These Cinnamon Roll Cheesecake Cookies are the perfect combination of sweet, cinnamon, and creamy goodness. Soft, chewy cookie dough is filled with a swirl of cinnamon brown sugar and a rich cream cheese center, then rolled in sugar for an extra touch of sweetness. Whether you’re craving a dessert to impress or just want a new treat to bake, these cookies will definitely hit the spot.

Cinnamon Roll Cheesecake Cookies

Why You’ll Love This Recipe

These Cinnamon Roll Cheesecake Cookies offer the best of both worlds—two classic desserts combined into one! The cookies have a soft, pillowy texture that complements the tangy cream cheese center. The cinnamon-sugar swirl brings a delightful warmth to each bite, and the sugar coating adds just the right amount of sweetness. Whether you’re a fan of cinnamon rolls, cheesecake, or cookies, this recipe will quickly become a favorite.

Ingredients

For the Cookie Dough:

1 cup butter
1 cup granulated sugar
1 egg
2 tsp vanilla extract
2 & 3/4 cups All-Purpose Flour
1 tsp baking soda
1/2 tsp baking powder

For the Brown Sugar Swirl Mixture:

1/2 cup brown sugar
2 tsp cinnamon
2 tbsp butter

For the Cream Cheese Filling:

1 block cream cheese (8 oz)
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 cup granulated sugar (for coating)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (convection setting).
In a bowl, mix room temperature cream cheese, powdered sugar, and vanilla extract until smooth. Scoop 1 tbsp balls onto a parchment-lined tray and freeze.
In a stand mixer, beat room temperature butter and granulated sugar until the mixture becomes off-white in color (about 1-2 minutes). Add the egg and vanilla extract and mix until combined.
Add the flour, baking powder, and baking soda to the mixture, and fold in until combined.
In a separate bowl, mix the brown sugar, cinnamon, and butter for the swirl. Chill the mixture before incorporating it into the dough.
Scoop 1/3 cup of cookie dough, flatten it slightly, and place 2 tsp of the brown sugar mixture in the center. Add a cream cheese ball and fold the dough around it. Roll the dough in granulated sugar.
Place dough balls on a parchment-lined tray and bake for 12-13 minutes.
If you want perfectly circular cookies, use a cookie cutter or bowl to shape them while they’re still warm. Let the cookies rest on the tray for 10 minutes before transferring them to a cooling rack.

Servings and Timing

Servings: Makes approximately 14 cookies.
Preparation Time: 20 minutes.
Cooking Time: 12-13 minutes.

Variations

Chocolate Chip Version: Add 1/2 cup of mini chocolate chips to the dough for an extra layer of flavor.
Pumpkin Spice: For a fall twist, replace the cinnamon with pumpkin pie spice in the brown sugar swirl.
Nutty Add-ins: Fold in chopped pecans or walnuts for some crunch.

Storage/Reheating

Storage: Store leftover cookies in an airtight container at room temperature for up to 3-4 days.
Reheating: To enjoy these cookies warm again, pop them in the microwave for 10-15 seconds.

FAQs

How do I prevent the cream cheese filling from leaking out of the cookies?

Make sure the cream cheese filling is chilled before adding it to the cookie dough, and be sure to completely seal the dough around the filling.

Can I freeze these cookies before baking?

Yes! After assembling the dough balls, you can freeze them on a tray and transfer them to an airtight container. Bake from frozen, adding a minute or two to the cooking time.

Can I use margarine instead of butter in the dough?

While butter is recommended for the best flavor and texture, you can use margarine as a substitute if needed.

How do I make sure the cookies are perfectly round?

Use a circular cookie cutter or a small bowl to gently shape the cookies right after baking while they are still soft.

What can I do if my dough is too sticky?

If the dough is too sticky to handle, try chilling it in the fridge for about 30 minutes to make it easier to work with.

Can I make these cookies without a stand mixer?

Yes! You can easily mix the dough by hand using a whisk and rubber spatula.

How can I make the cookies more decadent?

Drizzle caramel sauce or melted chocolate over the cookies after baking for an added layer of sweetness.

Can I use a different type of cream cheese?

Yes, you can use low-fat or non-fat cream cheese, but keep in mind that the texture and flavor may differ slightly.

Can I add frosting to these cookies?

For extra sweetness, try adding a simple glaze made with powdered sugar and milk over the top of the cookies once they’ve cooled.

How do I store these cookies long-term?

You can freeze the cookies for up to 3 months. Just place them in an airtight container or freezer bag.

Conclusion

These Cinnamon Roll Cheesecake Cookies are an irresistible treat that combines the comfort of cinnamon rolls with the indulgence of cheesecake. With their soft texture, sweet cream cheese filling, and swirl of cinnamon sugar, these cookies are sure to be a hit for any occasion. Whether you’re making them for a special gathering or just as an afternoon snack, these cookies will not disappoint!