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Irresistible Cinnamon Roll Cheesecake Cookies

Soft cookies with gooey cheesecake centers and swirls of cinnamon sugar, delivering the cozy flavors of cinnamon rolls in an easy-to-make treat perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Course Dessert, Snack
Cuisine American
Servings 24 cookies
Calories 160 kcal

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Freezer
  • Spatula
  • Wire rack

Ingredients
  

For the Cheesecake Filling

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

For the Cinnamon Swirl

  • 1/2 cup brown sugar
  • 2 tsp ground cinnamon
  • 3 tbsp unsalted butter melted

For the Cookie Dough

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

For the Vanilla Glaze (Optional)

  • 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 teaspoon-sized dollops onto a parchment-lined baking sheet and freeze for 45 to 60 minutes.
  • Step 2: Mix brown sugar, ground cinnamon, and melted butter until a thick, spreadable paste forms for the cinnamon swirl.
  • Step 3: Whisk together flour, baking soda, baking powder, and salt in a medium bowl.
  • Step 4: Cream softened butter with granulated and brown sugars until light and fluffy (about 2–3 minutes). Add egg, egg yolk, and vanilla extract, mixing until just combined.
  • Step 5: Gradually add dry ingredients to the wet mixture, stirring gently until a soft dough forms. Avoid overmixing.
  • Step 6: Fold the cinnamon swirl paste into the dough with a spatula, leaving visible streaks.
  • Step 7: Scoop about 2 tablespoons of dough, flatten slightly, place a frozen cheesecake ball in the center, then wrap dough around it, sealing completely. Roll into a smooth ball.
  • Step 8: Place cookie balls on a baking sheet and refrigerate for at least 1 hour.
  • Step 9: Preheat oven to 350°F (175°C). Bake cookies for 12–15 minutes until edges are golden but centers remain soft.
  • Step 10: Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack. If desired, drizzle with vanilla glaze made from powdered sugar, milk, and vanilla extract.

Notes

Make cheesecake filling variations with mascarpone or Greek yogurt for different flavors. Add nutmeg or cloves to cinnamon swirl for seasonal spice. Freeze dough balls or baked cookies for up to 2 months. Store baked cookies in airtight container at room temperature up to 3 days or refrigerate up to a week. Warm slightly before serving for best texture.
Keyword Cheesecake Cookies, cinnamon roll, Cinnamon Sugar