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!
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.
Calories: 292kcal, Carbohydrates: 35g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 58mg, Sodium: 101mg, Potassium: 41mg, Fiber: 2g, Sugar: 20g, Vitamin A: 530IU, Vitamin C: 0.01mg, Calcium: 42mg, Iron: 1mg