Cinnamon Roll Cheesecake Cookies

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Imagine the irresistible charm of a warm cinnamon roll merged with the creamy indulgence of cheesecake—all tucked inside a soft, chewy cookie. Cinnamon Roll Cheesecake Cookies are exactly that: a dreamy hybrid dessert that satisfies multiple cravings at once. They are rich, comforting, and just the right amount of sweet, with swirls of cinnamon sugar and a luscious cream cheese center that melts in every bite.

These cookies are perfect for holidays, brunch gatherings, or anytime you want to treat yourself to something a little extra special. With their warm spice notes and velvety filling, they strike a perfect balance between cozy and decadent. Whether served with a glass of milk, hot coffee, or as part of a dessert platter, these cookies are bound to be the star.

Why You’ll Love This Cinnamon Roll Cheesecake Cookies Recipe

• Combines two classic desserts in one amazing bite
• Soft and chewy with a surprise creamy cheesecake center
• Perfect for gifting, sharing, or indulging solo
• Visually impressive with minimal decorating effort
• A guaranteed crowd-pleaser with nostalgic cinnamon flavor

Preparation Phase & Tools to Use

To make these Cinnamon Roll Cheesecake Cookies, gather the following essential tools:

• Electric mixer: Crucial for creaming the butter, sugar, and cream cheese to achieve a fluffy and smooth dough.
• Mixing bowls: Use at least two—one for the dough and another for the cheesecake filling.
• Cookie scoop or ice cream scoop: Ensures evenly sized cookies for uniform baking.
• Parchment paper or silicone baking mat: Prevents sticking and promotes even browning.
• Baking sheet: A sturdy, flat surface to bake your cookies evenly.
• Cooling rack: Allows cookies to cool without becoming soggy on the bottom.

Each tool plays an important role in making your process efficient and your results consistent.

Preparation Tips

For the best results, make sure your butter and cream cheese are softened to room temperature—this allows them to blend smoothly without lumps. Chill your cheesecake filling before scooping into the dough; this helps it stay intact during baking. When rolling the cookies in cinnamon sugar, coat them generously for that classic cinnamon roll flavor. Finally, don’t overbake! These cookies should be just golden at the edges but soft in the center, ensuring a tender bite with every mouthful.

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Ingredients for This Cinnamon Roll Cheesecake Cookies Recipe

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract

For the Cinnamon Sugar Coating:

• 1/2 cup granulated sugar
• 2 tbsp ground cinnamon

For the Icing (Optional):

• 1 cup powdered sugar
• 2–3 tbsp milk or cream
• 1/2 tsp vanilla extract

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Step 1: Prepare the Cheesecake Filling

In a medium bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Cover the mixture and place it in the freezer for about 30 minutes. This step helps firm it up so it can be easily scooped into the cookie dough.

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Step 2: Make the Cookie Dough

Using a stand mixer or hand mixer, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Avoid overmixing.

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Step 3: Form the Cookie Balls

Take a scoop of cookie dough (about 1.5 tablespoons), flatten it slightly in your palm, and place a teaspoon-sized scoop of the chilled cheesecake mixture in the center. Wrap the dough around the filling and roll it into a smooth ball.

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Step 4: Coat with Cinnamon Sugar

Mix the granulated sugar and cinnamon in a small bowl. Roll each cookie dough ball generously in the cinnamon sugar mixture, ensuring full coverage.

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Step 5: Bake the Cookies

Place the coated dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F (175°C) for 11–13 minutes, or until the edges are set and the centers look slightly underbaked. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

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Step 6: Add the Icing (Optional)

While the cookies cool, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle the icing over the cooled cookies using a spoon or piping bag.

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Notes

For a stronger cinnamon flavor, you can add 1/2 teaspoon of ground cinnamon directly into the cookie dough. If you enjoy a gooey center, bake the cookies for the minimum time listed and allow them to set as they cool. The icing is optional but adds that classic cinnamon roll finish—feel free to customize it with a touch of maple or almond extract for a unique twist. For best flavor, serve the cookies slightly warm.

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Watch Out for These Mistakes While Cooking

• Overbaking: These cookies should look slightly underdone in the center when removed from the oven. Overbaking will result in a dry texture.
• Filling too warm: If the cream cheese filling isn’t chilled properly, it may leak during baking.
• Skipping the cinnamon sugar roll: This step adds both texture and flavor; skipping it will result in a flatter taste.
• Using cold butter: This can make it difficult to achieve a smooth dough and will impact cookie texture.
• Crowding the baking sheet: Leave enough space between cookies so they bake evenly without merging.

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Storage Instructions

Store these cookies in an airtight container in the refrigerator for up to 5 days. They are best enjoyed at room temperature or slightly warmed. To freeze, place the cookies in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. Frozen cookies will last up to 2 months. Thaw at room temperature or reheat in the microwave for about 10–15 seconds.

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Estimated Nutrition (Per Cookie – Approximate)

• Calories: 240
• Sugar: 18g
• Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 30g
• Fiber: 0.5g
• Protein: 3g
• Cholesterol: 40mg
• Sodium: 120mg

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Frequently Asked Questions

Can I make the dough ahead of time?

Yes! You can prepare the dough and refrigerate it for up to 48 hours. Just let it sit at room temperature for 15–20 minutes before shaping and baking.

Can I skip the icing?

Absolutely. The cookies are still delicious without it, though the drizzle adds extra sweetness and a visual cinnamon roll touch.

Can I use store-bought cinnamon roll dough instead?

While convenient, it won’t provide the same soft, chewy cookie texture. Homemade dough gives much better results.

How do I know the cookies are done?

The edges should look set while the centers remain soft. They will continue to bake slightly as they cool on the sheet.

Can I make these gluten-free?

Yes, you can substitute a gluten-free all-purpose flour blend. Be sure it contains xanthan gum for structure.

What if I don’t have brown sugar?

You can substitute with more granulated sugar, but the cookies may lose some depth of flavor and moisture.

Can I use flavored cream cheese?

Yes, but make sure it’s not too watery or it may affect the consistency of the filling.

Do these freeze well?

Definitely. Freeze baked cookies for up to 2 months and reheat gently before serving.

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Conclusion

Cinnamon Roll Cheesecake Cookies are a magical mash-up of two dessert favorites, offering creamy centers wrapped in soft, cinnamon-sugar dough. They’re indulgent, versatile, and surprisingly simple to make with just a bit of prep. Whether you’re baking them for a holiday cookie platter or a midweek treat, these cookies will deliver comfort and joy with every bite. Save this recipe—you’ll want to make it again and again.

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