There is something about a plate of warm Cinnamon Roll Waffles with cream cheese that makes a quiet morning feel like a mini celebration. The edges are lightly crisp, the centers stay soft and tender, and that cinnamon swirl smells exactly like a bakery opened in your kitchen. These waffles were born on one of those mornings when the craving for cinnamon rolls hit hard, but there was zero patience for rising dough or multiple proofing steps. Turning the same cozy flavors into waffles turned out to be the perfect shortcut.
Instead of waiting hours, you whisk a quick buttermilk batter, pipe a buttery cinnamon sugar spiral over the top, and let the waffle iron do all the magic. The cream cheese drizzle comes together in a single bowl and melts into every little pocket. It is rich and sweet with just enough tang to balance the cinnamon. The first time this landed on the table, everyone stopped talking mid-bite, then immediately asked if there were seconds. Now it is the kind of weekend recipe that makes people wander into the kitchen just to ask what smells so good.
Why you will love these Cinnamon Roll Waffles
These Cinnamon Roll Waffles hit that sweet spot between cozy and impressive—simple enough for a lazy Sunday, special enough for holiday brunch. The batter uses basic pantry ingredients but still bakes up fluffy and light, with just the right amount of sweetness to let the cinnamon and cream cheese shine.
They also feel very low-stress: no yeast, no kneading, no waiting. You mix, swirl, cook, drizzle, and eat. The waffles reheat nicely, freeze well, and they are naturally meat-free, so they work for a wide range of guests. Top them with nuts, fruit, or whipped cream if you want to push them fully into dessert territory.
Ingredients for Cinnamon Roll Waffles with Cream Cheese
For the waffle batter, you will need all-purpose flour, a little granulated sugar, baking powder, baking soda, and salt, plus buttermilk, eggs, melted unsalted butter, and vanilla. This combination gives you waffles that are tender inside with a light, crisp exterior and that classic “buttermilk waffle” flavor.
The cinnamon swirl is a quick mix of melted butter, light brown sugar, and ground cinnamon, stirred together until it is thick and glossy enough to pipe. The cream cheese drizzle is made from softened cream cheese, powdered sugar, milk, and vanilla, beaten until silky and just pourable so it slowly runs over the waffle ridges instead of disappearing.
Basic equipment you will need
- Waffle iron (classic or Belgian both work)
- Two medium to large mixing bowls
- Whisk and spatula
- Piping bag or small zip-top bag for the cinnamon swirl
- Hand mixer or sturdy whisk for the cream cheese drizzle
- Measuring cups and spoons
How to make Cinnamon Roll Waffles step by step
- Preheat the waffle iron according to the manufacturer’s directions so it is fully hot before the first batch. Lightly grease it if your iron tends to stick.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until everything looks evenly combined with no pockets of leavening.
- In a second bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth. If the butter is very hot, let it cool slightly so it does not scramble the eggs.
- Pour the wet mixture into the dry ingredients and gently stir with a spatula just until you no longer see streaks of dry flour. A few small lumps are fine and help keep the waffles tender.
- For the cinnamon swirl, stir together melted butter, brown sugar, and cinnamon until you have a thick, glossy paste. Transfer to a piping bag or zip-top bag and snip a small corner.
- Grease the hot waffle iron. Add about 1/2 cup of batter (or enough for your iron), then quickly pipe a spiral of the cinnamon mixture over the top, starting from the center and working outward.
- Close the waffle iron and cook until the waffle is deeply golden and crisp around the edges, usually 3–4 minutes, depending on your machine. Carefully remove and repeat with the remaining batter and swirl.
- For the cream cheese drizzle, beat the softened cream cheese until smooth, then add powdered sugar, milk, and vanilla. Mix until the glaze is thick yet pourable, adding a splash more milk if needed.
- Serve the waffles warm and drizzle generously with the cream cheese topping right before serving so it melts into the grooves.
Pro tips for the best texture
Let the waffle batter rest for about 10 minutes before cooking; this gives the leavening a chance to activate and the flour time to hydrate, which translates into fluffier waffles. Keeping the swirl mixture thick (not runny) helps it stay on top of the batter instead of leaking out the sides of the iron.
To avoid sticking, give the plates of the waffle iron a light spray of oil between batches, especially once some cinnamon sugar has caramelized on the surface. If your cream cheese drizzle seems lumpy, keep beating it until completely smooth before thinning with milk—starting with room-temperature cream cheese makes a huge difference.
Fun variations to try
- Nutty crunch: Sprinkle chopped toasted pecans or walnuts over the waffles right after drizzling the cream cheese topping.
- Berry brunch: Add a handful of fresh berries on top, or spoon over a quick warm berry compote.
- Autumn twist: Serve with sautéed cinnamon apples or pears for a cozy, dessert-like brunch plate.
- Extra cinnamon swirl: Double the cinnamon filling if you want dramatic, bakery-style spirals in every bite.
Ingredient substitutions
If you are out of buttermilk, mix regular milk with a teaspoon of lemon juice or white vinegar per cup, let it sit for 5–10 minutes, and use it as a simple stand-in. For a dairy-light version, swap the butter in the batter for a neutral oil and use your favorite plant-based milk, keeping in mind the waffles may be slightly less rich.
To make the recipe gluten-free, choose a high-quality 1:1 gluten-free flour blend designed for baking and avoid overmixing. You can also experiment with lactose-free or dairy-free cream cheese for the drizzle; you may need a touch more powdered sugar to get the same body and sweetness.
Troubleshooting common waffle issues
If the cinnamon swirl is leaking out of the iron, it is usually because the mixture is too thin or the waffle cavities are overfilled. Use a thicker swirl and a slightly smaller scoop of batter, then pipe the spiral away from the very edge. [web:36][web:46]
When waffles stick or tear, they often need another minute or so of cooking; opening the iron too early can cause the surface to separate. If your waffles are coming out pale and soft, increase the heat setting slightly and avoid stacking them directly on top of each other—place them on a wire rack instead to keep them crisp.
Storage and serving ideas
Let leftover waffles cool completely, then layer them with parchment in an airtight container. They will keep in the refrigerator for up to 3 days or in the freezer for about 2 months, and you can reheat them straight from chilled or frozen in a toaster or a low oven until crisp again.
Extra cream cheese drizzle should be stored in a covered container in the refrigerator and used within a week; give it a good stir and a tiny splash of milk if it thickens too much. Serve reheated waffles with more drizzle, a dusting of cinnamon, and maybe a dollop of whipped cream if you are in full weekend brunch mode.
Frequently asked questions about Cinnamon Roll Waffles
Can I make these Cinnamon Roll Waffles ahead of time?
Yes, you can cook the waffles, cool them completely, and then refrigerate or freeze them. Reheat in a toaster or hot oven until warmed through and crisp on the outside before adding the cream cheese drizzle.
Do I have to use buttermilk in the batter?
Buttermilk gives the waffles a tender crumb and light tang, but a homemade buttermilk substitute made from milk and lemon juice or vinegar works very well. Use the same volume and let it sit briefly before mixing it into the batter. [web:41][web:44]
Can I use canned cinnamon rolls instead of batter?
You can cook canned cinnamon rolls directly in a waffle iron for an even faster version, but the result is denser and more like a pressed roll than a fluffy waffle. The from-scratch batter offers more control over texture and flavor.
How do I keep the cream cheese drizzle smooth?
Start with fully softened cream cheese and beat it before adding powdered sugar and milk so any tiny lumps disappear. If the drizzle still looks grainy, keep mixing and add milk a teaspoon at a time until it relaxes into a silky, spoonable glaze.
Is it possible to make these waffles gluten-free?
Yes, swapping the all-purpose flour for a cup-for-cup gluten-free baking blend generally works well here. Be gentle when mixing the batter and check the first waffle to see if you need a tiny splash more milk to reach a pourable consistency.
How rich are these Cinnamon Roll Waffles?
Between the buttery batter, cinnamon swirl, and cream cheese drizzle, this recipe leans indulgent and is best enjoyed as a treat-style breakfast or brunch. If you want something a bit lighter, you can serve smaller portions with plenty of fresh fruit on the side.
Cinnamon Roll Waffles with Cream Cheese Drizzle
Ingredients
Waffle Batter
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups buttermilk well shaken
- 2 large eggs room temperature if possible
- 0.25 cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
Cinnamon Swirl
- 0.25 cup unsalted butter melted
- 0.33 cup light brown sugar packed
- 1 tablespoon ground cinnamon
Cream Cheese Drizzle
- 4 ounces cream cheese softened
- 0.75 cup powdered sugar sifted if lumpy
- 2 tablespoons milk plus more as needed
- 0.5 teaspoon vanilla extract
Instructions
- Preheat the waffle iron according to the manufacturer’s instructions and lightly grease it if needed.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth. Pour this mixture into the dry ingredients and gently stir just until no dry spots remain; do not overmix.
- For the cinnamon swirl, stir together the melted butter, brown sugar, and cinnamon until a thick, glossy paste forms. Transfer to a piping bag or small zip-top bag and snip a small corner.
- Grease the hot waffle iron. Add about 1/2 cup of batter (or the amount recommended for your iron), then quickly pipe a spiral of the cinnamon mixture over the top, avoiding the very edges.
- Close the waffle iron and cook until the waffle is golden and crisp, 3–4 minutes depending on your machine. Remove carefully and repeat with the remaining batter and cinnamon swirl.
- For the cream cheese drizzle, beat the softened cream cheese until smooth, then add the powdered sugar, milk, and vanilla. Mix until thick yet pourable, adding a small splash of extra milk if needed.
- Serve the waffles warm and drizzle generously with the cream cheese topping just before serving.
