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Cinnamon Roll Cheesecake Cookies

Soft, marbled cinnamon cookies with a luscious frozen cheesecake center, combining the best of cinnamon rolls and creamy cheesecake in an easy-to-make, crowd-pleasing treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake Filling
  • 6 oz cream cheese softened
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
For the Cinnamon Sugar Swirl
  • 1/3 cup brown sugar
  • 1 tbsp ground cinnamon
  • 2 tbsp melted butter
For the Cookie Dough
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt a pinch
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
Optional Vanilla Glaze
  • powdered sugar for glaze
  • milk for glaze
  • vanilla extract for glaze

Equipment

  • Mixing bowls
  • Baking Sheet
  • Parchment Paper
  • Mixer or Whisk
  • Freezer

Method
 

  1. Step 1: Beat softened cream cheese with powdered sugar and vanilla extract until smooth. Scoop small portions onto parchment paper and freeze for 45–60 minutes.
  2. Step 2: Mix brown sugar, ground cinnamon, and melted butter until thick and spreadable to create the cinnamon sugar swirl.
  3. Step 3: Whisk together flour, baking soda, baking powder, and salt in a bowl.
  4. Step 4: In a separate bowl, beat softened butter with granulated and brown sugars until light and fluffy (2–3 minutes). Add egg, egg yolk, and vanilla extract; beat until combined.
  5. Step 5: Gradually add dry ingredients to wet mixture; mix just until soft dough forms. Avoid overmixing.
  6. Step 6: Gently fold in the cinnamon sugar swirl, keeping visible swirls for a marbled effect.
  7. Step 7: Flatten about 2 tbsp dough in hand, place a frozen cheesecake piece in center, and wrap dough fully around it, sealing edges and rolling into a smooth ball.
  8. Step 8: Place cookie balls on a baking sheet and refrigerate at least 1 hour to prevent spreading during baking.
  9. Step 9: Preheat oven to 350°F (175°C). Bake cookie balls for 12–15 minutes until edges are lightly golden but centers remain soft.
  10. Step 10: Cool cookies on baking sheet 5 minutes before transferring to wire rack. Drizzle optional vanilla glaze over cooled cookies if desired.

Notes

Freeze assembled cookie balls on a baking sheet before storing in freezer bags for up to 3 months. Thaw overnight and bake from frozen, adding a few extra minutes. Store baked cookies at room temperature for up to 3 days, or refrigerate for up to 5 days.