Let me introduce you to a truly irresistible treat that perfectly combines two beloved desserts: the Cinnamon Roll Cheesecake Cookies Recipe. Imagine the warm, comforting flavors of cinnamon rolls swirled into tender, buttery cookies, with a luscious cheesecake center that melts in your mouth. This delightful recipe creates a sweet, creamy, and spiced cookie experience that’s bound to become a new favorite for your baking adventures.
Ingredients You’ll Need
The beauty of this Cinnamon Roll Cheesecake Cookies Recipe is its simplicity, relying on familiar ingredients that bring together incredible flavors and textures. Each component is carefully chosen to contribute to the buttery richness, the perfect cinnamon kick, and that dreamy cheesecake filling.
- Unsalted butter (1 cup, softened): Provides the rich, creamy base that keeps cookies soft and luscious.
- Granulated sugar (1 cup): Adds sweetness and helps cookies achieve a delicate crisp edge.
- Brown sugar (1 cup, packed): Infuses moisture and a subtle caramel note essential for chewy texture.
- Large eggs (2): Bind everything together, ensuring the cookies hold their shape beautifully.
- Vanilla extract (1 teaspoon): Enhances all the flavors with a warm, aromatic touch.
- All-purpose flour (3 cups): The canvas that supports the cookie’s soft and sturdy structure.
- Baking soda (1 teaspoon): Gives just enough lift to keep the cookies light without losing density.
- Salt (1/2 teaspoon): Balances sweetness and intensifies all flavors.
- Ground cinnamon (1 teaspoon): The star spice that provides the authentic cinnamon roll warmth.
- Cream cheese (8 oz, softened): The silky, tangy filling that makes these cookies stand out.
- Powdered sugar (1/2 cup): Sweetens and smooths the cheesecake center to perfection.
- Milk (1 tablespoon): Lightens the cream cheese mixture for a luscious, creamy filling.
How to Make Cinnamon Roll Cheesecake Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies bake evenly and won’t stick. This step lays the groundwork for perfectly baked cookies with golden edges.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy. This process aerates the dough, ensuring your cookies have just the right texture—soft with a slight crunch.
Step 3: Incorporate Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition—this helps your dough bind and maintain its structure. Then, stir in the vanilla extract to infuse a subtle sweetness and warmth that complements the cinnamon.
Step 4: Mix Dry Ingredients Separately
Whisk together the all-purpose flour, baking soda, salt, and ground cinnamon in a separate bowl. Doing this keeps the cinnamon dispersed evenly throughout the cookies and activates the leavening agent for perfect rise.
Step 5: Combine Dry and Wet Ingredients
Gradually add your dry mixture to the wet ingredients, mixing just until combined. Overmixing can make cookies tough, so stop as soon as everything is incorporated. Your dough should look soft and pliable, ready to shape.
Step 6: Prepare Cheesecake Filling
Beat together softened cream cheese, powdered sugar, and milk until the mixture is smooth and creamy. This filling is what transforms these cookies into little pockets of dreamy cheesecake delight.
Step 7: Assemble Cookie Balls
Take a tablespoon of cookie dough and flatten it slightly in your palm. Place a small dollop of the cream cheese filling in the center, then fold the dough around it, sealing the filling inside. Roll gently to form a neat ball, carefully enclosing the cream cheese.
Step 8: Bake to Perfection
Arrange your cookie balls on the parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes, until the edges just turn lightly golden and the cookies look set but still soft in the middle.
Step 9: Cool the Cookies
Once baked, let the cookies cool on the baking sheet for a few minutes. This brief rest time allows them to firm up slightly before you transfer them to a wire rack to cool completely, helping preserve their delicate texture.
How to Serve Cinnamon Roll Cheesecake Cookies Recipe
Garnishes
For an extra touch of sweetness and presentation, dust your cookies with a light sprinkle of cinnamon sugar or drizzle a simple glaze made from powdered sugar and milk. These finishes highlight the cinnamon roll flavor and add a beautiful shine.
Side Dishes
Serve your Cinnamon Roll Cheesecake Cookies alongside a warm cup of coffee or chai tea for a comforting afternoon treat. They also pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for dessert.
Creative Ways to Present
Arrange these cookies on a rustic wooden board scattered with cinnamon sticks and fresh mint leaves for an inviting display that’s perfect for parties. You can also sandwich two cookies with extra cheesecake filling for a decadent twist.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Cinnamon Roll Cheesecake Cookies in an airtight container at room temperature for up to three days. This helps maintain their softness while preserving that delicious cream cheese center.
Freezing
To freeze, place baked and cooled cookies on a baking sheet in a single layer, freeze until firm, then transfer to a resealable freezer bag or container. They’ll keep beautifully for up to two months, making them perfect for prepping ahead.
Reheating
Reheat frozen or refrigerated cookies in a low-temperature oven (about 300°F) for 5 to 7 minutes until warmed through. This gently softens the cookies and revives their melty cheesecake filling without drying them out.
FAQs
Can I use low-fat cream cheese for the filling?
You can, but the filling might be less creamy and rich. For that velvety texture that makes these cookies stand out, full-fat cream cheese is best.
How do I prevent the cream cheese filling from leaking during baking?
Make sure to fully seal the cookie dough around the cream cheese filling. Gently pinch all edges and roll into a tight ball to trap the filling inside.
Can I substitute the all-purpose flour with gluten-free flour?
Yes, but choose a gluten-free blend that’s designed for baking. The texture may vary slightly, but your cookies should still be delicious.
Is it okay to chill the dough before baking?
Absolutely! Chilling the dough for 30 minutes can help the cookies hold their shape better and intensify the flavors.
What is the best way to transport these cookies?
Pack them in a sturdy, airtight container with parchment paper layers to keep them from sticking or breaking, especially if the cream cheese filling is soft.
Final Thoughts
If you’re looking for a dessert that feels like a warm hug and a little slice of indulgence all at once, the Cinnamon Roll Cheesecake Cookies Recipe is a must-try. It’s not just a recipe; it’s a way to brighten your day with every bite. So go ahead, bake a batch, share some smiles, and enjoy the cozy magic these cookies bring!
Print
Cinnamon Roll Cheesecake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cinnamon Roll Cheesecake Cookies combine the warm, spicy flavors of cinnamon rolls with the creamy tang of cheesecake in every bite. Soft and tender cookies envelop a luscious cream cheese filling, making this dessert a delightful treat perfect for sharing or indulging on your own.
Ingredients
Cookie Dough
- 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
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined, creating the base for your dough.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition to maintain a smooth batter. Then, stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Prepare Cream Cheese Filling: In another bowl, beat together the softened cream cheese, powdered sugar, and milk until the filling is smooth and creamy, perfect for stuffing.
- Form Cookies with Filling: Take a tablespoon of cookie dough and flatten it in your palm. Place a small dollop of the cream cheese filling in the center, then carefully fold the dough around it, forming a sealed ball with the cream cheese hidden inside.
- Place Cookies on Baking Sheet: Arrange the cookie balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges begin to turn a light golden color, indicating they are done.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly and retain their shape.
Notes
- Make sure butter and cream cheese are softened to room temperature for easier mixing and smoother texture.
- Do not overmix the dough when combining wet and dry ingredients to keep cookies tender.
- Chilling the dough briefly before baking can prevent excessive spreading, if desired.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These cookies can be frozen before or after baking for up to 2 months. Thaw at room temperature before serving.
