Melt the unsalted butter in a saucepan over medium heat, stirring constantly for 5-7 minutes until golden brown. Let cool for 10 minutes.

Beat together the softened cream cheese, granulated sugar, and vanilla extract in a bowl until smooth. Transfer to a piping bag and refrigerate.

In a large bowl, whisk together cooled brown butter, light brown sugar, and granulated sugar until glossy. Add the egg and vanilla, mixing well.

In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Fold this dry mixture into the wet ingredients, stirring just until combined.

Combine granulated sugar and ground cinnamon in a shallow dish for the coating mixture.

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

Using about 2 tablespoons of dough, press a divot in the center and fill with cream cheese filling. Seal and shape into a ball.

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

Bake for 12-14 minutes until edges are set and centers are slightly underdone. Let cool for 5 minutes.

Drizzle with caramel sauce if desired and cool completely.