Cinnamon Roll Cheesecake Cookies fans, get ready for a soft and sweet dessert! Imagine the classic cinnamon roll combined with creamy cheesecake, creating a unique cookie that delights every bite. Perfect for sharing at gatherings or enjoying as a special treat at home.
How to make Cinnamon Roll Cheesecake Cookies
Ingredients:
- 225 grams unsalted butter, softened
- 200 grams granulated sugar
- 1 large egg
- 10 milliliters vanilla extract
- 315 grams all-purpose flour
- 4 grams baking powder
- 2 grams fine sea salt
- 170 grams full-fat cream cheese, softened
- 50 grams granulated sugar
- 5 milliliters vanilla extract
- 50 grams light brown sugar
- 8 grams ground cinnamon
- 60 grams powdered sugar
- 15 milliliters milk
Directions:
- In a mixing bowl, combine cream cheese, granulated sugar, and vanilla extract. Blend until smooth using an electric mixer or hand whisk.
- Scoop small spoonfuls of the cream cheese mixture onto parchment paper and freeze for 25 to 30 minutes until solid.
- In another bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Incorporate the egg and vanilla extract into the butter mixture.
- Gradually add flour, baking powder, and salt, mixing until a soft dough forms.
- Portion the cookie dough using a small cookie scoop or spoon. Flatten each piece and place one frozen cheesecake filling portion in the center. Gently wrap the dough around it, sealing completely.
- Combine brown sugar and ground cinnamon in a small bowl. Roll each prepared cookie ball in this mixture to coat thoroughly.
- Arrange the cookies on a parchment-lined baking sheet, spacing them evenly.
- Bake in a preheated oven at 175°C for 10 to 12 minutes, until the edges are set but the centers remain soft.
- Cool briefly before glazing with the icing.
- Whisk together powdered sugar and milk until smooth, and drizzle over the warm cookies for that classic cinnamon roll touch.
How to serve Cinnamon Roll Cheesecake Cookies
These cookies are perfect served warm, allowing the cheesecake center to be creamy and delicious. Pair them with a cup of coffee or tea for a delightful afternoon treat. They can also be served at parties, where they bring smiles to everyone who tries them.
How to store Cinnamon Roll Cheesecake Cookies
Store these cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze them. Just place them in a freezer-safe container, and they will last for up to three months. Allow them to thaw at room temperature before enjoying.
Tips to make Cinnamon Roll Cheesecake Cookies
- Make sure your butter is fully softened to achieve a light and fluffy dough.
- Freeze the cheesecake center portions until solid to prevent them from melting into the cookies while baking.
- Don’t overbake the cookies. They should be soft in the center for the best texture.
- Experiment with different fillings, like fruit or nuts, for variation.
Variation
You can add chocolate chips to the cookie dough for a sweet twist. Alternatively, use flavored extracts, like almond, to change up the flavor profile of the cheesecake filling.
FAQs
Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but it may alter the texture slightly.
Can these cookies be made ahead of time?
Absolutely! You can prepare the cookie dough and freeze it. Bake them fresh when you’re ready to enjoy.
How can I make these cookies more festive?
You can add colored sprinkles to the glaze or use seasonal spices, like nutmeg or ginger.
Cinnamon Roll Cheesecake Cookies
Ingredients
For the cheesecake filling
- 170 grams full-fat cream cheese, softened
- 50 grams granulated sugar
- 5 milliliters vanilla extract
For the cookie dough
- 225 grams unsalted butter, softened Make sure your butter is fully softened.
- 200 grams granulated sugar
- 1 large egg
- 10 milliliters vanilla extract
- 315 grams all-purpose flour
- 4 grams baking powder
- 2 grams fine sea salt
For the cinnamon sugar coating
- 50 grams light brown sugar
- 8 grams ground cinnamon
For the glaze
- 60 grams powdered sugar
- 15 milliliters milk
Instructions
Preparation of the cheesecake filling
- In a mixing bowl, combine cream cheese, granulated sugar, and vanilla extract. Blend until smooth using an electric mixer or hand whisk.
- Scoop small spoonfuls of the cream cheese mixture onto parchment paper and freeze for 25 to 30 minutes until solid.
Preparation of cookie dough
- In another bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Incorporate the egg and vanilla extract into the butter mixture.
- Gradually add flour, baking powder, and salt, mixing until a soft dough forms.
- Portion the cookie dough using a small cookie scoop or spoon. Flatten each piece and place one frozen cheesecake filling portion in the center. Gently wrap the dough around it, sealing completely.
Coating and baking
- Combine brown sugar and ground cinnamon in a small bowl. Roll each prepared cookie ball in this mixture to coat thoroughly.
- Arrange the cookies on a parchment-lined baking sheet, spacing them evenly.
- Bake in a preheated oven at 175°C for 10 to 12 minutes, until the edges are set but the centers remain soft.
- Cool briefly before glazing with the icing.
Glazing
- Whisk together powdered sugar and milk until smooth, and drizzle over the warm cookies for that classic cinnamon roll touch.
