Soft Cinnamon Roll Cheesecake Cookies with Gooey Centers (Print version)

Soft cinnamon roll cheesecake cookies with a creamy middle, cinnamon-sugar swirl, and tender bakery-style edges.

# Ingredients:

For the cheesecake centers

01 - 6 oz (170 g) full-fat block cream cheese, softened
02 - 1/3 cup (40 g) powdered sugar
03 - 1 teaspoon vanilla extract
04 - Pinch of fine salt

For the cinnamon swirl

05 - 3 tablespoons (42 g) unsalted butter, softened
06 - 1/3 cup (70 g) packed light brown sugar
07 - 1 tablespoon ground cinnamon
08 - 1 tablespoon all-purpose flour

For the cookie dough

09 - 2 cups (250 g) all-purpose flour
10 - 1 tablespoon cornstarch
11 - 1 teaspoon baking powder
12 - 1/4 teaspoon baking soda
13 - 1/2 teaspoon fine salt
14 - 10 tablespoons (142 g) unsalted butter, softened
15 - 1/2 cup (100 g) granulated sugar
16 - 1/3 cup (70 g) packed light brown sugar
17 - 1 large egg plus 1 egg yolk
18 - 2 teaspoons vanilla extract

For coating and glaze

19 - 1/4 cup (50 g) granulated sugar
20 - 1 teaspoon ground cinnamon
21 - 1/2 cup (60 g) powdered sugar
22 - 1-2 tablespoons milk
23 - 1/4 teaspoon vanilla extract

# Instructions:

01 - Beat the cream cheese, powdered sugar, vanilla, and salt until smooth. Scoop 12 small mounds onto a parchment-lined plate and freeze for 30 minutes, or until firm.
02 - Stir the softened butter, brown sugar, cinnamon, and flour in a small bowl until thick and evenly mixed. Set aside at room temperature.
03 - Whisk the flour, cornstarch, baking powder, baking soda, and salt. In a separate bowl, beat the butter and both sugars until creamy, then mix in the egg, yolk, and vanilla. Add the dry ingredients and mix just until combined.
04 - Scoop the dough into 12 portions. Flatten each portion, place one frozen cheesecake center in the middle, add a few small dots of cinnamon paste around it, and wrap the dough around the filling. Seal completely.
05 - Mix the granulated sugar and cinnamon for the coating. Roll each stuffed dough ball in the mixture. Chill for 15 minutes if the dough feels soft.
06 - Heat the oven to 350 F. Place dough balls 2 inches apart on parchment-lined baking sheets and bake for 10-12 minutes, until the edges are set and the centers still look soft. Rest on the pan for 10 minutes.
07 - Whisk the powdered sugar, milk, and vanilla into a thin glaze. Drizzle over cooled or barely warm cookies and let set for 10 minutes before serving.

# Good to know:

01 - Freeze the filling before stuffing so the centers stay enclosed.
02 - Cookies are best slightly warm after a short rest on the baking sheet.
03 - Store leftovers in the refrigerator because of the cream cheese filling.

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