few Things To Know Before You Start Baking

  • If you don’t have a piping bag and a round tip, you’ll want one for piping the swirl onto the cookies. You can also frost them with a knife instead. They are still cute–and totally delicious of course!
  • These cookies use a 3-tablespoon cookie scoop.
  • Plan ahead a bit because the cookie dough requires two hours to chill and the cookies must cool completely before frosting.
  • If you want to make the cookies in advance, I like to add the frosting at the last minute. The cookies do not stack since the frosting is soft, so this works best. Fill your piping bag, store in the fridge, and just pipe frosting onto the cookies as needed!

Ingredients in Cinnamon Roll Cookies

A few notes on the ingredients used in the cookies, cinnamon sugar topping, and frosting:

  • Unsalted Butter – I always use unsalted American butter in my recipes.
  • Vegetable Oil – while the cookies are primarily made with butter, there is also a bit of vegetable oil added. This keeps the dough soft and scoop-able even after chilling.
  • Granulated Sugar and Powdered Sugar – both of these are used in the cookies and you will use additional powdered sugar for the cream cheese frosting.
  • Eggs – two large eggs.
  • Vanilla extract – use your favorite.
  • All Purpose Flour – be sure to measure the flour correctly. Overdoing the flour (and it’s easy to do!) yields dry crumbly cookies. I weigh my flour for best results.
  • Cornstarch – keeps the cookies soft and tender. Replace with a tablespoon of flour if you don’t have it on hand.
  • Baking Powder – the leavening in the cookies.
  • Salt – regular table salt.
  • Light Brown Sugar – used in the cinnamon sugar filling.
  • Cinnamon – ground cinnamon is used in the cinnamon sugar filling.
  • Cream Cheese – in addition to more butter, powdered sugar, and vanilla extract, you will of course need cream cheese for the cream cheese frosting.

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A Couple Quick Tips for Making Cinnamon Roll Cookies

Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!

Here’s a few tips before you start baking these Crumbl Copycat Cinnamon Roll Cookies.

Don’t Forget to Chill the Dough

The sugar cookie dough mixes up quickly and easily with melted butter and oil. It’s so nice to not have to use a hand mixer.

But, you will have to chill the dough–otherwise the cookies will spread like crazy! I pop the dough into the fridge between baking batches so that it stays cool.

Shaping the Cookies

Once you’ve mixed up and chilled the dough and prepared the easy cinnamon sugar topping, it’s time to bake.

Here’s how I form the cookies. Scoop 3-tablespoon scoops of dough. Form dough in round balls. Place on a cookie sheet 3” apart and gently flatten to about ½” high.

Take a slightly rounded teaspoon of the cinnamon mixture and roll into a ball in your hands. Flatten into a disk and press onto each cookie, spreading it all the way to the edge of the cookie dough disk. Press gently to adhere.

Disks of sugar cookie dough with a cinnamon sugar layer on top on cookie sheet.

After baking the cinnamon sugar topping will spread with the cookie, leaving a nice little border around the edge of the cookie.

Baked sugar cookies with a cinnamon sugar topping on a lined cookie sheet.

How to Frost the Cookies

Fit a piping bag with a medium round piping tip (I used a 12) or a large piping tip (1A). Pipe a swirl onto each cooled cookie, starting in the middle and working outward. Note that the larger tip will use more frosting per cookie.

No Piping Bag?

Don’t worry if you don’t have a piping bag. Simply top cooled cookies with a scoop of frosting. Use a butter knife or a small offset spatula to smooth the cream cheese frosting over the top of the cookie.

Sprinkle with a little cinnamon and granulated sugar mixed together if desired!

A Crumbl style cinnamon roll cookie with cream cheese frosting on top of a brown sugar crusted cookie.

How To Make Larger Cookies

If you follow my recipe as written, it will make 24 cookies about 3″ in diameter. To make larger Crumbl-size cookies (4.5″-5″ in diameter), follow these changes:

Scoop 1/3 cup portions of dough with a measuring cup and form into round balls. Place on cookie sheets 3″ apart and flatten to a little less than 1″ high. Take about 2 teaspoons of cinnamon mixture and roll into a ball in your hands. Flatten into a disk that is the same size as the cookie dough disk and press gently on top.

Bake 16-17 minutes or until cookies are lightly golden on edges. Frost cooled cookies with a thick swirl of cream cheese frosting using a 1A round tip and a piping bag.

Here’s what larger cookies will look like:

Cinnamon roll cookies with cream cheese frosting on top of brown sugar crusted cookies.

Storage and Preparing Ahead of Time

The unfrosted cookies may be stored in an airtight container at room temperature for 3-5 days. The frosting can be stored in the fridge for up to 5 days. Frosted cookies can be stored in the fridge for 3-5 days. Note that frosted cookies cannot be stacked unless frozen.

To Freeze

Arrange frosted cookies on a cookie sheet (or similar) and pop in the freezer until frozen. Then, wrap each cookie gently with plastic wrap and pack into freezer bags or freezer containers. Store in freezer for up to 1-2 months. 

Note that the frosting does not completely harden, so be gentle when stacking the cookies.

Avoiding Dry Cookies

Dry cookies are the worst! I write my recipes carefully to avoid this problem, but if you’ve encountered dry cookies anyway, check out these tips for trouble-shooting.

This problem could potentially be one of three things. First, the flour may have been measured incorrectly. If you added too much flour, the dough probably felt dry and crumbly. I highly suggest always using a scale when you bake!

Or, the cookies might be overbaked. These cookies should be baked until they are just barely golden brown on the edges. If you struggle to get perfectly-done cookies, bake a tester cookie before you bake the others (noting that a full tray of cookies will need just a bit more time than a single cookie).

Finally, the cookies may have been stored incorrectly. Opt for an air-tight container at room temperature for unfrosted cookies and an airtight container in the fridge for frosted cookies. While the cookies will last for about 5 days, eat them in the first 2-3 days for the best quality–or freeze!

Related Recipes

Love copycat recipes? Here are more Crumbl Copycat recipes for you to try!

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Cinnamon roll cookies with cinnamon sugar layer and swirl of piped cream cheese frosting.

Crumbl Cinnamon Roll Cookies

This recipe is for Copycat Crumbl Cinnamon Roll Cookies. They are soft sugar cookies with a cinnamon sugar topping and a swirl of sweet cream cheese frosting. It's like a cinnamon roll, but in cookie form! I make my cookies a bit smaller than Crumbl's so they are about 3" in diameter.
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Prep Time 40 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 55 minutes
Course Dessert
Cuisine American
Servings 24 Cookies
Calories 333 kcal

Ingredients
 

Sugar Cookies:

  • 1 cup unsalted butter 8 ounces
  • ¼ cup vegetable oil
  • 1 ⅓ cups granulated sugar 9.3 ounces
  • ½ cup powdered sugar 2 ounces
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour 13.75 ounces
  • 1 tablespoon cornstarch
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt

Cinnamon Topping:

  • ¼ cup unsalted butter, very soft 2 ounces
  • ½ cup packed light brown sugar 3.5 ounces
  • 3 tablespoons all-purpose flour
  • 2 tablespoons ground cinnamon
  • a pinch of salt

Cream Cheese Frosting:

  • 6 ounces cream cheese (brick-style), softened
  • 6 tablespoons unsalted butter, softened 3 ounces
  • 2 ¼ cups powdered sugar 9 ounces
  • ½ teaspoon vanilla extract

Instructions
 

Prepare Cookie Dough:

  • Melt butter in a large bowl and set aside to cool for ten minutes.
  • Add oil and sugars to the melted and cooled butter and whisk until the mixture is totally combined—about 1 minute. Whisk in egg and vanilla, about 30-60 seconds. Mixture should be thick, shiny, and smooth.
  • Add the flour, cornstarch, baking powder, and salt and use a spatula to fold the dry ingredients into the wet ingredients until just combined. Dough will be very soft. Chill dough for 2 hours.

Cinnamon Topping:

  • Meanwhile, prepare the cinnamon topping. In a medium bowl, use a fork to mash together the butter, brown sugar, flour, ground cinnamon, and a pinch of salt. Mix thoroughly until the mixture is smooth.

Baking:

  • Once dough is chilled, preheat oven to 350°F. Line two baking sheets with parchment paper.
    Scoop 3-tablespoon scoops of dough. Form dough in round balls. Place on a cookie sheet 3” apart and gently flatten to about ½” high.
    Take a slightly rounded teaspoon of the cinnamon mixture and roll into a ball in your hands. Flatten into a disk and press onto each cookie, spreading it all the way to the edge. Press gently to adhere.
    Note: pop the dough back into the fridge between batches to keep the dough cool.
  • Bake one sheet at a time for 10-11 minutes or until cookies are lightly golden on the edges and appear set in the middle. Don’t overbake. Allow to cool for 10 minutes, then transfer to a cooling rack.

Cream Cheese Frosting:

  • In a large mixing bowl, beat the softened cream cheese and butter together on medium speed using an electric mixer with the beater attachments until smooth and creamy, about 2-3 minutes.
  • Gradually add the powdered sugar, about 1/2 cup at a time, mixing on low speed until fully incorporated. Scrape down the sides of the bowl as needed.
    Add the vanilla extract and a pinch of salt. Mix on medium speed for 1-2 minutes until frosting is smooth and thick.

Decorate:

  • Allow cookies to cool fully. Fit a piping bag with a medium round piping tip (I used a 12) or a large piping tip (1A). Pipe a swirl onto each cookie, starting in the middle and working outward.

Notes

Storage and Preparing Ahead of Time

The unfrosted cookies may be stored in an airtight container at room temperature for 3-5 days. The frosting can be stored in the fridge for up to 5 days. Frosted cookies can be stored in the fridge for 3-5 days. Note that frosted cookies should not be stacked.

To Freeze

Arrange frosted cookies on a cookie sheet or similar and pop in the freezer until frozen (note: the frosting will remain a bit soft). Wrap each cookie carefully with plastic wrap, pack into freezer bags or containers, and store in freezer for up to 1-2 months. 

Leftover Frosting

If you use the smaller piping tip, you will definitely have leftover frosting. If you use the larger tip, you will likely use up most of the frosting.
Save leftover frosting for more cookies, freeze for later, or use it on coffee cake, cinnamon rolls, muffins, pumpkin bread, or whatever strikes your fancy. You can thin it down with milk for a glaze-style topping.

Nutrition

Calories: 333kcalCarbohydrates: 42gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 54mgSodium: 106mgPotassium: 44mgFiber: 1gSugar: 29gVitamin A: 500IUVitamin C: 0.03mgCalcium: 40mgIron: 1mg
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