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Cinnamon Roll Cheesecake Cookies

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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.

Ingredients

Scale
  • 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

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, salt, and ground cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients until just combined.
  6. In another bowl, mix softened cream cheese, granulated sugar, and vanilla extract until smooth to make the cheesecake swirl.
  7. 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.
  8. Using a toothpick or skewer, gently swirl the cheesecake mixture into the cookie dough to create a marbled effect.
  9. Bake for 12-15 minutes, or until the edges are set and lightly golden.
  10. 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.

Find it online: https://cakesbybelinda.com/cinnamon-roll-cheesecake-cookies/