Cinnamon Roll Baked Oat Muffins - a delicious baked oat recipe that combines all the delicious flavours of a cinnamon roll. Everyone will love these.
Cinnamon Roll Baked Oatmeal
Every time I got to the mall and pass than darn Cinnabon counter, that smell hits me and I get these huge cravings for a sugar-loaded, icing drizzled - Cinnabon. So far, I haven't ever given into the temptation, mainly because I know how many darn calories are in just one.
The classic Cinnabon has 880 calories and 59 grams of sugar, yes you read that right. It's absolutely crazy, right? So as much as I get tempted, I just couldn't do that to myself.
So you know what popped into my head when thinking about a new baked oats recipe? Yep, you got it!! Cinnabons or more commonly known as a Cinnamon Roll.
Making Cinnamon Roll Baked Oats
The hardest part was how to get that sugary cinnamon kind of swirl, which is typically made using a mixture of butter, sugar and cinnamon.
I decided to keep the butter part, but replace the sugar with a brown granulated sweetener. I use Erythritol, which is a naturally derived sweetener and is the perfect sugar substitute in baked goods like this, as it does not have that horrible aftertaste that you get with other sweeteners. It worked perfectly for that cinnamon sugar layer in these Cinnamon Roll Baked Oat Muffins . So yummy!!
Can I use any Sweetener?
I have only tested it with the sweetener as mentioned. If you are using a different sweetener, the main thing is ensuring you get the ratio correct.
The sweetener I use is generally used like for like to sugar, but other sweeteners you often need a lot less or sometimes more. Always check the packaging of the sweetener you are using, as it will give you the sugar to sweetener ratio so you can adjust correctly.
Margarine Versus Butter
I only buy butter so haven't tested this with Margarine and so can't say how well it will work. I don't like the artificial taste of margarine and real butter is worth the calories in my opinion.
This recipe only uses 1 tablespoon so it's not a huge amount.
Blending Oats for baking
You don't need a fancy blender to blend the oats, most will do the trick, from a kitchen counter blender, to a stick (immersion) blender or even something like a nutribullet.
I often do baking oats with the oats just as they are, but for this recipe to create more a cake result, it is better with the oats blended.
More Baked Oats Recipes
Love baked oats recipes? Check out some of these
- Mince Pie Baked Oats
- Lemon Blueberry Baked Oats
- Raspberry and White Chocolate Baked Oats
- Banana Baked Oats
- Apple and Cinnamon Baked Oats
- Cherry Almond Baked Oats
- Pear and Chocolate Baked Oats
- Smores Baked Oats
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes and can search by ingredients, course, diet and more.
All with estimated calories and Slimming Eats and Weight Watcher Smart Points values.
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Cinnamon Roll Baked Oat Muffins
Cinnamon Roll Baked Oat Muffins - a delicious baked oat recipe that combines all the delicious flavours of a cinnamon roll. Everyone will love these.
Ingredients
- 80g (2.8oz) of oats
- 160g (5.6oz) of fat free plain yoghurt
- 2 large eggs
- 1.5 tsp of baking powder
- ¼ cup of brown granulated sweetener (I use an Erythritol one)
- 1 tablespoon of butter, melted
- 1 teaspoon of cinnamon
- cooking oil spray
for the icing:
- 13g of icing sugar
- 1 tablespoon of Greek yoghurt
Instructions
- Preheat oven to 190c, fan 170c, 375f (gas mark 5)
- Add the oats to a blender and blend till finely ground.
- Add to a bowl with baking powder
- Add in the eggs and yoghurt and fold until all combined.
- Grease the muffin tray with cooking oil spray.
- Add a ⅓ of the mix to 4 holes of the muffins tray.
- In a bowl combine the melted butter, brown granulated sweetener and cinnamon and stir until all combined.
- Spoon half the mixture into the muffin cases on top of the oat mix.
- Add another ⅓ of the oat mix, and top with the rest of the cinnamon butter mix.
- Finishing off with the last of the oat mix.
- Place in the oven and back for approx 30 mins, they should be lightly golden on top and a skewer entered into the centre should come out clean.
- Allow too cool slightly, and then pop out of the silicone mold.
- Mix together the icing sugar and greek yoghurt until smooth.
- Add to a ziplock sandwich bag, push down to one side, and snip off the corner and then you can use it to pipe over the top of the cinnamon roll baked oat muffins.
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Recommended Products
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TOMORAL Measuring Cups and Spoons -
ZeZaZu Parchment Paper Sheets for Baking (100 Sheets), Precut 12 x 16 inches - Exact Fit for Half-Sheet Baking Pans, Unbleached, Dual-Sided Coating, Siliconized, Non-Stick, RECLOSABLE Pack -
Erythritol Gold 500g -
MasterClass Silver Anodised Large 12-Hole Muffin Tin / Baking Pan, 42 cm (16.5")
Nutrition Information
Yield 4 Serving Size 1 MUFFINAmount Per Serving Calories 168Total Fat 6.4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 103mgSodium 274mgCarbohydrates 20gFiber 1gSugar 6gProtein 7g
Nutritional information, values, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Sharon Fallon says
What type of yogurt is used for the muffins? I can see the icing is Greek yogurt, but can’t work out what type of yogurt is used for the muffin. Thank you.
Shevy (Slimming Eats) says
just plain fat free yoghurt - any brand is fine 🙂
Shelley G says
Really lovely -made these almost as soon as I saw the recipe and they’ve gone down a storm here! I used paper muffin cases but the muffin sticks to the case and you lose too much precious muffin that way, so I won’t do that again. I should have known. better & just followed the recipe as it is., putting the mix straight into the muffin tin. But will definitely be making these again!! Thanks Siobhan! X
Louise Downes says
I made these today but my came out darker and not light brown like yours
Shevy (Slimming Eats) says
is it possible you combined the cinnamon swirl into the mixture too much, that would result in a darker bake? Did you blend the oats and follow everything else as per the recipe?
Amin says
Thanks so much for the desserts on your site, very impressive. Please add more choc ones. Also I have a question regarding this recipe. If I use sukrin icing wouldn't the icing be free. Thanks in advance x
Shevy (Slimming Eats) says
Hi Amin - thanks for much for your comment. You can use sukrin icing if you prefer, I am just not keen on the taste of the sukrin icing, I love their 1 and brown sugar replacement, but the sukrin icing tastes too artificial for me, hence why I prefer to syn the regular stuff. Hope that helps.
Tina says
Hi, I finally got around to baking these and they were delicious. I just have a question regarding the cinnamon filling. I took it off the heat and it went into a kind of a gooey lump. Is this right? It didn't affect the taste but it was difficult to divide the mixture, I just had to use a single dollop in each muffin. Thanks
Shevy (Slimming Eats) says
Hi Tina, you are not meant to heat the cinnamon filling, you just melt the butter and then add the cinnamon etc to the melted butter for the filling. So that may well have been the issue for you. Hope that helps.
Washiela says
My family (as well as myself) absolutely love these!! I love cinnamon buns ... but oh! ... the number of syns! - YIKES! This will definitely remain a firm favourite for many years to come.
Thank you so much for sharing your talent with us.
Billie says
Really tasty. I could only fit in two layers in my muffin tins but it made 6 muffins instead of 4, so feels like I got more! I reduced the time by 5mins because of this. Really nice. An love how the cinnamon butter comes out the sides an turns a little chewy/crunchy. Will deffo be making again ☺️ Thankyou
Janet says
I made these today and oh my they are delicious, easy to make and I used the sukrin icing sugar so less syns these are a new favourite, I’m excited to try some more of your recipes.
Chrissy says
I'm dairy free, what can you replace the yogurt with please?
Hannah says
These are absolutely wonderful. Thank you so much. I've made them quite a few times now. I found that the oats don't even need to be blended; I tried both ways and liked them just as much unblended. For yogurt, I've used plain yogurt and Greek yogurt. I used honey instead of sukrin, and I've also skipped the honey/butter a few times. I've added fruit, cinnamon, nuts, etc to the main batter. It's a recipe with a lot of flexibility, which is just perfect. Thanks again!
Emma French says
Hi, I've just made these and they're so tasty!!! Thank you for this amazing new addition to my life haha. I'm guessing they need to be stored in the fridge due to their yoghurt based icing?! Keep the great ideas coming! 😀
Siobhan (Slimming Eats) says
yes either keep in fridge, or make the icing separate and keep that in a tub in the fridge, just adding to the top when you want one.