Cinnamon Roll Cheesecake Cookies
These cookies blend the warm flavors of cinnamon rolls with a creamy cheesecake filling, resulting in a soft, melt-in-your-mouth treat that’s perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup Unsalted Butter (softened) Can use salted butter if adjusting salt down.
- 1 cup Granulated Sugar For lower sugar, reduce to 3/4 cup.
- 1/2 cup Brown Sugar (packed) Can be swapped for light brown or all granulated.
- 2 pieces Eggs (room temperature) Room temperature ensures even mixing.
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour Do not substitute; use only all-purpose.
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt Adjust if using salted butter.
- 2 teaspoons Ground Cinnamon Add extra for more cinnamon flavor.
For the Cheesecake Filling
- 8 oz Cream Cheese (softened) Full-fat preferred for texture.
- 1/2 cup Powdered Sugar Can reduce for lower sugar.
- 2 tablespoons Milk Any type of milk works.
Instructions
Make the cream cheese filling
- In a medium bowl, beat softened cream cheese with powdered sugar and milk until smooth and creamy. Transfer to a piping bag and chill.
Cream butter and sugars
- In a large bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract.
Combine dry ingredients
- In a separate bowl, whisk flour, baking soda, salt, and cinnamon. Gradually add dry ingredients to wet mixture, stirring until just combined.
Form the cookies and add filling
- Drop tablespoon-sized portions of dough onto lined baking sheet. Flatten slightly and pipe about 1 teaspoon of cream cheese filling into center of each dough round. Optionally, gently pull dough over filling.
Bake
- Preheat oven to 350°F (175°C). Bake for 10-13 minutes until edges are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chill dough briefly if too soft. Rotate baking sheet for even browning. For optimal flavor, serve with coffee or tea.