Soft and Chewy Healthy Cinnamon Roll Cookie Bars

By:

Brandi Oshea

Published:

October 5, 2026

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A giant cinnamon roll can be a memorable brunch treat, but sometimes a smaller, softer bar is just the thing. The original recipe’s inspiration came from a food blogger gathering in Grand Rapids, Michigan.

Healthy Cinnamon Roll Cookie Bars, How To Make Healthy Cinnamon Roll Cookie Bars — Soft And Chewy Healthy Cinnamon Roll Cookie Bars 27

At a French bistro style cafe, the group was served a complimentary cinnamon roll alongside brunch. It was at least 3 inches tall and 5 inches wide, served in a black skillet beneath a thick layer of cream cheese frosting.

It was delicious, but the group thought the oversized, sweet roll felt more like dessert than breakfast.

These Healthy Cinnamon Roll Cookie Bars bring those cozy cinnamon roll flavors into a more manageable format: a soft, chewy cookie bar with cinnamon in the base and creamy frosting on top. The recipe makes 16 squares, so it is easy to portion for sharing.

The original article describes the bars as free of refined flour and sugar, and notes that the frosting contributes protein. Those descriptions belong to the source recipe; no nutrition numbers are supplied here.

This recipe uses white whole wheat flour or a gluten free flour option, a little melted butter or coconut oil, and a combination of honey and liquid stevia. The frosting combines nonfat Greek yogurt with softened neufchâtel or fat free cream cheese.

A small serving of sugar free, fat free cheesecake instant pudding mix helps thicken it. For the exact source recipe and its notes, see the original Healthy Cinnamon Roll Cookie Bars recipe.

Why the dough uses two sweeteners

Honey gives the bars sweetness, but using honey alone would add more liquid to the dough. The source explains that extra liquid could make the bars bready or cakey rather than moist and chewy.

Liquid stevia is concentrated, so a small measured amount helps sweeten the dough without relying on additional honey. Keep both sweeteners in the stated quantities for the intended balance.

The bars also use just 2 tablespoons of butter, melted and cooled slightly before mixing. The source describes the melted butter as part of what keeps the bars chewy, while extra vanilla helps bring out its buttery flavor. Coconut oil is listed as an alternative to butter in the canonical recipe. Use one or the other, not both.

Ingredients for the cookie bars

1 ½ cups (180g) white whole wheat flour or gluten free flour
2 teaspoons ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons (28g) unsalted butter or coconut oil, melted and cooled slightly

2 tablespoons (30mL) nonfat milk, at room temperature
1 large egg white
2 teaspoons vanilla extract
¼ cup (60mL) honey
1 teaspoon liquid stevia

White whole wheat flour is made from finely ground soft white wheat. The source describes it as having the benefits of regular whole wheat flour with a lighter taste and texture.

If using a gluten free flour option, use a flour blend, as specified in the source recipe. Measure the flour carefully; adding extra flour can change the dough texture. The recipe does not provide a different quantity for the flour option.

Cinnamon provides the familiar warm flavor throughout the base. The source recommends Saigon cinnamon for a stronger, fuller, slightly sweeter flavor than regular cinnamon, but the canonical ingredient is simply ground cinnamon. Either way, measure the full 2 teaspoons for the cookie bars, then reserve the separate smaller amount for the frosting.

Ingredients for the frosting

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

The yogurt brings moisture to the frosting, so the dry instant pudding mix has an important job: it thickens the mixture toward the consistency of cream cheese or buttercream frosting. Use the instant pudding mix dry.

The specified amount is one 8g serving, not an entire package unless the package contains that amount. Let the cream cheese soften well before beating so it can blend with the yogurt.

Step by step instructions

Prepare the pan and oven. Heat the oven to 325°F. Coat an 8 inch square pan with nonstick cooking spray. Measure the ingredients before mixing so the dough can be assembled without leaving a wet mixture waiting.
Combine the dry ingredients. In a medium bowl, whisk together the flour, 2 teaspoons cinnamon, baking soda, and salt. Whisking distributes the cinnamon and leavening throughout the flour.

Mix the wet ingredients. In a separate bowl, whisk together the melted butter or coconut oil, room temperature milk, egg white, and vanilla. Stir in the honey and liquid stevia.
Make the dough. Add the flour mixture to the wet ingredients. Stir just until incorporated, stopping once no dry flour remains visible. The recipe calls for a gentle mix rather than extended beating.
Fill the pan and bake. Transfer the dough to the prepared pan. Use a spatula to press it gently into a thin, even layer. Bake at 325°F for 10 to 12 minutes, or until the center feels firm to the touch. The firm center is the source’s doneness cue; avoid relying on a different time as the main method.

Cool completely. Leave the bars in the pan until they reach room temperature. Letting them cool fully before adding frosting helps keep the frosting on top rather than letting it soften against warm bars.
Make and chill the frosting. While the bars bake, beat the Greek yogurt, softened cream cheese, dry instant pudding mix, ⅛ teaspoon cinnamon, and ⅜ teaspoon liquid stevia with an electric hand mixer or stand mixer for 2 minutes. Cover the bowl with foil and refrigerate for at least 2 hours. The frosting needs this chilling time, so include it in your plan even though the bars bake for only 10 to 12 minutes.
Frost and slice. When the bars are completely cool and the frosting has chilled, spread the frosting over the top. An offset spatula is useful for spreading it evenly. Slice the pan into 16 square bars.

Helpful details for a soft, chewy result

Several small choices in the method support the texture described for these bars. First, use the specified 2 tablespoons of melted butter or coconut oil, rather than adding extra fat. The recipe pairs that modest amount with vanilla for buttery flavor.

Second, keep the honey and liquid stevia together as written. The honey supplies sweetness, and the concentrated stevia means the recipe does not need extra honey that could add excess liquid.

When adding the dry mixture, stir only until incorporated. Then press the dough into a thin, even layer across the square pan. An even layer helps the bars bake consistently from edge to center.

Check for the stated cue after 10 minutes; if the center does not yet feel firm, continue baking within the recipe’s 10 to 12 minute range. The source does not give an alternative oven temperature or a longer primary bake time.

Do not rush the cooling or frosting steps. The bars should be completely at room temperature before the topping goes on, and the frosting should chill for at least 2 hours.

These are separate parts of the method: baking sets the cookie bar base, while chilling helps the yogurt based frosting thicken. The source does not give a combined total time, so plan around the verified bake and chill durations rather than assuming a total.

Serving and storing the bars

Cutting the pan into 16 squares gives you the recipe’s stated yield. The cinnamon flavor in the base and frosting makes each piece taste reminiscent of a frosted cinnamon roll, while the square format is easier to portion than the enormous cafe roll that inspired the recipe.

They can be served as a sweet breakfast option or enjoyed as a treat later in the day.

Store the frosted bars in an airtight container in the refrigerator. The source says they keep for at least 3 days. Keep them chilled between servings because the topping is made with Greek yogurt and cream cheese. No numerical nutrition breakdown is available in the supplied recipe information, so this article does not assign calories, sugar, or other nutrition values.

For another cinnamon inspired bake from this site, you can also try Brown Sugar Cinnamon Poptart Bars. These cookie bars remain the softer, frosting topped option when you want the cinnamon roll idea in neat squares.

Measure the ingredients as listed, mix the dough only until combined, and give the frosting its full chill. Simple steps, cozy cinnamon flavor, and 16 shareable bars.

For another recipe idea, try Cinnamon Roll Cookies.

Jump To

1. HOW TO MAKE HEALTHY CINNAMON ROLL COOKIE BARS
2. FAQs
3. Healthy Cinnamon Roll Cookie Bars

FAQs

Can I make these cinnamon roll cookie bars gluten-free?

Yes, you can make these cookie bars gluten-free by substituting the white whole wheat flour with an equal amount, 1½ cups (180g), of a high-quality gluten-free flour blend that contains xanthan gum. This substitution yields a similar chewy texture and works well in the recipe.

What can I use instead of liquid stevia in these cookie bars?

Liquid stevia is a concentrated, no-calorie sweetener that adds sweetness without extra moisture. If you don't have it, you can try using additional honey, but this will increase the liquid and result in a bready or cakey texture instead of a chewy one. For the best results, stick with the original combination of ¼ cup (60mL) honey and 1 tsp liquid stevia.

How do I make the Greek yogurt cream cheese frosting thicker?

The frosting relies on a sugar-free, fat-free instant cheesecake pudding mix as a thickener. Without it, the frosting will be thinner. To help it set, chill the frosting for at least 2 hours or longer. Adding extra cream cheese can also help, but it will not achieve the same consistency as the original recipe.

How should I store healthy cinnamon roll cookie bars with frosting?

Store the bars in an airtight container in the refrigerator, where they will stay fresh for at least 3 days. For longer storage, freeze them individually wrapped in plastic wrap and then foil, or place them in a freezer bag. Thaw in the refrigerator before serving.