Crumbl Cinnamon Roll Cookies Recipe – Easy Bakery-Style Soft Cookies

The scent of cinnamon and brown sugar swirling together in a buttery cookie—that’s my kind of happiness. The first time I bit into a Crumbl Cinnamon Roll Cookie, I was convinced it had to be magic (or at least some sort of cookie wizardry). You know the feeling when you walk into a bakery and the warmth just wraps around you? That’s exactly what these cookies deliver, right in your own kitchen. I started making these bakery-style soft cookies after a wild craving hit during a late-night episode binge. No regrets, just pure cookie joy.

Honestly, there’s something so comforting about cinnamon rolls—especially when you get that gooey, sweet center. But, let’s face it, I don’t always have the patience for yeast dough rising and rolling (especially on a busy weekday!). That’s where these irresistible Crumbl Cinnamon Roll Cookies come in. They capture the soul of a classic cinnamon roll and transform it into a thick, soft cookie, topped with a dreamy swirl of cream cheese frosting. Perfect for anyone who wants bakery-quality treats without the fuss.

As someone who’s tested this recipe at least a dozen times (and eaten way more than I care to admit), I can say with confidence: these cookies are foolproof, crowd-pleasing, and absolutely worth every minute spent baking. If you’re looking for a treat that makes you feel like a kid again—or impresses your friends at brunch—this crumbl cinnamon roll cookies recipe is your ticket. Whether you’re a seasoned baker or just getting started, I promise you’ll fall in love with these soft cookies. Let’s get rolling!

Why You’ll Love This Recipe

• Bakery-Style Softness: These cookies are thick, plush, and melt-in-your-mouth tender—just like the ones you’d find at Crumbl, but fresher!
• Easy to Make: No yeast, no rolling, and no waiting for dough to rise. You’ll have cinnamon roll cookies ready in about 45 minutes.
• Simple Ingredients: Pantry staples plus a few fridge basics—nothing fancy, nothing hard to find.
• Perfect for Any Occasion: Whether it’s a cozy weekend breakfast, dessert for a party, or a sweet treat after school, these cookies fit right in.
• A Crowd-Pleaser: Kids love them, grown-ups swoon over them, and picky eaters can’t say no. They disappear fast, so make a double batch!
• Unbelievable Flavor: That cinnamon-brown sugar swirl is everything. Plus, the cream cheese frosting on top? Next-level comfort food.

What sets this crumbl cinnamon roll cookies recipe apart is the special technique of layering a cinnamon sugar filling in the cookie dough, then piping a generous swirl of cream cheese frosting on top. I’ve tried a lot of cinnamon roll cookies, but none get that perfect balance of soft cookie, gooey cinnamon filling, and creamy frosting quite like this. It’s not just another copycat—it’s my best version, perfected for home bakers.

There’s an emotional connection here for me, too. These cookies are like a hug on a plate. They’re the kind you eat slowly, savoring every bite, and maybe even closing your eyes for a second (you know what I mean). If you want a recipe that brings comfort, joy, and a little bit of bakery magic into your home, this one is for you.

What Ingredients You Will Need

This crumbl cinnamon roll cookies recipe uses simple, wholesome ingredients that deliver bold flavor and irresistible texture. Most of these are pantry staples—no wild goose chases required! You’ll notice a few must-haves for that signature cinnamon roll experience, but substitutions work if needed.

For the Cookie Dough:

• 2 ¾ cups (345g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened (adds richness and softness)
• 1 cup (200g) granulated sugar
• ½ cup (100g) light brown sugar, packed (for extra chewiness)
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract (I recommend Nielsen-Massey for best flavor)

For the Cinnamon Sugar Filling:

• ¼ cup (56g) unsalted butter, melted
• ⅓ cup (70g) light brown sugar, packed
• 1 ½ tbsp ground cinnamon (Saigon cinnamon gives a big flavor boost)

For the Cream Cheese Frosting:

• 4 oz (113g) cream cheese, softened
• ¼ cup (56g) unsalted butter, softened
• 1 ¼ cups (150g) powdered sugar (sifted for smoothness)
• 1 tsp pure vanilla extract
• Pinch of salt (balances sweetness)

Ingredient Tips & Substitutions:

• Swap all-purpose flour for a 1:1 gluten-free blend if needed.
• Use plant-based butter and dairy-free cream cheese for a vegan version—Earth Balance and Kite Hill are solid choices.
• If you’re out of brown sugar, mix granulated sugar with a teaspoon of molasses.
• No eggs? Try flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) for a decent alternative.
• Add a sprinkle of chopped pecans or walnuts to the filling if you love a little crunch.

Honestly, these ingredients just work together. The cinnamon is the star, but don’t underestimate the role of cream cheese frosting—it’s the finishing touch that makes these cookies unforgettable.

Equipment Needed

• Large mixing bowl – for your cookie dough (a stand mixer saves time, but a sturdy wooden spoon does the job too)
• Medium bowl – for making the cinnamon sugar filling
• Electric mixer or stand mixer – for the creaming step and the frosting (hand mixing works, but takes more muscle!)
• Baking sheets – lined with parchment paper for easy cleanup
• Cookie scoop (large, about 3 tbsp size) – helps portion the dough evenly; an ice cream scoop works in a pinch
• Offset spatula or butter knife – for spreading the filling inside the dough balls
• Piping bag with a round or open star tip – for those signature cream cheese frosting swirls (a zip-top bag snipped at the corner works for a rustic look)
• Wire cooling rack – lets cookies cool evenly, maintaining softness

If you’re like me and sometimes forget to buy parchment paper, lightly greasing your baking sheets does the trick. For the mixer, I’ve used everything from a vintage hand mixer to my trusty KitchenAid, and both work just fine. Don’t stress about fancy tools—your cookies will taste incredible either way. Just keep your mixer blades clean, and replace worn-out spatulas every year or so for best results (learned that the hard way!).

Preparation Method

1. Preheat and Prep:

   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy removal and cleanup. If your kitchen smells like cinnamon already, you’re off to a good start!

2. Mix Dry Ingredients:

   In a large bowl, whisk together 2 ¾ cups (345g) flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Set aside. Make sure your flour is measured correctly—spoon and level, don’t scoop.

3. Cream Butter and Sugars:

   In another large bowl, beat 1 cup (226g) softened butter, 1 cup (200g) granulated sugar, and ½ cup (100g) brown sugar until light and fluffy (about 2-3 minutes using a mixer on medium). You’ll see the mixture turn pale—don’t rush this step!

4. Add Eggs and Vanilla:

   Beat in 2 large eggs, one at a time. Add 2 tsp vanilla extract. Scrape down the sides of your bowl as needed—the batter should look silky and a bit shiny.

5. Combine Wet and Dry:

   Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing leads to tough cookies, so stop when you still see a few streaks of flour. Dough will be thick and slightly sticky.

6. Make Cinnamon Sugar Filling:

   In a medium bowl, stir together ¼ cup (56g) melted butter, ⅓ cup (70g) brown sugar, and 1 ½ tbsp cinnamon. The mixture should be smooth but spreadable—not too runny.

7. Shape Cookies:

   Use a large cookie scoop (about 3 tbsp) to portion dough. Flatten each ball gently, make a small indentation with your thumb, and spoon about 1 tsp of cinnamon sugar filling into the center. Fold the edges over and roll gently to seal—don’t worry if some filling peeks out.

8. Bake:

   Arrange dough balls on prepared sheets, spacing about 2 inches apart. Bake for 11-13 minutes, until edges are set but centers look puffy and slightly underbaked. Trust me, they’ll finish cooking as they cool. If your cookies spread too much, chill the dough for 15 minutes before baking.

9. Cool:

   Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. They’ll firm up but stay soft inside. You’ll smell the cinnamon—irresistible!

10. Make Frosting:

    Beat 4 oz (113g) cream cheese and ¼ cup (56g) butter until smooth. Add 1 ¼ cups (150g) powdered sugar, 1 tsp vanilla, and a pinch of salt. Beat until light and fluffy (about 2 minutes).

11. Decorate Cookies:

    Once cookies are fully cool, pipe or spread a generous swirl of cream cheese frosting on each. For the classic look, start in the center and spiral outward. If you’re in a rush, a dollop works too.

Troubleshooting tip: If your cookies are too flat, your butter was probably too warm. Chill the dough next time for thicker bakery-style cookies. If the filling leaks a little, that’s normal—those caramelized edges are delicious!

Cooking Tips & Techniques

• Chill for Thicker Cookies: If you want extra height, chill your shaped cookie dough balls for 15-20 minutes before baking. This helps prevent spreading and keeps the centers soft.
• Don’t Overmix: Once you add the flour, mix only until the dough comes together. Overmixing leads to tough cookies (learned from a batch of cinnamon hockey pucks—never again!).
• Butter Temperature: Make sure your butter is softened, not melted. Too soft and your cookies will spread; too cold and they won’t mix evenly.
• Consistent Portioning: Use a cookie scoop or weigh your dough for evenly sized cookies. This ensures even baking and that perfect bakery look.
• Watch the Bake Time: Pull cookies when the edges are set but the centers still look a little underdone. They’ll finish setting as they cool, staying ultra-soft.
• Swirl Technique: For the iconic swirl, use a piping bag fitted with a large round tip. Start at the center and spiral outward with even pressure.
• Multitasking: While cookies bake, whip up the frosting and clean up your bowls. Makes the process feel less chaotic (and you get to eat sooner!).
• Flavor Boost: Sprinkle a tiny pinch of flaky sea salt on top for a grown-up flavor twist. If you love nuts, add toasted pecans to the cinnamon filling.

Honestly, I’ve had my fair share of cookie fails—too thin, too dry, burned bottoms. Every mistake taught me something. The key here is to trust your senses: if the dough feels sticky, chill it; if the edges brown too fast, lower the oven temp. These little tweaks make all the difference for crumbl cinnamon roll cookies that look and taste like they’re straight from the bakery.

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve tried Bob’s Red Mill with great results—no gritty texture, just soft cookies.
• Vegan Option: Use dairy-free butter and cream cheese (Earth Balance and Kite Hill) and replace eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg, let sit 5 minutes).
• Seasonal Flavors: For fall, add ½ tsp pumpkin pie spice to the filling and top with a sprinkle of chopped pecans. In winter, a dash of orange zest in the frosting is amazing.
• Nut-Free: Skip any nut additions and check that your ingredients are processed in nut-free facilities.
• Chocolate Twist: Add ½ cup mini chocolate chips to the dough for a sweet surprise inside every bite.

I’ve made a caramel swirl version by swapping the cinnamon sugar filling for dulce de leche—so good with the cream cheese frosting. If your family likes things less sweet, reduce the powdered sugar in the frosting by ¼ cup and add a touch more cream cheese. There’s room to get creative with this crumbl cinnamon roll cookies recipe, so don’t be afraid to experiment!

Serving & Storage Suggestions

• Serving Temperature: These cookies are best served at room temperature or slightly warm. If you want that “fresh from the bakery” experience, microwave for 10 seconds before eating.
• Presentation: Arrange cookies on a pretty platter with the frosting swirls facing up. Sprinkle a little extra cinnamon on top for a bakery-style finish.
• Pairings: Serve with hot coffee, chai, or cold milk. For brunch, pair with fresh fruit or a yogurt parfait.
• Storage: Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week (bring to room temp before serving for best texture).
• Freezing: Freeze unfrosted cookies in a single layer, then stack with parchment between. Thaw and frost before serving—they’ll taste just as good!
• Reheating: Microwave cookies for 10-15 seconds if chilled or frozen. The frosting softens up perfectly, and the cookie stays moist.
• Flavor Development: The cinnamon flavor deepens after a day or two, so leftovers are actually a treat (if you manage to save any!).

Honestly, these cookies disappear fast, but I love sneaking one with my morning coffee—pure comfort!

Nutritional Information & Benefits

Each cookie (with frosting) is approximately 320 calories, with 5g protein, 16g fat, and 40g carbohydrates. The cinnamon adds antioxidant benefits, and the cream cheese provides a little calcium. If you use gluten-free or vegan subs, the nutrition will shift slightly, but the cookies remain a sweet treat with a cozy twist.

For those watching allergens, these cookies contain wheat, dairy, and eggs, but they’re easy to adapt for gluten-free or vegan diets. Personally, I love that this crumbl cinnamon roll cookies recipe offers a homemade alternative to store-bought treats—fewer preservatives, more real flavor, and a bit more control over what goes in. Treat yourself without guilt!

Conclusion

If you crave bakery-style cookies with the soul of a cinnamon roll, this crumbl cinnamon roll cookies recipe is a must-try. It’s soft, flavorful, and topped with a dreamy swirl of cream cheese frosting—all the best parts of breakfast and dessert rolled into one.

Feel free to tweak the filling, swap out ingredients, or add your own twist. The recipe is forgiving and fun, and honestly, there’s something magical about baking cinnamon-scented treats at home. I make these every time I want to impress guests—or just spoil myself.

If you make these irresistible cookies, let me know in the comments! Share your favorite adaptation, or tag me on social media. I love seeing your creations and hearing about your kitchen wins. Here’s to soft cookies, sweet swirls, and bakery magic at home—happy baking!

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it (covered) for up to 24 hours. Let it sit at room temp for 20 minutes before shaping and baking.

Can I freeze these cookies?

Absolutely! Freeze unfrosted cookies in a single layer, then thaw and frost before serving. They’ll stay soft and delicious.

What’s the best way to get the perfect frosting swirl?

Use a piping bag with a large round tip and start from the center, swirling outward. If you don’t have a piping bag, use a zip-top bag with the corner snipped off.

Can I make these crumbl cinnamon roll cookies gluten-free?

Yes! Just swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture will still be soft and bakery-style.

How do I keep my cookies from spreading too much?

Chill the shaped dough balls for 15-20 minutes before baking. Also, make sure your butter isn’t too warm when mixing the dough.

Print