Cinnamon Roll Waffles

Do you ever go out to breakfast JUST so you can eat dessert for breakfast? You know what I’m talking about – strawberry cheesecake French toast…. triple chocolate pancakes topped with whipped cream and chocolate chips…. red velvet Belgian waffles…?  You know you do it.  I do it.  It’s one of the few many ways we get to enjoy even MORE dessert, “guilt-free.”  Because hey, it’s breakfast.

Yesterday morning, I wanted dessert for breakfast.  Something warm and cinnamony and super sugary was what my taste buds were asking for.  I thought about making cinnamon rolls with a nice sugary frosting, but good cinnamon rolls take way too long and I just didn’t have the time.  Waffles are pretty quick, so I figured, why not transform the taste of my favorite buttermilk waffle into that of a decadent cinnamon roll?!  I just had to tweak my waffle recipe a bit, then add some of the most DELICIOUS toppings (cinnamon and cream cheese… what is better than that?!).

So next time you want dessert for breakfast, just whip up these bad boys.  You just might need to double or triple the recipe… they’re THAT good!


Cinnamon Roll Waffles

Active Prep: 15 minutes
Cook time: 3-5 minutes per waffle
TOTAL: ~30 minutes

Yield: 3 Belgian waffles (depends on the size of your waffle maker)



  • 1 c all-purpose flour
  • 1 Tbsp cornmeal
  • ½ tsp salt
  • ¼ tsp baking soda
  • 4 Tbsp buttermilk powder (see note below)
  • 2 tsp cinnamon
  • 2 Tbsp butter, melted
  • 1 c water
  • 1 large egg, separated

Cinnamon Topping

  • 2 Tbsp unsalted butter, melted
  • 2 Tbsp light brown sugar
  • 1 tsp cinnamon

Cream Cheese Topping

  • 1/3 c whipped cream cheese, softened
  • 1 ½ Tbsp granulated sugar
  • ¼ tsp pure vanilla extract


  1. Pre-heat waffle iron according to manufacturer’s instructions. In a medium bowl, whisk together dry ingredients. Set aside.
  2. In a small bowl, add melted butter, water, and egg yolk. Whisk to combine.
  3. In another small bowl, beat the egg white with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
  4. Slowly add the butter mixture to the flour mixture. Mix slowly and gently. Fold in the egg whites.
  5. Cook waffles in waffle iron according the manufacturer’s instructions. I used ¾ cup batter for each Belgian waffle. Top with cinnamon and cream cheese toppings.
  6. For cinnamon topping, whisk together butter, brown sugar, and cinnamon until combined.
  7. For cream cheese topping, whisk together cream cheese, sugar, and vanilla extract.
  8. Spoon or drizzle toppings onto warm waffles and serve immediately.