This Cinnamon Roll Waffle recipe starts with a straightforward waffle batter that works great on its own or as a base for variations. Here, the batter is combined with a sweet cinnamon filling and a creamy cream cheese frosting to recreate the flavor of a cinnamon roll in waffle form. Follow the steps below to make the batter, prepare the cinnamon filling and cream cheese frosting, and assemble warm, irresistible Cinnamon Roll Waffles.
Depending on how you layer the components, you can bake the cinnamon filling and frosting inside the waffle for a caramelized center, or use the frosting as a topping for a cleaner presentation. Both versions taste wonderful—one is more visually striking, the other has that gooey, caramelized cinnamon flavor.
Ingredients
Waffle Batter
- 2 eggs
- 2 tablespoons sugar
- 1 3/4 cups milk
- 2 tablespoons oil
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Cinnamon Filling
- 2/3 cup brown sugar
- 1 1/2 tablespoons ground cinnamon
- 1/4 cup butter, softened
- 2–3 tablespoons milk
Cream Cheese Frosting
- 4 ounces cream cheese
- 3 tablespoons butter
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Directions
Make the Batter
- In a medium bowl, whisk together the dry ingredients: all-purpose flour, sugar, baking powder, and salt.
- In a larger bowl, beat the eggs until combined. Add the milk, oil, and vanilla extract and whisk until smooth.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined and smooth. The batter should be pourable but not overly thin. Set aside while you prepare the filling and frosting.
Make the Cinnamon Filling
- In a medium bowl, use a hand mixer or sturdy spoon to combine the brown sugar, ground cinnamon, and softened butter until the mixture is evenly blended.
- Add 2 tablespoons of milk and mix until the filling holds together. If it seems too dry, add the remaining tablespoon of milk. The filling should be thick enough to pipe but still pliable.
- Transfer the filling to a piping bag. A tall glass can help steady the bag while you fill it.
Make the Cream Cheese Frosting
- In a medium bowl, beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract and beat until the frosting is thick and creamy.
- Fill a piping bag with the frosting for easier assembly and finishing. Set aside.
Cook the Waffles
- Preheat your waffle iron according to manufacturer instructions and lightly grease if needed.
- Assemble the waffle directly on the iron. Two effective approaches:
- Layered inside: Spread a layer of filling, pour some batter, add a ring or swirl of frosting, top with more batter and a final dot of filling. This method yields a gooey, caramelized center but can produce an uneven appearance.
- Topped after cooking: Pour batter and a thin layer of filling between batter layers, cook, and then pipe frosting on top when the waffle is finished. This gives a prettier presentation with slightly less internal caramelization.
- Cook for 5–10 minutes until the waffle reaches your preferred doneness. Because of the extra filling and frosting, these waffles can be wetter and heavier than standard waffles—allow extra time so the interior cooks through and the exterior crisps.
- Carefully remove the waffle, add any additional frosting or a sprinkle of cinnamon sugar if desired, and serve warm.
Tips & Variations
- For easier assembly, chill the filling slightly so it holds shape in the piping bag.
- To make multiple waffles ahead, keep cooked waffles warm in a low oven (200°F / 95°C) on a wire rack so they stay crisp underneath a sheet of foil.
- Add chopped nuts to the filling for crunch, or fold a little orange zest into the frosting for a bright citrus note.
- These cinnamon roll waffles freeze well—reheat in a toaster oven to maintain texture.
Enjoy these Cinnamon Roll Waffles for a special breakfast or brunch—warm, sweet, and comforting, with all the flavors of a classic cinnamon roll in waffle form.
