Cinnamon Roll Baked Oatmeal

Cinnamon rolls and baked oatmeal meet in the middle here, trading the dough-handling and proofing for a swirl of brown sugar, butter and cinnamon dolloped over the top before baking. The result fills the kitchen with the same warm bakery smell without any rolling or rising.

A single batch on a Sunday covers breakfast well into the week. It reheats nicely in the microwave with a splash of milk to loosen it back up.

Ingredients

Instructions

1. Heat the oven to 180°C (350°F) and butter a 20cm baking dish.
2. Whisk the milk, eggs, maple syrup, brown sugar and vanilla in a large bowl. Stir in the oats, baking powder, cinnamon and salt.
3. Pour the oat mixture into the dish. Mix the swirl ingredients into a loose paste and dot spoonfuls across the top, then drag a knife through in loose figure-eights.
4. Bake for 30–35 minutes until set in the middle and golden at the edges.
5. While it bakes, whisk the cream cheese, icing sugar and milk into a pourable glaze. Drizzle over the warm oatmeal and serve.

Cooking tips

• Use old-fashioned rolled oats, not instant. Instant oats turn to porridge; steel-cut stay too chewy.
• Fold in a handful of chopped pecans or raisins with the oats for a proper cinnamon-roll vibe.
• Leftovers keep for 4 days covered in the fridge. Reheat individual portions with a splash of milk.

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For more from this section, browse our breakfast recipes or the full collection.