Dessert

Cinnamon Roll Cheesecake Cookies Recipe

ByZoe Lane January 8, 2026January 8, 2026

Introduction

Cinnamon Roll Cheesecake Cookies combine the soft, spiced goodness of cinnamon rolls with a creamy cheesecake center. These treats are perfect for anyone craving a dessert that’s both comforting and unique. They bake quickly and make a delightful snack or dessert for any occasion.

The image shows a white plate filled with a pile of small cinnamon rolls. Each roll has a golden brown baked exterior with a swirled shape, topped generously with melted cream cheese frosting in a creamy white color. The frosting layer is thick and smooth, partially dripping down the sides of the rolls. The cinnamon and sugar coating is visible as a dark brown textured layer on top and around the edges of the rolls. The plate sits on a white marbled surface, and the lighting highlights the soft, fluffy texture of the rolls and the creamy frosting clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tablespoon milk

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6: In another bowl, beat together the cream cheese, powdered sugar, and milk until smooth.
Step 7: Take a tablespoon of cookie dough and flatten it in your hand, placing a small dollop of the cream cheese mixture in the center. Fold the dough around it to form a ball, enclosing the cheesecake filling.
Step 8: Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
Step 9: Bake for 10-12 minutes, or until the edges are lightly golden.
Step 10: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra cinnamon flavor, sprinkle a pinch of cinnamon sugar on top of each cookie before baking.
If you prefer a fruit twist, add a teaspoon of finely chopped dried cranberries or cherries to the cream cheese filling.
Make sure the cream cheese is fully softened to easily blend with powdered sugar and milk for a smooth filling.
Chill the cookie balls for 15 minutes before baking if your dough feels too soft to handle.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months. When reheating, warm them in a low oven or microwave briefly to maintain their soft texture.

How to Serve

A white plate holds a pile of small cinnamon rolls, each with several spiraled layers of golden-brown dough and white cream cheese frosting spread between the layers. The rolls are topped with a crumbly layer of cinnamon sugar, giving a textured, slightly rough look. The light shines softly on the rolls, showing their warm, baked surface and the creamy frosting. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for the filling?

Yes, low-fat cream cheese can be used; however, the filling may be slightly less creamy but will still taste delicious.

Do these cookies need to be refrigerated because of the cream cheese?

Once baked and cooled, these cookies can be stored at room temperature for a few days. For longer freshness and safety, refrigeration is recommended, especially in warmer climates.