Cinnamon Roll Waffles
The lid lifts, and the cinnamon roll has turned into a little waffle with its spiral pressed into the grid. The first time I made cinnamon roll waffles, I expected…
By Ava
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Reading time: 7 min
Tip: save now, make later.
The lid lifts, and the cinnamon roll has turned into a little waffle with its spiral pressed into the grid. The first time I made cinnamon roll waffles, I expected the dough to spread like batter; instead, it keeps its shape, so placement and a fully cooked center matter more than a big pour. A 4-inch mini waffle maker gives each roll its own space and makes a crisp-looking, deep-golden outside.
I like that the icing stays separate until the waffles are ready. That keeps it easy to warm to a pourable consistency, then drizzle over the hot waffles without baking it onto the plates. Cook the rolls one at a time, give each batch a fresh coating of cooking spray, and you’ll have eight cinnamon roll waffles ready for the icing.
Kitchen Note
The icing softens quickly in the microwave, so I start checking it at 10 seconds. Stop as soon as it pours easily; if it still feels thick, give it a few more seconds, up to 15.
Save these cinnamon roll waffles for a quick sweet breakfast: eight golden mini waffles, finished with warm icing.
Why One Cinnamon Roll Belongs in Each Mini Waffle
Cinnamon roll dough isn’t a pourable waffle batter. Each roll already has its own spiral and shape, so a 4-inch mini waffle maker lets it press into the plates without crowding them. A larger iron changes the space around the dough and may leave you guessing about both fit and cooking time. This recipe keeps the setup simple: one roll centered in the mini maker for each round.
The other difference is that color alone doesn’t tell the whole story. These need to be deep golden and cooked through in the center. The outside can look ready before the middle has finished, so give each roll the full 3 to 4 minutes and use the center as your doneness check. That balance is what keeps the waffle from being only browned dough wrapped around a soft, undercooked middle.
Because the rolls cook individually, the pace is steady rather than hands-off. Keep the icing aside and the maker ready for the next roll; it’s a small-batch method that gives every waffle an even chance to cook through.
Why the Included Dough and Icing Matter Here
- Refrigerated cinnamon rolls — The prepared dough and cinnamon spiral give this its signature look and make the one-roll portions predictable in a mini waffle maker. Use a 12.4-ounce can with eight rolls for the intended size; another dough or a differently sized roll won’t necessarily fit or cook the same way. There isn’t a direct dough substitution that keeps the same result.
- Included icing — It brings the familiar sweet finish and is easy to warm separately while the waffles cook. Keep it out of the waffle maker; it’s meant to be drizzled over the cooked waffles. If you skip it, the waffles will be less sweet and won’t have the icing finish.
- Cooking spray — A light coating helps the cinnamon-sugar dough release from both plates. Any regular cooking spray works; there’s no need for a specialty product. The coating matters more than the brand, especially because the plates are opened and used again for each roll.
Cooking the Rolls Without Leaving a Doughy Center
Warm the Mini Waffle Maker and Separate the Rolls
Preheat a 4-inch mini waffle maker according to the manufacturer’s directions. Separate the cinnamon rolls and set the icing aside so it’s ready for the finish. Keep the rolls intact rather than unrolling the spirals. Having the dough and icing separated before cooking keeps the next steps straightforward.
Cook Each Roll in the Center
Lightly coat both waffle maker plates with cooking spray before each batch. Place one cinnamon roll in the center of the maker, then close it and cook for 3 to 4 minutes. Look for a deep-golden waffle and a center that’s cooked through; a pale surface or doughy middle needs more time within that range. Repeat with the remaining rolls, spraying both plates before each one.
Warm the Icing and Finish
Transfer the icing to a small microwave-safe bowl. Microwave it for 10 to 15 seconds, until it’s pourable, then drizzle it over the waffles and serve. Don’t put the icing on before cooking; keeping it separate gives you a smooth finish on top instead of icing baked onto the plates. The waffles are best served once they’re dressed.
Two Easy Ways to Change the Icing Finish
Put the warm icing on the side
Warm the included icing as usual, but serve it in a small bowl for dipping instead of drizzling it over the waffles. This keeps the waffle pattern visible and lets you control how much icing goes on each bite, while using the same dough and ingredients.
Leave off the icing for a less-sweet waffle
Skip the icing after cooking if you prefer the cinnamon roll flavor without the extra sweet topping. The waffles still have their cinnamon spiral, but the finish is plainer and less sugary. This is an easy option for anyone who wants to taste the cooked dough on its own.
Storage and Reheating
- Refrigerator: Store leftover waffles in an airtight container and use within 3 to 4 days. The waffles soften in storage, especially once they have icing on them.
- Freezer: Freeze the cooked waffles without icing in a single layer, then transfer them to a freezer-safe container. Use within 2 months for the best texture; thaw before reheating and add icing afterward.
- Reheating: A toaster oven brings back some of the outside texture; heat until warmed through. The microwave works too, but it makes the waffles softer, so avoid it if you want a firmer bite.
Questions About Cinnamon Roll Waffles
Cinnamon Roll Waffles
Ingredients
Equipment
Method
- Preheat a 4-inch mini waffle maker according to the manufacturer’s directions.
- Separate the cinnamon rolls.
- Set the icing aside.
- Lightly coat both waffle maker plates with cooking spray before each batch.
- Cook the rolls one at a time in the center of the waffle maker for 3 to 4 minutes each, until deep golden and cooked through in the center.
- Transfer the icing to a small microwave-safe bowl.
- Microwave for 10 to 15 seconds, until pourable.
- Drizzle the icing over the waffles and serve.