Healthy Cinnamon Roll Cookie Bars Recipe

Introduction

These Healthy Cinnamon Roll Cookie Bars capture the warmth and spice of classic cinnamon rolls in an easy-to-make bar form. With a tender, slightly sweet base and a creamy, tangy frosting, they offer a wholesome treat perfect for snacking or dessert.

Ingredients

• 1 ½ cups (180g) white whole wheat flour or gluten-free* flour (measured like this)
• 2 tsp ground cinnamon
• ¼ tsp baking soda
• ¼ tsp salt
• 2 tbsp (28g) unsalted butter or coconut oil, melted and cooled slightly
• 2 tbsp (30mL) nonfat milk, room temperature
• 1 large egg white
• 2 tsp vanilla extract
• ¼ cup (60mL) honey
• 1 tsp liquid stevia (see Notes!)
• For the frosting:
• ½ cup (120g) plain nonfat Greek yogurt (see Notes!)
• 4 oz (113g) neufchâtel or fat-free cream cheese, well softened
• 1 serving (8g) sugar-free, fat-free cheesecake instant pudding mix (see Notes!)
• ⅛ tsp ground cinnamon
• ⅜ tsp liquid stevia (or adjusted to taste)

Instructions

1. Step 1: Preheat your oven to 325°F and coat an 8-inch square pan with nonstick cooking spray.
2. Step 2: In a medium bowl, whisk together the flour, ground cinnamon, baking soda, and salt.
3. Step 3: In a separate bowl, whisk the melted butter, nonfat milk, egg white, and vanilla extract until combined. Stir in honey and liquid stevia.
4. Step 4: Add the flour mixture to the wet ingredients and stir just until incorporated—avoid overmixing.
5. Step 5: Using a spatula, gently press the cookie dough into the prepared pan, spreading it evenly in a thin layer.
6. Step 6: Bake for 10-12 minutes or until the center of the bars feels firm to the touch. Let them cool completely to room temperature in the pan.
7. Step 7: While the bars bake, prepare the frosting: Beat the Greek yogurt, softened cream cheese, cheesecake pudding mix, ground cinnamon, and liquid stevia together with a mixer for about 2 minutes until smooth.
8. Step 8: Cover the frosting bowl with foil and chill for at least 2 hours to thicken and develop flavor.
9. Step 9: Once the cookie bars have cooled, spread the chilled frosting evenly over the top. An offset spatula works best for smooth spreading.
10. Step 10: Slice into 16 squares and serve.

Tips & Variations

• For a gluten-free option, substitute the white whole wheat flour with a gluten-free flour blend measured the same way.
• Adjust the amount of liquid stevia to your preferred sweetness level, especially for the frosting.
• Use neufchâtel cheese for a lower-fat option that still adds creaminess to the frosting.
• If you don’t have cheesecake pudding mix, try using a vanilla instant pudding mix for a slightly different but delicious flavor.

Storage

Store the frosted cookie bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them without frosting for up to 3 months; thaw completely, then spread the frosting just before serving. To reheat, allow bars to come to room temperature, as frosting tastes best chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of liquid stevia?

Yes, you can substitute liquid stevia with an equal amount of honey or your preferred sweetener, but this may slightly change the texture and flavor of the bars.

What does the cheesecake instant pudding mix do in the frosting?

The cheesecake pudding mix adds flavor, sweetness, and helps thicken the frosting so it holds its shape nicely on the bars.

Healthy Cinnamon Roll Cookie Bars Recipe

Print Recipe

★★★★★

4.5 from 82 reviews

These Healthy Cinnamon Roll Cookie Bars are a guilt-free treat combining the warm, comforting flavors of cinnamon rolls in a convenient cookie bar form. Made with whole wheat or gluten-free flour and naturally sweetened with honey and stevia, these bars are topped with a creamy, protein-packed Greek yogurt and cream cheese frosting. Perfect for a wholesome dessert or snack, they bake quickly and chill to a luscious finish.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 27 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Cookie Bars

• 1 ½ cups (180g) white whole wheat flour or gluten-free flour, measured properly
• 2 tsp ground cinnamon
• ¼ tsp baking soda
• ¼ tsp salt
• 2 tbsp (28g) unsalted butter or coconut oil, melted and cooled slightly
• 2 tbsp (30mL) nonfat milk, room temperature
• 1 large egg white
• 2 tsp vanilla extract
• ¼ cup (60mL) honey
• 1 tsp liquid stevia

For the Frosting

• ½ cup (120g) plain nonfat Greek yogurt
• 4 oz (113g) neufchâtel or fat-free cream cheese, well softened
• 1 serving (8g) sugar-free, fat-free cheesecake instant pudding mix
• ⅛ tsp ground cinnamon
• ⅜ tsp liquid stevia (or adjusted to taste)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and lightly coat an 8-inch square baking pan with nonstick cooking spray to ensure easy removal of the cookie bars.
2. Mix Dry Ingredients: In a medium bowl, whisk together the white whole wheat or gluten-free flour, ground cinnamon, baking soda, and salt until evenly combined. This ensures the leavening and spices are uniformly distributed for consistent flavor and texture.
3. Combine Wet Ingredients: In a separate bowl, whisk melted and slightly cooled butter (or coconut oil) with nonfat milk, egg white, and vanilla extract. Stir in honey and liquid stevia to sweeten the mixture naturally while keeping it light.
4. Form the Cookie Dough: Add the dry ingredient mixture to the wet ingredients and gently stir just until incorporated. Avoid overmixing to keep the cookie bars tender.
5. Spread Dough in Pan: Using a spatula, gently press the cookie dough into the prepared baking pan, spreading it into a thin, even layer for uniform baking and the perfect bar thickness.
6. Bake Cookie Bars: Place the pan in the preheated oven and bake for 10 to 12 minutes, or until the center feels firm to touch but not hard. This short bake time results in soft, chewy bars.
7. Cool Completely: Remove the pan from the oven and allow the cookie bars to cool completely at room temperature while still in the pan. This prevents the bars from breaking and prepares them for frosting.
8. Prepare Frosting: While the bars are baking and cooling, use an electric hand-held mixer or stand mixer to beat together the plain Greek yogurt, well-softened neufchâtel or fat-free cream cheese, sugar-free cheesecake instant pudding mix, ground cinnamon, and liquid stevia. Beat for 2 minutes until smooth and creamy.
9. Chill Frosting: Cover the frosting mixture bowl tightly with foil or plastic wrap and chill it in the refrigerator for at least 2 hours to thicken and intensify flavors.
10. Frost the Bars: Once the cookie bars are completely cool, spread the chilled frosting evenly across the top using an offset spatula for smooth, neat coverage.
11. Slice and Serve: Cut the frosted pan into 16 equal square bars and serve. Store any leftovers refrigerated.

Notes

• Use white whole wheat flour for a healthier alternative to all-purpose flour, or substitute with a gluten-free flour blend if needed.
• Liquid stevia is used to reduce sugar content; adjust amount to taste or substitute with your preferred sweetener.
• The Greek yogurt and neufchâtel cheese frosting adds protein and reduces fat compared to traditional cream cheese frostings.
• Ensure the cream cheese is well softened to achieve a smooth frosting texture.
• Chilling the frosting before spreading makes it easier to handle and helps it set properly on the bars.
• Store bars in an airtight container in the refrigerator for up to 5 days.

Keywords: healthy cinnamon roll cookie bars, low fat dessert, whole wheat cookie bars, Greek yogurt frosting, cinnamon bars, sugar-free dessert