Cinnamon Crisps with cream cheese dessert dip! Buttery cinnamon chips perfectly complement a creamy, fluffy cinnamon dip, with bits of dark chocolate. Whether for a party or a casual gathering, this irresistible snack will have your guests flocking to it. If you adore cozy, cinnamon-infused sweets, this is an absolute must-try—a guaranteed crowd-pleaser!
I'm excited to add to my unique collection of Halloween foods with these baked, crunchy, buttery cinnamon chips paired with a creamy, fluffy cinnamon cream cheese dip. Each bite is reminiscent of delicious churros!
This cinnamon dip is my take on a churro dip I found on Pinterest. It was so delicious that I had to add my own twist—incorporating shaved dark chocolate and skipping the cinnamon sugar cereal. The result is a rich, creamy sweet dessert dip that pairs beautifully with the baked crunchy cinnamon tortilla chips!
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Why you'll love it?
- It’s like enjoying churros in the form of chips and dip!
- Cut the tortillas into any shape to customize them for any holiday, whether it's Halloween, Thanksgiving, Christmas, Valentine's Day, or Easter!
- Simplify the process by cutting the tortillas into triangles.
- Guaranteed crowd pleaser!
- Best dessert chips and dip you'll serve!
- Make ahead instructions included
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Tortillas - I prefer using flour tortillas because their neutral flavor allows the cinnamon to shine through, unlike corn tortillas.
- Cinnamon - I use ground cinnamon to season both the tortilla chips and the cream cheese dip, creating a warm, cozy flavor that makes for a delicious fall snack.
- Sugar - I use both white and brown sugar to create a perfect balance of flavors: white sugar for the cinnamon crisps and brown sugar for the creamy dessert dip.
- Butter - A generous brush of melted butter on the cut tortillas enhances the buttery flavor and helps the cinnamon sugar adhere better, ensuring it caramelizes beautifully while baking.
- Cream cheese - I use half a block of cream cheese, making sure to let it sit at room temperature until softened. This ensures it creams together smoothly and effortlessly.
- Whipped cream - You’ll need ½ cup of heavy whipping cream, which is folded in at the end. This not only lightens the whipped cream cheese mixture but also adds an irresistible richness and fluffiness to the dip.
Tip: Be sure to use block-style cream cheese rather than the spreadable kind found in tubs.
How to make cinnamon crisps?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
👩🍳 Pro tip: To easily cut shapes from a tortilla, place it on a kitchen counter and position the cookie cutter on top. Press down firmly and use a rocking motion to cut through the tortilla.
Customize for any holiday
- Valentine's Day - Use heart-shaped cookie cutters.
- Halloween - Use ghost, pumpkin, witch hat, and bat shape cutters.
- Thanksgiving - Use pumpkin, maple leaf, and turkey shapes.
- Easter - Use egg, bunny or carrot shapes.
- Christmas - Use stars, snowmen, Christmas trees, gingerbread men. or candy canes.
How to make cinnamon cream cheese dip?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Tip: Refrigerate the sweet dessert dip until you’re ready to serve it, but let it sit at room temperature for at least 15 minutes before serving. It makes an ideal Thanksgiving dessert recipe.
Make ahead instructions
- Baked cinnamon crisps will stay crisp when stored in an air tight container for 2 to 3 days.
- Flour tortillas can be cut into shapes and stored in a sealed zipper bag in the refrigerator for up to a week.
- You can make the cinnamon cream cheese dessert dip ahead of time and store it in the refrigerator for 2 to 3 days. Just be sure to let it sit at room temperature for at least 20 minutes before serving.
Recipe tips
- Cut the tortillas into various shapes to customize them for the holiday.
- Be generous when brushing melted butter and sprinkling cinnamon sugar for the thickest, crunchiest oven-baked cinnamon crisps.
- Use mini chocolate chips instead of chopped chocolate in the cream cheese dip.
- Make sure to store the cinnamon crisps in an airtight container to seal in the crispness for several days.
- Line your baking sheet with parchment paper for easy clean up.
More cream cheese dessert ideas
Cinnamon Crisps
Equipment
Ingredients
Cinnamon crisps
- 1 cup sugar
- 2 tablespoons ground cinnamon
- 4 flour tortillas
- ½ cup melted butter
Cinnamon cream cheese dip
- 1 cup heavy cream
- 8 ounces cream cheese
- ¾ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ cup finely chopped semi-sweet chocolate (or use ⅓ cup mini chocolate chips)
Instructions
Bake cinnamon crisps
- Preheat oven to 350°F and line a large baking sheet with parchment paper.
- Mix the sugar and cinnamon together in a small bowl.
- Using your cookie cutter, cut out shapes from the tortillas. For a simpler option, you can also cut each tortilla into 6 or 8 wedges.Pro tip: To easily cut shapes from a tortilla, place it on a kitchen counter and position the cookie cutter on top. Press down firmly and use a rocking motion to cut through the tortilla.
- Arrange the cut tortilla shapes on the prepared baking sheet and generously brush each one with melted butter. Aim for a good coating—not so much that it drips onto the baking sheet, but enough to help the cinnamon sugar adhere properly.
- Sprinkle a generous amount of cinnamon sugar on top. Bake for 13 to 15 minutes or the tops are deep golden and caramelized. Cool completely, before storing.
Cinnamon cream cheese dip
- Place heavy cream in a medium bowl and beat with an electric beater until stiff peaks form. There is no need to wash the beater before proceeding to the next step.
- Place cream cheese, brown sugar and ½ teaspoon cinnamon into another bowl and beat with the electric beater until creamy and fluffy (1 to 2 minutes).
- Add the whipped cream and finely chopped chocolate and fold using a rubber spatula, until evenly combined. Chocolate - Finely chop a semi-sweet chocolate bar, like Ghirardelli, and measure out ½ cup for the recipe. If you don’t have a chocolate bar on hand, you can substitute with ⅓ cup of mini chocolate chips instead.
- Refrigerate in a covered bowl until serving time, but bring to room temperature before serving.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Kelly @ Kelly Lynns Sweets and Treats
I love cinnamon and these sound (and look) so yummy!! I am totally loving all your Halloween creations Maria! Xoxo 🙂
Maria Doss
Can't go wrong with cinnamon, right? Thanks Kelly:)
Patrick@looneyforfood.com
so adorable! loving all your halloween stuff
Maria Doss
Thank you Patrick:)
Maria
You win the best Halloween treat mom ever award!! Those adorable mice, the creepy pizza hands, and now these little hats??!! I can't even come up with a single cute idea that hasn't been done 1000x for Halloween! So impressed with your creativity.
Maria Doss
You are too kind my dear:) Thank you so very much Maria
Supriya Kuttty
Heya, These Cinnamon Crisps are really so adorable. My hubby would definitely be loved it completely cz we all love cinnamon's flavor. Will try these at home very soon. Thanks for sharing this recipe with us. Good Luck, Best wishes, and Regards.
Maria Doss
Thank you so much Supriya:)
Lisa
These were so good! However cooking time was way too long for my oven. Burnt the first batch at recommended time. I only baked them for 8-9 minutes and they were perfect!
Maria Doss
That’s so great to hear, so glad you loved it and thanks for letting us know about the time - Maria