Bite into these Cinnamon Roll Baked Oats for a gooey, maple-sweetened center topped with a sweet Greek yogurt glaze just like a classic cinnamon roll. Gluten-free, refined sugar-free, and packed with fiber, this is my wholesome take on a breakfast favorite.
As a seasoned recipe developer, I've spent years perfecting baked oat recipes to capture the authentic cinnamon roll texture and flavor without yeast or refined sugars. This method delivers a foolproof indulgent treat that balances real ingredients, nutrition, and classic cinnamon roll taste.
A Quick Look At The Recipe
- Total Time: 30 minutes
- Recipe Difficulty: Easy
- Cooking Method: Baking
- Main Ingredients: Oat flour, maple syrup, almond butter, cinnamon
- Dietary Info: Gluten-free, refined sugar-free, vegetarian
- Serves: 10
- Calories: 273 per serving
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Featured Review
Literal heaven!!!!! They remind me of the Erewhon raw cinnamon rolls!
- leah
This recipe turns simple pantry staples into a dessert-like breakfast that fuels your morning. The oat dough rolls easily, the cinnamon-almond butter filling caramelizes, and the Greek yogurt-maple glaze tops it all off.
If you love baked oat recipes, try my Baked Oats Without Banana or my Biscoff Baked Oats.
Why You'll Love This Recipe
- Refined Sugar-Free: Sweetened entirely with pure maple syrup, which caramelizes beautifully during baking.
- High in Fiber: Made with gluten-free oats, these baked oats provide sustained energy to keep you full.
- Meal-Prep Friendly: Bake a batch on Sunday, refrigerate or freeze individual portions, and enjoy throughout the week.
- Naturally Gluten-Free: Using certified gluten-free oat flour, these baked oats are safe for gluten-sensitive individuals.
Key Ingredients
- Rolled Oats: Blended rolled oats give these baked oats great texture and help hold the dough together. I always use certified gluten-free rolled oats.
- Maple Syrup: Sweetens the dough and caramelizes during baking, and creates a delicious gooey filling.
- Almond Butter: Adds richness, healthy fats, and creamy binding for the filling.
- Cinnamon: Creates the classic cinnamon roll flavor.
Substitutions & Variations
- Gluten-Free Rolled Oats: If you aren't sensitive to gluten, you can use regular oats. Because the oats get blended, they can be replaced with a 1:1 gluten-free all-purpose flour blend (Bob's Red Mill works well).
- Nut & Seed Substitutions: Almond butter can be swapped with cashew butter, or tahini & sunflower seed butter for nut-free options.
- Sweetener Options: Maple syrup can be replaced with honey (not vegan) or date syrup for similar caramelization.
- Dairy-Free/Vegan: Greek yogurt can be substituted with coconut yogurt, cashew yogurt, or thick oat yogurt for a dairy-free version.
- Protein Boost: Add 2 tablespoons of vanilla protein powder to the dough. You will need to add 2 tablespoons of almond milk to balance the wet and dry ingredients.
How To Make Cinnamon Roll Baked Oats
- Step 1: Preheat your oven to 350°F. In a food processor, blend rolled oats into fine oat flour. Add the maple syrup, almond butter, cinnamon, baking powder, salt, and vanilla. Pulse until a slightly sticky dough forms.
- Step 2: Clear a 15×15-inch section of your counter and lightly dust it with oat flour to prevent sticking. Shape the dough into a ball before rolling, ensuring even consistency for easy handling. Use a rolling pin to flatten the dough into a 12×6-inch rectangle. Try to get an even thickness to ensure even baking and caramelization.
- Step 3: In a small bowl, combine cinnamon, salt, maple syrup, and almond butter until smooth. Spread evenly over the dough rectangle, leaving a ½-inch border around the edges to prevent overflow during rolling. Starting at one long edge, carefully roll the dough into a log. Slice into 10 even cinnamon rolls and place them in a lightly greased circular cake pan.
- Step 4: It's fine if the rolls touch; this keeps them soft, moist, and evenly baked. Bake at 350°F for 20 minutes, until the tops turn golden brown and caramelized. While baking, whisk together Greek yogurt and maple syrup to create a frosting. Once baked, spread the frosting over the warm rolls and serve immediately.
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Expert Tips
- Don't Skip The Salt: Both the dough and filling need salt to balance the sweetness and enhance the cinnamon flavor.
- Blend Thoroughly: Make sure the oats get fully blended into a flour-like powder. As they can create uneven pockets if not blended all the way. Blend an extra 15 seconds if needed.
- Use Real Pure Maple Syrup: Avoid using pancake syrup, which won't caramelize properly and can make the oats sticky instead of tender.
- Browning Too Quickly: If the tops of your cinnamon rolls start to brown too quickly in the oven, cover the pan loosely with aluminum foil.
Cinnamon Roll Baked Oats Frequently Asked Questions
What if my dough is too sticky?
Sprinkle in 1 tablespoon of oat flour at a time and knead until the dough is manageable. Avoid adding too much at once to prevent a dry, crumbly texture. The dough should be slightly sticky but still hold together.
What if my dough is crumbly or dry?
Add a small amount of almond milk or milk of choice (1 teaspoon at a time) to the food processor until the dough is slightly tacky, not sticky.
Refined Sugar-Free Desserts I Love
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📖 Recipe
Cinnamon Roll Baked Oats
Bite into these Cinnamon Roll Baked Oats for a gooey, maple-sweetened center topped with a sweet Greek yogurt glaze just like a classic cinnamon roll. Gluten-free, refined sugar-free, and packed with fiber, this is my wholesome take on a breakfast favorite.
Ingredients
Dough Ingredients
- 2 Cups Rolled Oats gluten-free
- ½ Cup Maple Syrup
- ½ Cup Almond Butter
- 1 Tablespoon Cinnamon
- 1 Tablespoon Baking Powder
- 1 Teaspoon Salt
- 1 Teaspoon Vanilla
Cinnamon Filling
- ¼ Cup Maple Syrup
- ¼ Cup Almond Butter
- 2 Tablespoons Cinnamon
- ½ Teaspoons Salt
Greek Yogurt Maple Glaze
- 1 Cup Plain Greek Yogurt
- 2 Tablespoons Maple Syrup
Instructions
- Preheat your oven to 350°F. In a food processor, blend rolled oats into fine oat flour. Add the maple syrup, almond butter, cinnamon, baking powder, salt, and vanilla. Pulse until a slightly sticky dough forms.
- Clear a 15×15-inch section of your counter and lightly dust it with oat flour to prevent sticking. Shape the dough into a ball before rolling, ensuring even consistency for easy handling. Use a rolling pin to flatten the dough into a 12×6-inch rectangle. Try to get an even thickness to ensure even baking and caramelization.
- In a small bowl, combine cinnamon, salt, maple syrup, and almond butter until smooth. Spread evenly over the dough rectangle, leaving a ½-inch border around the edges to prevent overflow during rolling. Starting at one long edge, carefully roll the dough into a log. Slice into 10 even cinnamon rolls and place them in a lightly greased circular cake pan.
- It's fine if the rolls touch; this keeps them soft, moist, and evenly baked. Bake at 350°F for 20 minutes, until the tops turn golden brown and caramelized. While baking, whisk together Greek yogurt and maple syrup to create a frosting. Once baked, spread the frosting over the warm rolls and serve immediately.
Notes
- Don't Skip The Salt: Both the dough and filling need salt to balance the sweetness and enhance the cinnamon flavor.
- Blend Thoroughly: Make sure the oats get fully blended into a flour-like powder. As they can create uneven pockets if not blended all the way. Blend an extra 15 seconds if needed.
- Use Real Pure Maple Syrup: Avoid using pancake syrup, which won't caramelize properly and can make the oats sticky instead of tender.
- Browning Too Quickly: If the tops of your cinnamon rolls start to brown too quickly in the oven, cover the pan loosely with aluminum foil.
Nutrition
Calories: 273kcalCarbohydrates: 37gProtein: 8gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.001gCholesterol: 1mgSodium: 488mgPotassium: 302mgFiber: 5gSugar: 19gVitamin A: 8IUVitamin C: 0.1mgCalcium: 221mgIron: 2mg
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I'll email this recipe to you, so you can come back to it later!
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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!