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Three cinnamon rolls topped with white icing sit on a plate, reminiscent of a Copycat Crumbl Cinnamon Swirl Cookies recipe, with a wooden spoon holding ground cinnamon beside them.

Air Fryer Crumbl Cinnamon Swirl Cookies

Author: Mandy Applegate
I love making these Air Fryer Crumbl Cinnamon Swirl Cookies when I want something that tastes like it came from a bakery but bakes quickly. The cinnamon sugar melts into glossy, gooey ribbons through the thick, soft dough, and the air fryer gives them barely crispy edges without drying out the centers. The tangy cream cheese frosting on top makes them taste exactly like cinnamon rolls in cookie form. They're perfect for birthday parties, Christmas, Thanksgiving, cookie swaps, and bake sales because they're trendy, crowd-pleasing, and kids and adults both love them. They stay fresh at room temp for up to 3 days or in the fridge for 5 days.
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Prep Time: 15 minutes
Cook Time: 6 minutes
Chill Time: 10 minutes
Total Time: 31 minutes
Course: cookies, Dessert
Cuisine: American
Keyword: Copycat Air Fryer Crumbl Cinnamon Swirl Cookies Recipe
Servings: 12
Calories: 270kcal

Ingredients

Cookies base:

  • ½ cup butter softened
  • ½ cup sugar
  • 2 tablespoons brown sugar
  • 1 large egg
  • 1 teaspoons vanilla extract
  • 1 ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon cinnamon
  • ¼ teaspoon salt

Cinnamon sugar mixture:

  • 3 tablespoons butter softened
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons all-purpose flour

Cream cheese frosting:

US Customary - Metric

Instructions

  • Line the air fryer basket with parchment paper.
  • In a large bowl, mix together the softened butter, sugar, and brown sugar until light and creamy. Add in the egg and vanilla extract, mixing until the batter is smooth.
    ½ cup butter, ½ cup sugar, 2 tablespoons brown sugar, 1 large egg, 1 teaspoons vanilla extract
  • In another bowl, sift the flour, baking powder, baking soda, cinnamon, and salt. Slowly add the dry ingredients into the butter mixture, stirring by hand until everything is well combined and a dough forms.
    1 ½ cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ⅛ teaspoon cinnamon, ¼ teaspoon salt
  • To make the cinnamon sugar mixture, combine the softened butter, granulated sugar, brown sugar, flour, and cinnamon in a small bowl and stir until smooth.
    3 tablespoons butter, 2 tablespoons granulated sugar, 2 tablespoons brown sugar, 2 tablespoons all-purpose flour, 2 teaspoons cinnamon
  • Scoop even portions of dough, roll them into balls, and place on the prepared baking sheet. Gently press each ball down and spread a spoonful of the cinnamon sugar mixture on top. Chill the dough in the fridge for 10 minutes.
  • Bake in the air fryer at 320°F (160°C) for 6 minutes, then transfer them to a cooling rack to cool completely.
  • While the cookies cool, mix the cream cheese, powdered sugar, and vanilla extract in a bowl until smooth. Spoon the frosting into a piping bag.
    ½ cup cream cheese softened, ½ cup powdered sugar, 1 teaspoon vanilla extract
  • Once the cookies are fully cooled, pipe a swirl of frosting on top of each and sprinkle with cinnamon for the final touch.
    Cinnamon

Notes

While these cookies come together easily, here are my best tips to help you nail them every single time.
  • Soften your butter properly: Let the butter sit at room temperature for about 30 minutes. It should be soft enough to press your finger into, but not melted. If it’s too cold, the cinnamon sugar topping won’t spread smoothly.
  • Chill the dough before baking: Don’t skip the 10-minute chill. Cold dough holds its shape better in the air fryer and keeps the cookies from spreading too thin or developing crispy edges.
  • Adjust for your air fryer: Air fryers vary, so check your cookies at the 5-minute mark the first time. If the tops brown too quickly, reduce the temperature to 310°F and bake for an extra minute or two.
  • Don't overbake them: Pull the cookies out at 6 minutes, even if the centers look a little underdone. They’ll finish cooking and firm up on the cooling rack. If you leave them in too long, they’ll turn dry and crumbly instead of soft and chewy.
  • Let them cool completely before frosting: If you pipe the cream cheese frosting on warm cookies, it'll melt and slide right off. Wait until they're totally cool to the touch, which usually takes about 15-20 minutes on the cooling rack.
  • Flash freeze for storage: If you're freezing a big batch, place the unfrosted cookies on a baking sheet and freeze for 1 hour before transferring them to a container. This prevents them from sticking together and makes it easier to grab just one or two at a time.

Nutrition

Calories: 270kcal | Carbohydrates: 33g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 209mg | Potassium: 47mg | Fiber: 1g | Sugar: 20g | Vitamin A: 472IU | Vitamin C: 0.01mg | Calcium: 34mg | Iron: 1mg
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