Cinnamon Roll Oatmeal
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My cinnamon roll oatmeal recipe is one of my family’s favorites. Featuring layers of warming cinnamon flavor and a dollop of cream cheese frosting, it tastes just like the real deal.
I grew up eating oatmeal with cinnamon and cream cheese…and while I now realize that’s kind of an odd combination, I’ve officially got my family hooked on it as well.
This sticky cinnamon roll oatmeal tastes like the center of a gooey cinnamon roll, but in cozy breakfast form. It’s thick, creamy, perfectly spiced, and topped with a dollop of cream cheese that melts right into the warm oats.
The trick to getting that rich, gooey texture is simmering the oats long enough to turn extra creamy without becoming mushy. While the microwave works in a pinch, I recommend using the stovetop for the best flavor and texture.
Table of Contents
Why I love this recipe
- Thick, creamy, and decadent. The oat-to-liquid ratio keeps the oatmeal creamy and rich without becoming dense or gluey.
- Healthy but satisfying. As much as I’d like to eat cinnamon rolls every morning, these oats satisfy the craving without feeling a compromise.
- Quick and easy. Everything simmers in one pan, then the cream cheese is swirled in at the end for an extra-creamy finish.
Key ingredients
Here’s what goes into cinnamon roll oats, along with my kitchen notes. Full measurements are in the recipe card below.
- Rolled oats. I prefer the texture of old-fashioned oats over instant oats, though you can use instant oats if you prefer smoother oatmeal. For gluten-free oatmeal, use certified gluten-free oats (I swear by Bob’s Red Mill GF oats).
- Salt. Brings out the flavor of the other ingredients.
- Cinnamon. Saigon cinnamon is my favorite because it has a richer, smoother flavor, but any ground cinnamon works. Feel free to adjust to taste.
- Milk. I used unsweetened almond milk, though any milk works here.
- Sugar. Brown sugar gives the oatmeal a classic cinnamon roll flavor, though white sugar, coconut sugar, or a sugar-free sweetener (like keto brown sugar) works.
- Protein powder. Optional, but recommended if you like protein oatmeal. I used cinnamon roll protein powder, but vanilla would work just as well. If you use casein or brown rice protein, you may need extra milk since they absorb more liquid.
- Cream cheese. Swirled in at the end for that classic cinnamon roll ‘frosting’ flavor. I used full-fat cream cheese, but you could use reduced-fat or fat-free cream cheese instead.
Recipe variations
This cinnamon oatmeal is easy to customize depending on how you prefer to serve it:
Overnight oats. Combine all the ingredients (you will only need half the milk) in a shallow container. Refrigerate for 2 hours or overnight.
Make it vegan. Use dairy-free milk and vegan cream cheese.
Make a glaze. Rather than stirring in the cream cheese, I sometimes mix it with a drizzle of maple syrup to form a thin glaze and pour it on top right before serving.
How to make cinnamon roll oatmeal
Step 1- Simmer. Combine all ingredients (except cream cheese) in a saucepan or microwave-safe bowl. Heat until most of the liquid has been absorbed. Add protein powder if using.
Step 2- Add cream cheese. Remove the oats from the heat and stir in the cream cheese. Serve with extra cinnamon.
Arman’s recipe tips
- Add more protein by swapping the cream cheese for Greek yogurt and stirring in 1-2 tablespoons of powdered sugar or powdered sweetener for sweetness.
- Adjust the liquid as needed. Different brands and types of oats absorb liquid differently, so I usually start with 1/2 cup of milk and add more as needed until the oats are thick and creamy.
- Scale up the recipe easily. My recipe calls for a ratio of ½ cup of oats to 1 cup of milk. For every additional ½ cup of oats, increase the milk by ¾ cup. If you prefer thicker oatmeal, only increase the liquid by ½ cup.
Frequently asked questions
Yes, you can make this oatmeal in a slow cooker. Add all of the ingredients and cook on low for 6-8 hours, stirring once or twice if possible to keep the oats creamy. If you prefer a faster method, I also have a dedicated Instant Pot oatmeal recipe.
Cinnamon Roll Oatmeal
Ingredients
For the oatmeal
- 1/2 cup rolled oats gluten free, if needed
- 1/4 teaspoon salt
- 2 tablespoon granulated sweetener of choice * See notes
- 1/2 tablespoon Cinnamon
- 1 cup milk I used unsweetened almond milk
- 1-2 tablespoon cream cheese dairy free, if needed
Instructions
- In a saucepan or microwave-safe bowl, combine the rolled oats, salt, cinnamon, sweetener of choice, and milk of choice, and simmer on medium until most of the liquid is absorbed. If adding protein powder, stir it through. If the oats are too thick, add a little extra milk to thin it out.
- Remove from heat and pour into a bowl. Stir through the cream cheese and top with extra cinnamon.
I make a similar pumpkin cinnamon oatmeal and posted it on my blog! I gave you recipe credit because it is so similar to your recipe – hope that’s alright 🙂
Hi Deanna,
I actually received a fair few emails over the last day or two saying several of my recipes had been copied, that being one of them. As blogging is my full time job, I work hard to create unique, original recipes so it’s disheartening to get those kinds of emails. I appreciate you crediting the source.
I can’t wait to make this! I do not have any protein powder though. What can I substitute for that? Thanks!
I ate cookie dough like there was no tomorrow when I was in middle school! Took a toll on my health, so I make sure my cookie dough is healthified! I’m going to make your pumpkin cookie dough soon though so I can enjoy it again–except add a lot of cinnamon and protein glaze if I want to make it cinnamon roll flavored!
I have that coming up 😀 You’ll love it!
So I am assuming the egg white cooks itself from the heat of the oatmeal as you stir it in? I am so going to be eating this soon!
Hi Jori! They sure do- You mix them in while it’s cooking- Make sure you stir constantly to avoid them clumping 🙂
Is there a way to sub out the protein powder?
I like everything else but can’t have protein powders.
Hi Amy! You sure can- Just decrease the dairy free milk by 1/4 cup (or don’t add the excess dairy free liquid)- You may want to add a dash of vanilla extract too 🙂
Can I omit the protein powder? Do I need to change up any ingredients if I do?
Hi Paulson! You can certainly omit the protein powder- You may need to add more granulated sweetener to taste 🙂
When it comes to food, I ignore the voice of reason! 😉 Lovin’ this oatmeal awesomeness THIIIIS much!
Haha TOUCHE!
I would eat oatmeal every day if I could have this! Grocery stores are so different everywhere. When my daughter and I were in Sweden, they had rows and rows of candy…I’d never seen anything like it! We were traveling with a youth soccer team and all the girls were quite thrilled…we were in there for hours (what seemed like hours anyway) while they mulled over what to get.
Oh wow! That would have been a kid’s dream… Okay fine my dream too (I went crazy in Dylan’s Candy store)
This is some sexy oatmeal.
Raw Cinnabon dough sounds like a college dorm resident’s dream. (*cough* MY dream). So thank you for enlightening us with this recipe. Although, if I tried to give this version of Cinnabon to my mom, she might not talk to me for a day or two. She doesn’t take replacements for her Cinnabon.
LOL. Can you seriously please stock some in your dorm room?
Your mum is even more of my idol now.
This is totally my kind of breakfast. I love how oatmeal is pretty much a blank slate and you can get as creative with it as you want. This one is a must try!
Right? Cheers Gina!
Oh my gosh, Arman! I am literally laughing out loud reading this post! My kids are asking what’s so funny so I had to read the part about whipping your hair back and forth. LOVE your writing. And this oatmeal? Genius.
Hahaha thanks Mandy. I may have a soft spot for that stupid song.
It’s so creamy I could DIE — I want to swan dive right into it. Or belly flop with my mouth wide open. And I actually won’t touch raw cookie dough if it has eggs in it. But I’ll usually eat the eggless kind before I have a chance to make it into actual cookies. Oops.
Can you seriously swan dive into it? Please?
Oh man, we’ve totally gotten into the habit of making a big batch of oatmeal at the beginning of the week, and then reheating it for breakfast. I’m totally going to need to make this cinnamon roll version appear…and soon. I also love that you ate the cinnamon roll dough plain. (I can’t blame ya…well, not much!) And now you know why Americans are so weight-challenged. Haha!
Hahaha but but…It was so worth it. Also. CRESCENT rolls? I am in bloody awe.
Oh my gosh! This oatmeal looks incredibly delicious!!
Thanks so much, Joanne! 🙂