There’s something magical about the combination of warm cinnamon, creamy cheesecake, and soft, buttery cookie dough. These Cinnamon Roll Cheesecake Cookies bring together everything you love about a classic cinnamon roll and your favorite slice of cheesecake — all wrapped into one indulgent, bakery-style cookie. Each bite delivers a swirl of sweet cinnamon sugar and a creamy center that melts in your mouth.
Fresh from the oven, they’re soft at the center, slightly crisp at the edges, and filled with a luscious cheesecake surprise. The aroma alone — rich butter, warm spice, and vanilla — is enough to draw everyone into the kitchen. And once you take that first bite, you’ll understand exactly why these cookies are impossible to eat just one.
Why You Will Love This Recipe
- Soft, bakery-style texture with gooey centers
- Creamy cheesecake filling hidden inside
- Beautiful cinnamon swirl in every bite
- Perfect for holidays, parties, or gifting
- Make-ahead friendly with simple chilling steps
- Classic flavors everyone adores
- Optional glaze takes them over the top
Ingredients (With Exact Amounts)
• 6 oz cream cheese, softened – Creates the rich, creamy cheesecake filling.
• ¼ cup powdered sugar – Sweetens the cheesecake center smoothly.
• ½ tsp vanilla extract – Enhances the flavor of the cheesecake filling.
• ⅓ cup brown sugar – Adds deep sweetness to the cinnamon swirl.
• 1½ tbsp ground cinnamon – Provides warm, classic cinnamon roll flavor.
• 2 tbsp melted butter – Helps form a smooth cinnamon paste.
• 2½ cups all-purpose flour – Forms the structure of the cookies.
• 1 tsp baking soda – Helps the cookies rise and spread properly.
• ½ tsp baking powder – Adds additional lift for a soft texture.
• ½ tsp salt – Balances sweetness and enhances flavor.
• ¾ cup unsalted butter, softened – Creates a rich, tender cookie base.
• ¾ cup granulated sugar – Sweetens and helps create crisp edges.
• ½ cup brown sugar – Adds moisture and chewiness.
• 1 large egg + 1 egg yolk – Provides structure and richness.
• 1½ tsp vanilla extract – Deepens the overall flavor of the dough.
• 1 cup powdered sugar (optional) – Forms the base of the glaze.
• 2–3 tbsp milk (optional) – Thins the glaze to drizzle consistency.
• ½ tsp vanilla (optional) – Adds flavor to the glaze.
Instructions (Detailed)
1. Prepare the Cheesecake Filling
In a medium bowl, beat the 6 oz cream cheese, ¼ cup powdered sugar, and ½ tsp vanilla extract until completely smooth and creamy. Scrape down the sides of the bowl to ensure no lumps remain. The texture should be silky and spreadable.
Line a baking sheet with parchment paper and scoop teaspoon-sized portions of the mixture onto it. Try to keep them uniform so your cookies bake evenly. Place the tray in the freezer for 45–60 minutes. This step is crucial — frozen filling makes stuffing the cookies easy and prevents leaking during baking.
2. Make the Cinnamon Swirl
In a small bowl, combine ⅓ cup brown sugar, 1½ tbsp ground cinnamon, and 2 tbsp melted butter. Stir until you achieve a thick, spreadable paste. It should resemble a soft cinnamon filling, not runny but smooth enough to fold into the dough. Set aside.
3. Whisk the Dry Ingredients
In a separate bowl, whisk together 2½ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, and ½ tsp salt. Whisking ensures even distribution of the leavening agents, which helps your cookies bake consistently.
4. Cream the Butter and Sugars
In a large mixing bowl, beat ¾ cup softened unsalted butter with ¾ cup granulated sugar and ½ cup brown sugar for 2–3 minutes. The mixture should become light, fluffy, and slightly pale. Proper creaming incorporates air into the dough, giving the cookies a soft texture.
Add the 1 large egg + 1 egg yolk and 1½ tsp vanilla extract. Mix until fully combined and smooth. The extra yolk adds richness and keeps the cookies tender.
5. Form the Dough
Gradually add the dry mixture to the wet ingredients. Mix on low speed just until a soft dough forms. Avoid overmixing, as this can develop too much gluten and result in dense cookies.
6. Create the Swirl Effect
Gently fold the cinnamon mixture into the dough. Use a spatula and make just a few folds — you want visible ribbons of cinnamon throughout the dough. Overmixing will blend it completely and eliminate that beautiful swirl effect.
7. Stuff the Cookies
Scoop about 2 tablespoons of dough and flatten it slightly in your palm. Place one frozen cheesecake filling portion in the center. Carefully wrap the dough around it, sealing completely so no filling is exposed. Roll gently into a smooth ball. Repeat with the remaining dough and filling.
8. Chill the Dough
Place the stuffed cookie balls onto a tray and refrigerate for at least 1 hour. Chilling prevents spreading and helps maintain thick, bakery-style cookies with defined centers.
9. Bake to Perfection
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Arrange the chilled cookie balls several inches apart.
Bake for 12–15 minutes, until the edges are lightly golden but the centers still look soft. Do not overbake — they will continue cooking on the tray after removal.
10. Cool and Glaze
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set without breaking.
If desired, whisk together 1 cup powdered sugar (optional), 2–3 tbsp milk (optional), and ½ tsp vanilla (optional) until smooth. Drizzle over completely cooled cookies for a classic cinnamon roll finish.
Variations & Customizations
Extra Cinnamon Burst
Add a light sprinkle of additional ground cinnamon over the tops before baking for a more intense spice flavor.
Thicker Cheesecake Center
Scoop slightly larger portions of the cheesecake filling for a more dramatic creamy core, just ensure they are fully frozen before stuffing.
No-Glaze Version
Skip the glaze for a less sweet cookie that highlights the cinnamon and cheesecake balance.
Mini Cookie Version
Use 1 tablespoon of dough instead of 2 for smaller, party-friendly cookies. Adjust baking time down slightly.
Holiday Spice Twist
Add a tiny pinch of nutmeg or cloves to the cinnamon mixture for a festive variation without altering the base recipe.
FAQ
Why does the cheesecake filling need to be frozen?
Freezing keeps the filling solid while you wrap the dough around it. This prevents leaking and ensures a creamy center after baking.
Why chill the cookie dough before baking?
Chilling solidifies the butter and helps control spreading. It results in thicker cookies with soft centers and defined edges.
How do I store these cookies?
Store in an airtight container in the refrigerator for up to 5 days. Because of the cream cheese filling, refrigeration keeps them fresh and safe.
Can I freeze these cookies?
Yes, both unbaked stuffed dough balls and baked cookies freeze well. Freeze baked cookies in a sealed container and thaw at room temperature.
How do I know when they’re done baking?
Look for lightly golden edges and slightly soft centers. They may appear underbaked in the middle, but they will firm up as they cool.
Nutrition & Time Table
| Category | Details |
|---|---|
| Prep Time | About 2 hours (includes chilling) |
| Cooking Time | 12–15 minutes |
| Total Time | About 2 hours |
| Calories | ~320 per cookie |
| Protein | ~4g |
| Carbohydrates | ~42g |
| Fat | ~16g |
Nutrition values are estimates and may vary based on portion size.
Related Recipes
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Cinnamon Roll Cheesecake Cookies (Impossible to Eat Just One)
Description
Soft cinnamon roll cookies stuffed with creamy cheesecake filling and finished with a sweet vanilla glaze. A bakery-style treat that’s rich, swirled, and completely irresistible.
Ingredients
• 6 oz cream cheese, softened
• ¼ cup powdered sugar
• ½ tsp vanilla extract
• ⅓ cup brown sugar
• 1½ tbsp ground cinnamon
• 2 tbsp melted butter
• 2½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup brown sugar
• 1 large egg + 1 egg yolk
• 1½ tsp vanilla extract
• 1 cup powdered sugar (optional)
• 2–3 tbsp milk (optional)
• ½ tsp vanilla (optional)
Instructions
1. Beat cream cheese, powdered sugar, and vanilla extract until smooth. Scoop teaspoon portions onto parchment paper and freeze 45–60 minutes.
2. Mix brown sugar, ground cinnamon, and melted butter into a thick paste.
3. Whisk flour, baking soda, baking powder, and salt.
4. Beat butter with granulated sugar and brown sugar for 2–3 minutes until fluffy. Add egg, egg yolk, and vanilla extract.
5. Gradually mix in dry ingredients just until dough forms.
6. Gently fold in cinnamon mixture to create visible swirls.
7. Flatten 2 tablespoons of dough, place frozen filling inside, seal, and roll into a ball.
8. Chill cookie balls for at least 1 hour.
9. Bake at 350°F (175°C) for 12–15 minutes until edges are golden.
10. Cool 5 minutes, transfer to rack, and drizzle with glaze if desired.
