For the Donut Cookie Dough:

1 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

For the Cheesecake Filling:

8 ounces cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla extract

For the Cinnamon-Sugar Coating:

1/2 cup granulated sugar

1 tablespoon ground cinnamon

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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. Gradually mix into the wet ingredients until dough forms.
In another bowl, beat cream cheese with powdered sugar and vanilla until smooth.
Scoop 2 tablespoons of dough, flatten, and place 1 teaspoon of cheesecake filling in the center. Fold dough around filling and roll into a ball.
Shape into a donut by poking a hole through the center with your finger or spoon handle.
Roll the shaped dough in cinnamon-sugar mixture until fully coated.
Place on prepared baking sheet and bake 12–15 minutes, until lightly golden.
Cool slightly before serving or storing.

Ensure the dough fully encloses the filling to prevent leaks during baking.
No chilling is necessary unless the dough feels too soft—30 minutes in the fridge helps.
These can also be baked in a donut pan for more defined shapes.
Experiment with fillings like Nutella or dulce de leche for a fun twist.