Cinnamon Roll Cookies (whole grain)

Cinnamon roll cookies. That’s right. CINNAMON. ROLL. COOKIES. Yes, I know, life is now complete;)

Cinnamon Roll Cookies

It’s been a loooooong week and I am all for celebrating the upcoming weekend with cookies. Cookies that taste like cinnabons that is… Cinnabons people!!! That’s cinnbabon flavor for literally only a fraction of the calories. I made a few batches of these with varying amounts of browned butter and sugar only to find that I preferred my very first version. Ha ha,  go figure. My poor kids, we walk in the door after school, the house smells like a bakery, cookies scattered about….. They lead a rough life;)

Cinnamon Roll Cookies

The batch that won out over the others and is pictured today, actually has a bit less butter and sugar in it than the other versions that  I made. The chilled dough was easy to work with and the cookies kept their shape really well.  This whole grain variation isn’t overly sweet by itself, but once you factor in the caramel undertones of the browned butter, add in the brown sugar cinnamon swirls and sweet drizzle of icing, it’s the perfect little bit of sweet required for an afternoon coffee break or a light and healthy after-dinner dessert. Or of course if you live in crazy land like me, it’s only the best thing ever with that first cup of coffee in the wee hours of the morning. The texture is almost like that of a soft biscotti, which is basically a breakfast cookie right? Plus they are made with whole wheat and are only 68 calories a piece. Soooo, it totally makes sense to have a few of these for an early breakfast OR a pre breakfast snack….. Don’t argue, just go with it. Mornings are just better with cinnamon roll cookies. They just are.

Cinnamon Roll Cookies
Cinnamon Roll Cookies
The question isn’t really IF you should make these because …. well…. They’re CINNAMON ROLL COOKIES…. But how many batches you should be prepared to make to get you through the weekend AND have a few leftover to soften the blow that Monday morning always brings. Hey look at me, thinking ahead, already planning out my Monday comfort food….if only I was that organized about housework!! But at least I have a plan of action concerning the important stuff in life…. You know, like dessert 😉


Cinnamon Roll Cookies

Cinnamon Roll Cookies (whole grain)

  • Yield: 35 cookies
  • Prep Time: 3 1/2 hours (includes chill time)
  • Cook Time: 10 minutes


  • -Cookie Dough -
  • 1 cup all purpose flour 
  • 1 cup white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 6 tablespoon butter
  • 1/2 cup packed brown sugar
  • 1 egg
  • 3 tablespoon unsweetened applesauce
  • 2 teaspoon vanilla extract
  • -Cinnamon Swirl Mix-
  • 1/4 cup packed brown sugar
  • 2 tablespoon unsweetened Applesauce
  • 1 1/2 teaspoon cinnamon
  • -Icing-
  • 1/4 cup powdered sugar
  • 2 teaspoon corn syrup
  • 2 teaspoon milk 


  1. In a small sauce pan, on low heat, begin melting the butter, stirring frequently.

  2. Once the butter is fully melted, stir constantly as the butter browns and becomes a rich caramel color. Once the entire pan of butter is caramel color, take it off the heat and allow to cool slightly as you mix up the other ingredients.

  3. In a small bowl, combine flours, baking powder, baking soda, and cinnamon and set aside.

  4. In a separate medium sized bowl, beat together the sugar, egg, applesauce, and vanilla.

  5. Add in the browned butter and beat well. (Make sure the butter isn't so hot as to cook the egg )

  6. Add in the flour mixture and beat until combined.

  7. Chill for at least 3 hours or overnight preferably.

  8. Once chilled, preheat the oven to 350 and set out dough for 10 minutes. (This will make it easier to roll especially if you chilled it overnight.)

  9. In a small bowl whisk the brown sugar, cinnamon, and applesauce together to make the filling.

  10. Roll out the dough into a thin rectangle. Mine was appx 6 inches by 15 inches. *

  11. Spread the filling evenly over the rectangle of dough.

  12. Gently roll the dough as you would if you were making cinnamon rolls. Be sure to roll the dough so that it remains a 15 inch log.**

  13. At this point, you'll probably need to stick it in the freezer for about 10 minutes.

  14. As it chills, line your cookie sheets with parchment paper.

  15. Once the rolled cookie log is chilled again, use a sharp knife to cut off slices about 1/4 inch thick

  16. Place on the lined cookie sheets about 1-2 inches apart.

  17. Using a small paintbrush or spoon, gently brush on a thin layer of the remaining filling over each cookie.

  18. Bake for 10 minutes.

  19. Allow to fully cool, before drizzling with glaze.

  20. -GLAZE-

  21. In a small bowl, whisk together the powdered sugar, corn syrup, and 1-2 teaspoon milk.

  22. Pour into a small zip bag, snip off the corner and drizzle over cookies.


Nutrition Facts Servings 35.0 Amount Per Serving Calories 69 Total Fat 2g Saturated Fat 1g Monounsaturated Fat 1g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 11mg Sodium 53mg Potassium 20mg Total Carbohydrate 12g Dietary Fiber 1g Sugars 6g Protein 1g

Cinnamon Roll Cookies


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