Simple, delicious cookies made with hearty oats, warming cinnamon, and a light icing drizzle. These Cinnamon Roll Oatmeal Breakfast Cookies are an easy, tasty way to start the day—made from simple pantry ingredients and ready in about 30 minutes. Kids love them, and they make a great grab-and-go breakfast or an anytime snack.
This recipe captures the flavor of a cinnamon roll without the fuss. Oats give the cookies substance and a pleasant chew while cinnamon and a sweet glaze deliver that familiar cinnamon-roll taste. These cookies are quicker and simpler than making a traditional cinnamon roll, but still comforting and flavorful.
Why We Love These Cinnamon Oatmeal Breakfast Cookies
These cookies are an easy way to make breakfast feel special—especially for picky eaters. Inspired by classic cinnamon roll flavors and by cinnamon roll overnight oats, they’re a hit with kids and adults alike. The cookie shape makes them irresistible and portable.
Highlights:
- Simple to make—no electric mixer required.
- Soft-baked, warm and cozy texture.
- Cinnamon-roll inspired flavor with much less effort.
- Kid-friendly and ideal for busy mornings.
Ingredient Notes
See the recipe card below for exact ingredient measurements.
- Sweetener: Maple syrup adds a rich, complementary flavor. Honey or another liquid sweetener can be used as an alternative.
- Quick oats: Quick oats give a smoother texture and help the cookies hold together better than rolled oats. If you only have rolled oats, pulse them briefly in a food processor to approximate quick oats.
- Flour: White whole wheat flour was used here for a lighter, slightly sweet whole-grain flavor, but all-purpose flour works well too.
Recipe Variations
- Add-ins: White chocolate chips, chocolate chips, chopped pecans or walnuts, raisins, or dried cranberries.
- Spice variations: Add nutmeg, ginger, allspice, or a pumpkin spice blend for a seasonal twist. You can also add cinnamon to the icing.
- Gluten-free: Use certified gluten-free oats and a 1:1 gluten-free all-purpose flour.
- Icing tweaks: Stir softened cream cheese into the glaze for richness, or add a touch of maple syrup or butter for extra flavor.
Step-By-Step Instructions
Step 1: Preheat the oven to 350°F. In a medium bowl, whisk together the egg, oil, maple syrup, vanilla extract, and melted butter until well combined.
Step 2: In a separate bowl, combine the quick oats, flour, cinnamon, baking powder, and salt. Whisk to evenly distribute the baking powder and spices.
Step 3: Add the dry ingredients to the wet mixture and stir until incorporated. If the batter seems too thin, fold in a little more quick oats until it holds together and can be scooped.
Step 4: Scoop portions of dough onto a parchment-lined baking sheet and gently press each cookie to flatten slightly. These cookies don’t spread much; pressing them gives a better, less cakey texture.
Step 5: Bake for 8–10 minutes, until the cookies are set and just beginning to turn very lightly golden at the edges. Avoid overbaking to keep them soft and moist.
Step 6: Allow the cookies to cool for 10–15 minutes. Prepare the icing by whisking powdered sugar with a small amount of milk and a pinch of vanilla until you reach your desired consistency. Drizzle over cooled cookies and let the glaze set. For a thicker coating, double the icing and dip the tops of the cookies.
Recipe Tips
- Do not overbake: Remove the cookies as soon as they are set. Overbaking dries them out.
- Yield: This recipe typically makes about 16–18 cookies using a cookie scoop. You can also roll dough into approximately 1½-inch balls and press them flat.
Storage
Store cooled cookies in an airtight container at room temperature for 3–4 days. They tend to dry out in the refrigerator, so room temperature storage is best. Warm briefly in the microwave before serving if desired.
To freeze: Cool cookies completely and allow the icing to set. Freeze in a single layer for about an hour, then transfer to a freezer-safe bag or container for longer storage.
Try these other simple breakfast recipes:
- Simple Honey Biscuits
- Cinnamon Roll Baked French Toast
- Banana Nut Breakfast Cookies
- Blueberry Flax Pancakes
- Cinnamon Roll Overnight Oats
- Whole Wheat Greek Yogurt Donuts
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Cinnamon Roll Breakfast Cookies
Ingredients
- ¼ cup unsalted butter, melted and cooled slightly
- ½ cup pure maple syrup
- 2 Tbsp oil (canola or vegetable)
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups quick oats
- ¾ cup all-purpose flour (or white whole wheat)
- ½ Tbsp cinnamon
- 1 tsp baking powder
- ½ tsp sea salt
Icing Drizzle
- ½ cup powdered sugar
- 1–2 tsp whole milk (adjust for desired consistency)
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Whisk egg, oil, maple syrup, vanilla, and melted butter together in a medium bowl.
- In another bowl, mix the quick oats, flour, cinnamon, baking powder, and salt.
- Add the dry mixture to the wet ingredients and stir until combined. If the batter is too thin, add a little more quick oats.
- Spoon onto a parchment-lined baking sheet and gently press to flatten slightly. Bake 8–10 minutes, until set and edges are just turning very light golden.
- Allow cookies to cool 10–15 minutes. Whisk together the icing ingredients and drizzle over cooled cookies. Let the glaze set before storing.
Notes
Storage: Store in an airtight container at room temperature for 3–4 days. Warm briefly before serving if desired. Freeze cooled, glazed cookies in a single layer for an hour, then transfer to a freezer-safe container.
Tip: Avoid overbaking—these are best slightly underdone rather than dry. Yield varies but is typically 16–18 cookies when using a cookie scoop.
Nutrition
Nutrition information is an approximation.