When it comes to home baking, finding a recipe that hits the spot every time is a real win. My Cinnamon Roll Cheesecake Cookies have quickly become one of those reliable favorites in my kitchen. They strike the perfect balance of soft cream cheese cookie dough swirled with that classic cinnamon sugar goodness. It’s exactly the kind of treat you want whether you’re winding down a busy day or craving a little sweet pick-me-up. These cookies are proof you don’t need dozens of fancy ingredients or complicated steps to make something memorable.
I first stumbled on this combination during a chilly weekend when I was eager to try something warm and comforting but didn’t want to fuss over a whole cinnamon roll. The cream cheese cookie base adds that tender, rich texture you rarely find in cinnamon sugar cookies. Plus, the cinnamon swirl means every bite is bursting with classic cinnamon roll flavor. My family’s honest reaction smelled like pure approval — the kind where everyone reaches for seconds, no questions asked. It’s become a go-to whenever I want to impress at casual gatherings or just treat ourselves at home.
If you’re like me and appreciate simple, straightforward recipes that deliver homemade warmth without the guesswork, these Cinnamon Roll Cheesecake Cookies are made for you. This recipe slots right into everyday cooking, uses ingredients you probably have on hand, and gives a cozy twist on those cinnamon swirl cookies we all love. You don’t need to be a pro baker to get soft, cream cheese cookies with that perfect cinnamon sugar kick every time. I invite you to pull out your mixing bowl and whip them up — they’ll quickly become a dependable crowd-pleaser in your recipe box.
What You’ll Need:
- 8 oz cream cheese, softened (You can swap this with neufchâtel cheese for a lighter option.)
- 1/2 cup unsalted butter, softened (Vegetable oil works, but butter adds the best flavor.)
- 1 cup granulated sugar (Regular sugar keeps these cinnamon roll cookies sweet without overpowering.)
- 1 large egg (Binding agent that helps your cookies hold shape.)
- 1 tsp vanilla extract (Pure vanilla makes a real difference here.)
- 2 cups all-purpose flour (Whole wheat can be swapped in for a nuttier taste.)
- 1/2 tsp baking powder (For a light rise.)
- 1/4 tsp salt (Balances sweetness.)
- 1/4 cup brown sugar (For that signature cinnamon swirl.)
- 1 tbsp ground cinnamon (You won’t want to skip this for cinnamon roll cheesecake cookies.)
- Optional: powdered sugar for dusting (Makes a pretty finish if serving for guests.)
Most of these ingredients are easy to find in your regular grocery aisle, so no special trip is needed. One budget-friendly perk here is that this Cinnamon Roll Cheesecake Cookies recipe uses pantry staples—no pricey add-ins required, which makes it perfect for weeknight baking or casual weekend treats. If you’ve got extra cream cheese, it stores well in the fridge for a week or can be frozen for longer.
For a little personal touch, I like adding a bit more cinnamon to the swirl because you can never have too much cinnamon in these cream cheese cookies. Some days I double the cinnamon sugar swirl and the cookie still stays tender and soft—true crowd-pleaser. This recipe easily scales up if you want more to share or freeze for later.
Let’s Make It Together:
- Start by preheating your oven to 350°F. Line your baking sheet with parchment paper or a silicone mat. This step makes clean-up easier and keeps your Cinnamon Roll Cheesecake Cookies from sticking.
- In a large bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. This base is important—your cream cheese cookies will be soft and tender when mixed well.
- Add in the granulated sugar and beat until fluffy. Then mix in the egg and vanilla extract. Your batter should be smooth and glossy—that’s the magic behind a soft cinnamon roll cookie.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to your wet mixture, stirring just until combined. Be careful not to overmix; this keeps your cookies tender.
- Now, mix together the brown sugar and cinnamon for the swirl. Take about two-thirds of the cookie dough and spread it evenly in a rectangle on a piece of parchment. Sprinkle the cinnamon sugar mixture evenly over the dough.
- Carefully roll the dough like a jelly roll, starting at one edge to create that cinnamon swirl. Slice the log into about 12 cookies and place them onto your baking sheet spaced slightly apart.
- Bake for 15 to 18 minutes. Your kitchen will smell amazing—the trademark warm cinnamon scent from these cinnamon roll cheesecake cookies is a real comfort.
- Don’t worry if your cookies look soft when they come out. That’s perfect! Let them cool on the sheet for 10 minutes – they finish setting as they cool, giving you soft, creamy cheesecake cookie bites.
- Optional step: once cooled, dust your cookies with powdered sugar before serving for a little extra flair.
From start to finish, this Cinnamon Roll Cheesecake Cookies recipe takes about 40 minutes, making it a fantastic treat for weeknights or spontaneous gatherings. While the cookies bake, I usually clean up the kitchen or brew some tea. It’s a nice way to prep before enjoying these classic cream cheese cookies fresh from the oven.
If you want to see another reliable cinnamon-inspired twist, try my take on Strawberry Cheesecake Stuffed Cookies for a fun variation.
How to Serve & Enjoy:
These Cinnamon Roll Cheesecake Cookies shine best just slightly warm. I usually serve them with a cup of coffee or tea for a comforting snack. They’re amazing alongside a simple breakfast spread with fresh fruit or a creamy latte.
They also make a sweet ending to casual dinners with friends. Pairing them with a scoop of vanilla ice cream brings out the cream cheese cookies’ rich texture beautifully, while still keeping that beloved cinnamon sugar flavor front and center.
For a simple side, try fresh-cut apples or a small bowl of Greek yogurt sprinkled with cinnamon. These accompaniments highlight the soft, cinnamon swirl cookies without overwhelming their delicate flavor.
Presentation is easy here because these cookies stand out on their own. A quick dusting of powdered sugar adds charm if serving guests. Leftovers keep well in an airtight container for up to 3 days. You can also freeze these cookies and warm them gently in a microwave or oven before serving.
My friends ask for these Cinnamon Roll Cheesecake Cookies at every gathering! There’s just something about the mix of cheesecake cookie recipe richness with that swirl of cinnamon sugar that everyone loves. It works well for chilly seasons but I enjoy them year-round.
If you want a seasonal twist, check out the Crumbl Pumpkin Cinnamon Roll Cheesecake Cookies for a spiced-up fall version that’s equally delicious.
Your Questions Answered:
- Can I make this Cinnamon Roll Cheesecake Cookies ahead of time? Yes! You can prepare the dough and keep it refrigerated for up to 24 hours before rolling and baking. You can also freeze the dough slices for quick cookies anytime—just bake from frozen, adding a minute or two to the baking time.
- What’s a good substitute for cream cheese in this cheesecake cookie recipe? Neufchâtel cheese works well as a lower-fat swap. Some home cooks have even tried mascarpone for richer flavor, but it’s softer and may affect texture. Avoid using non-dairy cream cheese unless you’re okay with changes in flavor and softness.
- How do I adjust this recipe for fewer people? This recipe makes about 12 cookies, so simply halve the ingredients for a smaller batch. Just be careful with baking time and check cookies a minute or two earlier.
- Can I make cinnamon roll cheesecake cookies without eggs? You can try using an egg substitute like flax egg (1 tbsp ground flaxseed + 3 tbsp water), but expect a slight difference in texture. The traditional egg helps with that tender crumb in these cinnamon swirl cookies.
- Are there dairy-free options for these cinnamon sugar cookies? Swapping out cream cheese and butter for plant-based alternatives could work. I recommend a high-quality vegan cream cheese and coconut oil in place of butter. You may need to experiment with baking times since dairy-free swaps can change cookie softness.
- What’s the best way to store leftovers? Keep your baked cookies in an airtight container at room temperature for up to 3 days. To keep them longer, freeze in single layers with parchment between and thaw before warming gently.
- Can I add nuts or raisins to this cheesecake cookie recipe? Absolutely! Chopped pecans or walnuts add a lovely crunch and complement the cinnamon swirl nicely. Raisins or currants bring a little fruity contrast. Add about 1/2 cup to your dough before rolling out for these tasty extras.
If you like this take on cinnamon roll cookies, you might enjoy these similarly tempting Strawberry Cheesecake Cookies that combine cheesecake flavor with fruity sweetness.
If you want another reliable cinnamon swirl cookie recipe with a twist, this Cinnamon Roll Cookies recipe from A baJillian Recipes is a neat alternative with step-by-step guidance.
Final Thoughts:
This Cinnamon Roll Cheesecake Cookies recipe holds a special place on my baking list because it’s one of those failproof dishes that delivers comfort every time. The combination of creamy cheesecake cookie dough and that familiar cinnamon sugar swirl makes these cookies feel like a cozy hug in food form.
Here are my best Cinnamon Roll Cheesecake Cookies tips to keep in mind:
1. Don’t skip softening your cream cheese and butter—it’s key for tender cookies.
2. Be gentle mixing the dough to keep these cream cheese cookies soft and light.
3. Roll the dough carefully to get a nice cinnamon swirl without squeezing out the filling.
I’ve tested several variations: adding a touch of cardamom to the cinnamon sugar for a warm twist, folding chopped pecans right into the dough, and dusting with a simple glaze for a sweeter finish. The classic swirl version remains the top request every time.
I encourage you to make these Cinnamon Roll Cheesecake Cookies your own by adjusting sweetness or swirl intensity. I hope you’ll love how easy they come together and how they bring that cozy cinnamon roll spirit into your everyday baking. Happy baking, fellow home cooks!
If you want to try another simple cinnamon roll-inspired treat, check out this quick Cottage Cheese Cinnamon Roll Mug Cake that’s perfect for a speedy breakfast or snack.
For more inspiration with cheesecake cookie recipes and cinnamon swirl cookies, these links are reliable go-tos. Enjoy your sweet moments in the kitchen!
Cinnamon Roll Cheesecake Cookies
Indulge in these soft and chewy Cinnamon Roll Cheesecake Cookies, combining the rich flavors of cinnamon rolls with creamy cheesecake in every bite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract (for cheesecake filling)
- 1/4 cup brown sugar (for cinnamon swirl)
- 1 tbsp ground cinnamon (for cinnamon swirl)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then mix in 2 tsp vanilla extract.
- In a separate bowl, whisk together flour, baking soda, salt, and 2 tsp cinnamon.
- Gradually add dry ingredients to the wet ingredients, mixing until combined.
- In another bowl, beat cream cheese, powdered sugar, and 1 tsp vanilla extract until smooth to create the cheesecake filling.
- In a small bowl, mix 1/4 cup brown sugar and 1 tbsp cinnamon for the cinnamon swirl.
- Take 1 tablespoon of cookie dough, then flatten it slightly in your hand.
- Place about 1 teaspoon of cheesecake filling and a pinch of the cinnamon swirl mixture in the center. Wrap the dough around the filling to enclose it completely and roll into a ball.
- Place the filled dough balls on prepared baking sheets about 2 inches apart.
- Bake for 12-15 minutes or until edges are lightly golden.
- Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra indulgence, drizzle warmed cream cheese glaze or icing over the cooled cookies before serving.