These cinnamon roll waffles are the most delicious breakfast I’ve made in a long time. As someone who loves cinnamon rolls but rarely wants to take the time to make them, these waffles are the perfect brunch solution! The waffles are swirled with cinnamon brown sugar and topped with a drizzle of cream cheese frosting for the perfect replica of warm, sticky cinnamon rolls that can be prepared and ready to enjoy in less than 30 minutes!
I recently came across Melissa Clark’s NYT Cooking recipe for what I now consider to be the best waffles I’ve ever had. I’ve made them at least five times in the last couple of weeks, they are that good. But I had an idea for how to enjoy them even more – make them taste like a cinnamon roll! Those waffles serve as the base for this recipe, and I simply elevated them with a cinnamon brown sugar mixture and cream cheese frosting.
I take none of the credit for the waffles themselves and didn’t adjust the original base recipe ingredients (just provided some notes in parenthesis) as they are perfect as written.
Cinnamon Roll Waffles
Ingredients
Melissa Clark’s Waffles:
- 6 Tbsp unsalted butter, melted
- 1 cup yogurt (I use Greek yogurt)
- 1 cup milk (I’ve used both dairy and non-dairy)
- 4 large eggs
- 2 cups all purpose flour (I’ve also used King Arthur Gluten Free All-Pupose Flour, and they turn out great)
- 1 Tbsp sugar
- 1 tsp baking powder
- 1 tsp fine sea salt (I’ve been using about half the amount of salt)
- 1/2 tsp baking soda
Cream Cheese Frosting:
- 1 Tbsp unsalted butter, melted
- 1/2 cup powdered sugar
- 1/4 cup cream cheese
- 2 Tbsp milk (dairy or non-dairy)
- 1/4 tsp vanilla extract
Cinnamon Brown Sugar:
- 2 Tbsp unsalted butter, melted
- 1/3 cup packed brown sugar
- 2 tsp cinnamon
Directions
- Preheat the waffle iron.
- In a medium bowl, whisk melted butter, yogurt, milk, and eggs.
- In a large bowl, combine flour, sugar, baking powder, salt, and baking soda.
- Fold the wet ingredients into the dry ingredients.
- In a small bowl, prepare the cinnamon brown sugar. Combine melted butter, brown sugar, and cinnamon.
- Scoop 1/3 of waffle batter on the waffle iron, then swirl about 1 Tbsp of the cinnamon brown sugar mixture into the batter. Layer another 1/3 cup of waffle batter on top of the cinnamon brown sugar. Cook until golden brown.
- While the waffles cook, prepare the cream cheese frosting. Using a hand mixer, mix together the melted butter, powdered sugar, cream cheese, milk, and vanilla until smooth. Add additional milk as needed by the teaspoon to reach desired consistency for drizzling.
- Serve the waffles warm with a drizzle of cream cheese frosting. If you are a big fan of frosting, I recommend doubling that part of the recipe.
