Hello my friends we are back with another Crumbl copycat and today we are making copycat Crumbl cinnamon fry bread cookies! Crumbl has introduced a lot of new flavors recently and in my opinion this cinnamon fry bread cookie is by far the best! it is soft on the inside, crunchy on the outside and has all the best flavors. And my recreation is just as good as the original!
what is a cinnamon fry bread cookie?
I had to do a little investigating to learn exactly what went into Crumbl’s cinnamon fry bread cookie. After a little digging I figured out the following:
- The dough for this cookie is the same dough as Crumbl’s waffle cookie! I released a copycat Crumbl waffle cookie last week, so the dough for this cookie is the same recipe as that copycat.
- Before the dough is baked, each dough ball is drizzled with sweetened condensed milk. This gives the cookie a nice crunch on top!
- Right after the cookies come out of the oven, each is brushed with melted butter. This step is so important and gives the cookies a needed buttery flavor that really adds to the fry bread feel.
- Each cookie is topped with a scoop of cinnamon honey butter! This is essential as it is what makes this cookie a cinnamon fry bread cookie. And it is just so yummy so there’s no way you’ll want to skip it.
- What can I use instead of shortening? If you can’t find shortening, you can use butter instead. So instead of using 1 cup of shortening and 1/2 cup of butter, just use 1 1/2 cups of butter instead.
- How do I store these cookies? If you are not eating all the cookies warm, I recommend storing the cookies without the frosting on. This will keep the cookies fresh and not soggy. Keep the cookies in a sealable container. Also keep the frosting in a sealable container.
If you love this copycat Crumbl cinnamon fry bread cookie, check out my other Crumbl copycat recipes!
- copycat Crumbl waffle cookies
- copycat Crumbl cookies and cream cookies
- copycat Crumbl snickerdoodle cupcake cookies
- copycat Crumbl cornbread cookies
copycat Crumbl cinnamon fry bread cookies
cinnamon fry bread cookie base
- 1 cup shortening
- 1/2 cup butter
- 2 cups brown sugar
- 2 eggs
- 3 1/2 cups flour
- 3 tbsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 1/4 cup sweetened condensed milk
- 3 tbsp butter melted
cinnamon honey buttercream
- 1/2 cup butter room temp
- 2 tbsp honey
- 2 tsp cinnamon
- 2 cups powdered sugar
- 1 tsp vanilla
- Preheat oven to 350. Add the shortening, butter, and brown sugar to a stand mixer. Mix for 2 minutes. Add eggs and mix until just combined.
- Add flour, cornstarch, baking soda, and salt. Mix until dough just comes together.
- If making large, Crumbl style cookies, scoop out 1/2 cup of dough per cookie. You can fit 5-6 cookies on a normal cookie sheet. Roll each cookie into a ball. Split the ball in half and push it back together again, with one of the "rough" split sides on top. This will add texture to our cookie when it's cooked.
- Drizzle about 1 tsp of sweetened condensed milk onto the top of each cookie. Try not to let the sweetened condensed milk spill off of the cookie as it will burn. Bake the cookies for 10-12 minutes, until cookies are just set.
- When the cookies come out of the oven, brush melted butter onto each cookie while they are still warm.
- While the cookies cool slightly, make the frosting. Add butter, honey, and cinnamon to a stand mixer. Mix for 2-3 minutes until smooth. Add powdered sugar and vanilla and mix again.
- Top each warm cookie with a scoop of frosting and enjoy!