why make this recipe
These cookies mix two favorite treats: cinnamon rolls and cheesecake. They are soft, sweet, and have a creamy center. Make them when you want a special dessert that is easy to share.
introduction
Cinnamon Roll Cheesecake Cookies are warm and soft with a sweet cream cheese center. They are great for morning treats, snacks, or parties. If you like rolled sweet breads, you may also enjoy this orange roll recipe for more breakfast ideas.
how to make Cinnamon Roll Cheesecake Cookies
You make a cinnamon cookie dough, fill each cookie with a small cream cheese mixture, shape into balls, and bake. The cream cheese stays soft and adds a cheesecake touch inside each cookie.
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
Directions :
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In another bowl, beat together the cream cheese, powdered sugar, and milk until smooth.
- Take a tablespoon of cookie dough and flatten it in your hand, placing a small dollop of the cream cheese mixture in the center, then fold the dough around it to form a ball.
- Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
how to serve Cinnamon Roll Cheesecake Cookies
Serve them warm or at room temperature. They pair well with coffee or milk. For a holiday table or potluck, add a rich side like this sweet potato casserole with pecans to round the dessert spread.
how to store Cinnamon Roll Cheesecake Cookies
Cool cookies completely. Store in an airtight container in the fridge for up to 5 days. For longer storage, freeze the baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw in the fridge or at room temperature before serving.
tips to make Cinnamon Roll Cheesecake Cookies
- Keep the cream cheese soft but not melted for easy filling.
- Use a small cookie scoop or tablespoon for even cookie size.
- Do not overmix the dough after adding flour to keep cookies tender.
- If cream cheese leaks, seal dough edges well and chill dough balls 10 minutes before baking.
variation (if any)
- Add a light cinnamon glaze on top after cooling.
- Mix chopped nuts or raisins into the dough for texture.
- Make mini cookies by using a teaspoon of dough and smaller cream cheese filling.
FAQs
Q: Can I use low-fat cream cheese?
A: Yes. Low-fat cream cheese works but the center may be less rich.
Q: Can I freeze dough before baking?
A: Yes. Freeze shaped dough balls on a tray, then store in a bag. Bake from frozen, adding a minute or two to baking time.
Q: How do I stop the cream cheese from leaking?
A: Make sure the cream cheese is chilled slightly and seal the dough around it tightly. You can chill formed cookie balls before baking.
Q: Can I make these dairy-free?
A: You can try dairy-free butter and cream cheese, but texture and taste may change.
Conclusion
These cookies bring cinnamon roll flavor and cheesecake creaminess in one bite. For flavor ideas and trends from popular cookie shops, see the Crumbl Cookies of the Week. If you like fair-style sweets and want event food ideas, check the Minnesota State Fair food reviews for inspiration.
Print
Cinnamon Roll Cheesecake Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies that combine the flavors of cinnamon rolls and cheesecake with a soft, sweet exterior and creamy center.
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
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In another bowl, beat together the cream cheese, powdered sugar, and milk until smooth.
- Take a tablespoon of cookie dough and flatten it in your hand, placing a small dollop of the cream cheese mixture in the center, then fold the dough around it to form a ball.
- Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Keep the cream cheese soft but not melted for easy filling. Use a small cookie scoop for even-sized cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
