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
Equipment
- Sifter for sprinkling waffles with powdered sugar or cocoa powder to serve
Ingredients
- 1 5 pack store bought cinnamon rolls
Glaze
- 1 package cream cheese icing from the cinnamon rolls
- 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 package of cream cheese icing and softened 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 and set the glaze aside.
- Heat the waffle maker to medium heat and spray lightly with cooking spray. When heated, add one cinnamon roll directly in the middle and cook for 2 ½ minutes, until golden. Remove and set aside and repeat with the remaining cinnamon rolls.
- Drizzle the warm cinnamon roll waffles with the glaze to serve and enjoy.
Notes
Fridge: Leftover waffles with or without glaze can be stored in an airtight container for three days.
Freezer: Wrap individually in plastic wrap before storing in an airtight container or freezer bag for two months. Thaw in the fridge overnight or reheat from frozen.
Preheat leftover cinnamon roll waffles in the microwave for 30 to 45 seconds or warm them in the oven on a sheet pan at 350 degrees Fahrenheit for 10 to 12 minutes. If the leftover waffles don't have icing on them yet, you can totally reheat them in the toaster, too.
Nutrition
Serving: 1waffle | 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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