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Cinnamon Roll Cheesecake Cookies

Cinnamon Roll Cheesecake Cookies combine soft vanilla cookie dough with cinnamon brown sugar swirls.
Each cookie is stuffed with a creamy cheesecake filling and coated in sugar.
Bake until the edges are set and the centers remain soft for a rich bakery-style dessert.
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Prep Time 30 minutes
Course Dessert
Cuisine American-inspired

Ingredients
  

Cookie Dough

  • - 1 cup butter room temperature
  • - 1 cup granulated sugar
  • - 1 large egg
  • - 2 teaspoons vanilla extract
  • - 2 3/4 cups all-purpose flour
  • - 1 teaspoon baking soda
  • - 1/2 teaspoon baking powder

Brown Sugar Swirl Mixture

  • - 1/2 cup brown sugar
  • - 2 teaspoons ground cinnamon
  • - 2 tablespoons butter room temperature

Cream Cheese Filling

  • - 1 block 8 ounces cream cheese, room temperature
  • - 1/2 cup powdered sugar
  • - 1 teaspoon vanilla extract

Coating

  • - 1/2 cup granulated sugar

Instructions
 

  • Preheat the oven to 350°F (175°C) on convection setting. Line a baking sheet with parchment paper.
  • Add the cream cheese, powdered sugar, and vanilla extract to a medium bowl. Mix until completely smooth and creamy.
  • Scoop the filling into 1-tablespoon portions onto a parchment-lined plate or tray. Freeze until firm enough to handle.
  • Meanwhile, make the cookie dough. Beat the room-temperature butter and granulated sugar in a large mixing bowl or stand mixer for 1–2 minutes, until light and creamy.
  • Add the egg and vanilla extract. Mix until thoroughly incorporated.
  • Add the all-purpose flour, baking soda, and baking powder. Gently mix or fold until a soft dough forms and no dry flour remains.
  • In a separate small bowl, combine the brown sugar, cinnamon, and softened butter. Chill briefly until the mixture becomes easier to handle.
  • Scoop about 1/3 cup of cookie dough and gently fold approximately 2 teaspoons of cinnamon-brown sugar mixture through it. Avoid overmixing so distinct cinnamon swirls remain visible.
  • Flatten the dough in your palm. Place one chilled cream cheese portion in the center, then carefully bring the cookie dough around it and seal the edges completely.
  • Roll the filled cookie dough ball in granulated sugar. Repeat with the remaining dough and filling.
  • Arrange the Cinnamon Roll Cheesecake Cookies on the prepared baking sheet, leaving enough space between them to spread.
  • Bake for 12–13 minutes, or until the edges are set while the centers still look slightly underbaked.
  • For round bakery-style cookies, immediately place a round cookie cutter, bowl, or cup slightly larger than each warm cookie around it and gently swirl to reshape the edges.
  • Leave the cookies on the baking sheet for approximately 10 minutes before carefully transferring them to a cooling rack.

Notes

For the creamiest cheesecake cookies, use full-fat block-style cream cheese rather than whipped cream cheese.
You can add a small pinch of salt to the cookie dough if you are using unsalted butter and prefer a stronger sweet-and-salty balance.
For extra cinnamon flavor, add a small amount of ground cinnamon to the granulated sugar coating.
Serve these cookies slightly chilled for a firmer cheesecake center or allow a refrigerated cookie to sit briefly at room temperature for a softer texture.