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