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)

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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.