Cinnamon Roll Oatmeal
This cinnamon roll oatmeal is everything you loved about those nostalgic instant oatmeal packets—creamy oats, sweet cinnamon swirls and a dreamy glaze—but made with real ingredients for a grown-up palate. It’s cozy, comforting, and the perfect power breakfast to start your busy day on the right foot.
What you’ll love about this recipe:
- Make it ahead: Make a batch, store the components, and swirl up a dreamy bowl of oats on demand.
- Customizable toppings: Make it your own by adding apples, nuts, or whatever’s hanging out in your kitchen.
- No artificial anything: Just real oats, warm spices, and a luscious cream cheese swirl that’s 100% foodie-approved.
Like a Cinnamon Roll in a Bowl
This cinnamon roll oatmeal tastes like your favorite childhood breakfast, but all grown up, creamy, and just the right amount of indulgent.
There was a time in my life—specifically the before-school, bedhead-and-backpack era—when breakfast happiness came in a single pouch: instant cinnamon roll oatmeal.
You know the one. Tear open the packet, add hot water, and then the real magic—the little squeeze tube of cinnamon goo you got to swirl in yourself. I’ve NEVER been a morning person, but that quick breakfast that felt liek dessert made getting out the door for school a little more tolerable.
Fast forward a couple decades and I still crave that warm-spiced comfort… just with better texture, real ingredients, and the option to add a cream cheese glaze (because even though I’m an adult I will always say yes to frosting for breakfast).
This cinnamon roll oatmeal is a grown-up glow-up of that nostalgic favorite—creamy, cozy, and layered with cinnamon-sugar goodness in every bite.
Why is it great for busy foodies? Well, first off you can prep it ahead. But also, oatmeal is a breakfast that actually works. It’s quick, comforting, and full of complex carbs to keep your energy levels stable. No sugar crash, no mid-meeting hangry spiral. When you start your day with a bowl like this, you’re setting yourself up to power through back-to-back emails, tight deadlines, or whatever else life throws at you.
cinnamon roll oatmeal Ingredients
Old-fashioned rolled oats. These are key for that creamy-but-chewy texture we’re going for. Quick oats and instant oats will just turn to mush, so avoid those.
Milk of your choice. Whole milk will give you the richest, creamiest bowl of oats, but use whatever’s in your fridge. (Yes, unsweetened almond milk will totally work too!)
Brown sugar + cinnamon. For warm, caramelly sweetness.
Vanilla extract.
Butter. If you ask me, no bowl of oats is complete without it. It’s also the base for that iconic cinnamon swirl.
Softened cream cheese. Regular or low fat is fine, but be sure to bring it up to room temp to avoid lumps.
Powdered sugar. Because no cinnamon roll is complete without a luscious glaze on top, even if it’s in the form of oatmeal.
Busy Foodie Tip:
To soften cream cheese quickly, unwrap it and place it on a plate. Microwave for 5 seconds, flip it over, and microwave for another 5 seconds. Alternatively, you can pop the whole thing in a ziplock bag and submerge it in warm (not hot!) water for 10-15 minutes.
Frequently asked questions
Yes! Make the components ahead and store separately. Reheat the oatmeal with a splash of milk and swirl everything in fresh. It will keep in the fridge for 5 days, so if you prep a batch on Sunday you can have a breakfast ready to go before work all week.
Try apples, walnut or pecans, sliced bananas, toasted coconut, or a sprinkle of chia seeds. It’s your oatmeal universe—we’re just living in it.
You do you, but it’s gonna be mushy.
Yes! I recommend using an instant pot since steel cut oats take a while to soften. You can follow my insatnt pot steel cut oats recipe, adding in the cinnamon roll ingredients.
Other breakfast recipes you might like:
- Make-Ahead Breakfast Burritos with chorizo
- Bacon and Asparagus Fritatta
- Applesauce Quick Bread with candied ginger
Cinnamon Roll Oatmeal
Ingredients
For the oatmeal
- 2 cups old-fashioned rolled oats
- 3 cups whole milk
- ½ teaspoons ground cinnamon
- ½ teaspoons salt
- ⅓ cup brown sugar
- 1 teaspoons vanilla extract
- 2 Tablespoons butter
- For the cinnamon swirl
- 2 Tablespoons butter melted
- 2 Tablespoons brown sugar
- 1 teaspoons ground cinnamon
For the cream cheese glaze
- ¼ cup cream cheese softened
- ¼ cup powdered sugar
- 2-3 Tablespoons milk
For optional topping
- walnuts or pecans chopped
- apples sliced
Instructions
Make the Oatmeal
- Add the 2 cups old-fashioned rolled oats, 3 cups whole milk, the ½ teaspoons ground cinnamon, and ½ teaspoons salt to a small saucepan.
- Bring the mixture to a simmer over medium heat, stirring occasionally. As soon as the milk starts to bubble, reduce heat to low and cook, stirring frequently, for about 8-10 minutes, or until the oats are tender and the oatmeal has reached your desired thickness.
- Remove the saucepan from the heat. Stir in the ⅓ cup brown sugar, 1 teaspoons vanilla extract, and 2 Tablespoons butter until the butter is melted and everything is combined.
Make the Cinnamon Filling and Cream Cheese Glaze
- For the cinnamon filling, combine the 2 Tablespoons butter, 2 Tablespoons brown sugar, and 1 teaspoons ground cinnamon. Stir well until it forms a syrupy paste.
- For the glaze, beat the ¼ cup cream cheese with a small whisk until smooth. Whisk in the ¼ cup powdered sugar and 2-3 Tablespoons milk until smooth. Add a tiny splash more milk only if absolutely necessary to reach a drizzly consistency.
Assemble
- Divide the warm, oatmeal evenly among four bowls. Drizzle the cinnamon swirl and cream cheese glaze over each bowl. Optionally, sprinkle the chopped pecans and/or sliced apples over the oatmeal. Serve immediately.
