Introduction:
If you love the flavor of a warm, gooey cinnamon roll but want something that feels more like an everyday breakfast,
Cinnamon Roll Baked Oats are the best of both worlds. You get that cozy cinnamon-sugar swirl, a soft baked
texture that’s almost cake-like, and an optional drizzle of sweet glaze on top—without the long yeast-rise time of a classic
cinnamon roll.
This recipe is perfect for busy mornings, weekend brunch, meal prep, and anyone who wants a “treat” breakfast that can still
be made with simple pantry staples. Oats provide the hearty base, while eggs (or flax eggs) and milk create a tender,
custardy bake. The cinnamon swirl gives you that signature cinnamon roll vibe, and the glaze takes it over the top.
The best part? You can make it in a single baking dish or as individual ramekins, and it reheats beautifully. That means you
can bake once and enjoy cozy cinnamon goodness all week long.
Ingredients:
For the baked oats
- 2 cups old-fashioned rolled oats
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 cups milk (dairy or non-dairy)
- 2 large eggs (or 2 flax eggs for vegan option)
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 2 tbsp melted butter or coconut oil
Cinnamon swirl
- 3 tbsp butter, melted
- 1/4 cup brown sugar
- 1 tbsp ground cinnamon
Optional glaze (classic cinnamon roll finish)
- 3 tbsp cream cheese, softened
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
- Pinch of salt
