Cinnamon Roll Cheesecake Cookies Recipe
Introduction
Cinnamon Roll Cheesecake Cookies combine the best of two beloved treats into one delicious bite. These soft cookies feature a warm cinnamon flavor with a creamy cheesecake center, making them perfect for any sweet craving. They’re easy to make and sure to impress family and friends.
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
- Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Step 4: In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 6: In another bowl, beat together the cream cheese, powdered sugar, and milk until smooth.
- Step 7: 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.
- Step 8: Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
- Step 9: Bake for 10-12 minutes or until the edges are lightly golden.
- Step 10: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- Use chilled cream cheese for the filling to make it easier to handle and reduce spreading during baking.
- For extra cinnamon flavor, sprinkle a little cinnamon sugar on top of the cookies before baking.
- If you prefer a tangier cream cheese center, add a teaspoon of lemon zest to the filling mixture.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat gently in the microwave for 10-15 seconds to soften the cheesecake center before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze the cookies?
Yes, you can freeze the baked cookies in an airtight container for up to 2 months. Thaw at room temperature before enjoying.
How do I prevent the cream cheese filling from leaking out?
Make sure the cream cheese filling is smooth and firm, and seal the dough completely around the filling. Avoid overfilling and handle dough gently to keep the shape intact.
PrintCinnamon Roll Cheesecake Cookies Recipe
Indulge in the perfect fusion of two beloved treats with these Cinnamon Roll Cheesecake Cookies. Soft, cinnamon-spiced cookies enclose a creamy, sweet cheesecake center, making each bite a delightful surprise. Perfect for sharing or savoring solo, these cookies are a delicious twist on the classic cinnamon roll and cheesecake combo.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Cream butter and sugars: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Then stir in the vanilla extract for added flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until evenly combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined to avoid overworking the dough.
- Prepare cheesecake filling: In another bowl, beat the softened cream cheese, powdered sugar, and milk together until smooth and creamy without lumps.
- Form cookies: Take a tablespoon of cookie dough and flatten it in your palm. Place a small dollop (about a teaspoon) of the cheesecake filling in the center, then carefully fold the dough around it and roll into a ball, ensuring the filling is fully enclosed.
- Arrange on baking sheet: Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers should remain soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breakage.
Notes
- For best results, use cream cheese at room temperature to ensure a smooth filling.
- You can lightly dust the cooled cookies with additional powdered sugar or cinnamon for extra sweetness and presentation.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- If you prefer a stronger cinnamon flavor, increase ground cinnamon to 1 1/2 teaspoons.
- Make sure not to overbake to keep the cookies soft and chewy.
Keywords: Cinnamon roll cookies, cheesecake cookies, cinnamon cheesecake cookies, soft cookies, cinnamon dessert, cream cheese filling, baked cookies
