Cinnamon Roll Waffles
Cinnamon Roll Waffles are the perfect mix of two breakfast favorites rolled into one. Imagine the sweet, gooey cinnamon swirls of a classic cinnamon roll crisped up with the satisfying…
Tip: save now, cook later.Cinnamon Roll Waffles are the perfect mix of two breakfast favorites rolled into one. Imagine the sweet, gooey cinnamon swirls of a classic cinnamon roll crisped up with the satisfying crunch and shape of a waffle. Each bite delivers warm spices, soft dough, and a little crispy edge that’s just irresistible.
I love making these on a weekend morning when there’s time to enjoy a slow breakfast. What’s great is how easy they come together if you use store-bought cinnamon roll dough—you just pop them in your waffle iron and wait for that wonderful smell to fill the kitchen. I always find myself sneaking tastes while they cook because the cinnamon and sugar caramelize so nicely.
My favorite way to serve Cinnamon Roll Waffles is with a drizzle of cream cheese glaze and a cup of hot coffee or cocoa. They’re fun for a special treat or when friends come over since they feel a little more exciting than regular waffles or cinnamon rolls alone. I promise, once you try them this way, they might just become your new go-to breakfast!
Key Ingredients & Substitutions
Cinnamon roll dough: Store-bought dough makes this recipe quick and easy. You can also use homemade cinnamon roll dough if you want a fresher taste and control over ingredients. Look for those with icing included for extra sweetness.
Icing/glaze: The icing from the package is perfect for drizzling. If you prefer, whisk together powdered sugar, milk, and vanilla extract to make your own glaze. This way, you can adjust sweetness and thickness.
Butter: Using softened unsalted butter on top adds a creamy touch and balances the sweetness. You can swap with salted butter if that’s what you have; it gives a nice flavor contrast.
Maple syrup: Optional but highly recommended. Pure maple syrup brings warmth and a hint of caramel that pairs beautifully with cinnamon and sugar. Honey or agave syrup are good alternatives.
How Can I Get Crispy Yet Soft Cinnamon Roll Waffles?
Balancing a crispy outside and soft inside is key for these waffles. Here are some tips:
- Preheat the waffle iron fully before adding dough to get a good sizzle right away.
- Lightly grease the waffle iron with butter or spray to prevent sticking and help browning.
- Place the cinnamon roll gently without pressing down too hard; this lets the iron cook the dough evenly.
- Cook just until golden brown—3 to 5 minutes usually works well, but keep an eye to prevent burning.
- Remove waffles carefully to avoid breaking; they will be soft inside but with slightly crispy edges.
- Serve immediately with icing and butter to enjoy all textures at once.
Equipment You’ll Need
- Waffle iron – essential for cooking the cinnamon rolls into waffles; it creates those crispy edges and waffle shape.
- Non-stick cooking spray or brush – helps keep the waffle iron greased so the dough doesn’t stick.
- Spatula or tongs – useful for carefully removing the hot waffles without breaking them.
- Small bowl and whisk (optional) – if you want to mix your own icing or glaze instead of using the package icing.
Flavor Variations & Add-Ins
- Try adding chopped nuts, like pecans or walnuts, into the dough for extra crunch and nutty flavor.
- Stir in a handful of raisins or dried cranberries into the dough before cooking to add a chewy, fruity twist.
- Swap cinnamon roll dough for a pumpkin roll dough during fall for a seasonal pumpkin spice flavor.
- Drizzle with caramel sauce instead of icing for a rich and buttery taste that pairs well with the cinnamon.
Cinnamon Roll Waffles
Ingredients You’ll Need:
- 1 package (8 ounces) refrigerated cinnamon roll dough with icing (such as Pillsbury)
- Non-stick cooking spray or butter (for waffle iron)
- 2 tablespoons unsalted butter, softened (for topping)
- Maple syrup, for serving (optional)
Time Needed:
This recipe takes about 5-10 minutes to prepare and cook, depending on your waffle iron. It’s a quick breakfast option that comes together easily, with no additional rising time needed since the dough is pre-made.
Step-by-Step Instructions:
1. Preheat and Prepare Your Waffle Iron:
Turn on your waffle iron and let it heat up fully according to the manufacturer’s directions. Once hot, lightly spray or butter the surfaces to prevent sticking.
2. Arrange the Cinnamon Rolls:
Open your package of cinnamon roll dough and separate the individual rolls. Place one roll in the center of the waffle iron, closing the lid gently but without pressing down.
3. Cook the Waffles:
Cook each cinnamon roll for 3 to 5 minutes, or until the waffle is golden brown and cooked through. Cooking time may vary depending on your waffle iron, so keep an eye to avoid burning.
4. Serve and Garnish:
Carefully remove the waffle using a spatula or tongs and place it on a plate. Drizzle with the icing included in the package or your own glaze. Add a pat of softened butter on top and, if you like, finish with a drizzle of warm maple syrup.
5. Repeat and Enjoy:
Repeat the cooking process for the remaining cinnamon rolls. Serve your warm cinnamon roll waffles right away and enjoy a sweet and delicious breakfast treat!
Can I Use Frozen Cinnamon Roll Dough?
Yes! Just thaw the dough overnight in the fridge before using. Make sure it’s fully thawed and slightly softened so it cooks evenly in the waffle iron.
How Should I Store Leftover Cinnamon Roll Waffles?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat them in a toaster or waffle iron for a crispy finish instead of the microwave, which can make them soggy.
Can I Make My Own Icing Instead of Using the Packaged One?
Definitely! Mix together powdered sugar, a splash of milk, and a little vanilla extract until smooth for a quick and tasty glaze substitute.
What If My Waffle Iron Isn’t Non-Stick?
If your waffle iron isn’t non-stick, be sure to generously grease it with butter or cooking spray before each waffle to prevent sticking and make cleanup easier.
