These CRUMBL cinnamon swirl cookies are little bites of heaven. A soft cinnamon cookie is topped with a brown sugar–cinnamon filling that bakes into the cookie for extra cinnamon-roll flavor, then finished with a cream cheese swirl to evoke your favorite breakfast treat.
CRUMBL Cinnamon Swirl Cookies quickly became one of my favorite cookies. They combine a tender cookie base with a cinnamon roll–style filling and a creamy cream cheese frosting for a comforting treat that tastes like a miniature cinnamon roll.
This is the best cinnamon roll cookie recipe EVER!
The secret to the intense cinnamon-roll flavor is baking a brown sugar–cinnamon filling right on top of the cookie dough so the cookie absorbs those classic cinnamon bun notes as it bakes. I started from my CRUMBL churro cookie inspiration and adapted the technique to create this swirl-style cookie.
If you want a cookie that tastes like a cinnamon roll, this is the one to try.
Why you need to make this recipe
- Authentic cinnamon roll flavor in a cookie form.
- Soft, chewy cookies that melt in your mouth.
- A close CRUMBL copycat — developed by testing many versions until it matched the original flavor.
- Topped with a rich cream cheese frosting for the classic cinnamon-roll finish.
Ingredients for CRUMBL Cinnamon Swirl Cookies
Below are the ingredients grouped by component. Scroll to the recipe card for exact measurements and the full instructions.
- Butter: softened (salted or unsalted works).
- Sugars: granulated and brown sugar for a chewier texture and to build the cinnamon filling.
- Egg: one large, at room temperature.
- Vanilla: adds depth to the cookie flavor.
- Lemon juice: a small amount helps keep the cookie soft, similar to cream of tartar in snickerdoodles.
- Flour: all-purpose for the dough and the cinnamon-sugar mixture.
- Cornstarch: keeps the cookies tender.
- Baking powder & baking soda: for lift and the right texture.
- Cinnamon: used in the dough and the cinnamon sugar topping.
- Salt: balances sweetness.
- Cream cheese: softened for the frosting.
- Powdered sugar: to sweeten and thicken the frosting.
How to make CRUMBL Cinnamon Roll Cookies
Summary of the process — full measurements and step-by-step directions are in the recipe card below.
- Cream the butter with granulated and brown sugar until light and fluffy.
- Mix in the egg, lemon juice, and vanilla until smooth.
- Gently fold in the flour, cornstarch, baking powder, baking soda, cinnamon, and salt.
- Scoop equal portions of dough, top each with the cinnamon-sugar filling balls, gently press to flatten about 1 inch thick.
- Freeze the cookie balls for 15 minutes to prevent spreading, then bake.
- Cool completely, then pipe cream cheese frosting in a swirl on each cookie.
Make the cinnamon sugar mixture
- Mix softened butter, brown sugar, granulated sugar, flour, and cinnamon until combined.
- Divide the mixture into small balls and top each cookie dough ball, pressing gently to adhere before freezing and baking.
Make the cream cheese frosting
- Cream together softened butter, cream cheese, powdered sugar, and vanilla until smooth.
- Pipe or spread the frosting on cooled cookies to create a swirl, then serve.
Frequently Asked Questions
Do I have to freeze these cookies?
Yes. Freezing the dough briefly prevents the cookies from spreading too much and helps the cinnamon-sugar topping stay in place while baking.
How do I store these cookies?
Store in an airtight container in the refrigerator for up to 7 days because of the cream cheese frosting. If you prefer room-temperature cookies, store unfrosted in an airtight container and frost them just before serving.
Can I freeze CRUMBL cinnamon swirl cookies?
Yes. Freeze baked cookies on a sheet for a few hours, transfer to an airtight container, and store for up to one month. Thaw in the refrigerator overnight before serving.
CRUMBL Cinnamon Swirl Cookies recipe
If you make these cookies and enjoy them, please leave a review — feedback helps refine recipes and helps others find them.
CRUMBL Cinnamon Swirl Cookies
Ingredients
Cookie base
- 1 stick butter, softened (1/2 cup or 8 tbsp)
- 1/2 cup granulated sugar
- 2 tbsp brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp lemon juice
- 1 1/2 cups all-purpose flour
- 2 tbsp corn starch
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp cinnamon
- 1/4 tsp salt
Cinnamon sugar mixture
- 3 tbsp butter, softened
- 2 tbsp granulated sugar
- 2 tbsp brown sugar
- 2 tsp cinnamon
- 2 tbsp all-purpose flour
Cream cheese frosting
- 2 oz cream cheese, softened
- 2 tbsp butter, softened
- 1/2 tsp vanilla extract
- 1/2 cup powdered sugar
Instructions
Make the cookie dough
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Cream butter, granulated sugar, and brown sugar until light and creamy. Add the egg, lemon juice, and vanilla; mix until smooth.
- Gently fold in the flour, corn starch, baking powder, baking soda, cinnamon, and salt.
- Scoop equal-sized dough balls. Prepare the cinnamon sugar mixture (below) and place a small ball of it on top of each dough ball.
- Press the cookies to roughly 1 inch thick, freeze for 15 minutes, then bake at 350°F for 13–14 minutes. Allow cookies to cool on the baking sheet 10 minutes before transferring to a rack to cool completely.
Make the cinnamon sugar mixture
- Combine the softened butter, brown sugar, granulated sugar, flour, and cinnamon in a small bowl. Divide into 7 small balls.
- Top each cookie dough ball with one portion of the cinnamon mixture, pressing gently to adhere before freezing and baking.
Make the cream cheese frosting
- Cream together the butter, cream cheese, powdered sugar, and vanilla until smooth.
- Fill a piping bag or a zip-top bag and pipe a swirl of frosting on each cooled cookie.
Notes
- Weigh ingredients when possible to ensure the dough has the correct hydration and texture.
- Bake at 350°F for 13–14 minutes; if cookies are smaller, reduce bake time by 2–3 minutes.
- Cookie dough can be frozen for up to 2 months; bake from frozen, adding a few extra minutes.
- Store finished cookies in an airtight container in the refrigerator up to 7 days because of the cream cheese frosting. Alternatively, store unfrosted at room temperature and frost just before serving.
Nutrition
Calories: 466 | Carbohydrates: 57 g | Protein: 5 g | Fat: 25 g | Saturated Fat: 15 g | Sugar: 33 g
Nutrition information is an approximation.
