Crumbl Cinnamon Roll Cookies

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

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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.

Prep Time40

Cook Time15

Chill Time2

Total Time2 55

Course: Dessert

Cuisine: American

Keyword: cinnamon roll cookies, crumbl copycat cinnamon roll cookies, crumbl copycat cookies, giant cinnamon roll cookies

Servings: Cookies

Calories: 333kcal

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.

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