Cinnamon Roll Cheesecake Cookies

Cinnamon Roll Cheesecake Cookies bring together everything I love about cozy baking days. They combine the best parts of sugar cookies, creamy cheesecake, and that aromatic cinnamon swirl you crave in a classic cinnamon roll. These are indulgent but still totally approachable for any home baker. Whether it is for a holiday party, bake sale, or just a weeknight treat, they never last long in my kitchen.

I first tried these during a snowed-in weekend and was floored by the way my whole house smelled like a bakery. My youngest said they taste like breakfast and dessert in one bite and now asks for them on his birthday every year.

Ingredients

• Butter: At room temperature, brings softness and rich flavor to the cookie dough. Use good quality unsalted butter for best results
• Granulated sugar: Adds sweetness and helps make a tender crumb
• Egg: Adds structure and binds everything together. Use a fresh large egg for best moisture
• Pure vanilla extract: Gives a warm aroma to both the dough and the filling. Look for real extract not imitation
• All-purpose flour: Forms the base. Sift before measuring for the fluffiest texture
• Baking powder: Gives a gentle lift so the cookies stay thick and soft
• Salt: Balances sweetness and enhances the vanilla and cinnamon notes
• Cream cheese: For the filling, makes that signature tangy creamy center. Go for full-fat block style for a luscious texture
• Brown sugar: Combined with cinnamon gives the classic cinnamon roll swirl. Freshly opened brown sugar is softest and has the strongest caramel notes
• Ground cinnamon: Provides that unmistakable warmth. Choose a high-quality variety for deeper flavor
• Powdered sugar and milk: For the glaze, create a pretty drizzle and a hint of extra sweetness
• Optional mini white chocolate chips: Laced through the dough make the cookies sweeter and even more festive. I love adding a pinch of nutmeg to the cinnamon sugar sometimes for a holiday twist. Swap brown sugar for coconut sugar if you love that caramel note

Instructions

Make the Cheesecake Filling:

Mix softened cream cheese with sugar and vanilla until completely smooth and creamy. Scoop small dollops onto parchment and freeze for at least twenty five minutes. Freezing makes the filling easy to handle and keeps it from leaking while baking

Prepare the Cookie Dough:

Cream the butter and sugar in a mixing bowl with an electric mixer until fluffy and pale. Beat in the egg and vanilla extract until fully combined. Gradually stir in flour baking powder and salt scraping the bowl until a soft dough forms that is not sticky

Assemble the Cookies:

Scoop the cookie dough into even balls and flatten each one gently in your palm. Place a piece of the frozen cheesecake filling in the center then wrap the dough around it completely pinching the edges to seal

Add the Cinnamon Sugar Coating:

Combine brown sugar and cinnamon in a shallow bowl. Roll each filled cookie ball in the mixture until well coated or spoon some over the top for a pretty swirl

Bake to Perfection:

Arrange cookies spaced well apart on a parchment-lined baking sheet. Bake in a preheated oven at three hundred fifty degrees Fahrenheit until just set on the edges about ten to twelve minutes. Centers should look slightly soft for gooeyness

Optional Glaze:

Whisk powdered sugar with a splash of milk for a smooth glaze. Drizzle over warm cookies right on the tray which gives them that signature cinnamon roll finish and a tiny bit of extra sweetness

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My favorite memory is making these as a snow day baking project with my kids, their hands dusted in cinnamon and big grins as they tasted the first warm cookie together. Cream cheese is my favorite part since it adds the same indulgence as a good cheesecake but with barely any effort.

Storage Tips

Store Cinnamon Roll Cheesecake Cookies in an airtight container in the refrigerator for up to five days to keep the filling extra creamy. If you want to keep them longer freeze the baked cookies in layers separated by parchment then thaw at room temperature before serving. I love grabbing one out of the freezer for a quick treat with coffee.

Ingredient Substitutions

Feel free to swap coconut sugar for the brown sugar if you want a hint of caramel flavor. If you are out of cream cheese full-fat ricotta works but the flavor changes a bit. Adding mini chocolate chips to the dough gives extra sweetness and makes these a real hit with kids.

Serving Suggestions

Serve these cookies with a mug of strong coffee or a cinnamon latte for a cozy treat. They are a hit with cold milk or even tucked alongside a scoop of vanilla ice cream. I sometimes plate them for holiday brunches with a light dusting of powdered sugar for that classic bakery look.

Cultural and Historical Context

Cinnamon rolls are a beloved breakfast treat in many cultures. These cookies take those flavors and layer them with American cheesecake creaminess making each bite nostalgic and totally unique. No need for rising dough or special pans yet you get all those classic flavors.

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These cookies are one of those recipes you will turn to again and again. I keep a stash in my freezer for unexpected company or sweet cravings and every time I make them the aroma brings my family running into the kitchen. Give them a try and let the nostalgia of cinnamon rolls and cheesecake meet in your cookie jar.

Frequently Asked Questions

→ How do I prevent the cheesecake filling from leaking?

Be sure to freeze the cheesecake balls before assembly, and seal the dough tightly around the filling to prevent leakage while baking.

→ Can I make these cinnamon roll cookies ahead of time?

Yes, you can assemble and freeze unbaked cookies up to one month in advance. Bake from frozen as needed for fresh results.

→ Is it possible to skip the glaze?

Absolutely, the cookies taste delicious with or without the glaze. A simple dusting of powdered sugar works as well.

→ What kind of cream cheese should I use?

For best texture, use full-fat cream cheese. Low-fat varieties may change the consistency of the filling.

→ How should these cookies be stored?

Store in an airtight container in the fridge up to 5 days, or freeze for up to 2 months. Thaw before serving.

→ Can I add nuts or chocolate chips?

Yes, mini white chocolate chips or chopped nuts can be mixed into the dough for extra flavor and texture.