Description
Delicious Cinnamon Roll Cheesecake Cookies that combine the flavors of cinnamon rolls and cheesecake in a delightful cookie form.
Ingredients
- For the Cheesecake Filling
- 6 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- For the Cookie Dough
- 2 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- For the Cinnamon Swirl
- ¼ cup unsalted butter, melted
- ½ cup brown sugar, packed
- 1 tbsp ground cinnamon
- 1 tbsp all-purpose flour
- For the Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- For the Cream Cheese Glaze
- 2 oz cream cheese, softened
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 1–2 tbsp milk
Instructions
- Prepare the Cheesecake Filling: In a small bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scoop into 12–14 small portions and place on a parchment-lined baking sheet. Freeze for 30–45 minutes until firm.
- Make the Cinnamon Swirl: In another bowl, combine melted butter, brown sugar, cinnamon, and flour. Mix until a thick cinnamon paste forms. Set aside.
- Prepare the Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- Cream the Butter and Sugars: In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the Wet Ingredients: Mix in the egg, egg yolk, and vanilla extract until fully combined.
- Combine the Dough: Gradually add the dry ingredients to the butter mixture. Mix just until a soft cookie dough forms. Avoid overmixing.
- Add the Cinnamon Swirl: Gently fold the cinnamon mixture into the cookie dough, creating cinnamon ribbons. Do not completely mix it in; visible swirls give the cookies their cinnamon roll appearance.
- Chill the Dough: Cover and refrigerate the dough for about 30 minutes to make it easier to handle.
- Stuff the Cookies: Preheat the oven to 350°F. Scoop approximately 2 tablespoons of dough and flatten slightly. Place one frozen cheesecake portion in the center. Wrap the dough around the filling and seal completely.
- Coat the Cookies: Mix granulated sugar and cinnamon in a small bowl. Roll each stuffed cookie lightly in the cinnamon-sugar mixture.
- Bake: Arrange the cookies on a parchment-lined baking sheet, leaving about 2 inches between each cookie. Bake for 12–15 minutes, until the edges are lightly golden and the centers are just set.
- Cool: Allow the cookies to rest on the baking sheet for 10 minutes before transferring them to a wire rack.
- Prepare the Cream Cheese Glaze: Beat cream cheese, powdered sugar, vanilla extract, and milk until smooth. Add more milk if needed to achieve a drizzle-friendly consistency.
- Decorate and Serve: Drizzle the cream cheese glaze over the cooled cookies. Allow the glaze to set slightly before serving.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Do not skip the chilling step for the dough; it helps in handling.
- Adjust the glaze consistency by adding more milk if necessary.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg