I love a cinnamon roll. Baker Girl in Great Tew in Oxfordshire is famous for their cinnamon rolls. They are as big as your head and worth the trip to the country-side they are so good. They are the closest thing to an American Cinnabon that I have ever tasted. Our Cinnamon Roll Baked Oatmeal is a healthy alternative – still decadent but easier on the waistline.
Often I have to fly into Chicago O’Hare airport and British Airways always seems to land at the gates where there is a Cinnabon pumping sweet, sugar, flour and butter smells into the corridor. As much as I wish every day could start with a cup of black tea and a cinnamon roll, it is no more likely than ice cream for dinner.
Our baked Cinnamon Roll Oatmeal is an attempt at compromise. All of the flavour of a cinnamon roll as a baked porridge with a bit of icing on top to be just a little sinful. They work best from a muffin tin so that you can see the icing and also control the portions.
Warning: This recipe will make your house smell delicious. Expect the neighbours might suddenly drop by…
Cinnamon Roll Oatmeal
- 1 egg
- 1 teaspoon vanilla extract
- 150 ml milk semi-skimmed
- 100 grams banana overripe, mashed
- 150 grams oats
- 2 teaspoons cinnamon
- 1 teaspoons baking powder
- 3 tablespoons icing sugar
- 2 tablespoons milk
- Prepare 6 muffin tin with non-stick cooking spray
- Heat oven to 180C (Fan)
- In a medium bowl, mix egg, vanilla, milk and banana.
- Add in oats, baking powder and cinnamon
- Spoon into muffin tins and bake for 20 minutes until brown and skewer comes out clean.
- Make icing by combining icing sugar and milk in a small bowl.
- Once muffins have cooled, drizzle the icing on top.
- Serve warm or room temperature.