If I could bottle up the flavor of a warm cinnamon roll and turn it into a cozy, satisfying breakfast, this would be it. My cinnamon roll oatmeal is creamy, rich, and packed with warm cinnamon goodness, topped off with a dollop of cream cheese for that iconic “frosting” touch. It’s a quick, healthy way to start the day that still feels indulgent.

Why You’ll Love This Recipe

I like to call this recipe my weekday cheat code—it’s fast, filling, and feels like dessert in a bowl. It delivers all the comforting flavors of a cinnamon roll without the work (or the guilt). I don’t need to wait for dough to rise or the oven to preheat—this comes together in just a few minutes. Plus, I can make it with whatever milk or sweetener I have on hand, and it’s easy to adjust for dietary needs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup rolled oats (gluten free, if needed)
• 1/4 teaspoon salt
• 2 tablespoons granulated sweetener of choice
• 1/2 tablespoon cinnamon
• 1 cup milk (I used unsweetened almond milk)
• 1–2 tablespoons cream cheese (dairy free, if needed)
• Optional: 1 scoop protein powder (vanilla or cinnamon roll flavor)

Directions

1. In a small saucepan or microwave-safe bowl, I combine the oats, salt, cinnamon, sweetener, and milk. I heat it on medium, stirring occasionally, until most of the liquid is absorbed. If I’m using protein powder, I stir it in at this point.
2. Once it’s thick and creamy, I remove it from the heat and mix in the cream cheese until smooth and slightly melty.
3. I finish it off with an extra sprinkle of cinnamon before serving.

Servings and timing

This recipe makes 1 hearty serving. It takes just 2 minutes to prep and 5 minutes to cook, for a total time of 7 minutes. It’s perfect for a quick breakfast on a busy morning.

Variations

• Overnight oats: When I want a cold version, I mix everything (using only half the milk) and refrigerate it overnight. It’s great straight from the fridge.
• Vegan-friendly: I use plant-based milk and vegan cream cheese for a fully dairy-free bowl.
• Frosted glaze twist: Instead of mixing the cream cheese in, I sometimes whisk it with a bit of maple syrup and drizzle it on top—it feels more like frosting.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for 2–3 days. To reheat, I just add a splash of milk and warm it in the microwave for about 45 seconds or reheat on the stove over medium-low heat until hot.

FAQs

Can I make this in a slow cooker?

Not really worth it for one serving, but if I’m making a large batch, I could scale it up and cook it in a slow cooker on low for 2–3 hours. I’d stir occasionally and watch the liquid levels.

Can I make it ahead of time?

Yes, I often prep it the night before as overnight oats or make a double batch and keep it in the fridge for quick breakfasts during the week.

Is it okay to skip the cream cheese?

Definitely. It won’t have that frosting-like flavor, but the oats still taste amazing. I sometimes use Greek yogurt as a tangy substitute.

What’s the best protein powder to use?

I’ve tried both cinnamon roll and vanilla flavored powders—they both work great. I avoid anything with artificial sweeteners that might overpower the flavor.

Can I use steel-cut oats?

Steel-cut oats need a much longer cook time and more liquid, so I’d recommend sticking with rolled oats for this specific recipe. If I want to use steel-cut oats, I’d go the overnight oats route or cook them separately first.

Conclusion

My cinnamon roll oatmeal is the ultimate comfort breakfast without the fuss. It gives me that indulgent bakery-style flavor in under 10 minutes, and I can feel good about what’s in my bowl. Whether I enjoy it warm on a chilly morning or chilled as overnight oats, it never disappoints.

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