Dessert

Cinnamon Roll Cheesecake Cookies Recipe

ByMarina Montclair January 9, 2026January 9, 2026

Introduction

Cinnamon Roll Cheesecake Cookies combine the warm, comforting flavors of cinnamon rolls with a creamy cheesecake center. These soft, flavorful cookies are perfect for anyone who loves a sweet treat with a twist.

A white plate holds a pile of small round pastries that look soft and golden brown on the outside. Each pastry has a swirled shape with a creamy white layer inside and a darker cinnamon sugar layer on top, creating a swirl pattern of light and dark browns. The texture looks slightly sticky and coated with sugar crystals that give a slight shine. The pastries are stacked casually on the plate, with some overlapping. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tablespoon milk

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6: In another bowl, beat together the cream cheese, powdered sugar, and milk until smooth.
Step 7: Take a tablespoon of cookie dough and flatten it in your hand, placing a small dollop of the cream cheese mixture in the center, then fold the dough around it to form a ball.
Step 8: Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
Step 9: Bake for 10-12 minutes or until the edges are lightly golden.
Step 10: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra cinnamon flavor, sprinkle a little cinnamon sugar on top of the cookies before baking.
Use full-fat cream cheese for the best creamy texture in the center.
If you prefer, add chopped nuts like pecans or walnuts into the dough for added crunch.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat gently in the microwave for a few seconds to soften the cheesecake center before serving.

How to Serve

A stack of small, round baked pastries with a golden brown crust is shown on a white plate. Each pastry has a swirled shape with a soft, creamy white filling inside, and is topped with a crumbly mix of brown sugar and cinnamon, giving a textured look on top. The pastries are piled casually, some overlapping each other, on a white marbled surface. The lighting highlights the warm tones of the baked dough and the creamy filling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cookies?

Yes, these cookies freeze well. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container or bag. Thaw at room temperature before serving.

Can I substitute cream cheese with something else?

Cream cheese is essential for the cheesecake center’s texture and flavor. Substituting it will change the outcome, but you could try mascarpone or ricotta for a different twist, though results may vary.