Cinnamon Roll Waffles

5 from 2 votes

Easy cinnamon roll waffles use a refrigerated cinnamon roll that's cooked in a waffle maker and drizzled with cream cheese glaze. An easy delicious breakfast.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Servings: waffles

Calories: 294kcal

Author: Julie Evink

Equipment

Ingredients

Cinnamon Roll Waffles

7.3 ounces refrigerated Cinnamon Rolls (I used Pillsbury Grands)
Cooking spray

Cream Cheese Glaze

Container of cream cheese icing from the cinnamon roll package
2 ounces cream cheese softened
½ cup powdered sugar
3 Tablespoons heavy cream
3 Tablespoons maple syrup
½ teaspoon ground cinnamon

Instructions

In a small bowl using an electric mixer, whip together the cream cheese icing and the 2 ounces of cream cheese until light and fluffy.
Add the powdered sugar and whip together until fully incorporated. Add the heavy cream and maple syrup and mix on a lower speed. Finally, mix in the cinnamon powder and set the glaze aside.
Heat the waffle maker to medium heat and lightly spray with cooking spray.
Once the pan is hot, place one cinnamon roll directly in the middle and cook for 2 ½ minutes. Remove and set aside and repeat with the remaining cinnamon rolls.
Serve the cinnamon roll waffle warm, drizzled with the glaze and enjoy.

Notes

It is best to store the waffles and cream cheese glaze separately. Unglazed waffles, stored in an airtight container, can be kept in the refrigerator for up to 4 days.

Alternatively, you can place waffles in the freezer for up to 3 months. Freeze the glaze separately in an airtight container.

To reheat, place waffles into the toaster or toaster oven until warmed through.

Nutrition