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Cinnamon Roll Cheesecake Cookies

These cookies combine the soft, swirled indulgence of cinnamon rolls with a creamy cheesecake center for a deliciously unique treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened For best texture, soften butter for 20-30 minutes at room temp.
  • 1 cup brown sugar, packed Adds sweetness and moisture.
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour Can substitute with cake flour for a softer cookie.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1-2 tbsp ground cinnamon For the swirl.
  • 1/4 cup brown sugar For the swirl.
For the cream cheese filling
  • 8 oz cream cheese, softened For a creamy texture; can be substituted with Greek yogurt.
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla For flavor in the filling.
Optional glaze
  • 1/2 cup powdered sugar
  • 1-2 tbsp milk
  • pinch vanilla

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Make the cheesecake filling by beating the cream cheese, powdered sugar, and vanilla until smooth. Transfer to a piping bag.
  3. In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time followed by vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
  5. For the cinnamon swirl, mix together the brown sugar and cinnamon in a small bowl.
Assembly
  1. Flatten 1–1.5 tbsp of cookie dough, sprinkle with the cinnamon mixture, add a small dollop of cream cheese filling, then encase the filling and roll into a ball.
  2. Place dough balls 2 inches apart on the prepared baking sheets. Chill for 20 to 30 minutes.
Baking
  1. Bake for 10-12 minutes, until edges are set but centers are still soft. Cool on the pan for 5 minutes, then transfer to a wire rack.
  2. If desired, drizzle with the optional glaze once cooled.

Notes

For best results, chill the dough before baking to maintain the shape and minimize spreading. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.