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Cinnamon Roll Waffles with Cream Cheese Glaze

These cinnamon roll waffles combine crisp golden edges, a fluffy center and a buttery brown sugar cinnamon swirl. Finish them with a smooth cream cheese glaze for an easy breakfast that tastes like a bakery cinnamon roll.

Prep: 20 minCook: 20 minYield: 6 wafflesDifficulty: Easy
A stack of cinnamon roll waffles with cream cheese glaze

Quick answer

The best cinnamon roll waffles use a thick cinnamon-sugar swirl added in small spoonfuls rather than one heavy layer. This keeps the filling inside the batter, reduces burning and creates cinnamon ribbons in every bite. Cook until steam slows, then glaze while the waffles are warm but not piping hot.

Why you’ll love these cinnamon roll waffles

This recipe delivers the familiar flavor of a cinnamon roll without kneading dough or waiting for it to rise. The waffle batter stays light enough to crisp in the iron, while the brown sugar filling melts into caramelized pockets. A tangy cream cheese glaze balances the sweetness and makes the waffles feel special enough for brunch or dessert.

The method also avoids the most common problem with cinnamon swirl waffles: burnt sugar stuck to the waffle plates. The swirl is thickened with a little flour and used sparingly between two thin layers of batter.

Ingredients

For the waffles

  • 2 cups (250 g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • 2 large eggs
  • 1¾ cups (420 ml) whole milk
  • â…“ cup (75 g) melted unsalted butter
  • 1 teaspoon vanilla extract

For the cinnamon swirl

  • ½ cup (100 g) packed brown sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons all-purpose flour
  • 2 tablespoons (28 g) melted butter

For the cream cheese glaze

  • 4 oz (115 g) cream cheese, softened
  • ½ cup (60 g) powdered sugar
  • 1–2 tablespoons milk
  • ½ teaspoon vanilla extract
  • Pinch of salt

How to make cinnamon roll waffles

Whisked waffle batter in a mixing bowl
1. Mix the batter. Whisk dry and wet ingredients separately, then combine just until no dry flour remains.
Brown sugar cinnamon swirl mixture
2. Make the swirl. Stir brown sugar, cinnamon, flour and melted butter into a thick paste.
Cinnamon swirl added over waffle batter
3. Layer carefully. Add batter, small spoonfuls of swirl and a thin final layer of batter.
Golden cinnamon waffle in a waffle iron
4. Cook until golden. Wait until steam slows and the waffle releases easily.
  1. Preheat the waffle iron thoroughly and grease it lightly if required by the manufacturer.
  2. Whisk flour, sugar, baking powder, baking soda and salt in a large bowl.
  3. In a second bowl, whisk eggs, milk, melted butter and vanilla.
  4. Pour the wet mixture into the dry ingredients and fold just until combined. A few small lumps are fine.
  5. Mix all cinnamon swirl ingredients into a spreadable paste.
  6. Add a thin layer of batter to the iron. Dot with a small amount of cinnamon mixture, keeping it away from the edges, then cover with a little more batter.
  7. Cook until golden and crisp. Transfer to a wire rack rather than stacking.
  8. Beat cream cheese, powdered sugar, vanilla, salt and enough milk to make a pourable glaze. Drizzle over warm waffles.
Close view of cinnamon roll waffles covered in cream cheese glaze

Tips for perfect cinnamon roll waffles

  • Preheat fully: a properly heated iron sets the batter before the sugar can leak.
  • Use less swirl than you think: about 1 tablespoon per waffle is usually enough.
  • Keep the filling away from the rim: exposed brown sugar can caramelize onto the plates.
  • Do not overmix: stirring too much develops gluten and makes the waffles dense.
  • Cool on a rack: airflow preserves crisp edges.

Storage and reheating

Cool the waffles completely before storing. Refrigerate in an airtight container for up to 3 days, or freeze in a single layer before transferring to a freezer bag for up to 2 months. Reheat in a toaster or a 350°F (175°C) oven until hot and crisp. Store the cream cheese glaze separately in the refrigerator for up to 3 days.

Frequently asked questions

Can I make the batter ahead?

You can mix the dry ingredients ahead, but the finished batter is best cooked shortly after mixing. For overnight preparation, keep the wet and dry mixtures separate and combine them in the morning.

Why did the cinnamon filling burn?

Too much filling, a runny swirl or filling placed near the edge can contact the hot plates directly. Thicken it with flour and sandwich small amounts between layers of batter.

Can I use canned cinnamon rolls in a waffle iron?

Yes, but that is a different shortcut recipe. This version is made from scratch and produces a lighter, more traditional waffle texture.

Can I freeze cinnamon roll waffles?

Yes. Freeze the unglazed waffles and reheat directly from frozen. Add glaze after reheating for the best texture.

Can I make them without cream cheese?

Use a simple powdered sugar glaze made with milk and vanilla, or serve with maple syrup.

Cinnamon Roll Waffles

Fluffy homemade waffles with a brown sugar cinnamon swirl and cream cheese glaze.

Prep
20 min
Cook
20 min
Total
40 min
Yield
6 waffles

Ingredients

  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 1¾ cups milk
  • â…“ cup melted butter
  • 1 tsp vanilla
  • ½ cup brown sugar
  • 2 tsp cinnamon
  • 2 tbsp flour
  • 2 tbsp melted butter
  • 4 oz cream cheese
  • ½ cup powdered sugar
  • 1–2 tbsp milk

Instructions

  1. Preheat the waffle iron.
  2. Whisk dry ingredients and wet ingredients separately.
  3. Combine just until mixed.
  4. Stir together the cinnamon swirl.
  5. Layer batter, small spoonfuls of swirl and more batter in the iron.
  6. Cook until golden and cool briefly on a rack.
  7. Whisk the glaze and drizzle over warm waffles.

Editorial verification: Waffle iron capacity, heat settings and cooking time vary. Test the finished recipe with the intended appliance before publishing exact nutrition or first-person testing claims.