Cinnamon Roll Cheesecake Cookies
These Cinnamon Roll Cheesecake Cookies are soft, buttery, and incredibly cozy — like a cinnamon roll and a cheesecake stuffed cookie in one. They start with a tender sugar cookie base, swirled with bits of gooey cinnamon roll filling, then stuffed with a tangy cream cheese center that melts as they bake. Each cookie is rolled in warm cinnamon sugar and baked until the edges are perfectly crisp and chewy while the centers stay soft, rich, and irresistible. They’re the ultimate bakery-style cookie for cinnamon roll lovers.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Cream Cheese: Creates the smooth, tangy filling that melts into the center for true cheesecake-stuffed cookie flavor.
Powdered Sugar: Sweetens both the filling and glaze while keeping everything silky and smooth.
Vanilla Bean Paste or Extract: Adds deep vanilla flavor to the filling, cookie dough, and glaze.
Salted Butter: Used in both the cinnamon swirl and cookie dough for rich, buttery flavor and perfect cookie texture.
Light Brown Sugar: Sweetens the cinnamon roll swirl and adds caramelized flavor and gooeyness.
Cinnamon: Provides classic cinnamon roll warmth in the swirl and as the coating around each cookie.
All-Purpose Flour: Gives structure to the soft sugar cookie base while keeping the texture tender and chewy.
Baking Powder: Helps the cookies rise slightly for a soft, thick, bakery-style cookie.
Baking Soda: Works with the brown sugar to create lift and chewiness in the cookie dough.
Salt: Balances sweetness and enhances the warm cinnamon roll flavors.
Powdered Sugar (for cookie base): Creates a soft, tender, melt-in-your-mouth sugar cookie texture.
Eggs: Bind the dough and help create a soft, pillowy cookie with a tender crumb.
Avocado Oil or Neutral Oil: Adds moisture and keeps the cookies extremely soft and buttery in the center.
Maple Syrup: Sweetens the optional glaze and adds warm, cozy depth that pairs perfectly with cinnamon roll flavor.
Milk of Choice: Thins the glaze to a pourable consistency for drizzling.
Salt (Pinch): Enhances the sweetness of the glaze and balances richness.
Why You’ll Love Cinnamon Roll Cheesecake Cookies:
Soft, Buttery Centers: These cookies bake up incredibly soft and plush in the middle, just like the gooey center of a cinnamon roll.
Chewy, Crisp Edges: The perfect contrast — tender centers with lightly crisp, caramelized edges.
Cinnamon Roll Flavor in Cookie Form: Buttery cinnamon-sugar swirls run throughout every bite for that nostalgic cinnamon roll taste.
Cream Cheese Filled: Each cookie is stuffed with a tangy cream cheese center that melts into the dough as it bakes.
Rolled in Cinnamon Sugar: Adds the perfect sweet crunch and boosts the cinnamon roll flavor even more.
Bakery-Style Look & Texture: Thick, soft, and beautifully swirled cookies that look just as impressive as they taste.
Cozy & Comforting: Warm spices make these the perfect fall and winter cookie — ideal with coffee or hot chocolate.
Easy to Make Ahead: Both the dough and the filling can be prepped in advance for stress-free baking.
Crowd-Pleasing Dessert: A guaranteed hit for cookie lovers and cinnamon roll lovers.
Tips for Making Cinnamon Roll Cheesecake Cookies:
Use Room-Temperature Ingredients: Soft butter and cream cheese blend smoothly for even mixing and the perfect cookie texture.
Chill the Cream Cheese Filling: Refrigerating or freezing the filling for 20–30 minutes makes stuffing the cookies much easier.
Cream the Butter and Sugar Well: Proper creaming adds air to the dough, giving you thicker, softer cookies.
Measure Flour Accurately: Spoon and level or weigh the flour — too much flour results in cakey, dry cookies.
Don’t Over-Mix the Dough: Mix just until the flour disappears to keep the cookies tender and soft.
Chill the Dough if Needed: If the dough feels too sticky to scoop or shape, give it a short chill to firm it up.
Keep the Cinnamon Filling Thick: A thicker cinnamon-sugar swirl stays in place and caramelizes beautifully while baking.
Seal the Edges Well: Make sure the dough fully wraps around the cream cheese filling to prevent leaks while baking.
Roll Generously in Cinnamon Sugar: This creates a caramelized exterior and deeper cinnamon roll flavor.
Space Cookies Apart: These spread slightly, so leave enough room on the baking sheet for even baking.
Use Parchment Paper: Prevents sticking and helps the cookies bake more evenly.
Bake Until Lightly Golden: They should look slightly underbaked in the center — they’ll finish setting as they cool.
Cool on the Tray Before Moving: The cream cheese centers make the cookies delicate when hot; let them firm up for a few minutes first.
Serve Slightly Warm: The filling softens and the cinnamon flavor intensifies when the cookies are warm.
Store the Filling Separately if Prepping Ahead: Keep the dough and filling chilled until ready to assemble for best texture.
How to Store Cinnamon Roll Cheesecake Cookies:
Room Temperature: Store baked cookies without the cream cheese filling for up to 2 days in an airtight container. Because these are stuffed, filled cookies should not sit out for more than a few hours.
Refrigerator: Store fully baked, filled cookies in an airtight container for up to 4–5 days. The cream cheese center stays soft and the cinnamon flavor develops even more.
Freezer (Baked Cookies): Freeze baked and cooled cookies for up to 2 months. Thaw at room temperature or warm in the microwave for 8–10 seconds for a gooey center.
Freezer (Unbaked Dough Balls): Freeze stuffed cookie dough balls on a sheet pan until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 1–2 extra minutes.
Reheat: Warm baked cookies in the microwave for 8–12 seconds for that fresh-from-the-oven, soft, gooey cinnamon-roll texture.
FAQs:
Q: Can I make the dough ahead of time?
A: Yes. You can chill the cookie dough for up to 24 hours before baking. You can also freeze stuffed dough balls for up to 2 months and bake straight from frozen.
Q: Can I prep the cream cheese filling ahead?
A: Absolutely. Mix the filling and refrigerate it for up to 3 days or freeze it for 1 month. Chilled filling is easier to stuff into the cookies.
Q: Do I have to chill the dough?
A: No, but if your dough feels too soft or sticky, a short 20–30 minute chill will make shaping and stuffing much easier.
Q: Can I use low-fat cream cheese?
A: Full-fat cream cheese is strongly recommended for the best texture and flavor. Low-fat versions tend to be runnier and may leak while baking.
Q: Why did my cookies spread too much?
A: This usually means the butter was too warm or the flour was under-measured. Try chilling the dough briefly or adding 1–2 extra tablespoons of flour.
Q: Can I make these without the cream cheese filling?
A: Yes. They become soft cinnamon sugar cookies with swirls of buttery cinnamon filling—still delicious, just not cheesecake-stuffed.
Q: How do I know when the cookies are done?
A: The edges should be lightly golden, but the centers should still look soft and slightly underbaked. They firm up perfectly as they cool.
Q: Can I substitute the cinnamon-sugar filling?
A: You can use pumpkin butter, Biscoff spread, or even a chocolate swirl, but the classic buttery cinnamon filling gives the best cinnamon roll flavor.
Q: Can I make them gluten-free?
A: Yes, using a 1:1 gluten-free flour blend. Texture will be slightly softer, but still delicious.
Q: How should I store leftover cookies?
A: Store in the refrigerator due to the cream cheese center. They’ll stay fresh for 4–5 days.
Check out my other cookie recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these cinnamon roll cheesecake cookies. Happy baking!
