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These cinnamon roll cheesecake cookies combine two beloved desserts into one irresistible treat. The chewy cookie base surrounds a creamy cheesecake center, while the swirled cinnamon topping creates that classic cinnamon roll flavor. They're perfect for holiday gatherings or weekend baking projects when you want something special but not overly complicated.
I created these cookies during a snowy weekend when my family was craving both cinnamon rolls and cheesecake but I didn't have time to make both. The compromise became an instant family favorite that we now make for every special occasion.
Ingredients
- All purpose flour: creates the perfect cookie texture not too cakey not too crisp
- Brown sugar: adds moisture and a caramel undertone that complements the cinnamon
- Cream cheese: should be full fat Philadelphia style for the creamiest filling
- Ground cinnamon: use Saigon cinnamon if possible for the strongest most authentic flavor
- Vanilla extract: balances the tanginess of the cream cheese use pure not imitation
- Unsalted butter: allows you to control the salt level completely
Step-by-Step Instructions
- Prepare the cheesecake filling:
- Beat cream cheese with powdered sugar and vanilla until completely smooth with no lumps. This typically takes about 2 minutes of mixing. Portion into 12 equal balls using a teaspoon measure and place on a parchment lined plate. Freeze for at least 30 minutes until firm enough to handle.
- Make the cookie dough base:
- Cream butter and brown sugar together until light and fluffy about 3 minutes on medium speed. The mixture should lighten in color significantly. Add egg and vanilla and mix until fully incorporated scraping down the sides of the bowl. In a separate bowl whisk together flour baking soda and salt then gradually add to the wet ingredients mixing just until combined. Refrigerate for 20 minutes to make the dough easier to handle.
- Prepare the cinnamon swirl:
- Mix melted butter with brown sugar and cinnamon until it forms a paste similar to what you'd spread inside a cinnamon roll. The mixture should be smooth with no sugar lumps. Let it cool slightly so it doesn't melt the cookie dough when applied.
- Assemble the cookies:
- Scoop about 2 tablespoons of cookie dough and flatten into a disc about 3 inches wide. Place a frozen cheesecake ball in the center and carefully fold the edges up and around completely sealing the filling. Roll gently between your palms to form a ball then flatten slightly into a thick disc. Place on a parchment lined baking sheet about 2 inches apart.
- Create the cinnamon swirl topping:
- Add about half a teaspoon of cinnamon mixture to the top of each cookie. Use a toothpick to gently swirl it into the surface creating a spiral pattern like a cinnamon roll. Don't push too deep or you'll hit the cheesecake center.
- Bake to perfection:
- Bake in a preheated oven until the edges are set and lightly golden about 10 to 12 minutes. The centers will still appear slightly soft but will firm up as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.
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The cinnamon swirl topping is what makes these cookies truly special. My grandmother taught me that using a light touch with the toothpick creates the most beautiful pattern. She would always let me do the swirling when I was a child which made me feel like a real baker even before I could reach the counter without a stool.
Storage Tips
These cookies stay fresh at room temperature in an airtight container for up to 3 days. The texture is best when they're completely cool before storing. For longer storage refrigerate for up to a week though the cookie part will become slightly firmer. You can microwave them for 10 seconds to restore that fresh baked softness.
Make Ahead Options
The unbaked cookie dough balls with filling can be frozen for up to 3 months. Simply prepare through the assembly step place on a baking sheet to freeze solid then transfer to a freezer bag. When ready to bake add the cinnamon swirl topping and bake directly from frozen adding 2 to 3 minutes to the baking time.
Serving Suggestions
These cookies are delicious on their own but try serving them slightly warm with a scoop of vanilla ice cream for an over the top dessert. For brunch they pair beautifully with coffee especially a cinnamon or hazelnut flavored brew. During the holidays I arrange them on a tiered stand with other cookies creating a dessert centerpiece that always impresses guests.
Troubleshooting Tips
If your cheesecake filling leaks during baking it means the cookie dough wasn't sealed properly around the filling. Make sure to completely encase the frozen cream cheese ball with no thin spots or cracks. If your cinnamon swirl disappears into the cookie during baking the topping might be too wet try using less butter or adding a bit more sugar to thicken it.
Common Queries
- → How do I keep the cheesecake filling creamy?
Freeze the cheesecake mixture before assembling so it stays soft inside the cookie during baking.
- → Can I make the dough ahead of time?
Yes, you can chill the dough overnight. Let it soften slightly before shaping around the filling.
- → What's the best way to get distinct cinnamon swirls?
Use a toothpick to gently swirl the cinnamon topping on each cookie just before baking for a pretty pattern.
- → Can I substitute the cream cheese?
Mascarpone can work as a substitute, but make sure it's firm enough to hold its shape when baking.
- → How should I store these cookies?
Keep them in an airtight container in the fridge for up to three days. Let sit at room temp before serving.
- → Why should I chill the dough?
Chilling prevents spreading and makes it easier to wrap around the cheesecake centers for even layers.