Dessert

Cinnamon Roll Breakfast Cookies Recipe

Bylina moretti August 15, 2026August 15, 2026

Introduction

These Cinnamon Roll Breakfast Cookies are a perfect grab-and-go treat that combines the warm flavors of cinnamon rolls with the convenience of a cookie. They’re quick to make, wholesome, and lightly sweetened with maple syrup—ideal for busy mornings or a cozy snack.

The image shows a close-up of several round oatmeal cookies with a rough, chunky texture, light golden brown color, and visible bits of oats. Each cookie is topped with a drizzle of smooth white icing that creates thin, uneven lines across their surface. One cookie near the center has a bite taken out of it, showing the dense and crumbly inside. The cookies are arranged on a light brown parchment paper resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup unsalted butter (melted and cooled slightly)
½ cup pure maple syrup
2 tablespoons oil (canola or vegetable)
1 large egg
1 teaspoon vanilla extract
1 ½ cups quick oats
¾ cup all-purpose flour (white whole wheat flour can be used)
½ tablespoon cinnamon
1 teaspoon baking powder
½ teaspoon sea salt
½ cup powdered sugar
1–2 teaspoons whole milk
¼ teaspoon vanilla

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a medium bowl, whisk together the egg, oil, maple syrup, vanilla extract, and melted butter until fully combined.
Step 3: In another bowl, mix the oats, flour, salt, baking powder, and cinnamon until evenly distributed.
Step 4: Add the dry ingredients into the wet ingredients and stir until just combined.
Step 5: Spoon the batter onto a parchment-lined baking sheet and gently press each cookie flat, as they won’t spread much during baking.
Step 6: Bake for 8–10 minutes, or until the cookies are set and the edges turn lightly golden brown.
Step 7: Let the cookies cool for 10–15 minutes. Meanwhile, whisk together the powdered sugar, milk, and vanilla for the drizzle. Once the cookies are cool, drizzle the icing over them using a spoon or a small plastic bag with a slit cut in the corner.

Tips & Variations

You can substitute the all-purpose flour with white whole wheat flour or oat flour for a healthier twist.
For extra cinnamon flavor, sprinkle a little more cinnamon on top before baking.
If you prefer a vegan version, try replacing the egg with a flax egg and use a plant-based milk for the drizzle.
Store leftover cookies in an airtight container at room temperature to keep them soft.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave for 10–15 seconds to enjoy warm cookies with a soft texture.

How to Serve

A close-up image of round oatmeal cookies on brown parchment paper over a white marbled surface; each cookie has a rough, grainy texture with visible oats and a light brown color, topped with delicate white icing drizzled in thin irregular lines across the top, creating a contrast in texture and color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another sweetener instead of maple syrup?

Yes, you can substitute maple syrup with honey, agave nectar, or a mild-flavored liquid sweetener, but it may slightly alter the flavor and texture.

Will these cookies be crunchy or soft?

These breakfast cookies are tender and soft, with a slight chew from the oats, similar to a cinnamon roll texture rather than a typical crunchy cookie.