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Cinnamon Roll Cheesecake Cookies

Soft, tender cookies swirled with cinnamon sugar and filled with luscious cheesecake centers—these Cinnamon Roll Cheesecake Cookies are a cozy, nostalgic treat perfect for gifting or enjoying any time.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American
Servings 24 cookies
Calories 180 kcal

Equipment

  • Mixing bowls
  • Electric Mixer or Hand Mixer
  • Baking sheet
  • Parchment paper
  • Freezer

Ingredients
  

For the Cheesecake Filling

  • 8 oz cream cheese softened
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract

For the Cinnamon Swirl Paste

  • 1/2 cup brown sugar
  • 2 tbsp butter melted
  • 1 tbsp cinnamon

For the Cookie Dough

  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 tsp vanilla extract

For the Optional Vanilla Glaze

  • 1/2 cup powdered sugar
  • 1 tbsp milk
  • 1/4 tsp vanilla extract

Instructions
 

  • Step 1: Beat softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy. Scoop small teaspoons onto a parchment-lined baking sheet and freeze for 45 to 60 minutes until firm.
  • Step 2: Mix brown sugar, cinnamon, and melted butter to form a thick, spreadable cinnamon swirl paste. Set aside.
  • Step 3: Whisk flour, baking soda, baking powder, and salt together in a medium bowl for even distribution.
  • Step 4: In a large bowl, beat softened butter with granulated and brown sugars for 2 to 3 minutes until light and fluffy. Add egg, egg yolk, and vanilla extract and mix until combined.
  • Step 5: Gradually add dry ingredients to the wet mixture, stirring just until a soft dough forms. Avoid overmixing.
  • Step 6: Gently fold cinnamon swirl paste into the dough, leaving visible ribbons throughout.
  • Step 7: Scoop about 2 tablespoons of dough, flatten slightly, place one frozen cheesecake ball in the center, then wrap dough around and seal completely. Roll into a smooth ball.
  • Step 8: Place cookie balls on a baking sheet and refrigerate for at least 1 hour to chill and prevent spreading.
  • Step 9: Preheat oven to 350°F (175°C). Bake cookies for 12 to 15 minutes until edges are lightly golden and centers remain soft.
  • Step 10: Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack. If desired, mix powdered sugar, milk, and vanilla to make a glaze and drizzle over cooled cookies.

Notes

These cookies keep well for up to 3 days at room temperature in an airtight container, or up to a week refrigerated. Freeze assembled dough balls for up to 3 months; bake from frozen adding a few extra minutes. Experiment with nut additions, chocolate chips, or glaze variations for extra flavor.
Keyword Cheesecake, cinnamon roll, Cinnamon Swirl, Cookies