Cinnamon Roll Cheesecake Cookies (Printable)
Soft, chewy cinnamon-swirl cookies with a creamy cheesecake center and optional vanilla glaze.
# What You'll Need:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/4 cup brown sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Cheesecake Filling
09 - 6 ounces cream cheese, softened
10 - 1/4 cup powdered sugar
11 - 1/2 teaspoon vanilla extract
→ Cinnamon Sugar Swirl
12 - 2 tablespoons unsalted butter, melted
13 - 1/4 cup brown sugar
14 - 1 1/2 teaspoons ground cinnamon
→ Optional Glaze
15 - 1/2 cup powdered sugar
16 - 1 to 2 tablespoons milk
17 - 1/4 teaspoon vanilla extract
# Directions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy. Add the egg and vanilla extract, mixing thoroughly.
04 - Gradually add the dry mixture to the creamed mixture, mixing until just incorporated. Avoid overmixing.
05 - In a separate bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
06 - In a small bowl, stir together melted butter, brown sugar, and ground cinnamon until a paste forms.
07 - Scoop about 1 tablespoon of cookie dough and press into a flat disk. Place 1 teaspoon of cheesecake filling in the center, top with another tablespoon of dough, and seal edges. Roll into a ball.
08 - Place cookie dough balls onto prepared baking sheets, spacing each 2 inches apart. Press a small indent into the top of each cookie using your thumb.
09 - Drizzle approximately 1/2 teaspoon of cinnamon sugar swirl into each indent.
10 - Bake for 11 to 13 minutes, until edges are golden brown. Let cookies cool on the baking sheets for 5 minutes before transferring to a cooling rack.
11 - Combine powdered sugar, milk, and vanilla extract, whisking until smooth. Drizzle glaze over completely cooled cookies if desired.
# Expert Tips:
01 -
- There’s a secret layer of pillowy cheesecake tucked inside each cookie—people will keep guessing how you did it.
- The cinnamon swirl melts on top for extra coziness without having to roll out dough.
02 -
- Once I packed the cookies too closely on the baking sheet—they spread and became cookie-cakes, still tasty but definitely not what I planned.
- I learned that refrigerating the dough balls for 10 minutes before baking keeps the filling perfectly in the center and prevents spreading.
03 -
- Wet your hands before shaping cookies to prevent dough from sticking to you, especially when sealing the filling.
- Always check that the cream cheese is truly room temperature so your filling whips up lusciously smooth without any lumps.