Cinnamon Roll Waffles are a playful and indulgent breakfast idea that transforms classic cinnamon rolls into golden, fluffy waffles. Pressed in a waffle maker and finished with a creamy cinnamon glaze, they’re quick, fun, and perfect for mornings when you want something special without extra effort.
Why You’ll Love This Recipe
These waffles take the cozy flavor of cinnamon rolls and give them a crispy, caramelized exterior thanks to the waffle maker. The process is fast—just a few minutes per waffle—and the cream cheese glaze adds the perfect sweet finish. They’re great for a family breakfast, brunch gatherings, or even a breakfast-for-dinner treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (17.5 oz) can Pillsbury Grand Cinnamon Rolls
1 cup regular whipped cream cheese
3 tablespoons milk
½ teaspoon cinnamon
Cooking spray or melted butter for greasing
Directions
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Preheat waffle maker according to manufacturer’s instructions.
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Lightly grease with cooking spray or brush with melted butter.
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Separate the dough into 5 rolls along the pre-scored lines.
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Flatten one roll slightly with your hands and place it in the waffle maker.
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Cook for 3–5 minutes, until golden brown. Repeat with remaining rolls.
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In a small bowl, mix cream cheese, milk, and cinnamon until smooth.
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Drizzle the glaze over warm waffles before serving.
Servings and timing
Servings: 5
Prep Time: 5 minutes
Cooking Time: 4 minutes
Total Time: 9 minutes
Calories: 588 kcal per serving
Variations
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Use flavored cream cheese, such as maple or honey, for the glaze.
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Add a pinch of nutmeg to the glaze for extra warmth.
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Top with fresh fruit like sliced strawberries or bananas.
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Drizzle with maple syrup instead of—or in addition to—the glaze.
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Sprinkle chopped pecans or walnuts over the glaze for crunch.
Storage/Reheating
These waffles are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or oven at 350°F (175°C) for 5–7 minutes to restore crispness. Avoid microwaving, as it will soften the texture.
FAQs
Can I use homemade cinnamon roll dough?
Yes, just portion it into rolls similar in size to canned cinnamon rolls before cooking.
Do I need to use a specific type of waffle maker?
Any standard or Belgian waffle maker will work; just adjust cooking time as needed.
Can I use the icing that comes with the cinnamon rolls?
Absolutely—it’s a quick alternative to the cream cheese glaze.
How do I keep the waffles from sticking?
Grease the waffle plates well before each batch.
Can I make these ahead of time?
Yes, cook and cool them, then store in the fridge and reheat in the oven or toaster.
Can I freeze cinnamon roll waffles?
Yes, freeze in a single layer until firm, then store in a freezer bag for up to 2 months.
How do I make them extra crispy?
Cook a bit longer in the waffle maker, keeping a close eye to prevent burning.
What toppings go well with these waffles?
Fresh berries, whipped cream, maple syrup, or chopped nuts all work beautifully.
Can I add filling before cooking?
Yes, you can spread a little extra cinnamon sugar or cream cheese between layers before pressing in the waffle maker.
Do I need to flatten the rolls before cooking?
Slightly flattening helps them cook evenly, especially in smaller waffle makers.
Conclusion
Cinnamon Roll Waffles are a quick, creative way to enjoy all the flavors of a cinnamon roll in a crisp, golden waffle form. With minimal prep and maximum flavor, they’re perfect for lazy weekends, special occasions, or whenever you want to make breakfast feel a little extra fun.
Print
Cinnamon Roll Waffles
A hearty, cheesy twist on classic fajitas—tender chicken, fluffy rice, and colorful bell peppers baked together with creamy fajita-seasoned sauce and topped with melted cheddar-jack cheese.
- Total Time: 50 minutes
- Yield: 6 servings
Ingredients
- 4 cups cooked long grain white rice (such as two bags of boil-in-bag jasmine rice)
- 10.5 oz can condensed cream of chicken soup
- 1 oz packet fajita seasoning
- 3 cups shredded rotisserie chicken, skin removed
- 1 tablespoon olive oil
- 1 large sweet yellow onion, peeled and sliced into ¼-inch strips
- 1 large red bell pepper, seeded and sliced into ¼-inch strips
- 1 large yellow bell pepper, seeded and sliced into ¼-inch strips
- 1 large green bell pepper, seeded and sliced into ¼-inch strips
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 oz block cheddar-jack cheese, shredded
- 1 tablespoon fresh chopped cilantro, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish with non-stick spray.
- In a large mixing bowl, combine cooked rice, cream of chicken soup, and fajita seasoning. Stir until evenly mixed.
- Fold in shredded chicken, then spread the mixture evenly into the prepared baking dish.
- In a large skillet over medium-high heat, heat olive oil. Add onion, red bell pepper, yellow bell pepper, green bell pepper, salt, and black pepper. Sauté for 8–10 minutes until onions are translucent and peppers are tender but not overly soft.
- Spread the cooked vegetables evenly over the rice and chicken mixture in the baking dish.
- Top with shredded cheddar-jack cheese.
- Bake for 30–35 minutes, or until cheese is melted and edges are lightly browned.
- Garnish with fresh cilantro before serving.
Notes
- Use pre-cooked rotisserie chicken for convenience.
- For a spicier version, add diced jalapeños or use spicy fajita seasoning.
- Can substitute brown rice for added fiber.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 576 kcal
- Sugar: 5 g
- Sodium: 1180 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 105 mg
