I’ve made these Cinnamon Cookie Butter Pinwheels for baby showers (In fact, I made them for Robin’s baby shower a few years ago.), teacher appreciation breakfasts, holiday brunches, etc. and they are always met with rave reviews. They are like little cinnamon roll cookies. Easy to grab and snack on… no fork needed!
You can see in the picture that I drizzled a few with a powdered sugar/milk/vanilla glaze but I decided, in the end, that the glaze isn’t needed. The cookie butter is sweet on its own and it’s perfect with the buttery crescent dough. Add a dash of cinnamon to bring them over the top! ~Erin
- 1 can (8 count) refrigerated reduced fat crescent rolls (I used Pillsbury.)
- 8 T. Biscoff Cookie Butter
- Spray a sheet pan with non-stick cooking spray or line with parchment paper.
- Roll out the dough and pinch the seams together into one large sheet.
- Spread the cookie butter evenly onto the dough.
- Roll tightly beginning with the long edge.
- Wrap in plastic food wrap and chill for about 15 minutes.
- Preheat the oven to 375°F.Cut the roll into 16 pieces (about ¼ inch each).
- I start in the middle, then cut those pieces into two, then those into two, etc., until I have 16 even slices.
- Place on the cookie sheet about 2 inches apart and sprinkle them lightly with cinnamon.
- Bake for 9-11 minutes until lightly browned.
WW Freestyle Info.: 3 points each; makes 16 servings.