Name: Cinnamon Roll Cheesecake Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened 0.75 cup granulated sugar 0.5 cup brown sugar 1 large egg 2 teaspoons vanilla extract 2.75 cups all-purpose flour 0.5 teaspoon baking soda 0.5 teaspoon salt 0.25 cup granulated sugar 1 tablespoon cinnamon 8 ounces cream cheese, softened 0.33 cup powdered sugar 2 ounces cream cheese, softened 0.5 cup powdered sugar 1 to 2 tablespoons milk or cream

These Cinnamon Roll Cheesecake Cookies are exactly what your sweet tooth dreams are made of—soft, buttery cookies swirled with cinnamon-sugar goodness and stuffed with creamy cheesecake filling. Each bite is like a cozy cinnamon roll and a rich cheesecake collided in cookie form. And yes, they’re just as irresistible as they sound.

Whether you’re baking for a weekend treat, a holiday cookie exchange, or just a Tuesday pick-me-up, these cookies deliver comfort and indulgence in every swirl. Plus, the drizzle of cream cheese glaze on top makes them absolutely stunning on any dessert tray.

What Kind of Cream Cheese Should I Use?

For that creamy center to really shine, go with full-fat brick-style cream cheese. It’s thicker, tangier, and melts perfectly into the dough without making it watery. Avoid the whipped tubs—they’re too airy and won’t give you that rich cheesecake texture inside your cookie.

Ingredients for the Cinnamon Roll Cheesecake Cookies

Unsalted Butter: This creates the tender, rich cookie base. Let it soften before mixing.
Granulated Sugar: Sweetens the dough and helps with structure.
Brown Sugar: Brings in caramel-like depth and helps keep the cookies soft.
Egg: Adds moisture and binds everything together.
Vanilla Extract: Enhances the cozy cinnamon roll flavor.
All-Purpose Flour: The backbone of the dough, providing structure.
Baking Soda: Helps the cookies rise just enough for a soft bite.
Salt: Balances the sweetness.
Cinnamon Sugar: The classic swirl that gives these cookies their signature flavor.
Cream Cheese: The luscious filling that turns them into cheesecake cookies.
Powdered Sugar: Mixed into the cream cheese for a smooth, sweet center and glaze.
Milk or Cream: Used in the glaze to reach the perfect drizzly texture.

How To Make the Cinnamon Roll Cheesecake Cookies

Step 1: Make the Cheesecake Filling

In a small bowl, mix softened cream cheese with powdered sugar until smooth. Scoop small teaspoons onto a lined baking sheet and freeze for at least 30 minutes. This helps them hold their shape during baking.

Cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the butter mixture until a soft dough forms.

Step 3: Roll in Cinnamon Sugar

In a shallow bowl, combine granulated sugar and cinnamon. Scoop out dough balls and roll them generously in the cinnamon-sugar mixture until fully coated.

Step 4: Add the Cheesecake Centers

Take the frozen cheesecake scoops and press them gently into the center of each cookie dough ball. Wrap the dough around the filling, sealing it inside. Roll again slightly to keep that round cookie shape.

Step 5: Bake to Perfection

Place the stuffed dough balls on a parchment-lined baking sheet, leaving room for spreading. Bake at 350°F (175°C) for 10-12 minutes, or until edges are set and the centers are soft but not jiggly. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 6: Drizzle with Glaze

Mix cream cheese, powdered sugar, and a splash of milk until smooth. Use a spoon or piping bag to drizzle the glaze over the cooled cookies for that classic cinnamon roll finish.

How to Serve and Store These Cookies

These Cinnamon Roll Cheesecake Cookies are at their best slightly warm, when the cream cheese center is soft and luscious. Serve them as a fun dessert twist at brunch, after dinner, or pair them with a cozy latte or chai tea for a perfect afternoon treat.

To store, keep the cookies in an airtight container in the fridge for up to 5 days. Because of the cheesecake filling, refrigeration is best. For that fresh-baked texture, reheat for 10-15 seconds in the microwave before serving. You can also freeze the baked cookies for up to 2 months—just thaw and glaze when ready to eat.

Frequently Asked Questions

How do I keep the cream cheese filling from leaking out?

Freezing the filling before stuffing is the key! Make sure it’s firm when you wrap the dough around it, and pinch the dough tightly closed to seal.

Can I make the dough ahead of time?

Yes! You can chill the cookie dough for up to 48 hours in the fridge or freeze it (unstuffed) for up to 3 months. Just bring to room temperature before assembling.

Do I need to flatten the dough balls before baking?

Nope—these cookies spread naturally. Just place the stuffed dough balls directly onto your baking sheet.

Can I skip the glaze?

You can, but the glaze adds that signature cinnamon roll touch. If you’re short on time, a light dusting of powdered sugar still looks lovely.

Can I make them gluten-free?

Absolutely—just substitute the all-purpose flour with a good 1:1 gluten-free baking flour blend.

What if I don’t have cream cheese?

You can use mascarpone for a slightly different flavor. Just note it’s a bit softer, so freezing is even more important.

If you love these Cinnamon Roll Cheesecake Cookies, you’ll probably enjoy these other cozy cookie creations from Life with Jam:

Caramel Cheesecake Cookies for that caramel-drizzled decadence.
Condensed Milk Snow Cookies for a melt-in-your-mouth winter classic.
Lemon Raspberry Swirl Cheesecake Cups if you’re craving fruit with your creaminess.
Kentucky Butter Cake Cookies for a soft, buttery cookie that melts in your mouth.
Cherry Cheesecake Puppy Chow when you’re looking for a no-bake snack with cheesecake flair.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life with Jam Pinterest

And let me know in the comments how yours turned out. Did you try adding extra cinnamon? Maybe a swirl of caramel in the glaze?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.