Melt unsalted butter in a medium saucepan over medium heat for about 5–7 minutes until golden brown and nutty, then cool to room temperature.

In a mixing bowl, beat softened Philadelphia cream cheese with granulated sugar and a splash of vanilla extract until smooth, then refrigerate for 30 minutes.

Whisk the cooled brown butter with light brown sugar and granulated sugar until glossy, add the egg and vanilla extract, mixing until combined.

In a separate bowl, whisk all-purpose flour, baking soda, ground cinnamon, and fine sea salt together, then fold into the wet ingredients.

Mix together 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.

Using a cookie scoop, take dough, flatten in your hand, add cream cheese filling, fold over and roll into a ball.

Roll each cookie ball in the cinnamon sugar mixture and place on baking sheets.

Bake for 12–14 minutes, until edges set and centers soft.

Cool on baking sheets for 5 minutes, then drizzle with caramel sauce if desired.