This is one of my favorite breakfasts, made with simple and whole ingredients, sweetened with maple syrup, and topped with a creamy frosting. I call these my Cinnamon Toast Crunch Roll Baked Oats! A cross between my favorite childhood cereal (Cinnamon Toast Crunch of course), cinnamon rolls, and baked oats! They’re such a good way to start the morning and spice up your typical baked oats.
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Cinnamon Toast Crunch Roll Baked Oats Recipe
These refined sugar free, gooey, and maple syrup filled treats are amazing and easy to make. They require only 9 ingredients!
Ingredients
- Oat Flour or Blended Oats
- Cinnamon
- Baking Powder
- Salt
- Vanilla
- Coconut Oil
- Maple Syrup
- Almond Butter
- Plain Greek Yogurt
How To Make Cinnamon Toast Crunch Roll Baked Oats
Preheat the oven to 350° Fahrenheit.
Now, you’ll need to decide whether you want to use store bought oat flour, or blend oats to make your own homemade oat flour. I typically blend my own oats to make oat flour, it’s the same thing as store bought, ends up being a lot cheaper, and takes about 2 minutes! Here’s how to make your own oat flour.
Check out the recipe video on Instagram!
How to Make Your Own Oat Flour
Step 1: Gather & Measure Your Oats—All you need is a single ingredient—rolled oats. Whether you choose gluten-free oats or regular oats, the choice is yours. I always get gluten free rolled oats. Quick oats will work as well but rolled oats provide the best consistency. Measure the amount of oats you need based on your recipe. 1 cup of oats will yield roughly 1 cup of oat flour.
Step 2: Blend—Place your rolled oats in a blender or food processor. Blend on the highest power until you achieve a fine texture, that resembles flour. This usually takes about 30 seconds to 1 minute.
Step 3: Storage & Use—Transfer your freshly made oat flour into an airtight container or a resealable bag. Store it in a cool, dry place to maintain its freshness. I typically leave mine in the refrigerator. Your homemade oat flour is now ready for action! Easy, right?
Make the Dough
Let’s make the cinnamon roll dough. We will start with the dry ingredients! Get out a medium bowl and mix the oat flour, cinnamon, baking powder, and salt. Stir well then set aside.
Get out another microwave safe medium bowl to mix the wet ingredients. Start by adding the coconut oil to the bowl & melting it in the microwave until it’s completely liquid. This will take 30-60 seconds. Once the coconut oil is completely liquid, add the maple syrup, almond butter, and vanilla. Mix until these ingredients are well-combined and smooth.
Pour the wet ingredients in to the dry ingredients and mix well. I like to use my KitchenAid mixer. If you don’t have a mixer, your hands will work just fine!
You’ll need a place to prepare the cinnamon rolls. Clear & flour a space on the counter to roll the dough on. To do this, sprinkle about 2 tablespoons of oat flour evenly over a 15x15 inch space on your counter.
Shape the Dough
Once you’ve cleared and floured a flat surface on your counter, pick up all of the dough and use your hands to roll it into a large ball. The dough should be slightly sticky, but not too sticky. If the dough sticks to your hands when you’re trying to roll it, this means it’s TOO sticky.
If this is the case, set the dough on the well-floured surface and add 1 tablespoon of oat flour at a time to the dough. You will then use your hands to mix or knead the tablespoon of flour into the dough. Do this 1 tablespoon at a time until it reaches that consistency—sticky, but not to the point it gets stuck all over your hands. If you have ever made sugar cookies, aim for the consistency of sugar cookie dough!
Once the dough is ready, you will roll it into one big ball. After you roll it into a large ball, set it on the well-floured surface and use a rolling pin to roll the ball of dough into a flat rectangle. Aim for a rectangle that measures about 12×8-inches.
The Cinnamon Filling
The cinnamon filling is the most important ingredient! It gives this recipe that rich, candied “cinnamon toast crunch” flavor. As the cinnamon rolls bake in the oven, the cinnamon filling caramelizes as it boils.
To make the filling, get out a small bowl and combine the cinnamon, salt, maple syrup, almond butter and coconut oil & stir well. Next, use a spatula or spoon to spread the filling over the dough you just rolled into a rectangle. Be sure to leave about ½ an inch of dough exposed around the edges.
How to Roll the Cinnamon Rolls
To roll the dough and cinnamon filling, begin at one of the longer ends of the rectangle, and roll the dough into a log. Use a sharp knife to cut the log into 6-8 even rolls. Once the cinnamon rolls have been cut, lightly grease a cake pan and arrange the rolls in the pan. It’s okay if the rolls are touching.
Once the cinnamon rolls are in a pan and ready to bake, I like to add one more drizzle of maple syrup (about 2 tablespoons) on top before I put them in the oven. Doing this helps add more of a caramelized flavor and texture to the baked cinnamon rolls. Of course, this step is completely optional!
Bake the cinnamon roll baked oats at 350° for 20 minutes. You will know they’re done when the top of the rolls begin to turn a darker brown than the original golden brown color of the dough.
While the cinnamon rolls bake, mix together the greek yogurt and maple syrup in a medium bowl to create the frosting.
Once the cinnamon rolls have been in the oven for 20 minutes, remove them from the oven, spread the frosting mixture over top and they’re ready to be served!
Why I Love Cinnamon Roll Baked Oats
Baked oats taste like dessert for breakfast, and I love finding ways to make breakfast both nutritious and absolutely delightful. As a cook, I want to constantly surprise you with fun ways to enjoy healthy foods! If you’re not familiar with baked oats, they’re oats typically made in the form of a pastry or sheet pan cake. I decided to get creative and turn them into cinnamon rolls. This Cinnamon Toast Crunch Roll Baked Oat recipe is one of my favorites because it tastes amazing, it’s good for you, and it’s easy to prepare in advance.
Cinnamon roll baked oats are a great breakfast food if you’re looking to start your day on the right foot. Oats may help you feel full for longer, and aid in digestion due to their high fiber content. They're also rich in vitamins, minerals, and antioxidants.
Lastly, this recipe is easy to prepare in advance! This makes it a great option for busy mornings. Simply whip up a batch and refrigerate them if you plan on eating them that week, or freeze individual portions, and reheat them whenever you want a treat or quick breakfast.
Frequently Asked Questions
Yes! This recipe can be made vegan very easily by swapping the greek yogurt in the frosting for a dairy free yogurt. I’d suggest a coconut yogurt. If you want to keep this recipe refined sugar free—be sure to select an unsweetened or naturally sweetened yogurt. Another great coconut yogurt brand is Cocojune.
I put them in an airtight container and store in the fridge if I plan on eating them that week. If I plan on eating them over a longer period, I’ll put them in individual baggies in the freezer. They’re great reheated!
More Cinnamon & Oat Recipes to Try!
Biscoff Baked Oats — if you like baked oats, this recipe is another one I love to make!
Sweet Potato Oat Bars — These are a no bake recipe & truly melt in your mouth. They’re made with oats, sweet potatoes & zero refined sugar, gluten, or dairy!
I hope you have fun trying this new way to make your baked oats! Enjoy 🤍
Cinnamon Toast Crunch Roll Baked Oats
Ingredients
Method
- Preheat the oven to 350° Fahrenheit.
- Make the oat flour if needed.
- To make the cinnamon roll dough, we will start with the dry ingredients. Get out a medium bowl and mix the oat flour, cinnamon, baking powder, and salt. Stir well then set aside.
- Get out another microwave safe medium bowl to mix the wet ingredients. Start by adding the coconut oil to the bowl & melting it in the microwave until it’s completely liquid. This will take 30-60 seconds. Once the coconut oil is completely liquid, add the maple syrup, almond butter, and vanilla. Mix until these ingredients are well-combined and smooth.
- You’ll need a place to prepare the cinnamon rolls. Clear & flour a space on the counter to roll the dough on. To do this, sprinkle about 2 tablespoons of oat flour evenly over a 15x15 inch space on your counter.
- Once you’ve cleared and floured a flat surface on your counter, pick up all of the dough and use your hands to roll it into a large ball. The dough should be slightly sticky, but not too sticky. If the dough sticks to your hands when you’re trying to roll it, this means it’s TOO sticky. If this is the case, set the dough on the well-floured surface and add 1 tablespoon of oat flour at a time to the dough. You will then use your hands to mix or knead the tablespoon of flour into the dough. Do this 1 tablespoon at a time until it reaches that consistency —sticky, but not to the point it gets stuck all over your hands.
- After you roll it into a large ball, set it on the well-floured surface and use a rolling pin to roll the ball of dough into a flat rectangle. Aim for a rectangle that measures about 12×8-inches.
- To make the filling, get out a small bowl and combine the cinnamon, salt, maple syrup, almond butter and coconut oil & stir well. Next, use a spatula or spoon to spread the filling over the dough you just rolled into a rectangle. Be sure to leave about ½ an inch of dough exposed around the edges.
- To roll the dough and cinnamon filling, begin at one of the longer ends of the rectangle, and roll the dough into a log. Use a sharp knife to cut the log into 6-8 even rolls. Once the cinnamon rolls have been cut, lightly grease a cake pan and arrange the rolls in the pan. It’s okay if the rolls are touching in the pan.
- Bake the cinnamon roll baked oats at 350° for 20 minutes. You will know they’re done when the top of the rolls begin to turn a darker brown than the original golden brown color of the dough.
- While the cinnamon rolls bake, mix together the greek yogurt and maple syrup in a medium bowl to create the frosting.
- Once the cinnamon rolls have been in the oven for 20 minutes, remove them from the oven, spread the frosting mixture over top and they’re ready to be served! Enjoy!
Leah says
Literal heaven!!!!! They remind me of the Erewhon raw cinnamon rolls!
Emmy Clinton says
Thanks Leah! I’m so glad you loved them! Oh my goodness—yes, those are incredible!
V. Flyne says
The crunch on the outside paired with the yummy frosting makes a perfect bite!!
Thanks Emmy!!
Emmy Clinton says
Thanks V! Right!
Mara says
I’m obsessed with making these!! Also LOVE the Greek yogurt frosting. I’ve never thought of just adding maple syrup to make a frosting. thanks Emmy!
Emmy Clinton says
I’m glad you’re loving them so much Mara! Yes—it’s one of my favorite mays to make a quick and healthier frosting!