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Cinnamon Roll Cheesecake Cookies

Soft, chewy cookies with a rich cinnamon swirl and gooey cheesecake pockets, combining the best of cinnamon rolls and cheesecake.
Print Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Chill Time 2 hours
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup Unsalted Butter Softened
  • 8 oz Cream Cheese Softened, full-fat block
  • 1 cup Granulated Sugar
  • 1 large Egg Room temperature
  • 1 tsp Vanilla Extract
  • 2.5 cups All-Purpose Flour Spoon and leveled
  • 1 tsp Baking Powder
  • 0.5 tsp Baking Soda
  • 0.25 tsp Salt
Cinnamon Swirl
  • 0.5 cup Brown Sugar Packed
  • 1 tbsp Ground Cinnamon
  • 2 tbsp Unsalted Butter Melted
Optional Glaze
  • 0.5 cup Powdered Sugar
  • 1-2 tbsp Milk or Heavy Cream For thinning glaze to gooey consistency
  • 0.25 tsp Vanilla Extract

Equipment

  • Electric mixer
  • Large mixing bowls
  • Baking sheets
  • Parchment paper

Method
 

  1. Cream softened butter and cream cheese until fluffy. Beat in sugar, then egg and vanilla.
  2. Whisk dry ingredients (flour, baking powder, baking soda, salt). Gradually add to wet, mixing until just combined.
  3. Combine brown sugar, cinnamon, and melted butter for the thick, gooey cinnamon swirl.
  4. Divide dough in half. Roll each into a rectangle (12x8 inches). Spread half of the cinnamon swirl over each. Roll into logs.
  5. Wrap dough logs in plastic wrap and refrigerate for at least 2 hours, or overnight. This is essential for the gooey swirl to firm up.
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  7. Slice chilled dough logs into 1/2-inch thick rounds. Place on baking sheets.
  8. Bake for 10-12 minutes until edges are lightly golden and centers are just set. Do not overbake to maintain gooey texture.
  9. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The cheesecake swirl will set into a thick, gooey state.
  10. Optional: Whisk powdered sugar, milk/cream, and vanilla for a thick, gooey glaze. Drizzle over cooled cookies.

Notes

Ensure butter and cream cheese are at room temperature. Do not overmix dough. Chilling the dough logs for at least 2 hours is crucial for cookie shape and gooey swirl. Do not overbake to keep cookies soft and gooey. Chill Time is 120 minutes.