Dessert

Cinnamon Roll Cheesecake Cookies Recipe

ByOlivia Monroe January 8, 2026January 8, 2026

Introduction

Cinnamon Roll Cheesecake Cookies combine the warm, spicy flavors of cinnamon rolls with a creamy cheesecake center for a delightful treat. These soft, chewy cookies are perfect for satisfying your sweet tooth with a twist. Whether for a special occasion or an everyday indulgence, they’re sure to impress.

A white plate filled with small round cookies, each cookie has a swirled pattern with light golden brown dough and darker brown cinnamon sugar sprinkled on top, the texture looks soft and slightly crumbly, the cookies are piled in a small mound on the plate, the background is 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.
You can substitute cream cheese with mascarpone for a slightly different texture and taste.
Chill the dough for 30 minutes before shaping to make it easier to handle and prevent spreading.
Add chopped nuts like pecans or walnuts into the cream cheese filling for added crunch.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze for up to 3 months. Reheat gently in a microwave for 10-15 seconds to soften the cream cheese center before serving.

How to Serve

A white round plate holds a pile of small, round pastries. Each pastry has a light golden-brown base with a soft, slightly shiny white cream layer on top. They are sprinkled with a crumbly, dark cinnamon sugar topping that adds texture and color contrast. The pastries look soft and fresh, piled loosely on the plate. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies dairy-free?

Yes, you can use dairy-free butter and cream cheese alternatives to make these cookies dairy-free, but the texture and flavor may vary slightly.

Why do my cookies spread too much?

Cookies can spread if the dough is too warm or if too much butter is used. Chilling the dough before baking helps prevent excessive spreading and keeps the cookies thick and soft.