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Irresistible Cinnamon Roll Cheesecake Cookies

Soft, creamy cookies swirled with cinnamon and filled with a luscious cheesecake center—these cozy treats combine the best of cinnamon rolls and cheesecake in an easy-to-make cookie perfect for gifting or any occasion.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Mixer or Hand Mixer
  • Baking Sheet
  • Parchment Paper
  • Spatula
  • Freezer

Method
 

  1. Step 1: Beat softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy. Scoop teaspoon-sized dollops onto a parchment-lined baking sheet and freeze for 45–60 minutes until firm.
  2. Step 2: Mix brown sugar, ground cinnamon, and melted butter to form a thick, spreadable cinnamon swirl paste.
  3. Step 3: Whisk together flour, baking soda, baking powder, and salt in a bowl.
  4. Step 4: Cream softened unsalted butter with granulated and brown sugar for 2-3 minutes until light and fluffy. Add egg, egg yolk, and vanilla extract, mixing until just combined.
  5. Step 5: Gradually fold dry ingredients into the wet mixture until a soft dough forms, being careful not to overmix.
  6. Step 6: Gently fold the cinnamon swirl paste into the dough with a spatula, leaving visible swirls throughout.
  7. Step 7: Using about 2 tablespoons of dough, flatten slightly and place one frozen cheesecake dollop in the center. Seal dough completely around the filling and roll into a smooth ball.
  8. Step 8: Place cookie balls on a baking sheet and refrigerate for at least 1 hour to chill before baking.
  9. Step 9: Preheat oven to 350°F (175°C). Bake chilled cookies for 12–15 minutes until edges are lightly golden but centers remain soft.
  10. Step 10: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For optional glaze, whisk powdered sugar, milk, and vanilla extract until smooth and drizzle over cooled cookies.

Notes

Freezing the cheesecake filling is essential to prevent melting while baking. Use room temperature ingredients for smooth dough and filling. Gently fold in the cinnamon swirl to keep visible marbled effect. Chill dough balls well to prevent spreading. Cookies can be stored at room temperature up to 3 days, refrigerated for 5 days, or frozen up to 3 months.