This oatmeal cinnamon roll is a cozy, healthier take on a classic. Made with oat flour and thick yogurt, it tastes like a dessert for breakfast while staying free of eggs and refined sugar. The recipe is adaptable for vegan and gluten-free diets when you use suitable substitutes.
When cool weather arrives, cinnamon-spiced breakfasts are my go-to. After experimenting with apple cinnamon pancakes and baked oats, I developed this oatmeal cinnamon roll to enjoy the same comforting flavor while keeping the ingredients simple and nutritious.
Cinnamon roll with oat flour
This cinnamon roll uses oat flour as the base and thick Greek-style yogurt to bind the dough. It provides a satisfying texture and a lightly sweet, cinnamon-forward flavor. The recipe is egg-free and can easily be made vegan with a firm plant-based yogurt. Because it’s oat-based, it brings fiber and essential nutrients to your morning or dessert plate.
Ingredients
This single-serve oat flour cinnamon roll uses a short list of pantry items. Measure and prepare the filling first so assembly is quick.
- Oat flour: 50 grams (about 1/2 cup). Use store-bought oat flour or make your own by grinding rolled oats until finely powdered. Note: oat flour is not the same as instant oats.
- Thick yogurt: 30 grams (2 tbsp) of thick Greek yogurt. For a dairy-free version, use a very firm plant-based yogurt such as soy Skyr or a vegan Greek-style yogurt.
- Granulated sweetener: 1 tablespoon for the dough (erythritol, coconut sugar, or brown sugar). Avoid liquid sweeteners like maple syrup or honey in the dough.
- Coconut oil: 10 grams (2 tsp), melted. You can substitute avocado, canola, sunflower, or melted butter if not strictly vegan.
- Baking powder: 1/2 teaspoon to help the roll rise.
- Salt: a pinch to enhance flavor.
Filling:
- Melted oil to brush the dough
- 1 teaspoon granulated sweetener
- 1/2 teaspoon ground cinnamon
Healthy yogurt icing
A light, tangy icing made from yogurt and nut butter complements the cinnamon roll without excess sugar.
For a simple icing, mix vanilla yogurt (regular or plant-based) with a small spoon of cashew or almond butter and a pinch of granulated sweetener to taste. Example proportions:
- 2 tablespoons vanilla yogurt
- 1 teaspoon cashew butter
- 3/4 teaspoon granulated sweetener
If you use a very thick yogurt for the icing, thin it with a teaspoon of milk (dairy or plant-based) until smooth and creamy.
Vegan oatmeal cinnamon roll
To make this recipe vegan, replace the thick Greek yogurt with a firm plant-based alternative that mimics Greek yogurt consistency. Good options are soy Skyr, vegan Greek-style yogurt, or a firm coconut yogurt. The texture of the yogurt matters: it should be thick and relatively low-moisture to produce the right dough consistency.
Oat cinnamon roll with protein powder
If you want to add protein, you can replace up to 10 grams (about 1 tablespoon) of oat flour with 10 grams (1 tablespoon) of protein powder. Different powders behave differently: plant-based proteins may absorb more liquid and require slightly more yogurt, while whey can make the dough drier and may need a touch more oat flour. Do not replace more than 1 tablespoon, or the texture will be affected.
How to make cinnamon roll with oat flour
Follow these straightforward steps to prepare the roll:
- Preheat the oven to 180ºC (350ºF).
- In a small bowl whisk the filling sweetener and ground cinnamon together and set aside.
- In a medium bowl combine oat flour, granulated sweetener, baking powder, and a pinch of salt. Add the thick yogurt and melted coconut oil, then mix until a dough forms.
- Use your hands to knead the dough briefly until soft. If it’s too sticky, add a little more oat flour; if too dry, add a touch more yogurt.
- Roll the dough into a thin rectangle. Brush the surface with melted oil and sprinkle the cinnamon-sweetener filling evenly. Cut the rectangle into two long strips. You can roll each into a separate small roll or twist both together for a single larger roll.
- Roll tightly so the spiral holds together, then place the roll in a lightly greased ramekin or ovenproof dish.
- Bake for 10–12 minutes, until lightly golden and set. Let cool briefly, then top with the yogurt icing if desired.
How to store oat flour cinnamon roll
Store the cooled roll in an airtight container. At room temperature it keeps for up to 2 days. For longer storage, refrigerate up to 5 days. Reheat briefly in a hot oven for best texture before serving.
FAQ – Frequently asked questions
Here are answers to common questions about the recipe.
Can I make vegan oat cinnamon roll?
Yes. Replace the thick Greek yogurt with a firm plant-based yogurt such as soy Skyr, a vegan Greek-style yogurt, or thick coconut yogurt. The yogurt must be thick to give the right dough texture.
Can I skip the oil?
Oil is important to keep the dough from crumbling. If you need an alternative, use any neutral-tasting oil (avocado, canola, or sunflower) or melted butter if not vegan.
Is this oat flour cinnamon roll gluten-free?
Use certified gluten-free oat flour to ensure the roll is gluten-free. Many oat products can contain traces of gluten from cross-contamination, so check the packaging if you need a strict gluten-free option.
Can I scale this recipe for more people?
This version is single-serve, but you can multiply the ingredient amounts proportionally to make several rolls. The preparation method remains the same.
Is oat flour the same as instant oats?
No. Oat flour is a finely ground powder made from oats. Instant oats are flakes and will make the dough too wet and sticky for this recipe.
How can I make oat flour at home?
Place rolled oats in a high-speed blender or food processor and blend until they become a fine powder. Sift if needed to achieve a flour-like consistency.
Troubleshooting
- Sticky dough: Texture varies by yogurt brand. Add a little more oat flour until the dough is manageable.
- Too crumbly: Add small amounts of yogurt and knead until the dough holds together.
- Falling apart: Press the roll tightly when forming and ensure the dough is well-kneaded so it sticks together despite the lack of gluten.
Recipe summary
Prep time: 10 minutes • Cook time: 10 minutes • Servings: 1
Nutrition: Approximately 297 kcal per serving (estimate).