Description
Soft, bakery-style Cinnamon Roll Cheesecake Cookies filled with a creamy cheesecake center and finished with a sweet cinnamon swirl and vanilla glaze. Cozy, indulgent, and surprisingly easy to make at home.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 8 oz (225 g) cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla
Instructions
- Mix cream cheese, powdered sugar, and vanilla until smooth. Scoop into small balls and freeze for 30 minutes.
- Whisk flour, baking soda, and salt in a bowl.
- Cream butter, brown sugar, and granulated sugar until fluffy. Add egg and vanilla.
- Gradually mix in dry ingredients to form dough.
- Combine brown sugar, cinnamon, and melted butter for the swirl.
- Flatten cookie dough, place frozen cheesecake ball in center, and wrap dough around it.
- Drizzle cinnamon swirl over cookies.
- Bake at 350°F (175°C) for 11–13 minutes until lightly golden.
- Cool and drizzle with vanilla glaze.
Notes
- Freeze cheesecake filling fully to prevent leaking.
- Seal dough edges well around the filling.
- Do not overbake—cookies firm up as they cool.
- Let cookies cool before glazing for best results.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg