Cinnamon Roll Waffles
intro
Crisp-edged, cinnamon-swirled fluffy waffles drizzled with tangy cream cheese glaze: a cozy, quick mashup of two beloved American breakfast favorites.
Ingredients
Steps
Prep iron and cinnamon swirl
Preheat your standard Belgian waffle iron to medium-high heat (375°F / 190°C). In a small bowl, mix 100g packed light brown sugar and 14g (2 tbsp) ground cinnamon until fully combined, then set aside for the waffle swirl.
Mix waffle base batter
In a large mixing bowl, whisk 240g all-purpose flour, 8g (2 tsp) baking powder, and 3g (1/2 tsp) fine sea salt until evenly blended. In a separate medium bowl, whisk 2 large eggs, 240ml (1 cup) whole milk, 57g cooled melted unsalted butter, and 5ml (1 tsp) pure vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula just until no dry flour streaks remain—do not overmix, as a few small lumps will produce lighter, fluffier waffles.
Layer batter and cinnamon swirl
Spray the preheated waffle iron grids lightly with non-stick cooking spray. Pour 120ml (1/2 cup) of waffle batter evenly across the bottom waffle grid, then sprinkle 2 tablespoons of the cinnamon-brown sugar mixture evenly over the batter. Top with another 60ml (1/4 cup) of batter to cover the cinnamon layer fully, preventing sugar from burning directly on the iron.
Cook waffles until crisp
Close the waffle iron lid and cook for 3 to 4 minutes, until the waffle is deep golden brown, crisp at the edges, and no steam escapes from the iron sides. Transfer cooked waffles to a wire rack set over a baking sheet (do not stack, as trapped steam makes waffles soggy) and repeat with remaining batter and cinnamon sugar until all 4 waffles are cooked.
Whip cream cheese glaze
While the last batch of waffles cooks, make the glaze: in a medium bowl, beat 113g softened full-fat cream cheese with a hand mixer on medium speed for 1 minute until completely smooth, with no lumps remaining. Add 120g powdered sugar, 15ml (1 tablespoon) whole milk, and 2.5ml (1/2 tsp) pure vanilla extract, beat on low speed for 30 seconds to combine, then increase to medium speed and beat for another 30 seconds until the glaze is thick but pourable, with the consistency of warm honey.
Plate and serve waffles
Place one warm waffle on each of 4 plates, drizzle 2 tablespoons of cream cheese glaze evenly over each waffle, letting it settle into the waffle grid indentations. Serve immediately while waffles are crisp on the outside and tender, fluffy inside.
Tips
2.Keep cooked waffles crisp while finishing batches by setting them on a wire rack in a 200°F (95°C) oven, rather than stacking them on a plate—trapped steam will turn crisp edges soggy in minutes.
3.Leftover waffles freeze well for up to 3 months: store in a sealed zip-top bag with parchment paper between each waffle, and reheat directly in a toaster for a quick, no-fuss breakfast.
OMG these cinnamon roll waffles are a total game changer for lazy Sunday breakfast! I didn't even have to run to the store for fancy ingredients, just grabbed a can of cinnamon rolls from my fridge and threw them in the waffle iron. The cream cheese glaze is so tangy and sweet, I could eat it by the spoonful. My husband and two kids devoured the whole batch in 10 minutes flat. 10/10 will be making these every weekend from now on!
Super easy recipe, took me almost exactly 25 minutes start to finish so the listed cook time is spot on. I brought these to my office potluck last week and everyone was begging for the recipe. Only note: I added a little extra cinnamon to the glaze because I'm a cinnamon fiend, worked like a charm.
Wait, can you freeze these? I tried making a double batch on Sunday to reheat for weekday breakfasts and they held up great in the toaster! The glaze stays good in the fridge for up to a week too, so I just drizzle it on after reheating. SO good, way better than the frozen waffles I used to buy.
As a broke college student with barely any cooking supplies, this was perfect. I only have a tiny dorm waffle maker and a tub of cream cheese I got on sale, and these turned out fluffy and gooey just like the picture. My roommate thought I ordered them from a fancy brunch spot lmao
Made these for my kid's post-soccer practice snack this morning and the whole team went crazy for them! Quick question though — has anyone tried making these with the gluten-free cinnamon roll cans? My youngest has celiac and I want to make a batch she can eat too.
Wait a second, why did I never think to put cinnamon rolls in the waffle iron before? This is genius. I topped mine with a little maple syrup and some chopped pecans and it tasted like a fancy restaurant dish I'd pay $15 for.
First time ever making breakfast for my girlfriend for our anniversary and these were a hit! I was super nervous I'd mess them up since I can barely boil water, but the steps were so straightforward. The only thing I messed up was the glaze consistency — it was a little runny, any tips?
Made these after a long morning hike with my friends and they were the perfect post-trail treat! Warm, sweet, and filling enough to refuel after 5 miles of walking. We added a handful of fresh blueberries on top and it was chef's kiss.
I've been making cinnamon rolls from scratch for 40 years, and I'll admit this shortcut version is almost as good as my homemade recipe! My teenage grandson asked for seconds before he even finished his first waffle, which is the highest compliment in my book.
Tried these for a quick weeknight dessert last night (breakfast for dinner night is a weekly tradition in our house) and they were a home run. The cream cheese glaze is way better than the sad little icing packet that comes with the canned rolls, I'll be making that glaze for all my sweet treats from now on.
Wait, do these get super crispy? My twins are teething right now and they hate really crunchy food, so I'm wondering if I can adjust the waffle iron setting to make them softer.
Has anyone tried making these vegan? I picked up vegan cream cheese and a can of vegan cinnamon rolls from the grocery store, wondering if anyone has tested this combo before I waste a can.
I hosted my monthly brunch meetup over the weekend and served these alongside a mimosa bar, and everyone lost their minds. So quick to make even when you're hosting 8 people, no slaving over the stove for hours flipping pancakes.
Wait, is there a way to make these without canned cinnamon rolls? I love making dough from scratch when I have time, and I have a sourdough starter I've been itching to use for something fun.
Y'all, I made these this morning on 3 hours of sleep after being up with the baby all night, and even in my half-asleep state they turned out perfect. Zero fancy steps, zero complicated measurements, exactly what this tired mom needed.