What do you get when you combine two of the most beloved breakfast staples in America? These outrageously decadent cinnamon roll waffles, that’s what!
Move over pancakes, these cinnamon roll waffles are here, and they’re about to steal the breakfast spotlight.
Cinnamon rolls are perfect enough as it is. But this recipe takes them to a whole new level by cooking them in a waffle iron.
The result is a seriously addictive breakfast mash-up you’ll crave again and again.
Can’t decide between cinnamon rolls and waffles? You don’t have to. With this recipe, you get to have them both.
Cinnamon Rolls in the Waffle Maker
There are many reasons you should cook refrigerated cinnamon rolls in the waffle maker.
First of all, it’s so much fun! If you live with kids, you can turn this recipe into a fun activity they can all take part in.
Second, the resulting waffles are simply to die for. With this brilliant technique, the classic cinnamon rolls get a crispy exterior. But they’re still soft and tender inside. They’re already delectable on their own with their cinnamon-sugar coating. But it doesn’t end there.
A cream cheese glaze on top makes them even more mouthwatering. The thick sauce rests on the waffles’ square pockets. It adds an extra dose of sweetness to make your tastebuds tingle.
Last, they’re insanely easy to make. It’s the quickest way to get a scrumptious breakfast on the table!
- Refrigerated Cinnamon Rolls – Use Pillsbury Grands-style to make larger waffles. But regular-sized refrigerated rolls are fine, too. Just keep in mind the cooking time will vary depending on the size of the rolls. The smaller the rolls, the shorter the time they need to cook.
- Cream Cheese Icing – It comes with the can of cinnamon rolls, but we’ll tweak it a little bit to make a cream cheese glaze.
- Powdered Sugar – To add sweetness to the glaze. It’s important to use powdered sugar so the glaze will be nice and smooth. Granulated sugar won’t dissolve and will make the glaze grainy.
- Milk – To liquify the glaze. Add more or less depending on how thin or thick you want the glaze’s consistency to be.
- Vanilla – It adds more depth to the glaze’s flavor.
Tips & Tricks for the Best Cinnamon Roll Waffles
- Only spray the waffle iron only if it’s not non-stick, or your waffles will be rubbery.
- Don’t forget to spray the waffle iron with baking spray in between each cinnamon roll. Cinnamon rolls contain sugar, which is prone to sticking to the iron.
- This recipe uses Grand-style cinnamon rolls, but you can also use the standard size. Or, if you want state-fair-style waffles, use the mini version.
- If you always make waffles for breakfast or brunch, I highly recommend you get a Belgian waffle iron. It’s larger and has deeper square pockets to create far superior waffles.
- Preheat the waffle iron to ensure the waffles’ exteriors are super crispy. To test if it’s ready to go, sprinkle the inside with a little bit of water. If the water droplets sizzle and evaporate, it’s ready to go.
- Don’t open the lid in the middle of cooking. This can cause uncooked waffles to tear in half.
- If you’re making a lot of waffles, place the cooked ones in a 250-degree Fahrenheit oven to keep them warm. You can also pop cold waffles in a toaster for several seconds to crisp them back up.
- Or, place them on a wire rack so they won’t turn soggy. The wire rack allows air to circulate under the waffles, keeping steam from forming.
If cream cheese and vanilla glaze aren’t your jam, give these toppings a try instead.
- Strawberry Syrup With Fresh Berries – for a refreshing summer breakfast
- Powdered Sugar and Butter – something that surely hits the spot
- Bananas, Peanut Butter, and Bacon – for an Elvis-approved meal
- Whipped Cream with Chocolate Chips, and Chocolate Syrup – the ultimate kids’ delight
- Toasted Pecans, Almonds, or Walnuts – for extra crunch
- Cranberry Sauce and White Chocolate Chips – for a festive holiday treat
- Nutella and Hazelnuts – something to satisfy your sweet tooth
- Maple Syrup with Bacon, Ham, and Eggs – the breakfast of champions
How to Store Cinnamon Roll Waffles
Cinnamon roll waffles are great for saving for later. Don’t be afraid to double the recipe!
If you plan on eating leftovers within 3 to 4 days, store them in an air-tight container and refrigerate them. Be sure they’re completely cooled first, though! To reheat them, pop them in the toaster or microwave.
If you want to keep them around longer, say, 3 to 4 months, freeze them. Again, allow them to cool completely first before storing them.
Arrange them on a single layer on a baking sheet and freeze them for 1- 2 hours, or until they’re frozen solid. Doing this will allow you to place all the waffles together in one Ziploc bag. They won’t stick together when you freeze them.
Squeeze the bag for excess air (this will prevent freezer burn), seal it, and label it accordingly.
To reheat the waffles, bake them for 10 to 15 minutes at 350 degrees Fahrenheit. You won’t need to defrost them beforehand.
The toaster works beautifully as well, especially if you’re only reheating 1 to 2 pieces.
How Long Do I Cook Cinnamon Roll Waffles?
This depends on two things: how powerful your waffle iron is, and how big or small the cinnamon rolls are.
There’s no one standard cooking time for cinnamon roll waffles. So it’s important to keep an eye on them, especially on the first few tries.
Check for doneness at the 2-minute mark, and continue to check until they’re cooked perfectly.
Here’s a tip: Another way to check for doneness is to watch out for steam, or lack thereof. The waffles are done when you no longer see steam coming out of the waffle iron.
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