Cinnamon Roll Waffles
Make these Cinnamon Rolls in your waffle maker then top them with a homemade cream cheese glaze.
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Servings: 5 waffles
Ingredients
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
For the cinnamon roll waffles:
- 1 5 pack store bought cinnamon rolls (I used Pillsbury Grands)
- Cooking spray
Instructions
- In a small bowl using an electric mixer, whip together the cream cheese icing and the 2oz 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. When heated, add 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 with the glaze, and enjoy.
Notes
- To keep the cinnamon roll waffles warm while cooking the rest of the batch, place the cooked waffles on a sheet pan and keep them in a warm oven.
- These waffles are best not long after they’re made, but they will hold at room temperature for about two hours. After that, they will harden.
- Leftover waffles can be stored in the refrigerator for three days.
- To free the waffles wrap them in plastic wrap and they will keep in the freezer for two months.
Nutrition
Serving: 1g | Calories: 289kcal | Carbohydrates: 43g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Trans Fat: 2g | Cholesterol: 22mg | Sodium: 327mg | Fiber: 1g | Sugar: 30g
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