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Cinnamon Roll Overnight Oats bring the cozy, nostalgic flavor of a warm cinnamon roll to a grab-and-go breakfast that’s ready when you are. I’ve made variations of this recipe dozens of times to balance sweetness, texture, and that signature cinnamon swirl; it’s my go-to when I want comfort without turning on the oven. For a direct comparison of flavor ideas, I sometimes consult a tested cinnamon roll overnight oats recipe to fine-tune spice ratios and topping ideas.

Why Make This Recipe

Incredible cinnamon-sugar flavor with less sugar and calories than a baked roll.
High in fiber and protein when you add Greek yogurt or chia seeds—keeps you full through busy mornings.
Ready in minutes the night before, which makes it perfect for meal prep and rushed weekday breakfasts.
Versatile: you can eat it cold, warmed, topped, or plain to suit different mornings.
Personal note: I love this because it satisfies the “bakery craving” without baking, and the texture improves overnight as flavors meld.

I also like trying related seasonal twists like apple cinnamon overnight oats when apples are in season.

Recipe Overview

Prep time: 10 minutes
Chill time: Minimum 4 hours, best overnight (8 hours)
Cook time: 0 minutes (no-bake)
Total time: 8–10 minutes active + chilling
Servings: 2 (about 3/4 to 1 cup each)
Difficulty: Easy
Method: Combine rolled oats with milk, yogurt, chia, and cinnamon; layer in jars and chill until thickened.

For any texture comparisons or alternative “overnight” approaches, I sometimes reference tips used in overnight cinnamon rolls recipes.

My Experience Making This Recipe

When I first tested this, I had to tweak the liquid ratio to avoid a gummy or too-runny bowl. Over several batches I settled on a 1:1 to 1:1.25 oats-to-liquid ratio depending on how thick I wanted the result. Adding a small amount of Greek yogurt or chia seeds reliably gives a creamy, spoonable texture.

How to Make Cinnamon Roll Overnight Oats

Start by measuring 1 cup rolled old-fashioned oats, 1 cup milk (dairy or plant-based), 1/2 cup plain Greek yogurt, 1 tablespoon chia seeds, 1–2 tablespoons maple syrup, 1 teaspoon ground cinnamon, 1/2 teaspoon vanilla, and a pinch of salt. Whisk the milk, yogurt, sweetener, vanilla, and cinnamon in a mixing bowl until smooth; stir in oats and chia, then divide into two 12-oz jars and seal. For the cinnamon roll swirl, mix 1 tablespoon brown sugar with 1/2 teaspoon cinnamon and press it into the middle or top; chill for at least 4 hours or overnight. Expect the oats to thicken as chia absorbs liquid; stir before eating and add a splash of milk if too firm.

Equipment note: use glass mason jars or airtight containers, a small whisk, and measuring spoons for consistent results.

Expert Tips for Success

Use old-fashioned rolled oats, not instant or steel-cut oats; rolled oats give the best creaminess without getting mushy.
Measure liquids by volume; a 1:1 oats-to-liquid ratio yields a thicker oat, while 1:1.25 gives a looser, spoonable texture.
For a true “cinnamon roll” finish, make a thin cream-cheese glaze (1 oz cream cheese, 1 tbsp milk, 1 tsp powdered sugar) and swirl it in just before serving. I’ve used a small piping bag to get an even swirl.
If you want more structure, add 1 tablespoon of chia seeds per serving; they absorb excess liquid and create a pudding-like texture. See how simpler roll ideas are built in the 3-ingredient banana cinnamon rolls for inspiration on minimalist swaps.
Chill airtight for at least 4 hours and avoid stirring too vigorously after chilling to preserve a layered look with a cinnamon ribbon.

How to Serve Cinnamon Roll Overnight Oats

Top with a light cream-cheese drizzle and a sprinkle of toasted pecans for crunch.
Serve with fresh berries or a sliced banana to add brightness and natural sweetness.
Plate in a shallow bowl for a pretty presentation and finish with a dusting of cinnamon and a mint leaf.
Great for brunch, back-to-school breakfasts, or pre-work meal prep because they travel well in sealed jars.

Storage and Reheating Guide

Store in airtight jars in the refrigerator for up to 4 days; labeling jars with the date helps you rotate batches. For longer storage, freeze portions up to 1 month in freezer-safe containers—thaw overnight in the fridge and stir well before eating. If you prefer warm oats, microwave a jar for 30–60 seconds (stir halfway) or transfer to a small saucepan and warm gently over low heat with a splash of milk to restore creaminess.

Recipe Variations

Gluten-free: Use certified gluten-free rolled oats and verify all add-ins are gluten-free.
Dairy-free: Swap milk for almond, oat, or soy milk and use coconut yogurt instead of Greek yogurt.
Protein boost: Stir in 1 scoop unflavored or vanilla protein powder before chilling, or top with a dollop of nut butter.
Flavor swap: Try a fruit-forward riff inspired by apple pie cinnamon rolls—add 1/2 cup grated apple and a pinch of nutmeg for fall flair.

Nutritional Highlights

Good source of fiber from oats and chia, which supports digestion and satiety.
Protein increases when you add Greek yogurt or protein powder; this helps stabilize blood sugar in the morning.
Allergen info: contains dairy unless you use dairy-free substitutions, and oats may contain gluten if not certified gluten-free. Serve portions around 3/4–1 cup for a balanced breakfast.

Troubleshooting Common Issues

Too runny: Add 1 tablespoon chia seeds and chill another hour, or reduce the liquid next time to a 1:1 oats-to-liquid ratio.
Too thick or gummy: Stir in 1–2 tablespoons of milk and let sit 10–15 minutes to relax the texture; use slightly less yogurt next batch.
Weak cinnamon flavor: Bloom the cinnamon by warming it briefly in the milk (microwave 20 seconds) before mixing, or increase to 1 1/4 teaspoons ground cinnamon.

Frequently Asked Questions

Q: Can I use quick oats instead of rolled oats?
A: You can, but quick oats absorb liquid much faster and tend to turn mushy; if you use quick oats, reduce chill time to 2–4 hours and check texture sooner. Rolled old-fashioned oats give the best balance of creaminess and chew.

Q: How long do overnight oats last in the fridge?
A: Properly sealed, they last up to 4 days. After that the flavor and texture degrade, though they are usually safe to eat for a day or two beyond if kept cold—always check smell and appearance first.

Q: Can I make a single large batch for the week?
A: Yes—multiply ingredients and store in individual jars for convenience. Keep a 24–48 hour margin on variety to maintain optimal freshness; I recommend labeling jars with the prep date.

Q: Is it safe to leave oats at room temperature to ferment like some recipes suggest?
A: I don’t recommend leaving dairy-containing overnight oats at room temperature. If you’re making a fermented-style bowl (with cultured yogurt or kefir), keep it refrigerated and follow specific fermentation recipes that control time and temperature.