Heat unsalted butter in a medium saucepan over medium heat for about 5–7 minutes until browned.

Combine softened cream cheese, granulated sugar, and vanilla extract in a mixing bowl. Beat until smooth.

Whisk together the cooled brown butter with light brown sugar and granulated sugar until glossy. Add egg and vanilla, mix until incorporated.

Whisk together flour, baking soda, ground cinnamon, and salt. Fold into the wet mixture until just combined.

Mix granulated sugar and ground cinnamon in a shallow dish for coating.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Take 2 tablespoons of dough, flatten, add a dollop of cream cheese filling, and seal it. Roll into a smooth ball.

Roll each cookie ball in the cinnamon-sugar mixture to coat.

Bake the cookies for 12–14 minutes until edges are set and centers look slightly underdone.

Cool on baking sheets for about 5 minutes, then drizzle with caramel sauce if desired before transferring to a wire rack.