My cinnamon roll cookies are a fun new twist on the beloved breakfast pastry! This recipe is the perfect combination of the warm, comforting flavor of a homemade cinnamon roll and the crumbly, tender bite of freshly baked shortbread cookies, all wrapped up into one delectably sweet package.
Crafted from just a handful of simple ingredients, most of which I’m willing to bet are already in your pantry, these slice-and-bake cookies are the epitome of sweet simplicity. Plus, the roll-and-slice method is a breeze, making my warmly spiced cinnamon sugar cookies the perfect weekend baking project.
Each cinnamon roll cookie is swirled with a buttery cinnamon sugar filling, embodying the essence of its fluffy cousin. But instead of the doughy chew, they possess a crumbly, tender bite that will have you reaching for seconds. And, for the final touch, a drizzle of sweet, creamy frosting is added to top your cinnamon roll sugar cookies to complete the classic cinnamon roll look and flavor. For more holiday cookie recipes, check out my fruit cake cookies recipe, Pinwheel Cookies recipe, and Biscochitos recipe next!
Enjoy all the warm, comforting flavors of a classic cinnamon roll in a soft, melt-in-your-mouth cookie—for just a fraction of the points!
Prep time: 20 mins | Bake time: 10 mins | Total time: 30 mins
WW Points: Only 2 Points per cookie (if making 24 cookies)
🛒 Ingredients
For the Dough:
3 cups All-purpose flour (360g)
1½ tsp Baking powder
½ tsp Salt
½ cup Light butter, softened
½ cup 0% Fat Plain Greek Yogurt (The secret to keeping it moist while cutting down the fat!)
1 cup Granulated sugar sweetener (like Monk Fruit, Swerve, or Erythritol)
2 large Eggs
2 tsp Vanilla extract
For the Cinnamon Filling:
2 tbsp Light butter, melted
½ cup Brown sugar sweetener (like Swerve Brown or Lakanto Monk Fruit)
1½ tbsp Ground cinnamon
For the Easy Icing:
½ cup Powdered sugar sweetener (like Swerve Confectioner’s)
1–2 tbsp Unsweetened almond milk (or fat-free milk)
½ tsp Vanilla extract
👩🍳 Instructions
Step 1: Make the Dough
1 In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2 In a large bowl, cream together the light butter, Greek yogurt, and granulated sweetener until smooth.
3 Beat in the eggs one at a time, then add the vanilla extract.
4 Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Step 2: Roll and Fill
1 Roll the dough out into a large rectangle (about ¼-inch thick) between two sheets of parchment paper to prevent sticking.
2 Brush the dough evenly with the 2 tbsp of melted light butter.
3 Mix the brown sugar sweetener and cinnamon together, then sprinkle it evenly over the buttered dough.
4 Starting from the long edge, carefully roll the dough tightly into a log. Wrap it in plastic wrap and chill in the fridge for at least 30 minutes.
Step 3: Slice and Bake
1 Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2 Slice the chilled log into 24 equal rounds.
3 Place the cookies on the baking sheet and bake for 10–12 minutes, or until the edges are just slightly golden. Let them cool completely.
Step 4: Drizzle the Icing
1 In a small bowl, whisk the powdered sweetener, milk, and vanilla until smooth.
2 Drizzle the icing over the cooled cookies. Let it set, and enjoy!
📊 SmartPoints Breakdown
Total Recipe: 48 Points
Makes 24 cookies: 2 Points per cookie
Makes 16 large cookies: 3 Points per cookie