Cinnamon Roll Baked Oatmeal with Cream Cheese Drizzle

Cinnamon rolls meet cozy baked oatmeal in this brunch-friendly mash-up, where rolled oats soak up maple, brown sugar, and warm spice. A tangy cream cheese drizzle finishes each square like classic pastry frosting.

Serves 6 · 15 min prep · 40 min cook

Estimate for one serving

• 385 cal
• 11g protein
• 52g carbs
• 16g fat
• 4g fiber

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Ingredients

• 2 1/2 cups old-fashioned rolled oats
• 1 1/2 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 2 large eggs
• 1 3/4 cups whole milk
• 1/3 cup pure maple syrup
• 4 tbsp unsalted butter, melted
• 2 tsp vanilla extract
• 1/4 cup brown sugar
• 4 oz cream cheese, softened
• 1/3 cup powdered sugar
• 2–3 tbsp milk for drizzle

Instructions

1. 1Preheat the oven to 350°F. Grease an 8×8-inch baking dish with butter or nonstick spray and set aside.
2. 2In a large bowl, stir together the rolled oats, baking powder, cinnamon, and salt until evenly mixed.
3. 3In a separate medium bowl, whisk the eggs, milk, maple syrup, melted butter, and vanilla until smooth and fully combined.
4. 4Pour the wet mixture into the dry oats and stir until every oat is coated and no dry pockets remain. Let the batter sit for 5 minutes so the oats begin to absorb liquid.
5. 5Scrape the mixture into the prepared baking dish and smooth the top with a spatula. Sprinkle the brown sugar evenly over the surface so it melts into a cinnamon-roll-like swirl as it bakes.
6. 6Bake on the center rack for 35–40 minutes until the edges are golden brown, the center is set and springs back lightly when touched, and a toothpick inserted in the middle comes out mostly clean.
7. 7While the oatmeal bakes, beat the softened cream cheese, powdered sugar, and milk with a fork or hand mixer until smooth and pourable. Add the extra tablespoon of milk if needed for a drizzle consistency.
8. 8Remove the baked oatmeal from the oven and let cool 8–10 minutes. Drizzle the cream cheese icing generously over the top in zigzag lines. Cut into 6 squares and serve warm.