Copycat Crumbl Cinnamon Roll Cookies

Copycat Crumbl Cinnamon Roll Cookies

Ingredients for 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

Ingredients for Cinnamon Sugar Topping:

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

Ingredients for 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:

Cookie Base:

1. Preheat the oven to 350 degrees Fahrenheit and cover a baking sheet with parchment paper.
2. In a large bowl, beat together the butter and sugar for 2-3 minutes until creamy.
3. Add the eggs and vanilla, beating again and scraping the bottom and sides of the bowl occasionally.
4. Mix in the flour, baking powder, baking soda, salt, and cinnamon until well combined, scraping the bowl as needed.
5. Use a large scooper to place dollops of cookie dough onto the prepared baking sheet, spacing them a few inches apart.
6. 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.
7. Bake for 10-12 minutes until set, being careful not to overbake. Allow to cool completely.

Cinnamon Sugar Topping:

1. In a small saucepan, mix together the butter, brown sugar, and cinnamon.
2. Heat on medium-high until the butter is melted and the mixture starts boiling.
3. Remove from heat and drizzle 2-3 teaspoons of the mixture over each cookie. Allow to cool.

Frosting:

1. In a large bowl, mix cream cheese and softened butter until creamy and smooth.
2. Pour in milk, vanilla, and salt, mixing again.
3. Gradually add powdered sugar, 1 cup at a time, mixing well after each addition for about 1 minute.
4. Once the cinnamon sugar topping has cooled, transfer the frosting to a piping bag or plastic bag with a corner cut off.
5. Pipe thick spiral ropes of frosting onto each cookie.