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An extreme close-up shot of two thick, soft-baked cinnamon roll cheesecake cookies. The gooey cinnamon swirl and creamy icing are clearly visible.

Cinnamon Roll Cheesecake Cookies: The Ultimate Dessert Mashup

The ultimate dessert hybrid! These Cinnamon Roll Cheesecake Cookies feature a soft-baked cookie stuffed with a tangy cheesecake filling, topped with a cinnamon swirl and cream cheese icing. An easy-to-follow recipe for a truly decadent treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz cream cheese, full-fat block style softened to room temperature
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter softened to room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter, melted
  • 1/4 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 2 oz cream cheese, softened
  • 1 tbsp unsalted butter, softened
  • 3/4 cup powdered sugar
  • 1-2 tsp milk as needed

Equipment

  • 1 Electric mixer (hand or stand)
  • 2 Baking Sheets
  • Parchment Paper
  • 3 Mixing Bowls

Method
 

Prepare the Cheesecake Filling
  1. In a medium bowl, beat softened cream cheese and granulated sugar until smooth. Mix in egg yolk and vanilla extract until just combined.
  2. Drop teaspoon-sized dollops onto a parchment-lined plate and freeze for at least 30-60 minutes until firm.
Make the Cookie Dough
  1. In a large bowl, whisk together flour, cornstarch, baking soda, and salt.
  2. 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.
  3. Gradually add dry ingredients to the wet ingredients, mixing on low until just combined.
Assemble and Chill
  1. 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.
  2. 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.
  3. Place assembled cookies on a parchment-lined baking sheet and chill for at least 2 hours.
Bake and Ice
  1. 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.
  2. For the icing, beat softened cream cheese and butter. Mix in powdered sugar, then add milk to reach a drizzling consistency.
  3. Drizzle the icing over completely cooled cookies.

Notes

Do not skip the chilling time for the dough; this is essential to prevent the cookies from spreading too much.
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.