Cinnamon Roll Cheesecake Cookies

Cinnamon Roll Cheesecake Cookies

Ingredients

Cookie Dough

• ¾ cup unsalted butter, softened

• ¾ cup granulated sugar

• ¼ cup brown sugar

• 1 large egg

• 1 tsp vanilla extract

• 1½ cups all-purpose flour

• ½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

Cheesecake Filling

• 6 oz cream cheese, softened

• ¼ cup granulated sugar

• ½ tsp vanilla extract

Cinnamon Swirl

• ⅓ cup brown sugar

• 1½ tsp ground cinnamon

• 2 tbsp melted butter

Optional Glaze (very worth it)

• ¾ cup powdered sugar

• 1–2 tbsp milk or cream

• ¼ tsp vanilla

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Instructions

1. Make the cheesecake filling
   Beat cream cheese, sugar, and vanilla until smooth. Scoop into small dollops (about 1 tsp each) onto parchment paper and freeze 20–30 minutes until firm.

2. Make the cookie dough
   Cream butter and both sugars until fluffy. Beat in egg and vanilla.
   Mix in flour, baking powder, baking soda, and salt just until combined. Chill dough 30 minutes.

3. Cinnamon swirl
   Mix brown sugar, cinnamon, and melted butter into a thick paste.

4. Assemble cookies

   • Scoop 2 tbsp dough, flatten slightly.

   • Place one frozen cheesecake dollop in the center.

   • Wrap dough around it and roll into a ball.

   • Press a shallow indent on top and swirl in about ½ tsp cinnamon mixture with a toothpick or knife.

5. Bake
   Bake at 350°F (175°C) for 11–13 minutes until edges are set and centers look slightly soft.

6. Cool + glaze
   Cool on the pan 5 minutes, then transfer to a rack. Drizzle with glaze once fully cooled.

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Tips for 🔥 results

• Don’t overbake—soft centers = cheesecake vibes

• If cinnamon leaks a little? That’s flavor, not failure

• Store in the fridge after day one because of the cream cheese

If you want a gooier center, giant bakery-style cookies, or a no-chill shortcut, I can tweak it for you 👀🍪