If you’ve ever dreamed of combining your two favorite treats—cinnamon rolls and cheesecake—then you’re in for a serious treat with these Cinnamon Roll Cheesecake Cookies. I still remember the first time I baked these heavenly cookies in my kitchen. The smell of warm cinnamon mixed with creamy cheesecake filling practically danced through the air, pulling my kids right to the oven. They are soft cinnamon cookies with just the right amount of cinnamon swirl, and that luscious cream cheese frosting cookie topping takes them to a whole new level. This recipe quickly became a family favorite, especially during weekend mornings when I want something a little special without the fuss of rolling out dough or waiting hours for a proper cinnamon roll.
You know, my journey to perfecting these Cinnamon Roll Cheesecake Cookies was not without a few kitchen mishaps. At first, I struggled to get that gorgeously soft texture and that perfect cinnamon swirl without the cookies turning out dry or spread too thin. But after some trial and error, I discovered a few tricks that brought the best of both worlds together in one bite. It’s amazing how something as simple as mixing in cream cheese into your cookie dough changes everything, turning soft cinnamon cookies into practically dreamy cheesecake cookie recipes.
These Cinnamon Roll Cheesecake Cookies are a lifesaver for busy family days, too. I can whip them up quickly, and they bake while breakfast simmers or the kids get ready for school. Plus, if I want to add a touch more indulgence, a drizzle of cream cheese frosting cookies on top makes them melt-in-your-mouth perfect. They remind me a bit of my spiced sugar cookies but with that extra cozy, cinnamony twist that everyone adores.
If you’re curious about trying your hand at these, I promise you’ll be hooked just like my family was. There’s nothing quite like the joy of sharing a batch of these cookies fresh from the oven, warm and inviting, pulling everyone into the kitchen for a taste. And hey, if you love cinnamon swirl cookies or other cheesecake cookie recipes, I’ve linked some favorites to keep the inspiration flowing. Let’s dive in, and I’ll share everything you need to know to make these Cinnamon Roll Cheesecake Cookies a new staple in your baking repertoire.
By the way, if you want to see a great take on pumpkin-spiced Cinnamon Roll Cheesecake Cookies, Bake With Zoha’s version is absolutely worth checking out. It has a lovely fall twist to it perfect for the season!
What You’ll Need for This Cinnamon Roll Cheesecake Cookies
Alright, girl, let’s talk ingredients. The key to making these Cinnamon Roll Cheesecake Cookies come out soft, flavorful, and just plain irresistible lies in picking the right things right from the start. Here’s what I personally use when baking mine:
- 1 cup (2 sticks) unsalted butter, softened – I always opt for real butter because it gives such a rich, creamy taste to my Cinnamon Roll Cheesecake Cookies.
- 8 oz cream cheese, softened – This is crucial for that cheesecake texture and flavor that sets these cookies apart from your average spiced sugar cookies.
- 1 ½ cups granulated sugar – For sweetness and that little caramelized edge on the soft cinnamon cookies.
- 2 large eggs – Helps bind everything but keeps them tender.
- 1 tsp pure vanilla extract – Nothing beats the aroma vanilla lends, especially in a cheesecake cookie recipe.
- 3 cups all-purpose flour – You can use a good brand from your local store; sometimes I grab mine at the grocery warehouse to save a bit.
- 2 tsp ground cinnamon – The heart of the cinnamon swirl cookies flavor.
- 1 tsp baking powder – For a little lift.
- ½ tsp salt – Balances the sweetness perfectly.
For the cream cheese frosting cookies topping:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ tsp vanilla extract
A little tip I learned about making Cinnamon Roll Cheesecake Cookies is to let your cream cheese and butter come to room temperature before blending. It makes the frosting so much smoother and easier to spread — a cheat that really saves time when you’re juggling a busy kitchen! If you’re like me and don’t always have time to soften butter, just cut it into small cubes and microwave in 5-second bursts, stirring in between.
When shopping for these ingredients, I often find cream cheese on sale after the holidays, which is a great time to stock up and freeze in small portions. Also, for cinnamon, I prefer fresh ground because the flavor is so much more aromatic, but if you’re in a pinch, a good pre-ground cinnamon also works perfectly for these soft cinnamon cookies.
If you want to dive a little deeper into cinnamon swirl cookies or other cheesecake cookie recipe ideas, I’ve got a couple of favorites you should peek at from my own blog—like these Cinnamon Roll Cookies and Cinnamon Swirled Cookies. They’ll get you inspired for your next bake day!
Let’s Make This Cinnamon Roll Cheesecake Cookies Together
Alright, friend, grab your apron! Making these Cinnamon Roll Cheesecake Cookies is such a joy, and I’m right here baking alongside you in spirit.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step is important because your cookies need even heat to keep that soft cinnamon cookies texture just right.
- Beat together the butter and cream cheese using a mixer until creamy and smooth. This combo makes the difference between ordinary soft cinnamon cookies and these decadent cheesecake cookie recipes I swear by.
- Add the sugar and beat until fluffy. This incorporation step usually takes about 3-4 minutes—don’t rush it because sugar blending into the fats adds lightness.
- Beat in eggs one at a time, then vanilla extract. If your eggs are cold, your dough might seize up a bit, but don’t worry, it will smooth out as you add flour.
- In a separate bowl, mix the flour, cinnamon, baking powder, and salt. Slowly add this dry mixture to the wet ingredients, mixing on low until just combined. Don’t overmix here or your cookies might stiffen up.
- For the cinnamon swirl, I usually sprinkle a generous swirl of cinnamon sugar directly into the dough and fold it over just enough so you get that gorgeous pattern in your cookies when baked—the hallmark of great cinnamon swirl cookies!
From my experience making Cinnamon Roll Cheesecake Cookies numerous times, baking about 12 minutes is perfect in my oven. Your cookies will look slightly puffed and smell like heaven — full of that cinnamon goodness and cream cheese richness.
If it’s your first time trying this cheesecake cookie recipe, don’t stress if your cookies spread a little too much or look uneven; mine certainly did in early attempts. A quick fix: chill the dough for at least 30 minutes before scooping. While these bake, I usually prep the cream cheese frosting cookies topping and tidy up the kitchen. Multitasking in the kitchen, right?
Once out of the oven, let them cool on the sheets for 5 minutes before transferring to wire racks. You want them cool but still warm enough to spread the cream cheese frosting cookies on top — it melts slightly and is just divine.
By the way, if you want some crafty tricks for troubleshooting or alternative techniques, this little community post on Facebook about cream cheese frosting cinnamon roll cookies has some neat ideas from fellow bakers!
Also, for more techniques on perfect soft cinnamon cookies and swirls, don’t miss this walkthrough on Cinnamon Swirled Cookies — it’s packed with super helpful photos and tips.
How I Love to Serve This Cinnamon Roll Cheesecake Cookies
Oh, my darling, the best part has got to be sharing these Cinnamon Roll Cheesecake Cookies with my family. My kids adore them warm from the oven as an afternoon pick-me-up, and on slow weekend mornings, I pair them with a cup of freshly brewed coffee or creamy hot cocoa for the adults.
Presentation-wise, I like to plate them stacked on a pretty cake stand or laid out with little sprigs of fresh mint or cinnamon sticks around for casual entertaining. It makes the table look festive and inviting. Sometimes, I’ll sprinkle just a pinch of powdered sugar over the top to add a nostalgic snowy effect resembling spiced sugar cookies, which adds charm without too much extra sweetness.
These cookies make a wonderful treat for holidays, birthday brunches, or any time I want to impress without too much fuss. And speaking of which, if you’re thinking of festive variations, you could add orange zest to the dough for a bright twist or try swirling in apple butter to echo some of those warm fall flavors — almost like a cozy apple pie cheesecake cookie!
If you happen to have leftovers (which doesn’t happen often in my house!), I love slicing them in half, toasting lightly, and spreading a thin layer of cream cheese on top for a quick snack. Or you can pack them up for school lunches or holiday cookie exchanges — they’re always a hit. I’m sure anyone who’s tried my Cinnamon Roll Cheesecake Cookies from past bake sales and family parties will agree!
For some more ideas and sides to serve alongside, don’t miss this fabulous Honey Drizzled Baklava Cheesecake Phyllo Cookies recipe that has a lovely flavor contrast with the creamy cinnamon roll cookies.
And if ever you want to try something similar but with a fun twist, I recommend checking out these Apple Pie Cheesecake Cookies at Fresh Bean Bakery. They share that rich creamy center and spice that makes Cinnamon Roll Cheesecake Cookies so special.
Your Cinnamon Roll Cheesecake Cookies Questions Answered
Let’s chat about some questions I often get about making Cinnamon Roll Cheesecake Cookies—because we’ve all been there, wondering about that crucial step or fix!
Q: How do I keep my Cinnamon Roll Cheesecake Cookies soft and not dry? A: The secret for soft cinnamon cookies is not overbaking. I usually start checking at 10 minutes and pull them out when edges are firm, but centers still look a tad soft. Also, using cream cheese in the dough helps keep moisture, so don’t skip it! A quick chill of the dough before baking also helps preserve softness.
Q: Can I use low-fat cream cheese? A: I’ve tried it, and honestly, full-fat cream cheese gives the best cheesecake cookie recipe results. Low-fat versions make the cookies less tender and can affect the swirl and frosting texture.
Q: My frosting keeps separating, what am I doing wrong? A: That’s a common issue! Make sure both the cream cheese and butter are softened to room temperature. Mixing on medium speed until the mixture is smooth helps as well. Sometimes, I add a tiny splash of milk to loosen it if it’s too thick.
Q: How do you get the cinnamon swirl in the cookies? A: I sprinkle cinnamon sugar into the dough and fold it just enough to keep the pattern. You don’t want to overmix or the swirl disappears. This technique gives your cookies that lovely cinnamon swirl cookie look and flavor.
Q: Can I freeze the dough? A: Absolutely! I usually portion the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a ziplock bag. When ready to bake, just add a minute or two to the baking time.
Q: What’s the best way to store leftover cookies? A: I recommend airtight containers at room temperature if eaten within a few days. For longer storage, freeze them with parchment paper between layers; they thaw beautifully without losing the soft cinnamon cookie texture.
Q: Can I make this recipe vegan or dairy-free? A: I haven’t personally tried a full swap, but some readers have reported decent results using dairy-free cream cheese and butter substitutes. You may need to experiment with binding agents instead of eggs.
For even more Cinnamon Roll Cheesecake Cookies tips and reader feedback, this community discussion has some really insightful hacks and shared experiences to boost your confidence.
My Final Thoughts on This Cinnamon Roll Cheesecake Cookies
I have to admit, this Cinnamon Roll Cheesecake Cookies recipe holds a special spot in my heart. It’s become more than just a cookie for us—it’s a little slice of comfort and joy that brings my family together. Seeing my kids’ eyes light up when they munch these soft cinnamon cookies reminds me why I love baking so much.
My Cinnamon Roll Cheesecake Cookies Pro Tips:
- Always use room temperature cream cheese and butter for silky frosting cookies topping.
- Chill your dough before baking to maintain the perfect cinnamon swirl and keep cookies from spreading too thin.
- Don’t overbake! Pull them out when they’re slightly soft in the middle to retain that cheesecake cookie recipe tenderness.
Over time, I’ve experimented with different variations—adding pumpkin puree for a fall-favorite spiced sugar cookies vibe, or swirling in a little caramel sauce between the dough layers, which my husband swears by! My teenagers love them with a drizzle of extra cream cheese frosting cookies, while I’m the one sneaking extra bites of the simple cinnamon swirl version straight from the baking sheet.
If you decide to give these Cinnamon Roll Cheesecake Cookies a try, I just want you to know—you’re creating something wonderful, cozy, and uniquely yours. Baking is such a beautiful way to share love in your home. I hope these cookies fill your kitchen with warmth and your family with smiles.
And when you’re ready to try a few other tasty delights, you can check out these related recipes that I treasure: my favorites, Cinnamon Roll Cookies, Cinnamon Swirled Cookies, and if you want something a little fancy and luscious, Honey Drizzled Baklava Cheesecake Phyllo Cookies are all wonderful ways to keep your cookie game strong.
Happy baking, my friend! I’m cheering you on every step of the way with your own batch of Cinnamon Roll Cheesecake Cookies!
Cinnamon Roll Cheesecake Cookies
Delight in these soft, swirled Cinnamon Roll Cheesecake Cookies that combine the classic flavors of cinnamon rolls with creamy cheesecake for a truly irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon melted butter
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat together cream cheese, softened butter, and granulated sugar until smooth and creamy.
- Add the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In a small bowl, mix brown sugar, cinnamon, and melted butter to create the cinnamon swirl mixture.
- Divide the dough in half; spread one half evenly on the bottom of a lined baking sheet.
- Evenly sprinkle the cinnamon mixture over the first half of the dough, then crumble the remaining half of dough on top to create swirls.
- Bake for 15-18 minutes or until edges are golden and the center is set.
- Allow cookies to cool on the tray for 10 minutes before transferring to a wire rack.
Notes
For extra gooeyness, drizzle a simple glaze made from powdered sugar and milk on top once cooled.