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

1. Why I love this recipe
2. Key ingredients
3. Recipe variations
4. How to make cinnamon roll oatmeal
5. Arman’s recipe tips
6. Frequently asked questions
7. Cinnamon Roll Oatmeal (Recipe Card)
8. More oatmeal recipes

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. 

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

More oatmeal recipes

• Overnight steel-cut oats
• Snickers overnight oats
• Overnight oats with protein powder