Imagine biting into warm cinnamon roll spice without the guilt or the hour of rising and proofing. This cinnamon roll granola delivers that cozy, frosted-roll experience in a crunchy, grab-and-go form. Mix oats with brown sugar, cinnamon, and a white chocolate drizzle; bake until golden; enjoy for days.
Budget-friendly and tested in my kitchen (Ethan’s already stolen three handfuls), this homemade granola keeps mornings less chaotic and breakfast actually joyful. The whole batch takes under 45 minutes from bowl to crispy clusters.
Here’s what makes this cinnamon roll granola different: no fussy techniques, just pantry staples, and that frosted-roll richness you crave.
Table of Contents
Why You’ll Love This Cinnamon Roll Granola
- Cozy spice in every crunchy bite: that warm cinnamon flavor you crave without the fuss of actual cinnamon rolls
- No fussy techniques, just mix and bake; even my kids can help stir the bowl
- Frosted-roll experience: the white chocolate drizzle tastes just like cinnamon roll icing
- Keeps for days in an airtight container, so grab-and-go mornings feel less chaotic
- Perfect for yogurt, milk, or straight from the jar when you need comfort food fast
- Budget-friendly; uses pantry staples you likely already own
- One batch feeds your whole family (or lasts through the week)
Ingredients You’ll Need
Old-fashioned oats are your granola foundation; they toast beautifully and hold their texture. I use rolled oats (not steel-cut) for that classic, satisfying crunch Ethan loves.
Brown sugar and maple syrup bring the sweetness and caramelization. They’re pantry staples that work together to create that frosted-roll richness without fussiness.
Cinnamon and vanilla deliver the signature cozy spice. I go heavy on cinnamon here; my kids insist we double it. Vanilla rounds out the warmth and prevents the spice from feeling sharp.
Nuts, seeds, or both add crunch and nutrition. Pecans, almonds, or sunflower seeds all work beautifully. If nut allergies are a concern in your family, swap in pumpkin seeds or chia seeds; the texture stays equally satisfying.
White chocolate or cream cheese chips mimic that cinnamon roll frosting perfectly. This drizzle is what makes homemade cinnamon roll granola taste like the real deal. If you can’t find cream cheese chips, white chocolate chips work just as well (and are easier to find).
Coconut oil or neutral oil keeps everything moist during baking. It’s the glue that helps clusters hold together without overpowering the cinnamon-roll flavor.
One small splash of salt balances all that sweetness and lets the spice shine.
This is comfort food you can actually make. Most of these ingredients sit in your kitchen already.
How to Make Cinnamon Roll Granola
- Combine your oats, brown sugar, and cinnamon in a large bowl. This is where the magic starts; the cinnamon is what makes this cinnamon roll granola feel cozy and familiar rather than ordinary.
- Stir in maple syrup, oil, and vanilla until everything is evenly coated and looks glossy. The wet ingredients bind the dry ones together, creating that satisfying cluster texture you’re after.
- Spread the mixture firmly onto a parchment-lined baking sheet using a rubber spatula. Press down intentionally; this step creates large, crunchy clusters instead of crumbly bits. When I tested this with Ethan and Lila, they insisted the bigger pieces tasted better (and I had to agree).
- Bake until golden and toasted, rotating your sheet halfway through for even color. The granola will still feel slightly soft when hot; that’s exactly right.
- Let it cool completely on the baking sheet without stirring. This is critical: patience here means the granola hardens into satisfying large chunks. Resist the urge to break it apart while warm.
- Once fully cooled, drizzle melted white chocolate or cream cheese chips over the top. This mimics that frosting you’d find on an actual cinnamon roll and adds richness.
- Break into clusters once the drizzle has set, or refrigerate briefly to speed things up. Store in an airtight container and enjoy for days.
Variations & Substitutions
Swap nuts for seeds (sunflower, pumpkin, or flax) if allergies are a concern; they’ll give the same satisfying crunch and nutrition.
Use coconut sugar or honey instead of brown sugar for a different sweetness profile; honey adds moisture, so reduce the oil slightly.
Add extra cinnamon if you crave bold spice (my kids insist we do); start with an extra teaspoon and taste as you mix.
Make it vegan by swapping dairy-free white chocolate chips for the frosting drizzle; the flavor stays just as cozy.
Try gluten-free oats for dietary needs; they bake just as beautifully and absorb flavor the same way.
Mix in dried cranberries or raisins after cooling for tartness that plays against the sweetness.
Swap maple syrup for molasses to deepen the cinnamon-roll warmth and add complexity.
Make-Ahead & Storage
- Bake up to a week ahead; store in an airtight container at room temperature to keep clusters crispy.
- Freezes well for two months; thaw at room temperature before serving so the white chocolate stays glossy.
- Pre-portion into small jars for grab-and-go breakfasts; perfect for busy school mornings when time feels tight.
- Don’t add the white chocolate drizzle until you’re ready to serve if storing longer than three days; it keeps the texture crunchier.
What to Serve With This Breakfast Favorite
Cinnamon roll granola shines as a topping, mix-in, or standalone breakfast star. Pair it with creamy yogurt or Greek yogurt for a simple, protein-packed bowl; the granola’s warm spice cuts through the tanginess beautifully. Stir it into overnight oats the night before for zero-fuss mornings, or layer it into smoothie bowls with fresh fruit for texture and sweetness.
Want something more indulgent? Scatter it over French toast or waffles with maple syrup for brunch-worthy elegance. My kids insist on mixing it into peanut butter for dipping; it turns a simple snack into something special.
This cozy granola also makes an excellent trail mix ingredient for grab-and-go mornings or a crunchy topping for breakfast muffins. Cold milk transforms it into cereal vibes without any fuss.
Cinnamon Roll Granola
This cinnamon roll granola delivers homemade comfort in every crunchy bite, complete with a white chocolate drizzle that tastes just like frosting. Mix, bake, and enjoy for days—no yeast, no rising, just pure breakfast joy.
Perfect for yogurt, milk, or straight from the jar when you need comfort food fast.
Ingredients
Instructions
- Preheat your oven to 325°F. Line a large baking sheet with parchment paper.
- In a large bowl, combine the oats, brown sugar, and cinnamon; stir until the cinnamon is evenly distributed throughout.
- Add the maple syrup, oil, and vanilla to the oat mixture; stir until everything is evenly coated and looks glossy.
- Fold in your nuts or seeds gently but thoroughly; they should be scattered throughout the mixture.
- Spread the granola mixture firmly onto your prepared baking sheet using a rubber spatula; press down intentionally to create large, crunchy clusters instead of crumbly bits.
- Bake for 25–30 minutes, rotating the sheet halfway through, until the granola is golden and toasted. It will still feel slightly soft when hot; that's exactly right.
- Let the granola cool completely on the baking sheet without stirring; this is critical for cluster formation. Patience here means satisfying, crunchy pieces.
- Once fully cooled, melt the white chocolate chips (microwave in 30-second bursts, stirring between) and drizzle over the top to mimic that frosting you'd find on an actual cinnamon roll.
- Refrigerate for 10–15 minutes to set the drizzle, then break into clusters.
- Store in an airtight container at room temperature for up to a week.
Nutritional values
Servings: 8–10 ServingCalories:245kcalTotal Fat:11gTotal Carbohydrate:32gDietary Fiber: 4gSugars: 16gProtein:6g
