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Irresistible Cinnamon Roll Cheesecake Cookies

These Cinnamon Roll Cheesecake Cookies combine the warm, nostalgic flavors of cinnamon rolls with the creamy richness of cheesecake, all wrapped in a soft, chewy cookie. Perfect for cozy mornings, gifting, or satisfying sweet cravings easily and quickly.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Baking, Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake Filling
  • 6 oz cream cheese softened
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
For the Cinnamon Swirl
  • 1/3 cup brown sugar
  • 1 tbsp ground cinnamon
  • 2 tbsp melted butter
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
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla extract
For the Optional Vanilla Glaze
  • 1/2 cup powdered sugar
  • 1-2 tbsp milk for desired consistency
  • 1/4 tsp vanilla extract

Equipment

  • Mixing bowls
  • Hand Mixer or Stand Mixer
  • Baking Sheet
  • Parchment Paper
  • Freezer
  • Spatula

Method
 

  1. Step 1: Beat softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy. Scoop teaspoon-sized dollops onto parchment paper and freeze for 45–60 minutes to prevent melting during baking.
  2. Step 2: Mix brown sugar, ground cinnamon, and melted butter to create a thick cinnamon paste; set aside.
  3. Step 3: Whisk together flour, baking soda, baking powder, and salt in a separate bowl.
  4. Step 4: Beat softened butter with granulated sugar and brown sugar until light and fluffy (2–3 minutes). Add egg, egg yolk, and vanilla extract; mix until combined.
  5. Step 5: Gradually add dry ingredients to wet mixture and mix gently until soft dough forms. Avoid overmixing.
  6. Step 6: Fold in cinnamon paste gently, creating visible ribbons without fully blending.
  7. Step 7: Scoop about 2 tablespoons of dough, flatten slightly, place one frozen cheesecake dollop in center, and seal dough completely around it, forming a smooth ball.
  8. Step 8: Chill assembled cookie balls in the refrigerator for at least 1 hour to help maintain shape during baking.
  9. Step 9: Preheat oven to 350°F (175°C). Arrange cookie balls on parchment-lined baking sheet, spacing them apart. Bake for 12–15 minutes until edges are lightly golden and centers are just set.
  10. Step 10: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack. For optional glaze, whisk powdered sugar, milk, and vanilla extract until smooth and drizzle over cooled cookies.

Notes

Freeze cheesecake filling to prevent leakage. Chill cookie balls before baking to avoid spreading. Use room temperature butter and cream cheese for even mixing. Cookies can be stored at room temperature up to 3 days, refrigerated up to a week, or frozen for 3 months. Warm briefly before serving for a fresh-baked texture. Optional substitutions include vegan butter and cream cheese, gluten-free flour, and alternative sugars. Customize with nutmeg, cardamom, nuts, or chocolate chips. Try maple syrup or cream cheese frosting glaze as alternatives.