Cinnamon Roll Cookies
These cinnamon roll cookies feature a creamy cheesecake filling and buttery cinnamon swirl! They are soft baked, gooey, creamy, sweet, and taste just like classic cinnamon rolls. They are made with only pantry staple ingredients. These thick cookies are so fun for any occasion!
Why You’ll Love This Recipe
- These cinnamon roll cookies are soft and gooey!
- The cinnamon flavor is robust.
- The cheesecake filling is gooey and creamy.
- They are great for birthdays, holidays, special occasions, and more.
- This recipe is gluten free. If needed, use regular flour.
- They are super soft baked and not crunchy.
- Check out these Homemade Cinnamon Rolls too!
Ingredients & Substitutions
These are the main ingredients and substitutions for these sweet cinnamon roll cookies. Scroll down to the recipe card for the full ingredients list and instructions.
Feel free to use regular or dairy free cream cheese. It must be softened to room temperature.
Powdered sugar sweetens the creamy filling.
For the cookies, use cold butter right from the fridge. This prevents excessive spreading. Cut into small cubes before beating.
White sugar and light brown sugar sweeten the cookies.
Only one egg is needed! Check out these Eggless Chocolate Chip Cookies for more tips about egg free baking.
Vanilla adds a cozy homemade flavor.
Use either gluten free flour or all purpose flour. These photos showcase gluten free cookies.
Baking soda helps these cookies rise slightly.
A pinch of sea salt helps balance out the sweetness.
For the cinnamon swirl, use softened butter and cinnamon.
Taste & Texture
These cinnamon roll cookies taste exactly like cinnamon buns! The cinnamon flavor is strong. In addition, the cheesecake filling tastes like cinnamon roll frosting.
They are super soft, gooey, creamy, and thick.
How to Make
Step 1
First, to make these cinnamon roll cookies, make the cheesecake filling. In a stand mixer, beat the softened cream cheese and powdered sugar until fluffy and creamy.
Step 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.
Step 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.
Step 4
Add in the egg and vanilla. Stir to combine.
Step 5
Add in the gluten free flour, baking soda, and salt. Stir until a thick cookie dough forms.
Step 6
In a small bowl, make the cinnamon swirl mixture. Mix the softened butter and cinnamon until combined.
Step 7
Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
Step 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.
Step 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.
Step 10
Place 3 inches apart on the prepared pan. Bake for 10 to 12 minutes. Finally, remove from the oven and serve these cinnamon roll cookies!
Expert Tips & Tricks
Follow these tips and tricks to make the best cinnamon roll cookies.
Line the baking pan with parchment paper to prevent sticking.
Use a spoon to scoop the balls of cheesecake mixture onto a lined pan. Freeze while you make the cookie dough.
Cold butter is mandatory for this cookie dough. Softened butter and melted butter will yield cookies that spread too much.
When forming the stuffed cookies, fully enclose the cheesecake balls with the cookie dough.
Do not bake too long. They should still be soft and a little gooey.
How to Serve & Store
Serve these cinnamon roll cookies once they are cool enough to handle. They are delicious both warm and cold. They are great with a tall glass of milk, coffee, or tea.
These cookies are great served with ice cream. For a delicious dessert, try them with vanilla or coffee ice cream.
Since they contain cream cheese, store cookies in the fridge for up to 4 days.
These cookies also freeze well! Freeze for up to 1 month.
They can be eaten pretty frozen solid. Or, let them thaw.
Frequently Asked Questions
They taste like a classic cinnamon bun! The cheesecake filling tastes like frosting.
Sure! Use the same amount of all purpose flour.
Store in the fridge in an airtight container.
Yes, these cookies freeze and thaw well.
Equipment Needed
Hand Mixer: If you do not have a stand mixer, this is the next best option.
KitchenAid Stand Mixer: I highly recommend this stand mixer for all baking recipes!
USA Pan 3 Piece Cookie Sheet Set: I love these cookie pans for these cinnamon roll cookies.
Pre-Cut Parchment Paper Sheets: Line your pan to prevent sticking.
Check out all of my kitchen favorites!
You May Also Like
- Cinnamon Crunch Banana Bread
- Cinnamon Spice Oatmeal
- Apple Cinnamon Bread
- Cinnamon Banana Bread
- Gluten Free Monkey Bread
If you make this cinnamon roll cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Cinnamon Roll Cookies
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
- 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.
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