Soft Cinnamon Roll Cheesecake Cookies

Soft, bakery-style Cinnamon Roll Cheesecake Cookies offer a delightful combination of cinnamon sweetness and creamy cheesecake filling all wrapped in a tender cookie dough. These treats are perfect for cozy afternoons or special gatherings when you want something indulgent yet easy to make at home.

I first made these cookies for a weekend brunch and they disappeared before the coffee was finished. Now they are a requested treat anytime friends drop by.

Ingredients

• All-purpose flour: the sturdy base that gives these cookies a soft but firm texture fresh flour helps
• Baking soda: gives the dough the perfect lift and lightness
• Salt: enhances all the sweet and rich flavors in the cookie
• Unsalted butter: for rich flavor and moist, tender crumb room temperature butter creams best
• Brown sugar: adds caramel notes and chewiness to the cookie
• Granulated sugar: balances sweetness and helps with browning
• Large egg: binds the dough and adds moisture
• Vanilla extract: boosts the overall flavor with warm sweetness
• Cream cheese: the star of the filling, adding creamy tang be sure it’s softened so it blends smoothly
• Powdered sugar: sweetens the cream cheese filling and is used in the vanilla glaze for a smooth finish
• Ground cinnamon: adds the classic cinnamon roll warmth in the swirl
• Melted butter: helps mix the cinnamon swirl and keeps it sticky and gooey
• Milk: thins the vanilla glaze for drizzling over the cooled cookies

Step-by-Step Instructions

Scoop and Freeze the Cheesecake Filling:

Mix the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Scoop this mixture into small balls about the size of a tablespoon or smaller. Place the balls on a tray and freeze them for thirty minutes to make handling easier and prevent leaking during baking.

Whisk Dry Ingredients Together:

In a large bowl, whisk the flour, baking soda, and salt to combine evenly. This ensures even distribution of leavening and seasoning.

Cream Butter and Sugars:

In another bowl, beat together the softened butter with brown sugar and granulated sugar until the mixture is fluffy and lighter in color. This step aerates the dough and helps create a tender texture.

Add Egg and Vanilla:

Crack in the egg and add vanilla extract. Beat everything together until fully combined and smooth.

Combine Dry Ingredients With Wet:

Gradually add the dry flour mixture to the wet ingredients with a spatula or mixer on low speed. Mix just until a soft dough forms. Avoid overmixing to keep cookies tender.

Prepare the Cinnamon Swirl Mixture:

In a small bowl, stir together the brown sugar, ground cinnamon, and melted butter until well combined into a sticky mixture.

Wrap Dough Around Filling:

Divide the cookie dough into portions. Flatten each portion into a disk, place a frozen cheesecake ball in the center, then carefully wrap the dough around it, sealing the edges completely to encase the filling.

Drizzle Cinnamon Swirl:

Spoon some of the cinnamon swirl mixture over the top of each wrapped cookie. This will bake in and create a glossy, flavorful topping.

Bake the Cookies:

Place the cookies on a parchment-lined baking sheet and bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 11 to 13 minutes until the edges are lightly golden but the cookies remain soft.

Cool and Add Vanilla Glaze:

Let the cookies cool on the baking sheet for a few minutes then transfer to a wire rack. Whisk together powdered sugar, milk, and vanilla extract for the glaze, adjust thickness with milk slowly, and drizzle over the cooled cookies before serving.

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Storage Tips

Store cooled cookies in an airtight container at room temperature for up to three days. To keep the filling fresh longer, you can refrigerate them but bring back to room temperature before eating for best flavor and texture. Frozen cookies should be thawed overnight in the fridge and warmed briefly in the oven if desired.

Ingredient Substitutions

You can try using light brown sugar instead of dark to tone down the molasses flavor or coconut sugar for a more caramel-like taste. For a dairy-free version, swap cream cheese for a plant-based option and butter for vegan margarine but expect a slight change in texture. Vanilla extract is best replaced with the same amount of any vanilla flavored product rather than artificial flavorings.

Serving Suggestions

These cookies are amazing with a simple cup of hot coffee or spiced chai tea. They also pair wonderfully with a scoop of vanilla ice cream for an indulgent dessert. For a brunch spread, serve alongside fresh fruit and whipped cream for a cozy, crowd-pleasing combo.

Cultural/Historical Context

Cinnamon rolls have a beloved place in American and Scandinavian baking traditions, symbolizing warmth and comfort often enjoyed during holidays or weekend breakfasts. Adding cheesecake filling gives a modern twist that enriches the experience, combining two popular desserts into one decadent cookie form.

Recipe FAQs

→ How can I prevent the cheesecake center from leaking?

Freeze the cheesecake filling balls for at least 30 minutes before wrapping them in the dough. This helps the filling hold its shape during baking and prevents leakage.

→ What type of flour works best for these cookies?

All-purpose flour is ideal as it provides the right balance of structure and tenderness to the cookie dough.

→ Can I substitute the vanilla glaze with something else?

You can replace the vanilla glaze with a simple dusting of powdered sugar or a light cream cheese drizzle for a different finishing touch.

→ How do I ensure the cookies stay soft after baking?

Do not overbake; remove them from the oven once edges turn light golden. Cooling on a rack preserves their soft texture as they firm slightly.

→ Is it necessary to seal the dough edges tightly?

Yes, sealing the edges well keeps the cheesecake filling inside and prevents it from leaking out during baking.