Hey there! Are you a fan of Crumbl’s famous cinnamon roll cookies? Well, you’re in luck because I’ve got a fabulous Copycat Crumbl Cinnamon Roll Cookies recipe for you! Get ready to bite into a sweet, buttery cookie swirled with cinnamon goodness. These cookies are the perfect treat to satisfy your cravings. Let’s dive right in!
These Copycat Crumbl Cinnamon Roll Cookies are truly irresistible. The sweet aroma of cinnamon will fill your kitchen as they bake, and the soft, chewy texture will leave you wanting more. Whether you’re sharing them at a gathering or indulging in a solitary snack, these cookies are guaranteed to be a hit. Happy baking!
Ingredients Needed for This Recipe
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
- 2–3 tbsp maple syrup
Instructions for Making Copycat Crumbl Cinnamon Roll Cookies
Prepare the Dough
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, baking soda, and salt in a medium-sized bowl and set aside.
- 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 the egg and mix until well combined.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until the dough is well combined. It will be thick. Do not overmix. 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
- Make the cinnamon mixture by combining the butter, brown sugar, cinnamon, and flour in a medium-sized bowl. Stir together until well combined. Set aside.
- Create cookie dough balls of about 6 tablespoons (105g) of cookie dough per ball. You should get 8 balls.
- Place the cookie dough balls onto the prepared baking sheets. Press the balls down a bit with the underside of a cup or something similar. They should crack a little around the edges.
- 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.
- Bake the cookies for 12-15 minutes or until the cookies look done and are just about to brown on the edges.
- 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
- Add the butter to a large mixer bowl and beat until smooth and creamy.
- Add about half of the powdered sugar and mix until smooth and well combined.
- Add the vanilla extract, maple extract, and 1 tablespoon of maple syrup and mix until smooth and well combined.
- Add the remaining powdered sugar and mix until smooth and well combined.
- Add more maple syrup until the desired consistency and taste is reached.
- Pipe the buttercream on top of the cooled cookies in a swirl design, then serve.
Tips for Perfecting the Recipe
Understand Your Ingredients: The key to perfecting these Copycat Crumbl Cinnamon Roll Cookies starts with understanding your ingredients. All-purpose flour provides the structure, but be careful not to over-measure. Using a kitchen scale for accuracy ensures your dough has the perfect balance of tenderness and chewiness. Room temperature butter and eggs incorporate more easily, creating a uniform texture in your cookies.
Creaming Butter and Sugar: Achieving a light and fluffy texture in your cookies begins with properly creaming the butter and sugar. This process incorporates air into the dough, contributing to a lighter texture. Cream the mixture until it’s pale and fluffy, which usually takes about 2-3 minutes on medium speed.
Chill the Dough: If you find your cookies spread too much in the oven, chilling the dough before baking can help. Chilling solidifies the fat in the cookies, which means it takes longer to melt and spread in the oven. Even 30 minutes in the refrigerator can make a difference.
Don’t Overbake: These cookies should be soft and tender. They will continue to cook on the baking sheet after you remove them from the oven, so it’s crucial to take them out while they still look slightly underdone in the center. This ensures they don’t become hard or overly crisp as they cool.
Maple Buttercream Consistency: The consistency of your maple buttercream is crucial for the perfect swirl on top of each cookie. If the buttercream is too stiff, it won’t pipe smoothly, but if it’s too runny, it won’t hold its shape. Adjust the consistency with powdered sugar or maple syrup until it’s just right.
Serving Suggestions
Pair with Coffee or Tea: The rich flavors of cinnamon and maple in these cookies make them a perfect match for a hot cup of coffee or tea. The warmth of the beverage complements the spices and enhances the overall tasting experience.
Ice Cream Sandwiches: For a decadent treat, use these cookies to make ice cream sandwiches. Choose a complementary ice cream flavor like vanilla, cinnamon, or even maple walnut. Soften the ice cream slightly, then scoop it onto the flat side of a cookie and press another cookie on top. Freeze until firm for a delightful twist on the classic dessert.
Cookie Platter for Gatherings: These cookies are showstoppers on any dessert table. Arrange them on a platter with a variety of other cookies and sweets. They’re perfect for holiday gatherings, parties, or as a special treat for coworkers.
Gift Them: Packaged in a pretty box or tin, these cookies make a thoughtful homemade gift. Include a card with the recipe or a personal note for a special touch.
Storage Tips
Room Temperature Storage: Store the cookies in an airtight container at room temperature for up to 5 days. Avoid storing them in direct sunlight or near any heat source, which can cause the buttercream to soften too much.
Freezing the Cookies: These cookies freeze beautifully, even with the frosting. Place them in a single layer on a baking sheet to freeze the frosting, then transfer to a freezer-safe container, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw at room temperature for a few hours before serving.
Reviving Slightly Stale Cookies: If the cookies have lost their initial softness, you can briefly microwave them for 5-10 seconds. This can help to soften the cookies and bring back a bit of their fresh-baked taste and texture.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough up to 2 days in advance. Keep it wrapped tightly in plastic wrap in the refrigerator. Let it sit at room temperature for about 30 minutes before rolling and baking, so it’s easier to handle.
Can I use gluten-free flour? Yes, you can substitute all-purpose gluten-free flour in a 1:1 ratio for regular all-purpose flour. However, the texture might be slightly different, so it’s best to use a blend designed to mimic the properties of wheat flour closely.
Why did my cookies spread too much? There are a few reasons cookies spread too much: the dough was too warm, too much butter, or the baking soda was expired. Ensure your dough is chilled, measure your ingredients accurately, and check the freshness of your leavening agents.
Can I substitute the maple syrup in the buttercream? If you’re not a fan of maple or don’t have maple syrup, you can substitute honey or a simple syrup. Keep in mind this will change the flavor profile of the frosting.
How do I achieve the perfect swirl with the buttercream? Use a piping bag fitted with a large star or round tip. Start in the center of the cookie and gently squeeze the piping bag while making a circular motion outward until you reach the edge of the cookie. Release pressure when you’ve completed the swirl.
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
- 2 –3 tbsp maple syrup
INSTRUCTIONS
Prepare the Dough
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, baking soda, and salt in a medium-sized bowl and set aside.
- 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 the egg and mix until well combined.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until the dough is well combined. It will be thick. Do not overmix. 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
- Make the cinnamon mixture by combining the butter, brown sugar, cinnamon, and flour in a medium-sized bowl. Stir together until well combined. Set aside.
- Create cookie dough balls of about 6 tablespoons (105g) of cookie dough per ball. You should get 8 balls.
- Place the cookie dough balls onto the prepared baking sheets. Press the balls down a bit with the underside of a cup or something similar. They should crack a little around the edges.
- 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.
- Bake the cookies for 12-15 minutes or until the cookies look done and are just about to brown on the edges.
- 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
- Add the butter to a large mixer bowl and beat until smooth and creamy.
- Add about half of the powdered sugar and mix until smooth and well combined.
- Add the vanilla extract, maple extract, and 1 tablespoon of maple syrup and mix until smooth and well combined.
- Add the remaining powdered sugar and mix until smooth and well combined.
- Add more maple syrup until the desired consistency and taste is reached.
- Pipe the buttercream on top of the cooled cookies in a swirl design, then serve.
