Cinnamon Roll Baked Oatmeal with Cream Cheese Glaze

This cinnamon roll baked oatmeal gives you all the cozy, sweet swirl you love about a classic cinnamon roll, baked right into a hearty oatmeal that feels like a treat without the extra work.

Soft, creamy oats are rippled with ribbons of cinnamon sugar and finished with a quick cream cheese glaze that comes together while it bakes.

Why This Baked Oatmeal Works So Well

The texture is what gets me every time. The oats stay tender and almost custardy, while the cinnamon swirl creates pockets of caramel-like sweetness that taste exactly like the best part of a cinnamon roll.

And that tangy cream cheese glaze is non-negotiable. It seeps into the warm oatmeal just enough to make every bite a little creamy, a little sweet, and totally satisfying without being heavy.

Ingredients

• 2 cups old-fashioned rolled oats: use old-fashioned, not quick, for the best texture
• 2 cups milk: any milk, dairy or unsweetened plant-based
• 1 large egg
• 3 tbsp unsalted butter, melted: plus more for greasing the dish
• 1/4 cup maple syrup: honey works, too
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp kosher salt
• For the cinnamon swirl
• 3 tbsp unsalted butter, melted
• 1/4 cup packed light brown sugar
• 1 tbsp ground cinnamon
• For the cream cheese glaze
• 2 oz cream cheese, softened: full-fat for the creamiest glaze
• 1/4 cup powdered sugar
• 2 to 3 tsp milk: any kind
• 1/4 tsp vanilla extract

Variations / Substitutions

• Dairy-free: Use unsweetened almond or oat milk, melted coconut oil instead of butter, and a vegan cream cheese or a simple powdered sugar and non-dairy milk icing.
• Sugar-free: Swap the maple syrup for a sugar-free syrup and use a brown sugar alternative for the swirl.
• Add-ins: Fold in a handful of raisins or chopped pecans to the oat base before baking.

Soft and Gooey Cream Cheese Cinnamon Rolls go perfectly with this baked oatmeal for a cozy morning or afternoon.

How To Make Cinnamon Roll Baked Oatmeal

Step 1: Mix the Oat Base

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter. In a large bowl, whisk together the 2 cups milk, egg, 3 tbsp melted butter, 1/4 cup maple syrup, and 1 tsp vanilla until smooth and fully combined, about 1 minute.

Add the baking powder, salt, and 2 cups rolled oats. Stir until everything is evenly moist. The mixture will look quite loose at this stage, but the oats soak up the liquid as they bake. Pour it into the prepared dish while you make the swirl.

Step 2: Whisk Together the Cinnamon Swirl

In a small bowl, stir together the 3 tbsp melted butter, 1/4 cup brown sugar, and 1 tbsp cinnamon until it forms a thick, uniform paste, about 30 seconds.

It should be spreadable but not at all runny. If it seems dry, a tiny splash of milk will bring it together.

Step 3: Swirl the Cinnamon Layer

Spoon the cinnamon mixture over the oat base in small dollops, then use a butter knife to gently swirl it through. Drag the knife in a few figure-eight motions for about 10 seconds, just until you see ribbons of cinnamon.

Stop once you have distinct swirls running across the surface. Over-mixing blends it into the batter and you lose that cinnamon roll effect.

Step 4: Bake Until Golden

Slide the dish into the preheated oven and bake for 30 to 35 minutes. The top should be golden brown, the edges will start to pull away from the sides, and the center should feel set with just a slight jiggle when you nudge the dish.

Your kitchen will smell like cinnamon rolls around the 25-minute mark, which is a good sign to check it. If the top is browning too fast, tent it loosely with foil for the last 10 minutes.

Step 5: Drizzle with Cream Cheese Glaze

While the oatmeal bakes, make the glaze. In a small bowl, beat the softened cream cheese with the powdered sugar, 2 tsp milk, and the 1/4 tsp vanilla until smooth and creamy. If needed, add the last teaspoon of milk to reach a thick but drizzle-able consistency.

Let the baked oatmeal cool for about 5 minutes, then drizzle the glaze generously over the top. Cut it into squares and serve warm, with extra glaze on the side if you like.

A Few Things That Help

• Let the baked oatmeal rest for 5 to 10 minutes after it comes out of the oven. It finishes setting as it cools and slices much more cleanly.
• For a thicker, more cake-like slice, use an 8-inch square dish and add 5 extra minutes to the bake time. A 9-inch dish yields thinner pieces with crispier edges.
• If your cream cheese is still cold when you go to make the glaze, microwave it for 10 seconds to soften it quickly. A lump-free glaze is key.

Bake times by pan size:

Storing and Reheating Leftovers

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Microwave individual squares for 30 to 60 seconds, or warm them in a 300°F oven until heated through. The glaze will soften again nicely.

What To Serve With Cinnamon Roll Baked Oatmeal

A handful of fresh raspberries or sliced strawberries cuts through the sweetness with a little tartness. If you want something savory on the plate, a couple strips of crisp bacon or a side of scrambled eggs balances the meal out.

Frequently Asked Questions

Can I make this baked oatmeal dairy-free?

Yes. Use unsweetened almond or oat milk, melted coconut oil instead of butter, and a vegan cream cheese or a simple powdered sugar and non-dairy milk icing for the glaze.

Can I assemble it the night before?

You can. Prepare the oat base and the cinnamon swirl separately, cover, and refrigerate. In the morning, pour the oat mixture into the dish, dollop the swirl on top, and bake. You may need an extra 5 minutes of bake time.

Can I freeze leftovers?

Absolutely. Wrap individual squares tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven or microwave.

Cinnamon Roll Baked Oatmeal Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 350

Ingredients Method Notes

Ingredients

  

• 2 cups old-fashioned rolled oats
• 2 cups milk
• 1 large egg
• 3 tbsp unsalted butter, melted, plus more for greasing
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp kosher salt
• For the cinnamon swirl:
• 3 tbsp unsalted butter, melted
• 1/4 cup packed light brown sugar
• 1 tbsp ground cinnamon
• For the glaze:
• 2 oz cream cheese, softened
• 1/4 cup powdered sugar
• 2 to 3 tsp milk
• 1/4 tsp vanilla extract

Method

 

1. Preheat the oven to 350°F. Grease an 8×8-inch baking dish. In a large bowl, whisk the milk, egg, 3 tbsp melted butter, maple syrup, and vanilla until smooth. Stir in the baking powder, salt, and oats. Pour into the dish.
2. In a small bowl, mix the cinnamon swirl ingredients (3 tbsp butter, brown sugar, cinnamon) until they form a thick paste.
3. Dollop the cinnamon paste over the oat mixture, then swirl gently with a knife to create ribbons.
4. Bake for 30 to 35 minutes, until golden and set.
5. Beat the cream cheese, powdered sugar, 2 tsp milk, and vanilla until smooth, adding more milk if needed. Let the oatmeal cool 5 minutes, then drizzle with the glaze. Serve warm.

Notes

Let the baked oatmeal rest 5 minutes before slicing; it firms up as it cools. For a gluten-free version, swap in certified gluten-free oats.