Cinnamon Roll Cheesecake Cookies (Printable Version)
Soft, chewy cinnamon-roll cookies with a creamy cheesecake center and a buttery cinnamon-sugar swirl.
# 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 oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
03 - In a large mixing bowl, blend softened butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla extract, beating until thoroughly incorporated.
04 - Gradually add the dry mixture to the creamed ingredients, mixing just until combined.
05 - In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
06 - In a small bowl, stir together melted butter, brown sugar, and ground cinnamon until fully blended.
07 - Scoop 1 tablespoon of dough and flatten into a disk. Place 1 teaspoon of cheesecake mixture in the center. Top with another tablespoon of dough, seal the edges, and shape into a ball.
08 - Arrange dough balls on prepared baking sheets, spacing 2 inches apart. Create a small indent in each ball with your thumb.
09 - Drizzle approximately 1/2 teaspoon cinnamon sugar swirl into the indentation of each cookie.
10 - Bake for 11 to 13 minutes, until edges are golden. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
11 - For optional glaze, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies if desired.
# Expert Hints:
01 -
- Every cookie hides a creamy cheesecake center, and I swear it feels like biting into a secret treat.
- The cinnamon sugar swirl gives you the same nostalgia as a bakery roll, but in half the prep time.
02 -
- If cream cheese is even a bit cold, your filling will be lumpy, so let it come fully to room temperature.
- I discovered chilling the assembled dough balls for 15 minutes before baking helps them keep their perfect, puffy shape.
03 -
- If you lightly dampen your hands when shaping dough balls, the stickiness is much easier to manage.
- Let cookies cool just five minutes before glazing so the drizzle spreads and clings for a pretty finish every time.