Full Recipe: Healthy Weight Watchers Cinnamon Rolls

These soft, fluffy cinnamon rolls are made with whole wheat flour, no refined sugar, and just a tiny amount of butter. Perfect for Weight Watchers or anyone wanting a guilt-free sweet treat!

Only 2-3 SmartPoints per roll (depending on your plan)

Yield: 12 cinnamon rolls
Prep Time: 20 minutes + 45 minutes rising
Bake Time: 20 minutes
Total Time: About 1 hour 30 minutes

Ingredients

For the Dough:

• ¾ cup (180 ml) warm nonfat milk (100–110°F / 38–43°C)
• ½ tablespoon (7g) unsalted butter, melted
• 2 tablespoons (24g) coconut sugar (or brown sugar substitute)
• ½ teaspoon salt
• 2¼ teaspoons (7g) active dry yeast (one standard packet)
• 2 to 2½ cups (240–300g) whole wheat flour (plus extra for dusting)

For the Filling:

• 6 tablespoons (72g) coconut sugar (or brown sugar substitute)
• 2 teaspoons ground cinnamon
• ½ tablespoon (7g) unsalted butter, melted

Optional Cream Cheese Drizzle (adds 1 point per roll):

• 2 tablespoons (28g) reduced-fat or Greek yogurt cream cheese, softened
• 1½ teaspoons nonfat milk
• 1 teaspoon vanilla extract
• 8–12 drops liquid stevia or 2–3 teaspoons powdered sugar substitute

Step-by-Step Instructions

1. Lightly grease a 9-inch round cake pan or springform pan with nonstick spray. Set aside.
2. In a large mixing bowl, combine the warm nonfat milk, melted butter, coconut sugar, and salt. Stir until the sugar dissolves.
3. Sprinkle the yeast over the milk mixture and let it sit for 8–10 minutes until foamy. If it doesn’t foam, your yeast may be old — start over with fresh yeast.
4. Add 1½ cups of whole wheat flour and stir vigorously until combined. Gradually add more flour, 1–2 tablespoons at a time, until the dough forms a soft ball and pulls away from the sides of the bowl. You may need up to 2½ cups total.
5. Turn the dough out onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. The dough should spring back when gently pressed.
6. While the dough rests, mix the filling: combine 6 tablespoons coconut sugar with 2 teaspoons cinnamon in a small bowl.
7. Roll the dough into a 16 × 10-inch (40 × 25 cm) rectangle on a lightly floured surface.
8. Brush the rectangle with the ½ tablespoon melted butter, leaving a 1-inch border on the long sides. Sprinkle the cinnamon-sugar mixture evenly over the buttered area.
9. Starting from one long side, roll the dough tightly into a log. Pinch the seam to seal. If the ends are uneven, trim them slightly.
10. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces (about 1¼ inches thick each).
11. Place the rolls cut-side up in the prepared pan. Cover with a clean kitchen towel and let rise in a warm place for 30–45 minutes, until doubled in size.
12. Preheat oven to 350°F (175°C). Bake the rolls for 18–22 minutes, until lightly golden on top.
13. While the rolls bake, prepare the optional drizzle: whisk together softened cream cheese, milk, vanilla, and sweetener until smooth.
14. Remove rolls from the oven and let cool for 5 minutes. Drizzle with icing if desired, and serve warm.

Tips for Success:

• Use a kitchen thermometer to ensure milk is not too hot — above 120°F will kill the yeast.
• For extra softness, use white whole wheat flour if available.
• Store leftovers in an airtight container for up to 2 days or freeze baked rolls for up to 1 month.
• Reheat in the microwave for 15–20 seconds for that fresh-baked taste.

Enjoy your delicious, healthier cinnamon rolls!