Cinnamon Roll Cream of Wheat

Cinnamon roll cream of wheat
Leah Maroney
Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 2 servings
Nutrition Facts (per serving)
401 Calories
17g Fat
55g Carbs
9g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 401
% Daily Value*
Total Fat 17g 21%
Saturated Fat 10g 52%
Cholesterol 51mg 17%
Sodium 287mg 12%
Total Carbohydrate 55g 20%
Dietary Fiber 1g 5%
Total Sugars 50g
Protein 9g
Vitamin C 1mg 3%
Calcium 373mg 29%
Iron 2mg 13%
Potassium 390mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Love cinnamon rolls, but don't have the time to make them? Cinnamon roll cream of wheat to the rescue! It tastes so similar to cinnamon rolls but can be whipped up in under five minutes. It's also really easy to make in larger batches to feed a crowd or to have on hand for a microwavable breakfast.

It turns out cream of wheat is basically made from semolina flour, which is a coarser flour used to make pasta! It is pretty much the wheat equivalent of grits, although it is finer. It is a great alternative to grits for those who have corn allergies. It's also a great alternative to the typical oatmeal.


For the Cream of Wheat:

  • 2 cups milk

  • 1/3 cup cream of wheat (farina)

  • Pinch kosher salt

  • 1 tablespoon sugar

  • 1/2 teaspoon vanilla extract

For the Cinnamon Topping:

  • 2 tablespoons butter

  • 2 tablespoons light brown sugar, packed

  • 1 1/2 teaspoons ground cinnamon

For the Glaze Topping:

Steps to Make It

  1. Gather the ingredients.

  2.  Bring milk to a simmer in a medium saucepan. 

  3. Add salt, sugar, and vanilla extract. Heat until sugar dissolves, stirring frequently.

  4. Gradually add in cream of wheat, stirring until it is completely incorporated. Use a whisk to smooth out any lumps that may occur. 

  5. Depending on the type of cream of wheat you are using, there will be different cook times.  Cook on low for the amount of time directed on box.  

  6. While cream of wheat is cooking, prepare the two toppings. Melt butter in a small saucepan and stir in brown sugar and cinnamon. Stir until sugar is mostly dissolved. Set aside.

  7. Whisk together milk, powdered sugar, and vanilla extract in a small bowl. If it is too thick, add a tiny bit of milk. If it is too thin, add a bit more powdered sugar. Whisk until there are no more lumps. 

  8. Remove the cream of wheat from heat and divide evenly between two bowls. 

  9. Drizzle the two different toppings over top of each bowl. Eat immediately.