Cinnamon Roll Cheesecake Cookies

Cheesecake Filling:

● 6 oz cream cheese, softened

● ¼ cup powdered sugar

● ½ teaspoon vanilla extract

Cinnamon Swirl:

● ⅓ cup brown sugar

● 1½ tablespoons ground cinnamon

● 2 tablespoons melted butter

Cookie Dough:

● 2½ cups all-purpose flour

● 1 teaspoon baking soda

● ½ teaspoon baking powder

● ½ teaspoon salt

● ¾ cup unsalted butter, softened

● ¾ cup granulated sugar

● ½ cup brown sugar

● 1 large egg + 1 egg yolk

● 1½ teaspoons vanilla extract

Optional Vanilla Glaze:

● 1 cup powdered sugar

● 2–3 tablespoons milk

● ½ teaspoon vanilla

Instructions

1: Make the Cheesecake Centers: Beat cream cheese, powdered sugar, and vanilla until smooth and fluffy. Scoop teaspoon-sized portions onto parchment paper and freeze 45–60 minutes until firm.

2: Prepare the Cinnamon Swirl: Mix brown sugar, cinnamon, and melted butter into a thick, spreadable paste. Set aside.

3: Mix the Dry Ingredients: In a bowl, whisk flour, baking soda, baking powder, and salt.

4: Cream the Butter and Sugars: Beat softened butter with granulated and brown sugar for 2–3 minutes until light and fluffy. Add egg, egg yolk, and vanilla; mix until combined.

5: Form the Dough: Gradually add dry ingredients and mix just until a soft dough forms. Do not overmix.

6: Create the Swirl: Gently fold in the cinnamon mixture using a spatula, leaving visible ribbons throughout the dough.

7: Stuff the Cookies: Scoop about 2 tablespoons of dough, flatten slightly, place one frozen cheesecake portion in the center, seal completely, and roll into a smooth ball.

8: Chill: Refrigerate the cookie balls for at least 1 hour to prevent spreading.

9: Bake: Preheat oven to 350°F (175°C). Bake 12–15 minutes until edges are lightly golden and centers look soft.

10: Finish: Cool 5 minutes before transferring to a rack. Drizzle with glaze if desired.

Preparation Time: about 2 hours (including chilling)