Make these Cinnamon Roll Waffles if you’re looking for something really decadent and delicious to make for a special weekend breakfast!
I always have a tough time forgetting about my Cinnamon Roll Pancakes! So much so that I started wondering what else I could do to replicate the Cinnamon Roll. “Why not waffles, too?” I thought. I experimented… but it was a flop. I tried to create them just as I did with the pancakes- pouring in batter first and then swirling the cinnamon-sugar filling inside. The waffle iron didn’t like that very much. It turned out to be a big mess, and then it turned out to be a big, burned mess. I cleaned it all up and then decided to go a different route. This method works! It’s a delicious waffle with all of the toppings of a good cinnamon roll!
Ingredients Needed:
- all purpose flour
- granulated white sugar
- baking powder, baking soda and salt
- eggs
- buttermilk
- canola or vegetable oil
- vanilla extract
- butter
- brown sugar
- ground cinnamon
- cream cheese
- powdered sugar
How to make Cinnamon Roll Waffles:
The complete, printable recipe is at the bottom of this post.
PREPARE THE WAFFLES:
- Preheat a waffle iron and spray with nonstick spray. Pour the batter into the waffle iron grid and close the lid. Bake until the waffles are completely done- follow your waffle iron’s instructions. Use a fork to remove the finished waffles. Repeat with the remaining batter. Keep the waffles warm until ready to serve (a 200 degree oven is perfect).
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture; set aside.
- In a separate bowl, whisk together the eggs, buttermilk, oil and vanilla. Pour into the bowl with the dry ingredients. Stir just until moistened; batter will be slightly lumpy.
PREPARE THE CINNAMON TOPPING:
In a medium bowl, combine the butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.
PREPARE THE CREAM CHEESE TOPPING:
In a medium, microwave-safe bowl- heat the butter and cream cheese for 30 to 60 seconds; just until melted. Stir together until smooth; whisk in the powdered sugar and vanilla extract.
When ready to serve, place a waffle on a plate, drizzle cinnamon topping, then drizzle cream cheese topping. Use as much or as little as you’d like. Serve immediately.
What I Love About This Recipe:
- It’s a great way to enjoy a cinnamon roll with all of the same flavors!
- It’s a fun way to serve waffles in a new way.
- I love decadent weekend breakfast recipes like this that I can serve every once in a while. You only live once!
Here are a few more cinnamon roll themed recipes you might like to try:
PREPARE THE WAFFLES:
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In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture; set aside.
-
In a separate bowl, whisk together the eggs, buttermilk, oil and vanilla. Pour into the bowl with the dry ingredients. Stir just until moistened; batter will be slightly lumpy.
-
Preheat a waffle iron and spray with nonstick spray. Pour the batter into the waffle iron grid and close the lid. Bake until the waffles are completely done- follow your waffle iron’s instructions. Use a fork to remove the finished waffles. Repeat with the remaining batter. Keep the waffles warm until ready to serve (a 200 degree oven is perfect).
PREPARE THE CINNAMON TOPPING:
-
In a medium bowl, combine the butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.
PREPARE THE CREAM CHEESE TOPPING:
ASSEMBLE THE WAFFLES:
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When ready to serve, place a waffle on a plate, drizzle cinnamon topping, then drizzle cream cheese topping. Use as much or as little as you’d like. Serve immediately.
Serving: 1waffle, Calories: 356kcal, Carbohydrates: 40g, Protein: 5g, Fat: 20g, Saturated Fat: 10g, Cholesterol: 75mg, Sodium: 270mg, Potassium: 145mg, Fiber: 1g, Sugar: 25g, Vitamin A: 533IU, Calcium: 95mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.