Cinnamon Roll Waffles With Cream Cheese Glaze
Servings: 8 makes 16 waffles
Ingredients
For the cinnamon roll waffles:
- 2 (12.4-ounce) cans refrigerated cinnamon rolls
For the cream cheese syrup:
- 1 cup confectioners sugar
- 4 ounces cream cheese softened
- 8 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Instructions
For the cinnamon roll waffles:
- Preheat waffle iron to medium-high. This was setting #4 on my waffle maker.
- Spray your waffle iron with cooking spray or brush on oil. I used coconut oil and it worked perfectly.
- Place one cinnamon roll on each square and close iron.
- Bake until golden brown. The automatic timer was perfect for me, but if yours doesn't have one, it was about 60 seconds.
For the cream cheese syrup:
- Melt butter in a saucepan over low heat.
- Stir softened cream cheese into butter, and then whisk in powdered sugar and vanilla extract until smooth.
- Drizzle over cinnamon roll waffles.
Nutrition
Serving: 2cinnamon roll waffles | Calories: 530kcal | Carbohydrates: 62g | Protein: 5g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 706mg | Potassium: 23mg | Sugar: 35g | Vitamin A: 540IU | Calcium: 17mg | Iron: 1mg
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