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5 from 4 votes

Cinnamon Roll Waffles

Cinnamon Roll Waffles are a combination of two of our favorite breakfasts in one! Fluffy, golden buttermilk waffles get the royal treatment with a brown sugar cinnamon and maple cream cheese drizzle in this over-the-top breakfast mash-up!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 8 -10 waffles
Calories: 571kcal
Author: Amy Nash


Waffle Batter

  • 2 cups all-purpose flour
  • 2 Tablespoons granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 6 Tablespoons salted butter melted
  • 2 eggs beaten
  • 1 teaspoon vanilla extract

Cream Cheese Topping

  • 1  cup powdered sugar
  • 3 ounces cream cheese softened
  • 2 Tablespoons salted butter softened
  • ½ teaspoon maple extract
  • 2-3 Tablespoons milk or heavy cream

Cinnamon Topping

  • ¾ cup brown sugar packed
  • ½ cup salted butter melted
  • 1 Tablespoon ground cinnamon



  • Preheat a waffle maker so it is hot when you are ready to cook the waffles.
  • In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk the buttermilk, melted butter, eggs, and vanilla extract.
  • Add the buttermilk mixture to the flour mixture, stirring by hand with a large spoon just until combined. It's okay for the batter to be lumpy.
  • Spray the waffle maker with cooking spray so the waffles won't stick. Pour the batter onto the waffle maker. Keep in mind that the batter will expand when you close the waffle maker and try not to overfill. Close the lid and cook for 3 to 5 minutes until the waffles are golden brown and crisp on the outside. Transfer the finished waffles to a wire rack while you cook the rest of the batter.

Cream Cheese Icing

  • While the waffles are cooking, beat the powdered sugar, cream cheese, softened butter, and maple extract in a bowl with an electric hand mixer until smooth. Add just enough milk or cream to make a pourable glaze. It shouldn't be too thin though.
  • Transfer the icing to a ziploc bag and set aside.

Brown Sugar Glaze

  • Stir the brown sugar, melted butter, and cinnamon in a bowl until combined. It will want to separate if you make this in advance, so you might need to reheat and stir again to combine just before serving.
  • Transfer to a ziploc bag and snip off one corner. Drizzle the brown sugar glaze over the waffles, then drizzle with the cream cheese icing as well and serve immediately.


  • Buttermilk substitute: If you don't have buttermilk on hand, you can make an easy substitute by adding 1 tablespoon of vinegar or lemon juice to a 1 cup measuring cup. Fill it the rest of the way with milk, then let this sit for 5 to 10 minutes before using in this recipe in place of the buttermilk.
  • Freezing: The waffles, cream cheese icing, and brown sugar glaze can all be frozen for 2-3 months. Toast the waffles in an air fryer or toasted to reheat. The cream cheese icing and brown sugar glaze can be reheated in the microwave.


Calories: 571kcal | Carbohydrates: 67g | Protein: 8g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 616mg | Potassium: 187mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1064IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 2mg