Cinnamon Roll Cheesecake Cookies (Print Format)
Soft, bakery-style cinnamon roll cookies with a creamy cheesecake center and sweet cinnamon swirl.
# Ingredients:
→ Dry Ingredients
01 -
2 ½ cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
½ teaspoon salt
→ Cookie Dough
04 -
¾ cup unsalted butter, softened
05 -
¾ cup brown sugar
06 -
½ cup granulated sugar
07 -
1 large egg
08 -
1 teaspoon vanilla extract
→ Cheesecake Filling
09 -
8 oz cream cheese, softened
10 -
⅓ cup powdered sugar
11 -
1 teaspoon vanilla extract
→ Cinnamon Swirl
12 -
⅓ cup brown sugar
13 -
1 tablespoon ground cinnamon
14 -
2 tablespoons melted butter
→ Vanilla Glaze
15 -
1 cup powdered sugar
16 -
2 to 3 tablespoons milk
17 -
½ teaspoon vanilla extract
# Steps:
01 -
Mix cream cheese, powdered sugar, and vanilla extract until smooth. Form into small balls, then freeze for 30 minutes.
02 -
Whisk together flour, baking soda, and salt in a medium bowl.
03 -
Cream softened butter with brown sugar and granulated sugar until light and fluffy. Beat in egg and vanilla extract.
04 -
Gradually add dry ingredients to the creamed mixture, stirring until a smooth dough forms.
05 -
Combine brown sugar, ground cinnamon, and melted butter until fully blended.
06 -
Flatten portions of cookie dough, place a frozen cheesecake ball in the center, and wrap dough around it to enclose completely.
07 -
Drizzle cinnamon mixture evenly over the assembled cookies.
08 -
Place cookies on a baking sheet and bake at 350°F (175°C) for 11 to 13 minutes until edges are lightly golden.
09 -
Allow cookies to cool completely. Mix powdered sugar, milk, and vanilla extract to create glaze, then drizzle over cookies for finishing.
# Tips:
01 -
Freeze cheesecake filling fully to prevent leaking. Seal dough edges tightly around the filling. Avoid overbaking, as cookies firm up while cooling. Cool cookies completely before applying glaze for best texture.