Love Crumbl? These Cinnamon Squares Taste Just Like the Real Deal!

If you’re a fan of Crumbl Cookies and have been following their ever-changing menu, you might remember the legendary Cinnamon Square—a treat that left a lasting impression on those lucky enough to try it. This decadent creation wasn’t just a cookie; it was more like a cake, with a fluffy base reminiscent of coffee cake, a ribbon of brown sugar cinnamon, and a rich vanilla cream cheese frosting on top. Although this flavor disappeared as quickly as it arrived, it sparked a wave of fanfare, inspiring countless posts, discussions, and attempts to recreate it. Now, I’m sharing my take on this beloved, but elusive, Crumbl flavor, so you can relive—or finally experience—the magic of Cinnamon Square in your own kitchen.

Ingredients for Crumbl Cinnamon Square

For Crumbl Cinnamon Square, you’ll need 1 ½ cups of all-purpose flour, ½ cup of sugar, and 2 teaspoons of baking powder. You’ll also need 1 egg, 1 teaspoon of vanilla extract, and ¾ cup of milk. Finally, incorporate ¼ cup of salted butter, melted and allowed to cool slightly, to complete the batter.

How To Make Filling

Add softened butter, brown sugar, all-purpose flour, and cinnamon to a bowl. Mix until combined.

How To Make Cream Cheese Frosting

Add cream cheese, butter, confectioner’s sugar, and vanilla to a bowl. Mix on a low setting (if using an electric mixer) until combined. If the frosting is too thin, add more sugar. If it’s too thick, add ½ teaspoon of milk at a time until the desired consistency is reached.

Preheat the Oven

Preheat your oven to 350°F.

Prepare the Batter

In a bowl, combine all-purpose flour, sugar, baking powder, egg, vanilla, and milk. Mix until combined—the batter should resemble pancake batter. Then, add melted butter and mix until the batter is more like a typical cake batter.

Grease and Fill Molds

Grease the inside of four 4-inch square baking molds. Divide the batter evenly between the molds.

Add Cinnamon Filling

Drop small blobs of cinnamon filling onto the tops of the filled cake molds.

Swirl the Filling

Use a knife to swirl the cinnamon filling through the cake batter. Don’t worry about making it perfect, as the cakes will be frosted later.

Bake the Cakes

Place the baking molds on a sheet pan for stability. Bake for 18 minutes, or until the edges begin to brown and a toothpick inserted into the center comes out clean.

Cool and Frost

Let the cakes cool completely. Once cooled, add cream cheese frosting and serve.\

Tips and Tricks

To cool melted butter faster, melt it only ¾ of the way so the hot butter melts the rest, with the unmelted part cooling it down quickly. Sifting flour and powdered sugar results in a lighter cake and smoother frosting. The cinnamon filling is easier to stir into the batter if it’s slightly above room temperature, but since we’re frosting the top, it’s okay to be a bit heavy-handed when mixing it in. When applying the frosting, place a large dollop in the center and use a knife or spatula to spread it over the cake’s surface. While you can store the cake in an airtight container for up to 5 days, it’s best enjoyed within 24 hours since refrigeration can dry out the cake, although it’s necessary to preserve the cream cheese frosting.

Variations and substitutions: 

This recipe is designed with one egg for easy scaling, so a 2-egg version will yield the equivalent of a 9×13 cake pan. While the original recipe suggests a thick cake, you can also spread the batter across 6 4×4 pans for slightly shorter cakes, reducing the baking time by 2 or 3 minutes. Depending on your preference, you can use larger or smaller cake pans—bake for 25-30 minutes for a full cake, or 12-15 minutes for muffins or smaller cakes. If you’re not a fan of frosting, feel free to reduce or omit it, and add extra cinnamon filling instead. For a fun twist, any spice like cardamom, nutmeg, or gingerbread spice blend can replace the cinnamon.