Get the Recipe: Cinnamon Roll Cookies
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5.0
3 reviews
Excellent
Get the Recipe: Cinnamon Roll Cookies
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These cinnamon roll cookies contain a buttery cinnamon swirl and creamy cheesecake filling! They are thick, soft baked, gooey, and flavorful. Great for any occasion!
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Ingredients
Cheesecake Filling
- 4 ounces cream cheese softened
- ¼ cup powdered sugar
Cookie Dough
- ½ cup cold unsalted butter sliced into cubes
- ¼ cup granulated sugar
- ½ cup light brown sugar tightly packed
- 1 egg
- 1 tsp vanilla extract
- 1 ¾ cups gluten free flour or all purpose flour
- ½ tsp baking soda
- pinch sea salt
Cinnamon Swirl
- 2 tbsp unsalted butter softened
- 1 tsp cinnamon
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Instructions
- First, make the cheesecake filling. In a stand mixer, beat the softened cream cheese and powdered sugar until fluffy and creamy.
- Use a spoon to scoop out 1 teaspoon sized balls. Place on a parchment paper lined pan. Place in the freezer while you make the cookie dough.
- In a clean bowl of a stand mixer, add the cold cubed butter, sugar, and brown sugar. Beat to combine and until no clumps of butter remain.
- Add in the egg and vanilla. Stir to combine.
- Add in the gluten free flour, baking soda, and salt. Stir until a thick cookie dough forms.
- In a small bowl, make the cinnamon swirl mixture. Mix the softened butter and cinnamon until combined.
- Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Scoop out 1 teaspoon of cookie dough. Flatten into a disc. Spread a little cinnamon mixture on top. Then, top with a frozen ball of cheesecake.
- Take another 1 teaspoon of cookie dough. Take a pea size amount of cinnamon mixture and roll together with the cookie dough until swirled. Flatten into a disc. Place this on top of the cheesecake ball. Use your fingers to pinch the cookie dough discs together, enclosing the cheesecake ball.
- Place 3 inches apart on the prepared pan. Bake for 10 to 12 minutes. Finally, remove from the oven and serve!
Notes
- Use softened cream cheese. Do not use cold cream cheese.
- Beat the cream cheese and powdered sugar until creamy.
- Use cold butter right from the fridge. This helps prevent the cookies from spreading too thin.
- If needed, use all purpose flour instead of gluten free flour.
- The cookie dough should be thick.
- Do not over bake! They are meant to be gooey and soft.
- Store leftovers in the fridge for up to 4 days in an airtight container.
Nutrition Information
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Calories
292kcal
(15%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
58mg
(19%)
Sodium
101mg
(4%)
Potassium
41mg
(1%)
Fiber
2g
(8%)
Sugar
20g
(40%)
Vitamin A
530IU
(11%)
Vitamin C
0.01mg
(0%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10cookies
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 58mg | 19% |
| Sodium | 101mg | 4% |
| Potassium | 41mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 530IU | 11% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
3 reviews
Excellent
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