There was a moment in my baking journey when I finally mastered the Cinnamon Roll Cheesecake Cookies that had me smiling from ear to ear. After a few attempts, some went a bit flat, others overbaked, but then it clicked—how to get that perfect balance of soft cinnamon cookies wrapped around creamy cheesecake goodness. Since then, these Cinnamon Roll Cheesecake Cookies have become a reliable crowd-pleaser in my kitchen. They bring me joy because they combine two beloved treats—cinnamon rolls and cheesecake—into a single, simple cookie that’s soft, rich, and wonderfully comforting.
What makes these Cinnamon Roll Cheesecake Cookies even more special is how approachable they are. If you’re like me, sometimes you want the cozy flavors of a cinnamon roll without the hours it takes to bake one from scratch. This cheesecake cookie recipe hits that spot perfectly. It’s become my go-to when friends drop by or when a sweet treat is just the thing after a busy day. The way your kitchen fills with the smell of warm cinnamon and cream cheese is a lovely welcome, and the taste? Pure homemade cinnamon treats magic.
If you’re new to baking or a seasoned pro, this Cinnamon Roll Cheesecake Cookies recipe is designed to be forgiving and fun, with dependable results that will keep you coming back. I always encourage fellow bakers to embrace the process, enjoy the sensory moments in the kitchen, and then delight in sharing these cheesecake dessert cookies with loved ones. I hope you find this recipe as comforting and satisfying as I do!
What You’ll Need for This Cinnamon Roll Cheesecake Cookies:
This Cinnamon Roll Cheesecake Cookies recipe uses simple ingredients because great baking should be easy to start. Here’s what you’ll need:
- 1/2 cup (1 stick) unsalted butter, softened – I always add a bit extra for richness.
- 3 ounces cream cheese, softened – This is key to that creamy cheesecake center.
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 cups all-purpose flour – You can find this at most stores.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon – For that essential warm flavor.
- 1/2 teaspoon vanilla extract – A small detail that makes a big difference.
- 1/4 cup brown sugar – For rolling, adds a lovely caramelized touch.
Don’t have cream cheese on hand? Neufchâtel cheese works beautifully in this Cinnamon Roll Cheesecake Cookies too, offering that same tangy softness with slightly fewer calories. If you want to keep things budget-friendly, this cheesecake cookie recipe stays affordable because most ingredients are staples you might already have in your pantry.
A quick prep tip: Soften your butter and cream cheese before you begin—this helps them blend smoothly for that perfect cookie texture. To save time, pre-measure your dry ingredients if you’re making these Cinnamon Roll Cheesecake Cookies after a long day.
How to Make This Cinnamon Roll Cheesecake Cookies:
Let’s walk through making these Cinnamon Roll Cheesecake Cookies together. From start to finish, this recipe takes about 30 to 40 minutes, making it perfect for when you want something special without spending all afternoon in the kitchen.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Your kitchen will start to smell heavenly once these cookies are underway.
- Cream the softened butter and cream cheese together. Use a mixer on medium speed until smooth and fluffy. This is where a gentle hand makes all the difference with your Cinnamon Roll Cheesecake Cookies—getting this mixture right leads to a soft, rich base.
- Beat in the granulated sugar and brown sugar until combined, then add the egg and vanilla extract. Mix until smooth and well combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and ground cinnamon. Slowly add this dry mix to your wet ingredients, stirring just until incorporated. Be careful not to overmix—this keeps your soft cinnamon cookies tender.
- In a small bowl, mix together the brown sugar and additional cinnamon for rolling. This simple step gives your cookies that classic cinnamon roll swirl flavor on the outside.
- To form the cookies, scoop a tablespoon of dough and roll it into a ball, then gently flatten it into a disc. Roll the disc into the cinnamon sugar mixture, coating well. Place on the prepared baking sheets about 2 inches apart.
- Bake for 12-15 minutes or until the edges look set but the centers stay soft. If your Cinnamon Roll Cheesecake Cookies look slightly puffed and lightly golden, you’re on track. Resist the urge to overbake—these cookies keep their soft cinnamon center best when not dried out.
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. While your Cinnamon Roll Cheesecake Cookies bakes, take a moment to tidy up or enjoy a cup of tea.
A helpful baking tip I picked up is to watch these cookies closely toward the end of baking. Timing can vary with ovens, so they’re done when the edges are just firm but the centers still feel soft to the touch.
Serving Your Cinnamon Roll Cheesecake Cookies:
I love serving these Cinnamon Roll Cheesecake Cookies slightly warm, with a glass of cold milk or a cup of coffee. The creamy cheesecake center feels so indulgent next to a cozy drink.
They’re a natural fit for brunch gatherings, afternoon tea, or an after-school snack that everyone loves. This cheesecake dessert cookies recipe also works wonderfully as a homemade gift—just pop a few in a pretty tin or wrapping paper and you’ve got a thoughtful treat.
For a little decoration flair, try drizzling a simple glaze made from powdered sugar and milk over the cooled cookies. It adds a classic sweet touch that mirrors the frosting on cinnamon rolls.
Leftovers, if you’re lucky enough to have them, can be warmed in the microwave for a few seconds before enjoying again. I’ve even mixed broken pieces into oatmeal for a fun morning treat or crumbled them over vanilla ice cream for a soft cinnamon cookie crumble topping.
Seasonally, these Cinnamon Roll Cheesecake Cookies shine in cooler months, especially around fall and winter holidays. Their cozy flavors pair beautifully with pumpkin dishes or warm apple cider. I often think of them alongside other homemade cinnamon treats like my Cinnamon Roll Pancakes for an extra special breakfast. If you enjoy this, you might love my twist on Strawberry Cheesecake Cookies for a fruity complement or chocolate-filled Nutella Crescent Rolls for a rich, gooey delight.
Common Questions About This Cinnamon Roll Cheesecake Cookies:
Can I make this Cinnamon Roll Cheesecake Cookies ahead of time?
Absolutely! You can bake them up to two days in advance and keep them in an airtight container at room temperature. If you want to prepare dough ahead, wrap it tightly and keep it in the fridge for up to 3 days before baking.
What’s a good substitute for cream cheese in this Cinnamon Roll Cheesecake Cookies?
Neufchâtel cheese is a great option, or you can experiment with mascarpone for an even richer cheesecake flavor. Just be sure to soften it well.
How can I adjust this Cinnamon Roll Cheesecake Cookies for different pan sizes?
Since these are cookies, the size mostly depends on how big you scoop your dough. If you want larger cookies, just increase baking time slightly by 2-3 minutes and keep an eye so they don’t overbake.
Can I freeze these Cinnamon Roll Cheesecake Cookies?
Yes! Freeze the baked cookies in a container or bag for up to 3 months. Thaw at room temperature or warm gently when ready to serve.
Why are my Cinnamon Roll Cheesecake Cookies spreading too much?
This usually means your butter was too warm or the dough was very soft. Try chilling the dough for 30 minutes before baking or using slightly firmer butter.
Are there vegan versions of these cheesecake dessert cookies?
I haven’t tested a fully vegan version personally, but some readers have had success swapping cream cheese for vegan cream cheese and using flax eggs. Let me know if you try it!
Can I add nuts or chocolate chips?
Yes! Chopped pecans or white chocolate chips can add a nice texture and flavor twist to these homemade cinnamon treats.
For more ideas and inspiration for cookies with a twist, check out Cinnamon Roll Cheesecake Cookies – Simple Joy or try Cinnamon Roll Cookies – A baJillian Recipes. For something slightly different but just as indulgent, Cinnamon Cream Cheese Cookies | 12 Tomatoes are another favorite worth baking.
Final Thoughts on This Cinnamon Roll Cheesecake Cookies:
This Cinnamon Roll Cheesecake Cookies recipe holds a special place in my collection because it’s a reliable, cozy treat that never fails to impress. It’s truly one of those recipes that balances flavor and ease perfectly, making my baking life more joyful.
My Top Tips for This Cinnamon Roll Cheesecake Cookies:
– Always soften your butter and cream cheese well before mixing.
– Watch baking times closely to keep the centers soft and creamy.
– Don’t skip the cinnamon sugar roll step—that’s what turns these into soft cinnamon cookies with a twist.
As for variations, I love adding a drizzle of cream cheese glaze on top or mixing in a bit of nutmeg with the cinnamon for a warming twist. Sometimes, I’ll add mini chocolate chips for a little surprise inside. The classic version, though, gets requested the most by family and friends—especially kids who love the creamy, cinnamon-packed flavor.
I encourage you to make this Cinnamon Roll Cheesecake Cookies your own. Play with the flavors, try pairing it with other homemade cinnamon treats, and most of all, enjoy the process. I hope you love pulling these soft, delicious cookies from the oven as much as I do.
Happy baking, friends! Don’t forget to explore more fun recipes on CakesByBelinda like my Cinnamon Roll Pancakes, Strawberry Cheesecake Cookies, and Chocolate-Filled Nutella Crescent Rolls for sweet inspiration. Your kitchen is about to smell incredible!
Cinnamon Roll Cheesecake Cookies
Indulge in these soft and chewy Cinnamon Roll Cheesecake Cookies, combining the warm flavors of cinnamon rolls with rich, creamy cheesecake for a delicious twist on a classic treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for cheesecake swirl)
- 1 teaspoon vanilla extract (for cheesecake swirl)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- In another bowl, mix softened cream cheese, granulated sugar, and vanilla extract until smooth to make the cheesecake swirl.
- Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheets, then add a small dollop of the cheesecake mixture on top of each dough ball.
- Using a toothpick or skewer, gently swirl the cheesecake mixture into the cookie dough to create a marbled effect.
- Bake for 12-15 minutes, or until the edges are set and lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra gooeyness, add cinnamon sugar sprinkle on top before baking or serve warm with a drizzle of cream cheese glaze.