Cinnamon Crisps

white cinnamon dip in a grey bowl with brown chips placed around it.

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!

Course Dessert

Cuisine American

Keyword cinnamon crisps

Prep Time 25

Cook Time 15

Servings Servings

Calories 128kcal

Author Maria Doss

Equipment

Electric beater

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

Be generous when brushing melted butter and sprinkling cinnamon sugar for the thickest, crunchiest oven-baked cinnamon crisps.

Line your baking sheet with parchment paper for easy clean up.

Cut the tortillas into various shapes to customize them for the holiday.

Nutrition