Cinnamon Roll Waffles
User Reviews
5
Cinnamon Roll Waffles
Description
The recipe blends common baking ingredients like flour, sugar, baking powder, baking soda, and salt to create a structured waffle batter. Buttermilk and melted butter provide moisture and richness, while eggs and vanilla add flavor and binding. Mixing wet and dry ingredients just until combined preserves a slightly lumpy batter for tender waffles. Cooking in a preheated waffle maker produces waffles that are golden and crisp on the outside while remaining soft inside.
The accompanying cream cheese icing, made by beating powdered sugar, softened cream cheese and butter, maple extract, and milk, offers a creamy, tangy complement to the sweet waffles. A separate brown sugar cinnamon glaze combines melted butter, packed brown sugar, and cinnamon to echo cinnamon roll flavors. Both toppings can be applied as desired for richness and warmth.
Storage notes mention all components can be frozen for up to three months. Waffles reheat well in an air fryer or toaster, and icings thaw nicely with gentle warming. This makes the recipe convenient for make-ahead preparations.
If buttermilk is unavailable, create a substitute by adding 1 tablespoon vinegar or lemon juice to a cup of milk and letting it sit 5-10 minutes.Waffles, cream cheese icing, and cinnamon glaze freeze well for 2-3 months.Reheat waffles in an air fryer or toaster to restore crispness.Reheat cream cheese icing and glaze gently in the microwave before serving.
Ingredients
Waffle Batter
- 2 cups all-purpose flour
- 2 Tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 6 Tablespoons butter melted, salted
- 2 egg beaten, large
- 1 teaspoon vanilla extract
Cream Cheese Topping
- 1 cup powdered sugar
- 3 ounces cream cheese softened
- 2 Tablespoons butter softened, salted
- 1/2 teaspoon maple extract
- 2-3 Tablespoons milk or heavy cream
Cinnamon Topping
- 3/4 cup brown sugar packed
- 1/2 cup butter melted, salted
- 1 Tablespoon ground cinnamon
Instructions
Waffles
- Preheat a waffle maker so it is hot when you are ready to cook the waffles.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, melted butter, eggs, and vanilla extract.
- Add the buttermilk mixture to the flour mixture, stirring by hand with a large spoon just until combined. It's okay for the batter to be lumpy.
- Spray the waffle maker with cooking spray so the waffles won't stick. Pour the batter onto the waffle maker. Keep in mind that the batter will expand when you close the waffle maker and try not to overfill. Close the lid and cook for 3 to 5 minutes until the waffles are golden brown and crisp on the outside. Transfer the finished waffles to a wire rack while you cook the rest of the batter.
Cream Cheese Icing
- While the waffles are cooking, beat the powdered sugar, cream cheese, softened butter, and maple extract in a bowl with an electric hand mixer until smooth. Add just enough milk or cream to make a pourable glaze. It shouldn't be too thin though.
- Transfer the icing to a ziploc bag and set aside.
Brown Sugar Glaze
- Stir the brown sugar, melted butter, and cinnamon in a bowl until combined. It will want to separate if you make this in advance, so you might need to reheat and stir again to combine just before serving.
- Transfer to a ziploc bag and snip off one corner. Drizzle the brown sugar glaze over the waffles, then drizzle with the cream cheese icing as well and serve immediately.
Notes
- If buttermilk is unavailable, make a substitute by mixing 1 tablespoon vinegar or lemon juice with milk and letting sit 5-10 minutes.
- Waffles and toppings freeze well for 2-3 months.
- Reheat waffles in an air fryer or toaster to crisp before serving.
- Warm cream cheese icing and cinnamon glaze gently in microwave to soften after freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10 waffles
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 67g | 22% |
| Protein | 8g | 16% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 616mg | 26% |
| Potassium | 187mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 1064IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 171mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
