Copycat Crumbl Cinnamon Roll Cookies

Soft, thick sugar cookies are topped with cinnamon filling and a swirl of smooth maple buttercream in this epic dessert! If you’d like to experience heaven on earth, whip up a batch of these Copycat Crumbl Cinnamon Roll Cookies.

Copy cat Crumbl cookies on a wire rack lined with a sheet of parchment paper

These Gourmet Cookies Are Better Than the Originals!

Enjoying one of these indulgent treats is like sinking your teeth into a dense, cookie-like cinnamon roll. I love anything that incorporates cinnamon, and I’m downright obsessed with the melt-in-your-mouth cinnamon mixture on top of these cookies. The velvety maple frosting and the soft and chewy sugar cookie foundations are equally delicious! Together, they form a perfectly balanced trio that no one can resist.

The original Crumbl cinnamon roll cookies tend to be a bit sweet for me – and that’s coming from a serious sweet tooth. Don’t get me wrong – I love them. But I have to eat them in halves or fourths because of the intense sweetness level, so I knew I wanted to tone it down for my homemade version. Don’t get me wrong, these babies are still sweet – just not so sweet that you have to take a break halfway through your cookie.

In addition to toning down the sweetness, I also made the buttercream a little less maple-y. The frosting on the original cookies almost overpowers the cinnamon roll flavor, which I definitely didn’t want in this version. However, if you’re a big maple fan, go ahead and pump it back up.

Ultimately, these cookies are the JAM. They’re not identical to Crumbl’s, but the changes were made for a reason. As an added bonus, these new-and-improved cinnamon roll cookies cost a fraction of the store-bought ones they’re inspired by!

Two halved cinnamon roll cookies stacked on top of each other

What You’ll Need

The sugar cookie bases, the cinnamon filling and the maple frosting are all made with minimal ingredients. Check out the recipe card toward the bottom of this post for the full amounts.

Sugar Cookies

  • All-Purpose Flour: While I use all-purpose flour, I suspect that Crumbl might use cake flour. I personally don’t love the flavor of cake flour, so I stuck with all-purpose – but you could totally give cake flour a try if desired.
  • Baking Soda: I find that this leavening agent produces the most tender and chewy results in cookies.
  • Salt
  • Unsalted Butter: Bring this to room temperature before you begin.
  • Sugar: I initially tried adding some brown sugar as well, but don’t think that flavor was quite as similar to Crumbl’s.
  • Large Egg
  • Vanilla Extract: Use a high-quality brand for the best results.

Cinnamon Filling

  • Unsalted Butter: Brought to room temperature.
  • Light Brown Sugar
  • Ground Cinnamon
  • All-Purpose Flour

Maple Buttercream

  • Unsalted Butter: Room temperature.
  • Powdered Sugar
  • Vanilla Extract
  • Maple Extract: Using maple extract in addition to maple syrup gives you the best of both worlds in terms of flavor and color. But if you’d prefer to stick with one or the other, go right ahead.
  • Maple Syrup: I like using 100% pure maple syrup.
A batch of copycat Crumbl cinnamon roll cookies on a kitchen countertop with a jar full of cinnamon sticks

How to Make Copycat Crumbl Cinnamon Roll Cookies

These really aren’t hard to make, but there are a few parts. Let’s get started.

Prepare the Dough

Heat Oven & Prep Pans: Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone baking mats. Set the prepared pans aside.

Combine Dry Ingredients: Combine the flour, baking soda and salt in a medium-sized bowl and set the mixture aside.

Cream Butter & Sugar: Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy, about 2-3 minutes.

Add Egg & Vanilla: Add the egg and mix until well combined. Once the egg is incorporated, add the vanilla extract and mix until well combined.

Add Dry Ingredients: Add the dry ingredients and mix until the dough is well combined. It will be thick. Once it’s just combined, use a rubber spatula to help it come together to form a more cohesive ball. Set the prepared cookie dough aside.

Add the Filling & Bake

Make Filling: Add the butter, brown sugar, cinnamon and flour to a medium-sized bowl and stir until well combined. Set the filling aside.

Form Dough Balls: Create cookie dough balls of about 6 tablespoons (105g) of cookie dough per ball. You should get 8 balls.

Flatten Into Discs: Place the cookie dough balls onto the prepared baking sheets. I baked 4 cookies at a time. Press the balls down a bit with the bottom of a cup or another flat object. They will spread a good bit, so you don’t need to press them down too much – but you do need a place to put the cinnamon mixture on top. After I pressed my dough balls down, they were about 2 1/2 inches in diameter. They should crack a little around the edges.

Top Dough With Filling: Divide the cinnamon mixture evenly between the 8 discs of dough, adding about 2 tablespoons to each cookie. Place the cinnamon mixture on top of each disc and spread it out a bit so that it comes close (but not all the way!) to where the cracks around the edges begin. You don’t want the cinnamon mixture to overflow off the sides of the cookies while they bake.

Bake: Bake the cookies for 12-15 minutes, or until they look done and are just about to brown on the edges.

Let Cool: Allow the cookies to cool on the pan for 5-10 minutes, then transfer them to a cooling rack so they can cool completely before you add the frosting. Repeat with the second batch if you couldn’t bake them both at once.

Make the Buttercream & Assemble

Beat Butter: Add the butter to a large mixer bowl and beat it until it becomes smooth and creamy.

Start Adding Powdered Sugar: Add about half of the powdered sugar and mix until smooth and well combined.

Add Vanilla & Maple: Add the vanilla extract, maple extract and 1 tablespoon of maple syrup, mixing until the frosting is smooth and well combined.

Finish Adding Powdered Sugar: Add the remaining powdered sugar and mix until smooth and well combined.

Adjust to Taste: Add more maple syrup until the buttercream reaches your desired consistency and flavor.

Add to Cookies: Pipe the buttercream on top of the cooled cookies in a swirl design. I use Ateco tip 806.

Enjoy! Serve the cookies immediately or store them in an airtight container until you’re ready to enjoy them.

Copycat Crumbl cookies on a lined cooling rack on top of a marble surface

Can I Make the Dough Ahead of Time?

If you’re interested in making your sugar cookie dough a day in advance, wrap it tightly in plastic wrap and store it in the refrigerator. Remove it from the fridge about an hour before you form your dough balls so it gets a chance to soften up.

Tips for Success

Aren’t you surprised by how easily these cookies come together? Check out the following tips to make sure they turn out just right.

  • Measure Your Flour Correctly: Too much flour can give you cookies that don’t spread well and are dry. I always recommend a food scale to ensure accuracy, but if you don’t have one you can use the spoon and level method. Read more about measuring your flour accurately here.
  • Don’t Overload the Cinnamon Topping: If you add too much of the cinnamon topping or spread it too far to the edges on the unbaked cookies, it’ll overflow the sides of the cookies when they bake. While they still taste great, they won’t have the same look.
  • Let the Cookies Cool Completely: If you add the buttercream frosting before your cookies have cooled to room temperature, it could get melty and mess up your beautiful swirl. Just be patient – I promise these cookies will be worth the wait!
Copycat Crumbl cinnamon roll cookies lined up on a parchment-lined cooling rack

Storage Instructions

These cookies will stay fresh for up to 5 days when kept in an airtight container. If they’re chilled, the sugar cookie bases may start to dry out, so be sure to store them at room temperature – preferably in a cool, dry place.

Do These Freeze Well?

Yes! Place them onto a cookie sheet and freeze them until the frosting is frozen solid, about 1-2 hours. Once it’s nice and firm, transfer the cookies to a freezer-safe container or storage bag and freeze them for up to 3 months. Thaw the frozen cookies out in the fridge before you enjoy them.

See How to Make Them

Print
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Filled and frosted cinnamon roll cookies lined up on a grid-patterned rack
Recipe

Copycat Crumbl Cinnamon Roll Cookies

  • Author: Lindsay
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 42 minutes
  • Yield: 8
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

Soft, thick sugar cookies are topped with cinnamon filling and a swirl of smooth maple buttercream in this epic dessert! If you’d like to experience heaven on earth, whip up a batch of these Copycat Crumbl Cinnamon Roll Cookies.


Ingredients

For the Sugar Cookies

  • 3 cups (390g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 cup (207g) sugar
  • 1 large egg
  • 1 tbsp vanilla extract

For the Cinnamon Filling

  • 6 tbsp (84g) unsalted butter, room temperature
  • 1/2 cup (112g) light brown sugar
  • 2 tbsp ground cinnamon
  • 1/4 cup (33g) all-purpose flour

For the Maple Buttercream

  • 1/2 cup (112g) unsalted butter, room temperature
  • 2 cups (230g) powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp maple extract
  • 23 tbsp maple syrup

Instructions

Prepare the Dough

  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Combine the flour, baking soda and salt in a medium sized bowl and set aside.
  3. Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color happen and know it’s ready.
  4. Add the egg and mix until well combined.
  5. Add the vanilla extract and mix until well combined.
  6. Add the dry ingredients and mix until the dough is well combined. It will be thick. Do not over mix. Once it’s combined, use a rubber spatula to help it come together to form a more cohesive ball. Set aside.

Add the Filling & Bake

  1. To make the cinnamon mixture, add the butter, brown sugar, cinnamon and flour to a medium sized bowl and stir together until well combined. Set aside.
  2. Create cookie dough balls of about 6 tablespoons (105g) of cookie dough per ball. You should get 8 balls.
  3. Place the cookie dough balls onto the prepared baking sheets. I baked 4 cookies at a time. Press the balls down a bit with the underside of a cup or something similar. They will spread a good bit, so you don’t need to press them down too much, but you do need a place to put the cinnamon mixture on top. After pressing my cookie dough balls down, they were about 2 1/2 inches in diameter. They should crack a little around the edges.
  4. Divide the cinnamon mixture evenly between the 8 cookies, about 2 tablespoons per cookie. Place the cinnamon mixture on top of the cookie and spread it a bit so that it comes close to where the cracks around the edges begin, but not all the way. You don’t want the cinnamon mixture to overflow off the sides of the cookie when baking.
  5. Bake the cookies for 12-15 minutes or until the cookies look done and are just about to brown on the edges.
  6. Allow the cookies to cool for 5-10 minutes, then move to a cooling rack to cool completely before adding the frosting.

Make the Buttercream & Assemble

  1. Add the butter to a large mixer bowl and beat until smooth and creamy.
  2. Add about half of the powdered sugar and mix until smooth and well combined.
  3. Add the vanilla extract, maple extract and 1 tablespoon of maple syrup and mix until smooth and well combined.
  4. Add the remaining powdered sugar and mix until smooth and well combined.
  5. Add more maple syrup until desired the consistency and taste is reached.
  6. Pipe the buttercream on top of the cooled cookies in a swirl design, then serve. I used Ateco tip 806.

Notes

  • To Store: Keep cookies in an airtight container at room temperature for up to 5 days.
  • To Freeze: Place cookies onto a baking sheet and freeze until frosting is frozen solid (1-2 hours). Once firm, transfer cookies to a freezer-safe container or storage bag and freeze for up to 3 months. Thaw on the counter before enjoying.

Nutrition

  • Serving Size:
  • Calories: 796
  • Sugar: 66.6 g
  • Sodium: 322 mg
  • Fat: 38.5 g
  • Carbohydrates: 107.8 g
  • Protein: 6.5 g
  • Cholesterol: 122.4 mg

Keywords: copy cat crumbl cookies, gourmet cookies, cinnamon roll frosting

Categories

More Indulgent Sugar Cookies to Try

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Recipe rating

6 Comments
  1. Jody

    Is that 796 calories and 66g sugar per cookie??? Oh my word! They look delicious but my arteries just hardened looking at the nutritional value!

    1. Lindsay

      If you look at Crumbl’s cookie nutrition info on their site, it’s nearly identical to their average cookie calorie count. And their cookies taste much sweeter to me, so I’d image they have even more sugar.

  2. Marion

    I don’t normally like to read OR write comments BEFORE making any item but I just HAD to this time. I am measuring out the ingredients NOW! I will comment when they are done but MY GOODNESS they look so PURTY!

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

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“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29