Copycat Crumbl Cinnamon Square Recipe – March 2-7, 2026 Menu
I'm convinced this is the closest copycat to Crumbl's Cinnamon Square you'll find. Soft, fluffy, marbled with brown sugar cinnamon butter and smothered in a light vanilla cream cheese frosting — it tastes like the real thing.
Ingredients
Main ingredients
- all-purpose flour 2.5 cups
- bread flour 0.5 cup
- cornstarch 2 tbsp
- baking powder 1.5 tsp
- baking soda 0.5 tsp
- salt 0.75 tsp
- unsalted butter (softened) 1.5 sticks
- cream cheese (softened) 4 oz
- granulated sugar 1.25 cups
- large eggs 2 pieces
- sour cream 0.25 cup
- pure vanilla extract 1.5 tsp
Seasonings/Sauce
- unsalted butter (for swirl) 0.5 stick
- light brown sugar (for swirl) 0.5 cup
- ground cinnamon 2 tsp
- cream cheese (for frosting) 4 oz
- unsalted butter (for frosting) 0.25 stick
- powdered sugar 1.5 cups
- pure vanilla extract (for frosting) 0.75 tsp
- milk or heavy cream 2.5 tbsp
Nutrition summary
Carbohydrates
75 g
55%
Protein
6 g
4%
Fat
26 g
41%
Cooking steps
-
1
Preheat oven to 350°F. Line a 9x13-inch pan with parchment, leaving an overhang for easy removal — Crumbl bars are square and thick, so don’t use a standard cookie sheet.
-
2
In a large bowl, cream together 1.5 sticks softened butter, 4 oz cream cheese, and granulated sugar until light and fluffy, 3–4 mins. This creates the signature soft, airy interior.
-
3
Beat in eggs, sour cream, and vanilla extract until fully incorporated. In a separate bowl, whisk flours, cornstarch, baking powder, baking soda, and salt.
-
4
Gradually mix dry ingredients into wet until just combined. Do not overmix. Spread 2/3 of dough evenly in prepared pan.
-
5
Mix 0.5 stick melted butter, brown sugar, and cinnamon to make the swirl. Drop spoonfuls over dough, gently swirl with a knife for signature cinnamon “marbling”, then top with remaining dough and swirl again.
-
6
Chill assembled pan in fridge for 60 minutes. This prevents spreading and ensures the thick, Crumbl-style bar texture.
-
7
Bake for 24–28 minutes, just until set at the edges and lightly golden. Do not overbake — the center should look slightly underdone for a soft bite.
-
8
Cool completely in pan. For frosting, beat 4 oz cream cheese and 0.25 stick butter until smooth. Mix in powdered sugar, vanilla, and milk until creamy and spreadable.
-
9
Frost bars generously after cooling. Cut into 8 large squares for true Crumbl sizing. Enjoy!
Personalized Q&A
Q. Does this actually taste like the Crumbl version?
Yes! This recipe closely mimics the real Crumbl Cinnamon Square by using a high butter ratio, cream cheese in the dough for extra softness, and chilling the dough before baking. The marbled cinnamon swirl and rich cream cheese frosting complete the authentic taste and appearance.
Q. Why did my bars turn out flat or too dense?
Chilling the assembled pan for a full hour is key to Crumbl’s thick, puffy style. Skipping this step or using melted (not just softened) butter can cause spreading. Also, use the full amount of leaveners and don’t overmix after adding flour.
Q. Can I substitute all-purpose flour for bread flour?
You can, but including ½ cup bread flour creates a stronger gluten structure for thick bakery-style bars. Swapping entirely for all-purpose flour will make the texture a bit softer and less chewy, but the recipe will still work.
Q. How many calories and carbs are in each Cinnamon Square?
Each Crumbl-sized Cinnamon Square contains about 550 kcal, 75g carbohydrates, 6g protein, and 26g fat per serving.
Q. How should I store leftovers or freeze these bars?
Store frosted bars in an airtight container at room temp up to 2 days or in the fridge for up to 5 days. The unfrosted bars freeze well for up to 2 months. Thaw, then frost before serving.
