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5.0 from 3 votes

Get the Recipe: Cinnamon Roll Cookies

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!

Prep Time
40 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 10 cookies
Calories: 292 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. First, make the cheesecake filling. In a stand mixer, beat the softened cream cheese and powdered sugar until fluffy and creamy.
  2. 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.
  3. 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.
  4. Add in the egg and vanilla. Stir to combine.
  5. Add in the gluten free flour, baking soda, and salt. Stir until a thick cookie dough forms.
  6. In a small bowl, make the cinnamon swirl mixture. Mix the softened butter and cinnamon until combined.
  7. Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
  8. 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.
  9. 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.
  10. 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

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

% 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.