Cinnamon Roll Waffles
Published Nov 04, 2026
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Cinnamon roll waffles are two breakfast favorites in one. It’s as easy as whipping up a stack of crispy, fluffy homemade waffles, then drizzling them with rich brown butter cinnamon sauce and sweet cream cheese icing. Ready in 20 minutes!
I’ve found so many ways to enjoy cinnamon rolls without actually making them. From my cinnamon roll casserole to cinnamon roll sheet pan pancakes, to these easy homemade waffles.
Homemade Cinnamon Roll Waffles
As much as I love homemade cinnamon rolls, some mornings I crave those rich, spiced, ooey-gooey flavors but lack the motivation for all the rising, shaping, and baking, y’know? So instead of making a batch of overnight cinnamon rolls, I love that I can make these cinnamon roll waffles in 20 minutes.
Now, I’ve seen recipes that simply press canned cinnamon rolls in a waffle iron. However, I opted to make from-scratch, fluffy homemade waffles. The classic cinnamon roll flavors come from the buttery cinnamon-sugar sauce and cream cheese icing toppings, which also take minutes to make.
This waffles recipe makes a delicious fall brunch, and they’re easy to make ahead. I cook the waffles and make the cinnamon roll toppings ahead of time for easy holiday breakfast prep, and I can throw them together even before I’ve had my morning latte.
Best of all, if you don’t have a waffle iron, drizzle the cinnamon-sugar sauce and icing over a stack of buttermilk pancakes to make cinnamon roll pancakes instead!
Ingredients You’ll Need
Several ingredients overlap between the waffles, cinnamon sugar sauce, and cream cheese icing. Here’s what you’ll need and why. See the recipe card for exact measurements.
- All-purpose flour – Measure the flour with a kitchen scale, or spoon it into a cup and level it to avoid adding too much.
- Baking Powder – Make sure it’s fresh.
- Granulated Sugar – This can be granulated sugar or light brown sugar.
- Egg and Milk – Bring them to room temperature so the waffle batter is easier to mix.
- Butter – Melted. You can replace the butter in the batter with vegetable oil (or similar) if you want. You’ll also need butter to make the brown butter cinnamon sauce.
- Vanilla – Pure vanilla extract has the best flavor. You could use an equal amount of vanilla paste instead.
- Brown Sugar – Light or dark brown sugar is key to the caramelized flavor in the cinnamon sauce.
- Cinnamon – For a fun twist, try including nutmeg, ginger, or a blend, like pumpkin pie spice.
- Heavy Cream – I use cream in the brown butter sauce and in the glaze. Substitute half-and-half if needed.
- Cream Cheese – Soften the cream cheese to room temperature.
How to Make Cinnamon Roll Waffles
These homemade cinnamon roll waffles are just about as easy to make as their canned cinnamon roll counterparts. Keep the cooked waffles warm in a 180ºF oven while you prepare the sauce and glaze.
- Mix the waffle batter. Start by whisking the flour, baking powder, salt, and sugar together. In a separate bowl, combine the egg, milk, melted butter, and vanilla. Fold the wet ingredients into the dry mixture until just combined. Don’t overmix.
- Cook the waffles. Pour about ⅓ to ½ cup of batter onto the preheated waffle iron and cook until crispy and golden. The waffles are done when steam no longer escapes from the waffle iron.
- Brown the butter. Meanwhile, melt the butter in a skillet over medium heat. Let the butter cook, stirring often, until it’s a deep golden color and starts to smell nutty.
- Make the cinnamon sauce. Take your brown butter off the heat and whisk in the brown sugar, cinnamon, and a pinch of salt. Place the pan back over low heat. When the sugar has fully dissolved, stir in the heavy cream.
- Make the cream cheese glaze. While the sauce cools, beat the cream cheese with powdered sugar, heavy cream, vanilla, and salt until it’s smooth and pourable. When you’re ready to serve, drizzle your waffles with both the glaze and cinnamon sauce.
Recipe Tips
- Brown the butter in a light-colored pan. This makes it easier to monitor the butter as it browns.
- Add chopped pecans. Plain or crunchy, toasted chopped pecans taste delicious alongside the browned butter cinnamon sauce in this waffle recipe. Sprinkle them on top when serving.
- The waffles are done when the steam stops coming from the waffle iron.
- Don’t open the waffle maker too early. This can cause the waffles to split in two.
- Add mix-ins, like chocolate chips, fresh berries, or chopped nuts, into the waffle batter.
- Boost the protein by swapping classic waffles for protein waffles topped with that delicious cinnamon sauce and icing.
Toppings for Cinnamon Roll Waffles
Just like regular waffles, these cinnamon roll waffles welcome ALL the toppings. Here are some favorites.
- Maple syrup
- Hot sauce or caramel sauce
- Cinnamon sugar
- Fresh berries
- Sliced apples (or apple pie filling in the fall!)
What To Serve With Waffles
- Savory egg dishes: Serve a sweet stack of homemade cinnamon roll waffles for a holiday brunch with an Eggs Benedict casserole or quiche muffins.
- Breakfast favorites: Add a side of breakfast potatoes or cheesy hashbrowns and crispy air fryer bacon.
- Cozy drinks: I love these waffles with a Starbucks-inspired cinnamon dolce latte or classic pumpkin spice latte in the fall. All the spice!
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Cinnamon Roll Waffles
Ingredients
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ⅓ teaspoon salt
- 1 tablespoon sugar
- 1 large egg
- ½ cup + 2 tablespoons whole milk
- 2 tablespoons + 1 teaspoon unsalted butter, melted
- ½ teaspoon pure vanilla extract
Brown Butter Cinnamon Sauce
- 4 tablespoons unsalted butter
- ¼ cup packed brown sugar
- 1 teaspoon ground cinnamon
- pinch of salt
- 1 tablespoon heavy cream
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 tablespoon heavy cream
- ½ teaspoon pure vanilla extract
- pinch of salt
Instructions
- Prep. Preheat your waffle maker.
- Combine the dry ingredients. In a mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- Combine the liquid ingredients. In a separate bowl, whisk together the egg, milk, melted butter, and vanilla. Add the wet ingredients to the dry ingredients and whisk just until combined.
- Cook the waffles. Pour about ⅓ to ½ cup of batter onto the preheated waffle iron and cook according to your waffle maker’s directions until crispy and golden. In most cases, the waffles are done when steam no longer escapes from the waffle iron.
- Make the brown butter cinnamon sauce. Melt the butter in a small light-colored skillet over medium heat. Continue cooking until the milk solids turn golden brown and the butter smells nutty. Remove from the heat and immediately stir in the brown sugar, cinnamon, and salt. Return to very low heat and stir until the sugar begins to dissolve. Whisk in the heavy cream until smooth and glossy.
- Make the cream cheese glaze. Whisk together the softened cream cheese, powdered sugar, heavy cream, vanilla, and salt until smooth and pourable.
- Serve. Arrange the waffles on plates. Drizzle with the cream cheese glaze, then spoon the warm brown butter cinnamon sauce over the top, and serve.
Equipment
Notes
- Browning butter. Melt the butter over medium heat, stirring or swirling the pan frequently. It will foam and sizzle before the milk solids begin turning golden brown. Once you see little brown specks and the butter smells nutty, it’s ready.
- The waffles are done when the steam stops coming from the waffle iron. Avoid opening the waffle maker too early, as this can cause the waffles to split.
- You can add some chopped pecans on top. They pair nicely with the brown butter sauce.
- The nutrition information includes one waffle with ¼ of the brown butter cinnamon sauce and cream cheese glaze. Feel free to use more or less of either topping to your liking. The nutritional info will vary depending on how much you add.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Storing and Reheating Leftovers
- Refrigerate. Store leftover cooled waffles, butter sauce, and cream cheese glaze in separate airtight containers. Keep everything in the fridge to enjoy within 3 days.
- Reheat. Warm up the waffles in the oven or toaster. The sauce and icing may harden in the fridge, so bring them back to room temperature or warm them lightly in the microwave before serving.
- Freeze. Allow the waffles to cool completely, then transfer them to an airtight container or freezer bag. Freeze for up to 2 months and thaw the waffles at room temperature before reheating.
