"This cinnamon cookie features a cinnamon sugar cookie, cream cheese frosting, and a topping of cinnamon crunch cereal. Roll these cookies in a combination of cinnamon sugar before baking, frost, and sprinkle with sweet crunchy breakfast cereal!"
Cinnamon Crunch Cookies
Servings – 20
Prep Time – 10 Minutes
Cook Time – 10 Minutes
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1 - 15.25oz package spiced cake mix 1/2 cup vegetable oil
2 large eggs
6 ounces regular full fat cream cheese
3 tablespoons unsalted butter
1 1/4 cup confectioners' sugar
3 tablespoons heavy whipping cream*
1/2 teaspoon vanilla extract
pinch ground cinnamon
1 cup cinnamon crunch cereal, crushed
gold course sanding sugar, optional
Preheat the oven to 350 degrees F.
Stir cake mix, oil, and eggs together in a large bowl until it comes together as a dough. Add in your mix-ins, mix to combine.
Form dough into 1-inch balls, roll in cinnamon sugar mixture and place 2 inches apart on un-greased baking sheets.
Bake in the preheated oven, about 6 to 10 minutes, depending on how soft you like your cookies.
Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Place cream cheese on a microwave-safe plate. Microwave (medium power) in 5-10 second intervals until very soft. Careful not to burn. Transfer to a medium bowl.
Use the same plate to soften butter. Again, use 5-10 intervals in the microwave until very soft. Add to the bowl of cream cheese.
Use a hand mixer inside the bowl to whip the cream cheese and butter together until completely combined (no lumps).
Add in the confectioners' sugar, vanilla and *1 tablespoon whipping cream. Whip until light and fluffy, about two minutes. If the consistency is to think for your preference, add 1 teaspoon at a time of cream and whip a little more until the consistency you prefer. I like a thicker creamy frosting that holds a slight stiffness.
Stir in a pinch of cinnamon (I like about 1/8 of a teaspoon for the pretty speckles of cinnamon throughout).
When ready to serve, apply frosting to each cookie. Cookies should be completely cooled to prevent softening and over-spreading of frosting. You'll use about 1/2-3/4 tablespoon for each cookie. Sprinkle with the cinnamon crunch cereal.
How to store these cookies: Unfrosted (preferred storage method) can be stored for up to three days at room temperature in an airtight container.
Frosted cookies can be stored in fridge for up to three days. They do not stack (the frosting is too soft) so it’s easiest to store them unfrosted. If stored with the cereal topping the topping won’t stay crisp (it’ll become soft and chewy from the frosting).
Freeze unfrosted cookies for up to 4-6 weeks.
Cookie size: I opted to make these cookies are about 3″.
"A soft and chewy cinnamon cookie with a swirl of cream cheese frosting and topped with a crunchy sprinkle of crunchy cereal bits. It's a bowl of cereal in bite size form!"
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.