Get ready to discover your new favorite dessert: Cinnamon Roll Cheesecake Cookies. This recipe combines the warm, gooey essence of a classic cinnamon roll with the rich, tangy flavor of creamy cheesecake, all packed into a soft, chewy cookie. It’s a truly decadent treat that’s surprisingly simple to make. Whether you’re a seasoned baker or just looking for a show-stopping dessert, these cookies are guaranteed to impress.
We’ve engineered this recipe to be foolproof, guiding you through each step to ensure perfect, bakery-quality results right from your own kitchen. Forget choosing between a cinnamon roll and a slice of cheesecake; now you can have the best of both worlds in one perfect bite.
Why You’ll Fall in Love With This Recipe
These Cinnamon Roll Cheesecake Cookies aren’t just another dessert; they’re an experience. Here’s why this recipe will become a staple in your baking rotation.
- Two Desserts in One: It perfectly captures the flavor of a warm cinnamon roll and the creamy texture of cheesecake.
- Soft-Baked Perfection: The cookie base is incredibly soft and chewy, staying moist for days.
- Creamy Cheesecake Filling: A tangy, rich cream cheese filling is hidden inside, offering a delightful surprise.
- Perfectly Spiced Swirl: A buttery, brown sugar and cinnamon swirl is nestled into the dough for that authentic cinnamon roll flavor.
- Simple to Make: Despite their gourmet appearance, the steps are straightforward and easy for any home cook to follow.
Key Ingredients for Success
To create the perfect Cinnamon Roll Cheesecake Cookies, we’ll be working with four key components: the cheesecake filling, the cookie dough, the cinnamon swirl, and the classic cream cheese icing. Using high-quality, room temperature ingredients is crucial for the best texture.
For the Cheesecake Filling
- Cream Cheese: Full-fat, block-style cream cheese is essential. Make sure it’s softened to room temperature for a smooth, lump-free filling.
- Granulated Sugar: Provides just the right amount of sweetness to balance the tang of the cream cheese.
- Egg Yolk: Adds richness and helps bind the filling.
- Vanilla Extract: A splash of pure vanilla enhances all the other flavors.
For the Soft Cookie Dough
- All-Purpose Flour: The structural foundation of our cookies.
- Baking Soda: Gives the cookies a slight lift, making them soft rather than dense.
- Cornstarch: Our secret weapon for an incredibly soft, tender crumb.
- Salt: Balances the sweetness and enhances the flavors.
- Unsalted Butter: Must be softened to room temperature to cream properly with the sugars.
- Brown & Granulated Sugar: A mix of brown and white sugar creates the perfect chewy texture with slightly crisp edges.
- Eggs: Binds the ingredients together.
- Vanilla Extract: For that classic, warm cookie flavor.
For the Cinnamon Swirl
- Unsalted Butter: Melted butter binds the cinnamon and sugar together into a delicious paste.
- Brown Sugar: Adds a deep, molasses-like sweetness.
- Ground Cinnamon: The star of the show! Use a good quality cinnamon for the best flavor.
For the Cream Cheese Icing
- Cream Cheese & Butter: The creamy, tangy base. Both should be well softened.
- Powdered Sugar: For a smooth, sweet icing that sets perfectly.
- Milk: To thin the icing to the perfect drizzling consistency.
How to Make Cinnamon Roll Cheesecake Cookies Step-by-Step
Follow these simple steps to create the most incredible cookies you’ve ever tasted. The key is to work with chilled dough and filling, so don’t skip the refrigeration times!
Step 1: Prepare the Cheesecake Filling
In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Mix in the egg yolk and vanilla extract until just combined. Be careful not to overmix. Drop teaspoon-sized dollops of the mixture onto a parchment-lined plate and freeze for at least 30-60 minutes until firm. This step is critical for easy assembly.
Step 2: Make the Cookie Dough
In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. In a separate bowl using a hand or stand mixer, cream the softened butter with the brown and granulated sugars until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
Step 3: Assemble the Cookies
Take a scoop of cookie dough (about 2 tablespoons) and flatten it into a disc in your palm. Take one of the frozen cheesecake filling balls and place it in the center. Gently wrap the cookie dough around the filling, sealing the edges completely to form a ball. Place the dough balls onto a parchment-lined baking sheet.
Step 4: Create the Cinnamon Swirl & Chill
In a small bowl, mix the melted butter, brown sugar, and cinnamon to form a paste. Take a small amount of the cinnamon mixture (about 1/4 teaspoon) and gently press it into the top of each cookie dough ball, creating a slight swirl pattern with the back of a spoon or a toothpick. Cover the baking sheet and chill the assembled cookie dough for at least 2 hours, or overnight for best results. Chilling prevents the cookies from spreading too much and ensures a thick, chewy texture.
Step 5: Bake to Perfection
Preheat your oven to 375°F (190°C). Arrange the chilled cookie dough balls about 2 inches apart on a parchment-lined baking sheet. Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers are just set. They might look slightly underdone in the middle, but they will continue to cook on the hot baking sheet. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Step 6: Drizzle with Icing
While the cookies are cooling, prepare the icing. In a small bowl, beat the softened cream cheese and butter until smooth. Gradually mix in the powdered sugar until fully incorporated. Add a splash of milk and mix until you reach a smooth, drizzling consistency. Once the cookies are completely cool, drizzle the icing over the top.
Expert Tips for Perfect Cookies
Want to ensure your Cinnamon Roll Cheesecake Cookies are absolutely flawless? Follow these pro tips.
- Don’t Skip the Chill Time: Chilling the dough is the most important step! It solidifies the fat, which prevents the cookies from spreading into thin, crispy discs. It also allows the flavors to meld together for a richer taste.
- Seal the Edges: Make sure the cheesecake filling is completely encased in the cookie dough. Any gaps can cause the filling to leak out during baking.
- Room Temperature Ingredients: For the dough and icing, using softened butter and cream cheese is crucial for a smooth, homogenous texture.
- Don’t Overbake: The key to a soft, chewy cookie is to pull it from the oven when the center still looks a little soft. It will set up as it cools on the baking sheet.
Storage Instructions
Because of the cream cheese filling and icing, these cookies should be stored in an airtight container in the refrigerator. They will stay fresh and delicious for up to 5 days. For the best taste and texture, let them sit at room temperature for about 15-20 minutes before serving.
Frequently Asked Questions
Yes, absolutely! The cookie dough can be made and chilled in the refrigerator for up to 3 days before assembling and baking. You can also freeze the assembled, unbaked cookie dough balls for up to 3 months.
The cookies are done when the edges are a light golden brown and the centers look slightly soft and just set. They will continue to bake on the hot pan after you remove them from the oven, which results in a perfect soft and chewy center.
For both the filling and the icing, it’s best to use full-fat, block-style cream cheese. Avoid the whipped or spreadable kind that comes in a tub, as its higher water content can affect the texture of your final product.
Flat cookies are almost always caused by not chilling the dough long enough. Chilling the assembled dough balls for at least 2 hours is essential. Using butter that is too soft or melted can also contribute to spreading.
This usually happens if the filling wasn’t frozen solid before assembly or if there were gaps in the cookie dough when you sealed it. Ensure the dough completely encases the frozen cheesecake ball to prevent any leaks.
Explore More Dessert Favorites
If you loved these cookies, you’ll surely enjoy exploring other decadent treats. For a fudgy, rich experience, try these amazing Peanut Butter Crunch Brownies. If you’re in the mood for something fruity and elegant, these Raspberry Cheesecake Truffles are a must-try. And for a truly unique and comforting dessert, don’t miss this incredible Cookies and Cream Skillet Cookie.
We’d Love to Hear From You!
There’s nothing better than seeing your creations! If you make these Cinnamon Roll Cheesecake Cookies, please leave a comment below and let us know how they turned out. Don’t forget to share a photo of your masterpiece on Pinterest and tag us!
Cinnamon Roll Cheesecake Cookies Recipe
Cinnamon Roll Cheesecake Cookies: The Ultimate Dessert Mashup
Ingredients
Equipment
Method
- In a medium bowl, beat softened cream cheese and granulated sugar until smooth. Mix in egg yolk and vanilla extract until just combined.
- Drop teaspoon-sized dollops onto a parchment-lined plate and freeze for at least 30-60 minutes until firm.
- In a large bowl, whisk together flour, cornstarch, baking soda, and salt.
- In a separate bowl, cream softened butter with brown and granulated sugars until light and fluffy. Beat in eggs one at a time, then vanilla.
- Gradually add dry ingredients to the wet ingredients, mixing on low until just combined.
- Flatten a 2-tablespoon scoop of cookie dough in your palm. Place a frozen cheesecake ball in the center and wrap the dough around it, sealing completely.
- In a small bowl, mix melted butter, brown sugar, and cinnamon for the swirl. Press a small amount into the top of each cookie dough ball.
- Place assembled cookies on a parchment-lined baking sheet and chill for at least 2 hours.
- Preheat oven to 375°F (190°C). Bake chilled cookies for 12-15 minutes until edges are golden. Cool on the baking sheet for 10 minutes before moving to a wire rack.
- For the icing, beat softened cream cheese and butter. Mix in powdered sugar, then add milk to reach a drizzling consistency.
- Drizzle the icing over completely cooled cookies.
Notes
Ensure the cheesecake filling is fully sealed inside the cookie dough to prevent it from leaking during baking.
Store leftover cookies in an airtight container in the refrigerator for up to 5 days.
