Cinnamon Roll Cheesecake Cookies marry the warm, spiced aroma of cinnamon rolls with a velvety cheesecake center for a refined bite-sized treat. These cookies feel elevated by a tangy cream-cheese swirl and a delicate brown-sugar glaze that caramelizes at the edges. For a companion recipe that explores the cookie format more simply, see our classic cinnamon roll cookies technique.
Why Make This Recipe
- Effortless Yet Elegant: Small hands-on time produces a bakery-quality finish.
- Minimal Ingredients: Pantry staples come together with a single cream cheese element for sophistication.
- Impressive Flavor: Sweet brown-sugar notes, warm cinnamon, and a tangy cheesecake center create layered contrast.
This recipe elevates a familiar pastry by concentrating its signature elements into a single cookie: pillowy dough, a creamy filling, and a glossy cinnamon sauce. The contrast of textures — crisp edges, tender crumb, and smooth filling — gives each bite an echo of a freshly baked cinnamon roll.
Ingredients:
Base (cookie dough)
- 1 1/2 cups (190 g) all-purpose flour — spooned and leveled
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 8 tbsp (113 g) unsalted butter, room temperature (soft but not greasy)
- 2/3 cup (135 g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
Cheesecake filling
- 6 oz (170 g) cream cheese, room temperature (soft, smooth)
- 3 tbsp powdered sugar, sifted
- 1/2 tsp vanilla extract
Cinnamon sauce / swirl
- 3 tbsp unsalted butter
- 1/4 cup (50 g) light brown sugar, packed
- 1 1/2 tsp ground cinnamon
- 1 tbsp heavy cream (optional, for a silkier sauce)
Topping
- 1/2 cup powdered sugar, sifted (for glaze)
- 1–2 tsp milk or cream, to thin (add gradually)
- Pinch of flaky sea salt (to finish)
Precision notes: use room temperature butter and cream cheese to ensure smooth creaming. Measure flour by spooning into the cup and leveling.
How to Make Cinnamon Roll Cheesecake Cookies:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. (Tip: warm oven helps cookies set with gentle spread.)
- Whisk flour, baking powder, and salt in a bowl until evenly combined and pale. The dry mix should look homogeneous.
- In a stand mixer or large bowl, cream the room-temperature butter and granulated sugar until light and airy, about 2–3 minutes. The color should lighten and texture become slightly fluffy.
- Add the egg and vanilla; beat until incorporated and glossy. Scrape the bowl so the dough mixes evenly.
- Gradually fold the dry ingredients into the butter mixture until a cohesive dough forms. It will be soft and slightly tacky but hold shape. (Mini-tip: don’t overmix — stop when streaks disappear.)
- Make the cheesecake filling by beating cream cheese, powdered sugar, and vanilla until impeccably smooth and silk-like. Chill briefly if too loose.
- For the cinnamon sauce, melt butter in a small saucepan over medium heat. Stir in brown sugar and cinnamon until the sugar dissolves and the mixture becomes fragrant and glossy; add cream for sheen if desired. Remove from heat and let cool to warm. (Chef tip: deglaze with a splash of cream to capture any caramelization.)
- Scoop rounded tablespoons of dough and place on the prepared sheet, spacing 1 1/2 inches apart. Use your thumb or the back of a small spoon to create a shallow well in each cookie — about 1/4 inch deep. The dough should show a pale, slightly matte surface.
- Spoon a small dollop (about 1/2 tsp) of cheesecake filling into each well, smoothing the top to level. Drizzle a few drops of the cinnamon sauce over the filling, creating a marbled swirl.
- Bake 10–12 minutes, until edges are set and just turning golden while centers remain slightly soft. The aroma will turn warmly caramelized. (Mini-tip: rotate the pan halfway for even color.)
- Cool on the sheet 5 minutes, then transfer to a rack. Make a thin glaze by whisking powdered sugar with milk to a pourable consistency; brush or drizzle over cooled cookies and finish with a light sprinkle of flaky salt.
- Allow glaze to set before serving, about 15–20 minutes.
How to Serve Cinnamon Roll Cheesecake Cookies:
Arrange cookies on a porcelain platter in a single layer, alternating orientation to show the marbled centers. Garnish with a few toasted pecans or a dusting of cinnamon, and serve alongside a small carafe of warm milk or espresso for an elegant contrast. For a dessert plate, pair two cookies with a quenelle of whipped crème fraîche and a drizzle of extra cinnamon sauce.
Explore our best cinnamon rolls for techniques on rolling and glazing that can enhance the swirl presentation.
How to Store Cinnamon Roll Cheesecake Cookies:
Let cookies cool completely before storing to avoid sogginess. Keep in an airtight container layered with parchment at room temperature for up to 3 days. For longer storage, freeze on a tray until firm, then transfer to a freezer-safe container for up to 3 months; thaw at room temperature and refresh in a 300°F (150°C) oven for 4–6 minutes to restore crisp edges and warm the filling.
Tips to Make Cinnamon Roll Cheesecake Cookies:
- Chill the cream cheese filling 10–15 minutes if it’s too loose; it will hold shape better in the wells.
- Use light brown sugar in the sauce for softer caramel notes; dark brown gives deeper molasses flavor.
- Pipe the cheesecake filling with a small bag or zip-top cut corner for neater centers.
- Do not overbake — pull when edges set and centers remain slightly soft for a creamy finish.
Variation (if any):
- Bourbon-Maple Twist: add 1 tsp bourbon and replace 1 tbsp sugar in the sauce with maple syrup for a rounded warmth.
- Orange-Cinnamon: fold 1 tsp finely grated orange zest into the cheesecake filling for a bright lift.
- Mini tart version: press dough into mini tart pans for a formal presentation, adding the filling and sauce before baking.
FAQs:
Can I make the dough ahead of time?
Yes. Refrigerate shaped dough balls up to 48 hours before creating wells and baking; allow 15 minutes at room temperature if very firm so they spread evenly.
Is it possible to use low-fat cream cheese?
You can, but texture will be slightly less rich and may be a touch runnier. Chill the filling longer to help it set.
How do I prevent the cheesecake filling from bubbling over?
Avoid overfilling the wells and keep baking time short; if the filling bubbles, reduce oven temperature by 15°F and increase time slightly to let centers set gently.
Conclusion
These Cinnamon Roll Cheesecake Cookies capture the essence of a classic pastry in an elegant, bite-sized form—luxurious cream cheese, a fragrant cinnamon ribbon, and a caramel-kissed finish. Their simplicity hides a thoughtful balance of texture and flavor that suits a refined tea service or an intimate dessert plate. I invite readers to comment with their variations and share photos on social channels. For an inspiring take on the original cookie concept, visit Cinnamon Roll Cheesecake Cookies – Simple Joy. How would you make this dish your own?
Print
Cinnamon Roll Cheesecake Cookies
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These cookies combine the warm aroma of cinnamon rolls with a creamy cheesecake center, finished with a sweet glaze.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 8 tbsp (113 g) unsalted butter, room temperature
- 2/3 cup (135 g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 6 oz (170 g) cream cheese, room temperature
- 3 tbsp powdered sugar, sifted
- 1/2 tsp vanilla extract
- 3 tbsp unsalted butter
- 1/4 cup (50 g) light brown sugar, packed
- 1 1/2 tsp ground cinnamon
- 1 tbsp heavy cream (optional)
- 1/2 cup powdered sugar, sifted (for glaze)
- 1–2 tsp milk or cream, to thin
- Pinch of flaky sea salt
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk flour, baking powder, and salt in a bowl until combined.
- Cream the butter and granulated sugar until light and airy, about 2–3 minutes.
- Add the egg and vanilla; beat until glossy.
- Gradually fold the dry ingredients into the butter mixture until a cohesive dough forms.
- Beat cream cheese, powdered sugar, and vanilla until smooth for the cheesecake filling.
- For the cinnamon sauce, melt butter and stir in brown sugar and cinnamon until glossy; add cream if desired.
- Scoop tablespoon-sized dough onto the baking sheet, creating shallow wells.
- Fill each well with cheesecake filling and drizzle with cinnamon sauce.
- Bake for 10–12 minutes until edges set and centers are soft.
- Cool for 5 minutes before transferring to a rack. Whisk powdered sugar with milk for glaze and drizzle over cookies.
- Allow glaze to set before serving, about 15–20 minutes.
Notes
Chill cream cheese filling if too loose; avoid overbaking for the best texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg