There’s something magical about a cookie that blends the comforting warmth of cinnamon rolls with the creamy richness of cheesecake. These Cinnamon Roll Cheesecake Cookies are the ultimate dessert mashup—soft, chewy, and swirled with cinnamon sugar goodness, all wrapped around a luscious cheesecake center. It’s like biting into a mini cinnamon roll stuffed with cheesecake, and trust me, you’ll be hooked after just one bite.

I came up with this recipe on a chilly weekend when I was craving both cookies and cinnamon rolls. Instead of making two separate desserts, I merged them—and wow, the result was amazing. The dough is rich and buttery, with just the right amount of cinnamon spice. The cream cheese filling adds a tangy contrast that balances the sweetness perfectly.

Whether you’re baking for a party, a holiday gathering, or just a cozy night in, these cookies are sure to impress. They’re easy to make, freeze well, and taste even better the next day (if they last that long!). So grab your apron and let’s bake something unforgettable.

What Makes These Cinnamon Roll Cheesecake Cookies Special?

Swirled with Cinnamon Sugar: Each cookie is filled and topped with that classic warm cinnamon-sugar flavor we all love.
Creamy Cheesecake Center: A soft, slightly tangy cream cheese filling turns every bite into a surprise.
Perfect Texture: These cookies are chewy on the outside and soft in the middle—like a bakery-style treat.
Great for Freezing: Make a big batch and freeze for future cravings or parties.
No Dough Chilling Needed: Save time and bake immediately without waiting for dough to set.

These cookies bring together the best parts of your favorite desserts in one handheld bite. The cream cheese center stays soft and luscious even after baking, while the cinnamon sugar adds a familiar holiday comfort. If you’re short on time, the no-chill dough means you can whip up a batch fast.

Ingredient Notes

Cream Cheese: Full-fat cream cheese is key for a rich, creamy center. Don’t use whipped or low-fat versions.
Unsalted Butter: Softened to room temperature. Salted butter can be used, but reduce the added salt in the dough.
Granulated Sugar: Sweetens the dough and the cinnamon swirl.
Brown Sugar: Adds moisture and that classic caramel depth to the cinnamon filling.
Cinnamon: Use ground cinnamon for that warm, spiced flavor.
All-Purpose Flour: Gives structure to the cookie dough.
Baking Powder & Baking Soda: Helps the cookies puff up slightly while staying soft.
Egg: Binds everything together.
Vanilla Extract: Adds depth of flavor.
Salt: Just a pinch enhances all the other flavors.

Substitutions:

No brown sugar? Use all white sugar with a touch of molasses.
Gluten-free flour blends can be used at a 1:1 ratio.
Add a pinch of nutmeg or cardamom for extra spice.

How To Make Cinnamon Roll Cheesecake Cookies

Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Make the Cheesecake Filling
- In a small bowl, mix 6 oz softened cream cheese with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract.
- Scoop ½ teaspoon portions onto a plate and freeze for at least 30 minutes.
Make the Cookie Dough
- In a large bowl, cream together ¾ cup unsalted butter and ½ cup granulated sugar until light and fluffy.
- Add 1 large egg and 1 teaspoon vanilla extract. Mix well.
- In a separate bowl, whisk 1¾ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt.
- Gradually mix dry ingredients into wet until combined.
Make the Cinnamon Swirl Mix
- Combine ⅓ cup brown sugar with 2 teaspoons ground cinnamon and 2 tablespoons melted butter.
Assemble the Cookies
- Take a tablespoon of dough, flatten it, and place a frozen cheesecake ball in the center.
- Top with another tablespoon of dough and seal edges.
- Roll gently into a ball and place on the baking sheet.
- Press the cinnamon sugar swirl mixture into the top using a spoon.
Bake
- Bake for 11–13 minutes or until edges are golden and centers look just set.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.

Tip: Don’t overbake—cookies will continue to cook slightly on the baking sheet.

Storage Options

Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keep in the fridge for up to 1 week. Bring to room temperature before eating.
Freezing: Freeze baked cookies in layers separated by parchment for up to 2 months.
Reheating: Microwave for 10 seconds to refresh that gooey texture.

Variations and Substitutions

Pumpkin Spice Version: Add 1 teaspoon pumpkin pie spice to the dough.
Maple Glaze Drizzle: Mix powdered sugar with maple syrup and drizzle over cooled cookies.
Nutty Crunch: Add chopped pecans or walnuts to the cinnamon swirl.
Chocolate Swirl: Mix in mini chocolate chips to the cinnamon layer.
Dairy-Free: Use dairy-free butter and vegan cream cheese (texture may vary slightly).

Frequently Asked Questions

1. Can I make these ahead of time? Yes! You can freeze the dough balls (with filling inside) and bake them fresh whenever you want.

2. My cookies spread too much—why? Make sure the cheesecake filling is frozen solid, and don’t over-soften your butter.

3. Can I skip the cream cheese center? You can, but it won’t be the same rich flavor combo. Try using a dollop of Nutella or cookie butter instead.

4. What’s the best way to store leftovers? Store in an airtight container in the fridge, and warm slightly before eating.

5. Can I double the batch? Absolutely! This recipe doubles well for parties or holiday gifting.

6. Do I need to chill the dough? Nope! These cookies bake perfectly without chilling—just be sure your cream cheese is frozen.

Conclusion

There you have it—your new favorite cookie recipe. These Cinnamon Roll Cheesecake Cookies are cozy, indulgent, and guaranteed to disappear fast. They’re easy to whip up and perfect for any occasion, from holiday trays to weekday cravings. Try them out, share them with friends, and don’t forget to leave a comment or tag your baking photos!

Cinnamon Roll Cheesecake Cookies

Author: Sofia
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes
Yield: 16 cookies 1x

Print Recipe

Ingredients

Scale

¾ cup unsalted butter, softened
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
6 oz cream cheese (filling)
2 tablespoons powdered sugar
⅓ cup brown sugar
2 teaspoons ground cinnamon
2 tablespoons melted butter

Instructions

Preheat oven to 350°F. Line baking sheet with parchment.
Mix cream cheese, powdered sugar, and vanilla. Scoop and freeze filling.
Beat butter and sugar. Add egg and vanilla.
Combine dry ingredients. Mix into wet.
Stir brown sugar, cinnamon, and melted butter for swirl.
Flatten dough, fill with frozen cream cheese ball, seal and shape.
Add cinnamon swirl on top.
Bake 11–13 minutes. Cool before serving.

Nutrition

Calories: 210
Fat: 12g
Carbohydrates: 24g
Protein: 2g