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Cinnamon Roll Oatmeal—Take Two

Posted Dec 10 2010 8:52pm

Forgive me if looking at these photos sends you into a sugar coma.


I asked my husband how cinnamon rolls sounded for breakfast. Four rolls were still lurking in the freezer from the big batch I made in October. The dough was prepared, rolled, and frozen (unbaked), so all it needed was 20 minutes in the oven. Not bad for a special breakfast!

And really, is there a better excuse for eating cinnamon rolls fresh out of the oven than celebrating the last weekend before we go home for Christmas (!!!)? I didn’t think so.

Unfortunately, I forgot that the remaining rolls were small(ish)–only 3 medium-sized and one very tiny end-nubbin left. Two of those rolls would have filled me up, but not my husband. Instead of splitting the cinnamon rolls, I made a small pot of oatmeal for myself and had one of the rolls, leaving three for him.

I even made my oatmeal extra cinnamon-y for the occasion (and that’s saying a lot because I use more cinnamon than most people normally).

But then I had a genius idea: What if I used the leftover frosting on top of my oatmeal?


The frosting melted and separated on the hot oats, but made for one of the best bowls of oatmeal I’ve had in ages. They were A LOT sweeter than any oats I ever eat, but man what an awesome treat.

You must try this: While you’re making cookies and other confectionaries this holiday season, set aside a little frosting and smother it on your oatmeal for breakfast. Just be prepared for the mid-day sugar crash. It will be worth it—I promise!

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