Copycat Crumbl Cinnamon Roll Cookie Recipe – Honest Taste Test
This cookie brought bakery-level cinnamon roll flavor without the wait! The vanilla sugar cookie base stays soft and thick, while the cinnamon streusel on top adds that essential crunch. The vanilla cream cheese frosting swirl is what sold me—tangy, creamy, and perfectly balanced against the sweet cinnamon. It's like eating a cinnamon roll in cookie form. 🍪🌀
Ingredients
Main ingredients
- unsalted butter, softened 1 cup
- cream cheese, softened 2 oz
- granulated sugar 1.5 cups
- light brown sugar, packed 0.25 cup
- large eggs 2 pieces
- vanilla extract 1.5 tsp
- all-purpose flour 3.25 cups
- cornstarch 2 tbsp
- baking powder 2 tsp
- baking soda 0.5 tsp
- salt 0.75 tsp
Seasonings/Sauce
- unsalted butter, melted (for streusel) 3 tbsp
- light brown sugar (for streusel) 0.5 cup
- all-purpose flour (for streusel) 0.33 cup
- ground cinnamon (for streusel) 1.5 tbsp
- cream cheese, softened (for frosting) 4 oz
- unsalted butter, softened (for frosting) 4 tbsp
- powdered sugar 1.5 cups
- vanilla extract (for frosting) 1 tsp
- milk or heavy cream 1.5 tbsp
Nutrition summary
Carbohydrates
72 g
51%
Protein
5 g
4%
Fat
27 g
45%
Cooking steps
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1
Make the cookie dough: Cream 1 cup softened unsalted butter, 2 oz cream cheese, granulated sugar, and 1/4 cup brown sugar together until fluffy (2–3 minutes). This mirrors Crumbl’s rich, soft base.
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2
Add eggs and 1.5 tsp vanilla; mix until smooth. Whisk together flour, cornstarch, baking powder, baking soda, and salt in a separate bowl, then gradually blend into the wet ingredients. Don’t overmix—just until combined.
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3
Scoop dough into 8 large balls (about 4–5 oz each, 4 inches wide) on a parchment-lined baking sheet. Chill for at least 1 hour—this Crumbl technique keeps cookies extra thick and prevents spreading.
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4
Make the cinnamon streusel: Stir together 3 tbsp melted butter, 1/2 cup brown sugar, 1/3 cup flour, and 1.5 tbsp cinnamon until crumbles form. Press a generous mound of streusel on top of each chilled dough ball, lightly pressing so it adheres.
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5
Bake at 350°F (175°C) for 15–17 minutes. Edges should be set but centers will look soft (lightly underbaked is Crumbl’s secret). Cool completely before frosting.
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6
For the cream cheese swirl: Beat 4 oz cream cheese, 4 tbsp butter, 1.5 cups powdered sugar, 1 tsp vanilla, and 1.5 tbsp milk until ultra-smooth and pipeable. Using a piping bag, swirl generously over each cooled cookie, starting from the center out.
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7
Let the frosting set briefly or serve immediately. For the most authentic Crumbl experience, enjoy fresh and ultra-soft!
Personalized Q&A
Q. Does this recipe really taste like a Crumbl Cinnamon Roll Cookie?
Absolutely! The blend of butter, cream cheese, cornstarch, and brown sugar in the dough creates Crumbl’s signature thick, soft texture. The cinnamon streusel adds bakery-style crunch, and the generous cream cheese swirl mimics the tangy, sweet frosting found on the real Crumbl Cinnamon Roll Cookie.
Q. Why did my cookies bake flat instead of thick and soft?
That usually means the dough wasn’t chilled long enough. Chilling for at least 1 hour keeps the cookies thick and puffy, just like Crumbl’s. Also, make sure your butter is softened—not melted—during mixing, and measure flour carefully to avoid excess spreading.
Q. Can I substitute bread flour for the all-purpose flour?
Yes, you can swap up to half the all-purpose flour for bread flour. It will create a chewier, more structured cookie. However, using all bread flour may make the cookie overly dense. The recipe is balanced for that soft, thick bite Crumbl is known for.
Q. How many calories are in each copycat Crumbl Cinnamon Roll Cookie?
Each oversized cookie is about 560 kcal, with 72g carbs, 5g protein, and 27g fat. This is based on a serving size of about 130 grams—just right for a true Crumbl copycat treat.
Q. How should I store or freeze these cookies for best freshness?
Store the frosted cookies in an airtight container in the fridge for up to 4 days. The dough can be shaped and frozen (unbaked) for up to 2 months—just add a couple more minutes when baking from frozen. The cookies stay soft and delicious even after chilling.
