Cinnamon Roll Cheesecake Cookies are the ultimate indulgence for dessert lovers. With the cozy warmth of cinnamon rolls and the creamy tang of cheesecake, these cookies blend two classic favorites into one irresistible treat. Whether you’re baking for a holiday, a party, or a cozy weekend at home, these cookies will impress with their gooey center and rich, buttery cookie dough. Perfectly golden on the outside with a surprise cream cheese filling inside, they’re a guaranteed crowd-pleaser.
Why You’ll Love This Cinnamon Roll Cheesecake Cookies Recipe
These cookies are everything you want in a dessert: soft, chewy, sweet, and rich. The cinnamon sugar swirl gives them that nostalgic cinnamon roll flavor, while the creamy cheesecake filling adds a luxurious twist. They look bakery-worthy but are easy enough for home bakers to make. Plus, the make-ahead filling and simple ingredients make this a go-to cookie recipe year-round.
Ingredients
For the Cookie Dough:
- 1 cup butter (room temperature)
- 1 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
For the Brown Sugar Swirl:
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 2 tbsp butter (room temperature)
For the Cream Cheese Filling:
- 1 block cream cheese (softened)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
For the Coating:
- 1/2 cup granulated sugar
Step-by-Step: How to Make Cinnamon Roll Cheesecake Cookies
- Prepare the Cream Cheese Filling: In a medium bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Scoop 1-tablespoon portions onto a parchment-lined plate and freeze until firm.
- Make the Cookie Dough: In a large bowl or stand mixer, cream butter and granulated sugar until light and fluffy (1–2 minutes). Add the egg and vanilla and mix until combined.
- Add Dry Ingredients: Stir in flour, baking soda, and baking powder. Mix just until no dry spots remain.
- Make the Cinnamon Swirl: In a small bowl, combine brown sugar, cinnamon, and butter. Chill slightly so it’s easy to handle.
- Assemble the Cookies: Scoop about ⅓ cup of cookie dough and flatten in your palm. Add 2 tsp of the cinnamon swirl and fold it in gently. Place a frozen cream cheese ball in the center and seal the dough around it. Roll in granulated sugar.
- Bake: Place on a parchment-lined baking sheet. Bake at 350°F for 12–13 minutes, or until edges are set and centers look slightly underbaked.
- Shape & Cool: Use a round cutter or glass to swirl around each cookie for a perfect shape right after baking. Cool on the baking sheet for 10 minutes before transferring.
Helpful Tips
- Use room temperature butter for easy creaming and fluffy dough.
- Don’t overmix after adding the dry ingredients to keep cookies tender.
- Freeze the cream cheese balls until firm for easy stuffing.
- Slightly underbake for soft, gooey centers—cookies will continue cooking on the sheet.
- Swirl with a cup or cookie cutter after baking to perfect the shape.
Substitutions and Variations
- Add Nuts: Fold in chopped pecans or walnuts for a crunchy twist.
- Spiced Sugar: Add a pinch of nutmeg or cardamom to the cinnamon mixture.
- Pumpkin Spice: Swap cinnamon for pumpkin pie spice in fall.
- Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free version.
- Mini Version: Make smaller cookies for bite-sized treats—just adjust baking time.
Storage Instructions
Store baked cookies in an airtight container in the fridge for up to 5 days. For longer storage, freeze in a single layer, then transfer to a bag or container for up to 2 months. Reheat in the microwave for 10–15 seconds to enjoy them warm.
Nutritional Information
Per cookie (approx. 14 servings):
- Calories: 374
- Carbohydrates: 54g
- Protein: 6g
- Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 53mg
- Sodium: 331mg
- Sugar: 34g
- Fiber: 1g
- Calcium: 85mg
- Iron: 1mg
Serving Suggestions
- Serve warm with a glass of cold milk or a hot latte.
- Add a drizzle of cream cheese glaze or caramel sauce for extra indulgence.
- Pair with fresh berries for a sweet and tangy contrast.
- Include in a holiday cookie tray with snickerdoodles and brownies.
- Perfect for brunch, dessert tables, or cookie exchanges.
Frequently Asked Questions About Cinnamon Roll Cheesecake Cookies
Can I make these ahead of time? Yes! You can prepare the cream cheese filling and store it in the freezer for up to a week. Assemble and bake the cookies fresh for best results.
Can I freeze the dough? Absolutely. Shape the cookies and freeze them unbaked. When ready, bake from frozen, just adding an extra minute or two to the bake time.
What if I don’t have brown sugar? You can mix white sugar with a bit of molasses as a substitute.
Why do my cookies spread too much? If your butter is too soft or warm, the cookies may spread more. Chill the dough briefly if needed before baking.
Can I use low-fat cream cheese? Full-fat cream cheese is recommended for best texture and flavor, but low-fat can work in a pinch.
Final Thiughts
Thank you for trying this Cinnamon Roll Cheesecake Cookies recipe! It’s one of my absolute favorites to share with friends and family. The swirl of cinnamon and creamy cheesecake center make every bite special, and I hope you find them just as delightful. Whether you’re baking for a celebration or just for fun, these cookies are sure to bring joy to your kitchen. Happy baking and thank you for being part of our food-loving community!
Print
Cinnamon Roll Cheesecake Cookies
- Total Time: 37 minutes
- Yield: 14 cookies 1x
- Diet: Vegetarian
Description
Cinnamon Roll Cheesecake Cookies are soft, buttery cookies with a sweet cinnamon swirl and a creamy cheesecake center. These bakery-style treats are easy to make, perfect for holidays or weekend baking, and guaranteed to impress. Make a batch and share the sweetness with friends and family!
Ingredients
For the Cookie Dough:
1 cup butter, room temperature
1 cup granulated sugar
1 egg
2 tsp vanilla extract
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
For the Brown Sugar Swirl:
1/2 cup brown sugar
2 tsp cinnamon
2 tbsp butter, room temperature
For the Cream Cheese Filling:
1 block (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
For the Coating:
1/2 cup granulated sugar
Instructions
- Prepare the Cream Cheese Filling: In a medium bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Scoop 1-tablespoon portions onto a parchment-lined plate and freeze until firm.
- Make the Cookie Dough: In a large bowl or stand mixer, cream butter and granulated sugar until light and fluffy (1–2 minutes). Add the egg and vanilla and mix until combined.
- Add Dry Ingredients: Stir in flour, baking soda, and baking powder. Mix just until no dry spots remain.
- Make the Cinnamon Swirl: In a small bowl, combine brown sugar, cinnamon, and butter. Chill slightly so it’s easy to handle.
- Assemble the Cookies: Scoop about ⅓ cup of cookie dough and flatten in your palm. Add 2 tsp of the cinnamon swirl and fold it in gently. Place a frozen cream cheese ball in the center and seal the dough around it. Roll in granulated sugar.
- Bake: Place on a parchment-lined baking sheet. Bake at 350°F for 12–13 minutes, or until edges are set and centers look slightly underbaked.
- Shape & Cool: Use a round cutter or glass to swirl around each cookie for a perfect shape right after baking. Cool on the baking sheet for 10 minutes before transferring.
Notes
Freeze the cream cheese balls in advance for easy assembly.
Slightly underbake for soft, gooey centers—cookies finish setting as they cool.
Use a cookie cutter or glass to swirl cookies into a perfect round shape right after baking.
Store in the fridge for up to 5 days or freeze for longer storage.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American