Cinnamon Roll Cheesecake Cookies
These soft and sweet cookies combine the flavors of classic cinnamon rolls with creamy cheesecake, creating a unique treat perfect for sharing or enjoying at home.
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.
Notes
These cookies are best served warm. Store in an airtight container at room temperature for up to one week or freeze for up to three months. Allow them to thaw at room temperature before enjoying. Tips to make these cookies include ensuring the butter is softened, freezing the cheesecake centers until solid, and avoiding overbaking.