Name: Cinnamon Roll Cheesecake Cookies: A Sweet Fall Treat to Indulge In
Prep time: 30 min
Cook time: 13 min
Total time: 43 min
Yield: 18 cookies
Cuisine: American
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)

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!

Cinnamon Roll Cheesecake Cookies: A Sweet Fall Treat to Indulge In

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.