Easy Cinnamon Roll Waffles with Cream Cheese “Syrup”

I’ve seen a number of posts on making cookies in a waffle maker, so when I was trying to come up with an easy “recipe” for Great Value refrigerated cinnamon rolls, it occurred to me that it might be fun to try baking them in my Cuisinart Belgian waffle iron.

I was a little nervous that it wouldn’t work, thinking they might stick and just be a huge mess, but they came out perfect and delicious! I may never bake my cinnamon rolls again…

Really the only thing you need is Great Value refrigerated cinnamon roll dough, but if you want to top it with the yummy cream cheese “syrup” I’ll share in just a moment, you’ll want to pick up all of the following ingredients:

2 cans Great Value cinnamon rolls
powdered sugar
cream cheese
unsalted butter
vanilla extract

You could certainly just use the glaze that comes with the cinnamon rolls, but I think the homemade glaze makes the waffles extra delicious!

I had a couple of kitchen helpers to assist me with this little project — of course. Fortunately, making cinnamon rolls in a waffle maker is super simple and allows for even young children to help out.

Simply heat your waffle iron up — I used setting #4 on mine, which I think would be somewhere around medium-high if your waffle iron is calibrated differently. When it was done preheating, I brushed the top and bottom of the iron with coconut oil. I’m sure any cooking oil or baking spray would do (well, I guess not olive oil — that would taste odd).

Then break your refrigerated cinnamon rolls up and place one on each square as pictured above. Close the waffle iron, and they should be done when the automatic timer goes off! I’d say they only took about 60 seconds to cook if you don’t have an automatic timer.

Now I’m not particularly a fan of the plain white glaze that comes with most refrigerated cinnamon rolls, so I whipped up this simple cream cheese “syrup” to top our cinnamon roll waffles. It calls for softened cream cheese, but I’ll admit I cheated and tossed mine in cold and just had to stir a little longer. Cream cheese syrup + cinnamon roll waffles = perfection!

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A few tips:

• The cinnamon roll waffles don’t take long at all, so I mix up the glaze while the waffle iron is heating up. It should stay warm on the stovetop while the waffles are cooking.
• Use the regular size cinnamon rolls. The Grands! size take longer to cook and make the waffle iron sticky and messy with their extra filling.
• Gently close the waffle iron. If you mash it down, the waffles will stick.

These cinnamon roll waffles would be the perfect quick and easy special occasion breakfast. I know we’ll definitely be making these again on Christmas morning!

Disclosure: I received compensation from Ralcorp and The Motherhood for the time and effort spent creating this post. However, my participation in this program is voluntary and my opinions are my own — always have been, always will be.

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