Soft Cinnamon Roll Cookies

These cinnamon roll cookies are my new favourite. They’re so delicious!

You just can’t go wrong with a cinnamon filling rolled into soft sugar cookie dough.

They are perfect with tea or coffee. I hope you like the cinnamon roll cookie recipe as much as I do. If you’re interested in watching the how-to video, you can find it on my Instagram account.


Soft Cinnamon Roll Cookies
Prep Time
1 hr
Cook Time
10 mins

Sugar cookies with a delicious cinnamon filling

Course: Dessert
Keyword: cinnamon roll cookies, cinnamon roll sugar cookies
Servings: 30
Author: Rosa
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup icing sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp pure almond extract (optional but recommended)
  • 2 tbsp water
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp pure almond extract (optional)
  • 3 tbsp granulated sugar
  • 1 tbsp ground cinnamon
Glaze (optional)
  • 2 tbsp water, milk or plant-based milk
  • 1/4 tsp pure almond extract (optional)
  • 1/2 cup icing sugar
  1. Whisk the flour, baking powder and salt together and set aside.

  2. In a large bowl, beat the butter, granulated sugar and icing sugar for a couple of minutes or until light and fluffy.

  3. Add the egg, vanilla and almond extract and beat until smooth.

  4. Add the dry ingredients to the wet ingredients. Mix just until combined.

  5. Divide the dough in half. Shape the dough into two small rectangles. Cover the dough with plastic wrap and refrigerate for 30 to 45 minutes. Line two cookie sheets with parchment paper. Preheat oven to 350 degrees.

  6. Place a large piece of parchment paper on a large rolling surface. Then place the first chilled cookie dough on top. Cover the dough with a large piece of plastic wrap. Roll the dough out in a large rectangle (approximately 10×6 inches) to 1/3" thickness.

  7. Brush a thin layer of the water mixture (water, vanilla and almond extract) onto the rolled out cookie dough. Then sprinkle a thin layer of the cinnamon sugar onto the dough. Be sure to spread the cinnamon sugar to the edges of the cookie dough.

  8. Slowly roll the dough into a tight log. If the dough cracks a little while you're rolling, gently press your fingers onto the cracks to smooth them out. Pinch the log along the seam to seal it. Then repeat the process with the other half of the chilled cookie dough.

  9. Transfer the logs to a cutting board or plate. Cover with plastic wrap and chill for at least 15 minutes before cutting into 1/3" slices. (You can skip this step if you want. The cookies will keep their shape better if they're chilled before slicing).

  10. Place the slices onto a lined cookie sheet 2 inches apart.

  11. Bake at 350 degrees for 10 to 14 minutes (depending on the size of the cookie) or just until the edges of the cookies are a very light golden colour. Check at 10 minutes.

  12. Allow the cookies to cool completely before drizzling the glaze over the cookies.

  1. Mix until smooth. For a thicker glaze, add more icing sugar one tablespoon at a time until you achieve your desired thickness.

Recipe Notes

To keep the sugar cookies soft, be sure to:


  • measure the dry ingredients carefully
  • chill the cookie dough
  • roll the dough between a piece of parchment paper and plastic wrap so that you do not have to add additional flour for rolling
  • roll the cookie dough to approximately 1/3″ thickness
  • be careful not to over-bake the cookies