why make this recipe
I love a recipe that feels like a hug. These cookies taste like cinnamon rolls and cheesecake at once. They bake up soft and tender. The cream cheese in the dough makes them rich and a little tangy. They pair perfectly with a slow morning and a hot cup of coffee. I first thought of this mash-up after trying my family’s sweet rolls and a few cheesecake cookie experiments like Grandma’s strawberry cheesecake cinnabon rolls. You get cinnamon spice, a creamy crumb, and a drizzle that makes every bite feel special.
how to make Cinnamon Roll Cheesecake Cookies
Ingredients:
1 cup butter, softened
1 cup cream cheese, softened
1 cup granulated sugar
1 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup chopped pecans (optional)
1/2 cup cinnamon sugar (for rolling)
Cream cheese frosting (for drizzling)
Directions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the butter, cream cheese, granulated sugar, and brown sugar until smooth and fluffy.
- Add the eggs and vanilla. Mix until combined.
- In another bowl, whisk the flour, baking powder, cinnamon, and salt.
- Gradually add the dry mix to the wet mix. Stir until just combined. Fold in pecans if you like the crunch.
- Scoop dough into balls. Roll each ball in cinnamon sugar. Yum.
- Place them on the baking sheet. Slightly flatten each dough ball with your hand.
- Bake 10 to 12 minutes, until the edges turn lightly golden. Let cookies cool on the sheet for a few minutes. Move them to a wire rack to finish cooling.
- Once cool, drizzle with cream cheese frosting and enjoy every bite. These remind me a little of the buttery swirl in cookies and cream cinnamon rolls, but in cookie form.
how to serve Cinnamon Roll Cheesecake Cookies
Serve warm or at room temperature. Place a few on a small plate. Drizzle extra frosting for guests who love sweet. Pair with milk or a mug of chai. I also like serving them alongside a quick breakfast treat, like the 5-minute cottage cheese cinnamon roll mug cake, for a cozy spread.
how to store Cinnamon Roll Cheesecake Cookies
Store cooled cookies in an airtight container. Keep them at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet. Transfer frozen cookies to a freezer-safe bag. Thaw on the counter before serving. You can warm thawed cookies for 5–10 seconds in the microwave to freshen them.
tips to make Cinnamon Roll Cheesecake Cookies
Use room-temperature butter and cream cheese. They cream together faster and give a smoother dough. Don’t overmix once you add the flour. Mix until just combined. For even cookies, use a cookie scoop. If you want a softer center, pull them from the oven at 10 minutes. If you like them cakier, bake closer to 12 minutes. For a quick single-serve pick-me-up, try pairing flavors with the caramel cheesecake cookies and see how the textures play together.
variation (if any)
Add chopped pecans or walnuts for crunch. Swap the cinnamon for pumpkin spice in fall. For a holiday twist, try the ginger and molasses approach like in my gingerbread cheesecake cookies. You can also make mini cookies for bite-sized treats. Drizzle with a maple glaze instead of cream cheese frosting for a richer flavor.
FAQs
Q: Can I make the dough ahead of time?
A: Yes. Chill the dough in the fridge for up to 48 hours. Let it warm slightly before scooping.
Q: Can I skip the cinnamon sugar roll?
A: You can. The cookies will still taste great, but the cinnamon sugar adds a sweet cinnamon crust that mimics a roll.
Q: Can I freeze the baked cookies with frosting?
A: I don’t recommend freezing frosted cookies. Freeze plain baked cookies and add fresh frosting after thawing.
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Cinnamon Roll Cheesecake Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These cookies combine the flavors of cinnamon rolls and cheesecake, resulting in a soft and tender treat that’s perfect for pairing with coffee.
Ingredients
- 1 cup butter, softened
- 1 cup cream cheese, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped pecans (optional)
- 1/2 cup cinnamon sugar (for rolling)
- Cream cheese frosting (for drizzling)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the butter, cream cheese, granulated sugar, and brown sugar until smooth and fluffy.
- Add the eggs and vanilla. Mix until combined.
- In another bowl, whisk the flour, baking powder, cinnamon, and salt.
- Gradually add the dry mix to the wet mix. Stir until just combined. Fold in pecans if using.
- Scoop dough into balls and roll each ball in cinnamon sugar.
- Place them on the baking sheet and slightly flatten each dough ball with your hand.
- Bake for 10 to 12 minutes until the edges turn lightly golden. Let cookies cool on the sheet for a few minutes before transferring to a wire rack.
- Once cool, drizzle with cream cheese frosting and enjoy.
Notes
For softer cookies, pull from the oven at 10 minutes. For a cakier texture, bake closer to 12 minutes. Store cooled cookies in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cookies, cinnamon roll, cheesecake, dessert, holiday baking
