Dessert

Cinnamon Roll Cheesecake Cookies Recipe

ByGabriel Langdon January 9, 2026January 9, 2026

Introduction

Cinnamon Roll Cheesecake Cookies combine the warm, comforting flavors of cinnamon rolls with the creamy richness of cheesecake in a soft, delicious cookie. Perfect for a sweet treat or a special dessert, these cookies offer a delightful twist that’s sure to impress your family and friends.

A white plate holds a pile of small, round cookies that are twisted and swirled with a mix of light cream and brown cinnamon colors. Each cookie shows a soft, doughy texture with a cinnamon sugar coating, creating a warm, slightly rough surface. The cookies are stacked randomly on top of each other, showing their thick and soft layers with a cozy baked look. 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 each cookie before baking.
Substitute half of the all-purpose flour with whole wheat flour for a nuttier taste.
Make mini cookies for bite-sized treats that bake faster and are perfect for parties.
If cream cheese is too soft, chill it briefly to make handling easier.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. When freezing, separate layers with parchment paper. Reheat briefly in a warm oven to restore softness and flavor.

How to Serve

The image shows a stack of small, round cookies on a white plate, placed on a surface with a white marbled texture. Each cookie has a golden-brown color with a visible texture of sugar and cinnamon sprinkled on top. The cookies appear soft with slightly uneven edges, and the top is covered with swirled patches of white cream cheese that look smooth and creamy. The overall look is warm and inviting with a mix of light and dark brown hues from the cinnamon and baked dough. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for the filling?

Yes, low-fat cream cheese can be used, but the filling may be less creamy and slightly tangier. Full-fat cream cheese provides the best texture and flavor.

Can these cookies be made gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend. Be sure the blend contains xanthan gum or another binder to maintain texture. Baking times may vary slightly.