These cinnamon roll cheesecake cookies hide a frozen cheesecake center inside a soft butter cookie, then roll the whole thing in cinnamon sugar and finish it with a vanilla glaze. One bite gives you the swirl of a cinnamon roll and the creamy middle of a cheesecake.
The recipe makes about 24 cookies and takes a little over an hour, mostly because the filling needs time in the freezer. Here is how to seal the centers, avoid leaks, and bake them so the middle stays soft.
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Why This Cinnamon Roll Cheesecake Cookies Recipe Works
Freezing small scoops of sweetened cream cheese until solid is what makes the stuffing possible. A firm filling can be wrapped in dough without smearing, and it melts slowly in the oven so it stays inside the cookie.
The dough itself is a simple soft sugar cookie base with butter, sugar, an egg, and just enough flour, so it bakes up tender with slightly set edges. Because it is soft, it wraps neatly around the frozen centers.
Rolling the balls in brown sugar and cinnamon builds the cinnamon roll flavor on the outside, and the milk glaze drizzled on top finishes the look and the taste.
Ingredients for Cinnamon Roll Cheesecake Cookies
- 6 ounces full fat cream cheese, softened
- 1/4 cup granulated sugar (for the filling)
- 1 teaspoon vanilla extract (for the filling)
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup powdered sugar
- 1 tablespoon milk
Cream cheese: full fat block cream cheese freezes into firm, scoopable centers. Spreadable tub cream cheese is too soft.
Butter: it must be truly softened, not melted, so the dough keeps its structure.
Brown sugar and cinnamon: together they make the signature coating. Use more cinnamon if you like a stronger spice flavor.
Powdered sugar and milk: they make the glaze. Add milk a few drops at a time so it stays thick enough to drizzle.
How to Make Cinnamon Roll Cheesecake Cookies
1. Make the filling. Beat the cream cheese, 1/4 cup sugar, and 1 teaspoon vanilla until smooth. Drop 24 small teaspoon sized mounds on parchment and freeze for 30 minutes, until solid.
2. Cream the butter and sugar. Beat the butter and 1 cup sugar until light and fluffy, about 2 minutes. Beat in the egg and 2 teaspoons vanilla.
3. Add the dry ingredients. Stir in the flour, baking powder, and salt until a soft dough forms.
4. Fill. Scoop about 1 1/2 tablespoons of dough, flatten it into a disc, set a frozen filling mound in the center, and wrap the dough around it, sealing every seam so nothing can leak out. Roll into a ball.
5. Coat. Mix the brown sugar and cinnamon in a small bowl and roll each ball in it.
6. Bake. Place the balls 2 inches apart on parchment lined sheets. Bake at 350 degrees F for 10 to 12 minutes, until the edges are set but the centers still look soft.
7. Glaze. Let the cookies cool for 5 minutes. Whisk the powdered sugar with the milk until smooth and drizzle it over the cookies.
How to Serve Cinnamon Roll Cheesecake Cookies
Serve them slightly warm with coffee or cold milk. The glaze sets in about 15 minutes if you want to stack or pack them.
For a cheesecake cookie platter, add caramel cheesecake cookies, chocolate chip cheesecake cookies, pumpkin cheesecake cookies, and soft strawberry cheesecake cookies for variety.
How to Store and Reheat Cinnamon Roll Cheesecake Cookies
The cheesecake filling is dairy, so store these in an airtight container in the refrigerator for 3 to 4 days. Do not leave them at room temperature for more than 2 hours.
For the softest texture, let cookies stand for 10 minutes before eating, or warm one in the microwave for 8 to 10 seconds. To freeze, place unglazed cookies in a sealed container, thaw in the refrigerator, and glaze before serving.
Tips and Variations for Cinnamon Roll Cheesecake Cookies
- Freeze the centers until solid. Soft filling will smear and leak.
- Seal every seam. Even a small gap lets filling escape and burn on the pan.
- Do not overbake. Pull them when the edges are set and the centers are still soft.
- Chill the dough if it is sticky. A 15 minute rest makes wrapping easier.
- Add a swirl. Stir a teaspoon of cinnamon into the glaze for extra flavor.
- Swap the coating. Roll in cinnamon sugar with a pinch of nutmeg for a warmer taste.
- Do not eat raw dough. Ohio State Extension reminds bakers that raw flour and eggs can carry germs; see its note on not eating raw dough.
Frequently Asked Questions About Cinnamon Roll Cheesecake Cookies
Why did my cinnamon roll cheesecake cookies leak?
The filling was likely not frozen solid or the seam was not sealed. Freeze it until firm and pinch the dough closed.
Do cinnamon roll cheesecake cookies need to be refrigerated?
Yes. The cream cheese center means they should be refrigerated after cooling.
Can I make the dough ahead?
You can chill the dough for up to a day, but fill and coat it fresh so the filling stays frozen.
Can I freeze cinnamon roll cheesecake cookies?
Yes. Freeze them unglazed in a sealed container, thaw in the refrigerator, and glaze before serving.
How do I know when the cookies are done?
The edges should look set and lightly golden, while the tops still look slightly soft. They firm up as they cool.
Cinnamon Roll Cheesecake Cookies
Equipment
- Electric mixer
- Baking sheets
- Parchment paper
- Cookie scoop
Ingredients
Main Ingredients
- 6 oz full fat cream cheese softened
- ¼ cup granulated sugar for the filling
- 1 tsp vanilla extract for the filling
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 ½ cup all purpose flour
- 1 tsp baking powder
- ½ tsp fine sea salt
- ¼ cup light brown sugar
- 1 tbsp ground cinnamon
- ½ cup powdered sugar
- 1 tbsp milk
Instructions
Cooking
- Freeze the filling. Beat the cream cheese, sugar, and vanilla, drop 24 small mounds on parchment, and freeze 30 minutes until solid.
- Make the dough. Beat the butter and sugar until fluffy, then beat in the egg and vanilla. Stir in the flour, baking powder, and salt.
- Wrap. Flatten about 1 1/2 tbsp dough, wrap it around a frozen mound, seal fully, and roll into a ball.
- Coat. Roll each ball in the brown sugar and cinnamon.
- Bake. Bake 2 inches apart at 350 degrees F for 10 to 12 minutes until the edges are set and centers soft.
- Glaze. Cool 5 minutes, then drizzle with powdered sugar whisked with milk.
