Hey y'all! If you're searching for the ultimate indulgence this season, you're in the right place. These Cinnamon Roll Cheesecake Cookies are a sweet fall treat to indulge in, blending the creamy tang of cheesecake with spirals of gooey cinnamon sugar and pillowy-soft cookie dough. Whether you’re warming up at home with a mug of coffee, prepping for a holiday dessert tray, or just craving something truly decadent, these cookies deliver comfort in every bite. Let’s get cooking!
Why You'll Love This
- The best of two worlds: every bite marries Cinnamon Roll flavor with rich cheesecake.
- Perfectly soft and chewy cookies with a delightful cream cheese swirl.
- Ideal for fall gatherings, holiday parties, or any cozy night in.
- Easy to make ahead and freezer-friendly for busy days.
- Smells absolutely amazing while baking—like a warm bakery!
Ingredients
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1 ¾ cups (218g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 4 ounces (113g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 tablespoon all-purpose flour
- ¼ teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 2 tablespoons light brown sugar, packed (for cinnamon swirl)
- 1 teaspoon ground cinnamon (for cinnamon swirl)
Directions
Prep Time: 25 minutes | Bake Time: 11-13 minutes | Total Time: 45 minutes | Yields: 18-20 cookies
1. Make the Cinnamon Swirl Mixture
- In a small bowl, stir together the melted butter, 2 tablespoons brown sugar, and 1 teaspoon ground cinnamon until it forms a smooth paste. Set aside.
2. Prepare the Cheesecake Filling
- Beat cream cheese, ¼ cup granulated sugar, 1 tablespoon flour, and ¼ teaspoon vanilla extract until smooth. Scoop into a piping bag or a zip-top bag with a small corner snipped off. Refrigerate while you make the cookie dough.
3. Make the Cookie Dough
- In a large bowl, cream together ½ cup softened butter and ¾ cup light brown sugar for 2-3 minutes until light and fluffy. Add egg and 2 teaspoons vanilla; mix until combined.
- Whisk together 1 ¾ cups flour, baking soda, salt, and ½ teaspoon cinnamon in a separate bowl. Gradually mix the dry ingredients into the wet ingredients until just combined.
4. Assemble the Cookies
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- Scoop about 1 ½ tablespoons of dough, flatten slightly, and place on the prepared baking sheets, spacing 2 inches apart.
- Pipe or spoon about 1 teaspoon of cheesecake filling into the center of each cookie, then swirl a little cinnamon mixture on top using a toothpick or skewer.
5. Bake
- Bake for 11-13 minutes, or until edges are lightly golden but centers are still soft. Cool on baking sheet 5 minutes, then transfer to a wire rack.
Notes
- Chill the cheesecake filling for 10 minutes to make piping easier.
- Don't overbake—cookies set as they cool for the perfect soft texture.
- Use room-temperature ingredients for best mixing results.
Variations
- Maple Cinnamon: Add ½ teaspoon maple extract to the dough for a maple-kissed twist.
- Nutty Crunch: Fold ⅓ cup chopped pecans or walnuts into the cookie dough.
- Mini Version: Use a teaspoon cookie scoop for bite-sized treats—adjust baking time to 8-9 minutes.
Required Equipment
- Electric mixer (hand or stand)
- Mixing bowls (at least 2)
- Parchment paper or silicone baking mats
- Piping bag or zip-top bag
- Baking sheets
- Wire cooling rack
- Toothpick or skewer (for swirling)
Storage Instructions
Store Cinnamon Roll Cheesecake Cookies in an airtight container in the refrigerator for up to 5 days. For best texture, let them come to room temperature for 10-15 minutes before serving. Cookies can also be frozen—place in freezer-safe bags for up to 2 months, thaw overnight in the fridge before enjoying.
Serving Recommendations
- Pair with hot apple cider, pumpkin spice latte, or a scoop of vanilla ice cream.
- Sprinkle with extra cinnamon sugar before serving for extra sparkle.
- Serve on a rustic platter for a cozy autumn dessert spread.
Pro Tips
- Let the cookies cool on the baking sheet before moving—they’re delicate when hot!
- Swirl gently for a marbled look without mixing the layers.
- Layer parchment between cookies if stacking to prevent sticking.
FAQ
Can I make these cookies ahead of time?
Yes! You can prepare the dough and fillings up to two days ahead and bake the cookies when you're ready.
Can I freeze the baked cookies?
Absolutely—freeze cooled cookies in single layers; thaw before enjoying for best flavor and texture.
What if I don't have a piping bag?
No worries! Use a zip-top bag with the corner snipped off, or simply spoon the filling into the cookie centers.
Ingredients
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1 ¾ cups (218g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 4 ounces (113g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 tablespoon all-purpose flour
- ¼ teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 2 tablespoons light brown sugar, packed (for cinnamon swirl)
- 1 teaspoon ground cinnamon (for cinnamon swirl)
Instructions
-
1In a small bowl, stir together the melted butter, 2 tablespoons brown sugar, and 1 teaspoon ground cinnamon until it forms a smooth paste. Set aside.
-
2Beat cream cheese, ¼ cup granulated sugar, 1 tablespoon flour, and ¼ teaspoon vanilla extract until smooth. Scoop into a piping bag or a zip-top bag with a small corner snipped off. Refrigerate while you make the cookie dough.
-
3In a large bowl, cream together ½ cup softened butter and ¾ cup light brown sugar for 2-3 minutes until light and fluffy. Add egg and 2 teaspoons vanilla; mix until combined.
-
4Whisk together 1 ¾ cups flour, baking soda, salt, and ½ teaspoon cinnamon in a separate bowl. Gradually mix the dry ingredients into the wet ingredients until just combined.
-
5Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
-
6Scoop about 1 ½ tablespoons of dough, flatten slightly, and place on the prepared baking sheets, spacing 2 inches apart.
-
7Pipe or spoon about 1 teaspoon of cheesecake filling into the center of each cookie, then swirl a little cinnamon mixture on top using a toothpick or skewer.
-
8Bake for 11-13 minutes, or until edges are lightly golden but centers are still soft. Cool on baking sheet 5 minutes, then transfer to a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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