Copycat Crumbl Cinnamon Roll Cookies

Oh, let me tell you about my new favorite cookie recipe that I discovered recently. It’s the Copycat Crumbl Cinnamon Roll Cookies recipe, and it’s absolutely divine! These cookies are the perfect combination of soft and chewy, with a delightful cinnamon swirl running through them. They taste just like a warm, gooey cinnamon roll, but in cookie form.

Trust me, one bite of these cookies will transport you straight to dessert heaven. Whether you’re a cookie lover or a cinnamon roll enthusiast, this recipe is guaranteed to satisfy your sweet tooth cravings. So grab your apron and get ready to bake these irresistible treats!

Ingredients Needed for This Recipe

Cookie Base

• 1 cup salted butter (227g)
• 1 ¼ cups granulated sugar (250g)
• 3 large eggs
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour, scooped & leveled (564g)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon

Cinnamon Sugar Topping

• ½ cup salted butter
• 1 cup brown sugar
• 1 Tablespoon ground cinnamon

Frosting

• 4 ounces cream cheese, softened
• ¼ cup salted butter, softened
• 2 Tablespoons milk
• 1 teaspoon vanilla extract
• Pinch of salt
• 4 cups powdered sugar

Instructions for Making Copycat Crumbl Cinnamon Roll Cookies

Cookie Base

Preheat your oven to 350 degrees Fahrenheit. Cover a baking sheet with parchment paper. In a big bowl, mix together the butter and sugar by beating them for 2-3 minutes. After that, add the eggs and vanilla and beat again, while occasionally stopping to scrape the bottom and sides of the bowl. Add the flour, baking powder, baking soda, salt, and cinnamon. Mix well until all ingredients are combined, while also scraping the bottom and sides of the bowl.

Using a large scooper, place dollops of cookie dough onto the prepared baking sheet, making sure to space them a few inches apart. Slightly flatten each cookie by pressing down on the top with your hand or a flat-bottomed cup until they are about 3/4-inch thick. Bake for 10-12 minutes until they are set, but make sure not to overbake them. Allow them to cool completely.

Cinnamon Sugar Topping

Mix together the butter, brown sugar, and cinnamon in a small saucepan. Heat the mixture on medium-high until the butter is completely melted and the mixture starts boiling. Once that happens, take it off the heat and drizzle 2-3 teaspoons of the mixture over each cookie. Allow the cookies to cool. (Refer to the notes for using a microwave instead.)

Frosting

Mix cream cheese and butter in a big bowl until it becomes creamy and smooth. Pour in milk, vanilla, and salt and mix again. Gradually add powdered sugar, 1 cup at a time, and mix well after each addition for about 1 minute. After the cinnamon sugar topping has cooled, transfer the frosting into a piping bag or a plastic bag with a corner cut off. Squeeze out thick spiral ropes of frosting onto each cookie.

Tips for Perfecting the Recipe

Butter Consistency: Ensure your butter is at the right consistency. For the cookie base, the butter doesn’t need to be softened as the creaming process will soften it. However, for the frosting, use softened butter for a smooth texture.

Accurate Measuring: For the flour, use the scoop and level method for accuracy. Too much flour can make the cookies dry.

Don’t Overmix: When combining the dry and wet ingredients, mix just until combined to avoid overworking the dough, which can lead to tough cookies.

Even Thickness: When flattening the cookie dough, try to keep them uniformly thick for even baking.

Watch the Baking Time: These cookies don’t brown much, so watch for them to set and lose their shiny appearance. Overbaking can result in hard cookies.

Cooling Time: Allow the cookies to cool completely before applying the cinnamon sugar topping and frosting. This prevents the toppings from melting and losing their texture.

Frosting Consistency: The frosting should be smooth and pipeable. If it’s too thick, add a little more milk; if too thin, add more powdered sugar.

Piping Technique: For a professional look, pipe the frosting in even swirls, starting from the center.

Frequently Asked Questions (FAQs)

Do I need to chill the dough?

No, this recipe doesn’t require chilling the dough. The ingredient ratios are designed to control spread without chilling.

Can I make the cookies smaller?

Yes, you can make smaller cookies. Adjust the baking time to 8-10 minutes for smaller-sized cookies.

How should I store the frosted cookies?

Frosted cookies can be left out overnight. For longer storage or in warm conditions, refrigerate them. They can also be frozen for 2-3 months.

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. If doing so, you might want to add a little extra salt to the recipe to balance the flavors.

How do I know when the cookies are done baking?

The cookies are done when they are set and lose their shiny appearance. They won’t brown much, so it’s important not to overbake them.

Can I make the cinnamon sugar topping in the microwave?

Yes, you can make the topping in the microwave. Combine the ingredients in a microwave-safe bowl and heat for 3 minutes, stirring every minute, until it bubbles.

Is it necessary to use full-fat cream cheese for the frosting?

Full-fat cream cheese is recommended for the best flavor and texture, but you can use lower-fat versions if preferred.