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    You are here: Home / Breakfast / Cinnamon Roll Breakfast Cookies Recipe

    Cinnamon Roll Breakfast Cookies Recipe

    Last Updated November 18, 2020. Published April 13, 2020 By Lorie 30 Comments

    This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Cinnamon cookies with drizzle on plate.
    Cookies with icing drizzle on a plate.
    Oatmeal breakfast cookies on plate.
    Cinnamon roll cookies with icing drizzle.
    Cookies on plate with icing drizzle.

    Simple and delicious cookies with hearty oats, cinnamon and the perfect icing drizzle. This Cinnamon Roll Breakfast Cookies recipe is a fun way to start the day. Simple ingredients and done from start to finish in 30 minutes!

    Cinnamon Roll Breakfast Cookies on white plate.

    I don't know about you, but any time a cookie is involved I am soooo in. Surely I am not the only one.

    This Breakfast Cookies recipe is a fun way to shake up breakfast. An oat filled cookie with a perfect hint of cinnamon--and a 100 times easier to make than an actual cinnamon roll. Sweet cinnamon goodness that whips up in no time. (Trust me, I am NOT saying these would ever replace an actual cinnamon roll though. EVER.)

    These cookies mean a grab and go, ready when you are kind of breakfast. And let's be real--there is no rule that says you have to have these just for breakfast. These Cinnamon Roll Cookies are a perfect snack as well.

    What you need to make these cookies:

    • I prefer maple syrup as my sweetener in these Cinnamon Roll Breakfast Cookies. You could use honey or another liquid sweetener if you prefer.
    • Quick Oats: I have made these with rolled oats as well. I prefer the quick oats much more over the rolled. The texture is smoother and I find they form better overall.
    • Flour: I decided to use white whole wheat flour in this recipe. It has a lighter, almost sweeter flavor than regular whole wheat flour. If you don't have either, all purpose flour should work great as well.
    Cookie recipe ingredients.

    How to make this breakfast cookies recipe:

    The beauty is that these are as simple as stir and scoop. No mixer needed! Certainly a nice change from your typical cookie recipe.

    Step by step photos for recipe with egg and butter in bowl, maple, etc.
    • Whisk together egg and melted butter until fully incorporated. (steps 1 and 2)
    • Add in vanilla, maple and oil. Whisk to fully combine. (steps 3 and 4)
    Step by step photos to make recipe with dry ingredients.
    • Whisk together oats, flour, salt and baking powder in a separate bowl. Make sure to stir well to evenly disperse the baking powder especially. (steps 5 and 6)
    • Add the dry ingredients into the wet and stir well to incorporate. If the batter seems too thin, you can add some more quick oats to make them more sturdy. The batter should be easily scooped onto a pan and hold up well. (steps 7 and 8)
    • Scoop the cookies onto a parchment lined cookie sheet and gently press to flatten slightly. These cookies don't really spread at all. If you don't flatten them, they will be a touch more cakey than if you flatten them. (see pics above)
    • Bake for about 8-9 minutes and then allow to cool completely before adding icing drizzle.

    Notes:

    • If you don't want a super sugary icing, I have used plain Greek yogurt, maple syrup and a little bit of milk to thin it out. Drizzle on top just as you would the regular icing. For this version, I typically don't ice until serving or I just store them in the fridge.
    • Do not over bake these. Trust me! It is better to take them out too early than too late. They will be super dry and nobody wants that!
    • Feel free to add in raisins, nuts, chocolate chips or any other delicious add ins! This breakfast cookies recipe has a lot of options to switch it up and add in plenty of extra goodness!
    Breakfast Cookies with icing drizzle on cooling rack.

    Try these other simple breakfast recipes:

    • Simple Honey Biscuits
    • Cinnamon Roll Baked French Toast
    • Banana Nut Breakfast Cookies
    • Blueberry Flax Pancakes
    • Cinnamon Roll Overnight Oats
    • Whole Wheat Greek Yogurt Donuts

    DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!

    Cinnamon Roll Breakfast Cookies on white plate.

    Cinnamon Roll Breakfast Cookies

    Simple and delicious cookies with hearty oats, cinnamon and the perfect icing drizzle. This Cinnamon Roll Breakfast Cookies recipe is a fun way to start the day. Simple ingredients and done from start to finish in 30 minutes!
    4.84 from 12 votes
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 11 minutes
    Total Time: 30 minutes
    Servings: 18 cookies
    Calories: 120kcal
    Author: Lorie Yarro

    Ingredients 

    • 1 ½ c quick oats
    • ¾ c white whole wheat flour
    • 2 T oil
    • ¼ c butter
    • 1 egg
    • ½ T cinnamon
    • 1 teaspoon baking powder
    • ½ c pure maple syrup
    • ½ teaspoon sea salt
    • 1 teaspoon vanilla extract

    Icing Drizzle

    • ½ c powdered sugar
    • 1 -2 teaspoon whole milk
    • ¼ teaspoon vanilla

    Instructions

    • Preheat oven to 350°F.
    • In a medium bowl, whisk butter, egg and vanilla. Stir in maple and oil.
    • In another bowl, mix oats, flour, salt, baking powder and cinnamon.
    • Add dry ingredients into wet and mix to combine.
    • Spoon onto parchment lined baking sheet and gently press them as they will not spread much at all. Bake for 8-10 minutes or until golden brown.
    • Allow to cool for 10-15 minutes.
    • For best results, add drizzle when cookies are cool. Whisk ingredients together and add to a small plastic bag. Cut small slit and then drizzle each cookie.

    Notes

    • If you don't want a super sugary icing, I have used plain Greek yogurt, maple syrup and a little bit of milk to thin it out. Drizzle on top just as you would the regular icing. For this version, I typically don't ice until serving or I just store them in the fridge.
    • Do not over bake these. Trust me! It is better to take them out too early than too late. They will be super dry and nobody wants that!
    • Feel free to add in raisins, nuts, chocolate chips or any other delicious add ins! This breakfast cookies recipe has a lot of options to switch it up and add in plenty of extra goodness!

    Nutrition

    Calories: 120kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 90mg | Potassium: 78mg | Fiber: 1g | Sugar: 9g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
    Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!
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    Reader Interactions

    Comments

    1. Jessica says

      January 15, 2023 at 1:31 pm

      5 stars
      These are delicious and so fast and easy to whip up in the morning! All of my picky eaters gobbled them up. They remind me of oatmeal creme pies!

      Reply
      • Lorie says

        January 17, 2023 at 10:34 am

        Yes! Those were my favorite growing up!!

        Reply
    2. Kitty says

      December 15, 2022 at 2:10 pm

      5 stars
      Awesome everyone loves them

      Reply
      • Lorie says

        December 16, 2022 at 4:29 pm

        Yay! So happy to hear this!

        Reply
    3. Tiffany says

      September 26, 2022 at 9:19 am

      How long can these be stored? Do they need to be refrigerated?

      Reply
      • Lorie says

        September 26, 2022 at 1:59 pm

        Hi! You do not need to refrigerate them. They typically last at room temperature 3-4 days sealed airtight. They will keep in the fridge a couple days longer. Hope that helps!

        Reply
    4. Autumn says

      September 23, 2022 at 10:59 am

      Are these freezable?

      Reply
      • Lorie says

        September 24, 2022 at 5:13 pm

        Hi! I have frozen them before. I find them to be a touch dry when thawed but the flavor is still great. Just dip them in milk maybe??

        Reply
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