Cinnamon sugar cream cheese pinwheels
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 16
3 freestyle SP, 3SP/2PP
  • 1 package reduced fat Pillsbury crescent rolls
  • 4 oz light cream cheese, softened
  • ¼ cup icing sugar (confectionary sugar) about 35g
  • 2 Tbsp + 1 tsp sugar
  • 3 tsp cinnamon
  • 1 tsp butter, melted
  1. Roll out your crescent dough and divide into 2 pieces, each piece is 4 crescent rolls, pinch together any open seems.
  2. In a bowl mix together your softened cream cheese and icing sugar till well blended. Divide over your 2 pieces of dough and spread out evenly.
  3. In a small bowl mix 1 tsp of sugar with 1 tsp of cinnamon, sprinkle over your cream cheese.
  4. Roll up the dough, then using a pastry brush cover each roll with your melted butter.
  5. Mix together 2 Tbsp sugar with 2 tsp cinnamon, spread out on a flat surface and roll your dough making sure you cover completely with the cinnamon sugar.
  6. Place rolled dough in the freezer to harden up, this will help when you cut them, I left mine for 20 minutes.
  7. Preheat oven to 350F
  8. Cut each roll into 8 pieces, the best way to have equal pinwheels is to cut the roll in half, then those two halves in half then repeat again.
  9. Place on a cookie sheet lined with parchment paper (and lightly sprayed) and bake for 14 minutes.
  10. Serve warm, makes 16 pinwheels.
Freestyle SP- 3 using WW recipe builder
Smart Points- 3 using SP calculator
Points Plus- 2 using PP calculator
Nutritional info .. Calories 76... Fat 3.3g...Sat fat 1.6g...Carbs 10.8g...Fiber 0g...Sugar 5.8g... Protein 1.5g using My Fitness Pal
Recipe by Drizzle Me Skinny! at