Cinnamon Roll Waffles
Crispy, fluffy cinnamon roll waffles made from scratch! These homemade waffles are topped with browned-butter cinnamon sauce and sweet cream cheese icing for a cozy breakfast.
Servings: 4
Equipment
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.
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
Serving: 1waffle with sauce and glaze | Calories: 551kcal | Carbohydrates: 60g | Protein: 8g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 321mg | Potassium: 318mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1127IU | Vitamin C: 0.1mg | Calcium: 168mg | Iron: 2mg
