Cinnamon Roll Waffles with Cream Cheese Maple Glaze Recipe
Introduction
Cinnamon rolls are a beloved treat, and cooking them in a waffle maker adds a fun twist with a crispy, caramelized exterior. This quick method lets you enjoy soft, warm cinnamon rolls topped with a luscious cream cheese glaze in minutes.
Ingredients
- 12.4 ounces refrigerated cinnamon roll dough (1 tube of Pillsbury Cinnamon Rolls)
- 3 ounces cream cheese (at room temperature)
- 2 tablespoons salted butter (at room temperature)
- 1 cup powdered sugar
- 1/2 teaspoon maple extract (or vanilla extract)
- 2-4 tablespoons heavy cream (or buttermilk)
Instructions
- Step 1: Preheat your waffle iron. If it is not non-stick, spray it lightly with butter spray to prevent sticking.
- Step 2: Slightly flatten each cinnamon roll between your palms to prepare them for the waffle maker.
- Step 3: Place 1 to 4 cinnamon rolls on the waffle iron, depending on its size. Close the iron and cook for 2-3 minutes until the rolls are soft but no longer doughy.
- Step 4: Remove the cooked cinnamon roll waffles and place them on a wire rack to keep them from becoming soggy. Repeat with remaining rolls.
- Step 5: To make the glaze, beat the softened cream cheese and butter together in a large bowl until smooth.
- Step 6: Add the maple extract and powdered sugar, then beat until fully combined.
- Step 7: Stir in 2 tablespoons of heavy cream and mix. Add more cream by the tablespoon until the glaze reaches your desired consistency.
- Step 8: Drizzle or spread the glaze over the warm cinnamon roll waffles and serve immediately.
Tips & Variations
- Try swapping maple extract for vanilla extract if you prefer a more classic flavor.
- For an extra crisp texture, cook the rolls a little longer but watch closely to avoid burning.
- Add chopped nuts or raisins inside the cinnamon rolls before cooking for added texture.
- If you don’t have heavy cream, buttermilk is a great alternative for thinning the glaze.
Storage
Store leftover cinnamon roll waffles in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. Reheat gently in a toaster oven or conventional oven to maintain crispiness. Reheating in a microwave may cause them to become soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade cinnamon roll dough instead of refrigerated dough?
Yes, homemade dough works well. Just shape the rolls and adjust cooking time as needed since homemade dough may vary in thickness.
What waffle iron settings work best for this recipe?
Medium heat settings usually work best to cook the rolls through without burning. Check after 2 minutes and adjust the timing based on your waffle maker’s performance.
PrintCinnamon Roll Waffles with Cream Cheese Maple Glaze Recipe
These Cinnamon Rolls made in a waffle maker offer a quick and delightful twist on a classic treat. Using refrigerated cinnamon roll dough, the waffles come out soft and perfectly cooked in just minutes. Topped with a creamy, maple-infused glaze, this recipe delivers a warm, gooey breakfast or snack that’s both easy and delicious.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Air Frying
- Cuisine: American
Ingredients
Cinnamon Rolls
- 12.4 ounces refrigerated cinnamon roll dough (1 tube of Pillsbury Cinnamon Rolls)
Glaze
- 3 ounces cream cheese, at room temperature
- 2 tablespoons salted butter, at room temperature
- 1 cup powdered sugar
- 1/2 teaspoon maple extract (or vanilla extract)
- 2–4 tablespoons heavy cream (or buttermilk)
Instructions
- Prepare the waffle iron: Spray a waffle iron with butter spray unless you have a non-stick iron. Then, heat the waffle iron until ready.
- Shape the cinnamon rolls: Slightly flatten each cinnamon roll between your palms to help them fit better on the waffle iron.
- Cook the cinnamon rolls in waffle iron: Place 1 to 4 cinnamon rolls on the iron depending on its size (4 large squares recommended). Close the waffle iron and cook for about 2-3 minutes until soft but no longer doughy.
- Cool the waffle cinnamon rolls: Remove the cooked cinnamon roll waffles and transfer them to a wire rack to prevent sogginess. Repeat with remaining rolls.
- Make the glaze: In a large bowl, use a hand mixer to blend the softened cream cheese and butter until smooth.
- Add flavor and sugar: Blend in the maple or vanilla extract and powdered sugar until combined.
- Adjust glaze consistency: Mix in 2 tablespoons of heavy cream, adding more by the tablespoon until desired glaze consistency is reached.
- Glaze the waffles: Drizzle or spread the prepared glaze over the warm cinnamon roll waffles.
- Serve: Serve the cinnamon roll waffles immediately for the best texture and flavor.
Notes
- Using a non-stick waffle iron eliminates the need for butter spray.
- Flatten the cinnamon rolls gently to avoid tearing the dough.
- Cooking times may vary depending on waffle iron size and cinnamon roll dough thickness.
- Adjust glaze consistency with heavy cream to your preference, making it thinner for drizzling or thicker for spreading.
- Serve immediately to enjoy the waffles warm and fresh.
Keywords: Cinnamon Rolls, Waffle Maker, Breakfast, Quick Recipe, Sweet Breakfast, Pillsbury Cinnamon Rolls, Cream Cheese Glaze
