Crumbl copycat cinnamon swirl cookies that are thick, soft, and bakery-style, finished with a bold cinnamon swirl and smooth cream cheese frosting.
Every time I scroll through the Crumbl site, it’s the swirl cookies that stop me. The peanut butter and jelly version usually gets me first, but these cinnamon swirl cookies pull me in the same way. Living in Montreal means lingering on their menu longer than I should, knowing there isn’t a location anywhere nearby. Eventually, I stopped scrolling and decided to make my own version at home.
These cookies are built around cinnamon in a way that feels clear but not heavy. They bake up thick and soft, with a swirl that stays visible instead of disappearing in the oven. The topping finishes them off without taking over, so the cinnamon stays front and center without becoming too much.
I make these when I want something that looks like it came from a bakery but still feels manageable to pull off at home. They’re also my go-to whenever I’m craving Crumbl-style cookies without having access to an actual store. They come together quickly enough that it feels worth it, especially for cookies that look this put together.
The first time I made them, I lined them up next to my peanut butter and jelly swirl cookies and immediately noticed how similar they felt visually. Same bold shape, same swirled top, just a different direction flavor-wise. Now, whenever I catch myself scrolling the Crumbl site and wishing there was a Montreal location, these cinnamon swirl cookies are what I make instead.
Ingredients
Unsalted butter, granulated sugar, and brown sugar create the base for these Crumbl copycat cinnamon swirl cookies. Brown sugar adds chew and moisture, while white sugar helps them spread just enough without going flat. Cornstarch is key here because it softens the crumb and gives you that Crumbl-style texture.
Cinnamon gets layered throughout instead of just added once. A small amount in the dough builds warm flavor from the inside, while the cinnamon-sugar topping creates that signature swirl effect once baked. Mixing flour into the topping helps it stay slightly crumbly instead of melting completely into the cookie, which gives better definition and texture on top.
The cream cheese frosting is what makes these true Crumbl-style cookies. Cream cheese adds tang and structure so the frosting holds its shape without being too sweet. Butter keeps it smooth and spreadable, while powdered sugar creates that light, fluffy finish that pairs perfectly with the cinnamon base.
See the recipe card for exact quantities.
How to Make Crumbl Copycat Cinnamon Swirl Cookies?
These copycat cinnamon swirl cookies are soft, thick, and bakery-style, just like the ones from Crumbl. With layers of cinnamon throughout, a buttery swirl topping, and a smooth cream cheese frosting.
Preheat the Oven and Prepare the Pans
Preheat the oven to 350°F (175°C). Line several baking sheets with parchment paper and set them aside. This helps prevent sticking and allows the cookies to bake evenly.
Make the Cookie Dough
Portion the Dough
Using a large ice cream scoop, divide the cookie dough into even portions and place them onto the prepared baking sheets. Leave plenty of space between each portion, as the cookies will spread while baking. Set aside while you prepare the cinnamon topping.
Make the Cinnamon Swirl Topping
Bake the Cookies
Bake the cookies in the preheated oven for about 12 minutes, or until the edges are lightly golden and the centers are set. Remove from the oven and allow the cookies to cool completely on the baking sheet before decorating.
Make the Frosting
Transfer the frosting to a piping bag and set aside.
Prepare the Cinnamon Sugar Topping
In a small bowl, mix together the remaining sugar and cinnamon until evenly combined.
Decorate the Cookies
Serve and Enjoy!
Your Crumbl copycat cinnamon swirl cookies are now ready to go! Enjoy your cookies!
Storage
Store the cookies in an airtight container in the refrigerator for up to 3 days. Let the cookies cool completely before storing to keep the frosting set and the cookies fresh.
Top Tips for Crumbl Copycat Cinnamon Swirl Cookies
Let the cookies cool completely before frosting: Frosting warm cookies will cause it to melt and lose shape, so make sure they are fully cooled first.
Do not overbake: Remove the cookies as soon as the centers are set and the edges are lightly golden. They will continue to firm up as they cool and stay soft inside.
Space the cookies well on the baking sheet: These cookies spread as they bake, so leaving plenty of room between each one helps them keep their shape and bake evenly.
Crumbl Copycat Cinnamon Swirl Cookies
Ingredients
For the cookies
- ½ cup unsalted butter softened
- ½ cup sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ½ cup flour
- 2 tablespoon cornstarch
- ½ t baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
For the cinnamon/sugar topping
- 4 tablespoon unsalted butter softened
- 2 tablespoon sugar
- 2 tablespoon brown sugar
- 2 teaspoon cinnamon
- 2 tablespoon flour
For the frosting
- 4 ounces cream cheese softened
- 4 tablespoon unsalted butter softened
- 1 teaspoon vanilla
- 1 cup powdered sugar
For the cinnamon/sugar sprinkle
- ¼ cup sugar
- 1 tablespoon cinnamon
Instructions
- Preheat the oven to 350 degrees. Line a few baking sheets with parchment and set aside.
- In the bowl of a stand mixer, combine the softened butter and sugars. Cream until smooth.
- Add in the egg and vanilla, mix well.
- Add in the flour, cornstarch, baking powder, baking soda, cinnamon and salt. Mix thoroughly, scraping down the sides often.
- Using a large ice cream scoop, divide the cookie dough between the baking sheets. Set aside.
- In another bowl, combine the unsalted butter, sugar, brown sugar, cinnamon and flour. Mix well, scraping the sides often.
- Scoop out the dough and divide into as many cookies as you have ready to bake. Form the dough into a ball and place on top of the cookie dough. Gently press the two together so that it forms one disc shape cookie. Make sure you have allowed plenty of space for the cookies to spread as they bake.
- Bake in the preheated oven for approximately 12 minutes or until the edges are golden and the centers are set. Allow to cool completely before decorating.
- For the frosting - in the bowl of a stand mixer, combine the cream cheese and butter. Cream until smooth.
- Add in the powdered sugar and vanilla. Mix well, scraping down the sides often.
- Transfer the frosting to a piping bag. Set aside.
- In a small bowl combine the remaining cinnamon and sugar and mix to combine.
- To assemble - once the cookies are cool, pipe a round of frosting on top of each cookie.
- Sprinkle with the additional cinnamon/sugar mix.
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