Cinnamon Roll Cheesecake Cookies Recipe
Introduction
Cinnamon Roll Cheesecake Cookies combine the warm, spicy flavors of cinnamon rolls with a creamy cheesecake center. These soft, flavorful treats are perfect for satisfying sweet cravings and sharing with friends. Ready in just over half an hour, they make a delightful homemade dessert.
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
- For extra cinnamon flavor, sprinkle a pinch of cinnamon sugar on top of the cookies before baking.
- Use full-fat cream cheese for a richer texture in the filling.
- Chill the dough if it becomes too sticky to handle when forming the cookie balls.
- Add chopped nuts like pecans or walnuts into the dough for some crunch.
Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 2 months. Reheat refrigerated or frozen cookies briefly in the microwave or oven to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat cream cheese for the filling?
While you can use low-fat cream cheese, the filling may be less creamy and slightly less rich. Full-fat cream cheese is recommended for best texture and flavor.
How do I prevent the cheesecake filling from leaking during baking?
Make sure to fully encase the cream cheese filling by folding the dough completely around it without gaps. This helps keep the filling secure while the cookies bake.
PrintCinnamon Roll Cheesecake Cookies Recipe
Cinnamon Roll Cheesecake Cookies combine the warm, comforting flavors of cinnamon rolls with the rich creaminess of cheesecake in a delightful cookie form. These soft and gooey cookies are filled with a sweet cream cheese center, making them an irresistible treat perfect for sharing or indulging any time of day.
- 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
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure your cookies don’t stick and bake evenly.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition, then stir in the vanilla extract for added flavor.
- Combine 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 spice.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet ingredients, mixing just until combined; avoid overmixing to keep cookies tender.
- Prepare Cream Cheese Filling: In another bowl, beat the softened cream cheese, powdered sugar, and milk together until smooth and creamy, creating the cheesecake filling.
- Assemble Cookies: Take a tablespoon of cookie dough, flatten it in your hand, then place a small dollop of the cream cheese mixture in the center. Fold the dough around the filling and form a ball, ensuring the filling is completely 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 Cookies: Bake in the preheated oven for 10-12 minutes or until the cookie edges turn lightly golden, indicating they are done.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, helping them set and firm up without becoming soggy.
Notes
- Make sure the cream cheese is softened to room temperature to blend smoothly.
- Do not overmix the dough once you add the dry ingredients to keep cookies soft.
- Use parchment paper for easy cleanup and to prevent sticking.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For extra cinnamon flavor, sprinkle a little cinnamon sugar on top before baking.
Keywords: Cinnamon Roll Cheesecake Cookies, cinnamon cookies, cream cheese cookies, baked desserts, sweet treats
