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Dripping with buttery, cinnamon-style goodness, these Cinnamon Roll Waffles are pure brunch magic! Think: golden waffles with crispy edges, fluffy centers, and a gorgeous gooey swirl of brown sugar cinnamon bun filling in every bite. Finished with a pat of luxurious cream cheese butter and generous drizzle of sticky-sweet maple glaze, this waffle recipe levels up breakfast in the most outrageously delicious way!

Overhead photo of six cinnamon bun waffles strewn on a wire cooling rack and topped with pats of soft cream cheese butter.

Hi, friends! Stop your scrolling and meet your new culinary obsession—cinnamon bun waffles. Just, fair warning, one bite and you’ll never go back to basic waffles again:

Table of Contents

About these cinnamon roll waffles

These waffles are everything you love about a gooey homemade cinnamon roll and a crisp-meets-fluffy Belgian waffle—all rolled into one cozy, cinnamon-swirled hug disguised as a breakfast dish.

Imagine pulling a batch of golden, caramelized waffles from the iron—beautifully crisp on the outside, soft and fluffy on the inside, and swirled with buttery, cinnamon sugar that melts into every deep waffle pocket. Topped with a pat of soft and velvety cream cheese-kissed butter and generous drizzle of sticky-sweet maple glaze, these waffles are over the top delicious and guaranteed to make your kitchen smell like a bakery in the best way possible.

Perfect for slow weekends, holiday mornings, or “just because” brunch should always feel a little extra-special, this waffle recipe with ribbons of cinnamon sugar is the type of breakfast dish you’ll literally dream about. 

Why you’ll love this recipe

  • Unbeatable Texture. Professional chef techniques, like folding in whipped eggs whites, using cold seltzer water, and adding a little flour to the cinnamon swirl filling, ensures waffle perfection. Think: perfectly crisp edges, Soft and fluffy centers with perfectly crisp, deeply golden edges and a cinnamon-sugar swirl that melts into every waffle pocket.
  • Balanced Cinnamon Sugar Goodness. A buttery, rich waffle base provides the perfect structure for swirls of the perfectly sweet brown sugar and cinnamon filling.
  • Straight-Forward to Prepare. With straightforward steps and step-by-step picture assistance, this is a beginner-friendly, no-yeast waffle recipe.
  • Pantry Staple Ingredients. If you’ve got a well stocked kitchen pantry then you likely already have everything on hand to make these waffles with cinnamon.
  • Customizable, All-Season Recipe. Top with cream cheese butter, drizzle with maple glaze, add-in chocolate chips, stir in apple pie spice, and experiment with your favorite toppings. No matter how you make them, this cinnamon bun waffle recipe is cozy enough for fall and winter, bright enough for spring and summer, and welcome at every brunch table.

If you’re looking for more carb-focused American breakfast recipes, check these out next: Lemon Pancakes with Ricotta Cheese, Macadamia Nut Pancakes, Strawberry French Toast, and this Cinnamon Sugar Toast Recipe.

Close-up overhead photo of a cinnamon roll waffle.

Ingredients for cinnamon bun waffles

As promised, you just need basic pantry ingredients to make this recipe for cinnamon roll waffles:

  • All Purpose Flour. Provides structure and softness for the classic tender waffle bite.
  • Light Brown Sugar. I like to use brown sugar instead of granulated for more caramel-like goodness. Swap: Granulated white sugar.
  • Baking Powder. Gives the cinnamon waffles a lift, fluffiness, and lightness.
  • Kosher Salt. Enhances all the delicious cinnamon bun flavors.
  • Large Eggs. There’s a trick to creating cloud-like waffles, and that’s room temperature eggs as the whites whip up bigger and fluffier. 
  • Buttermilk. Adds moisture, tenderness, and gives the cinnamon bun waffles a slight tangy flavor. Substitute: Make your own by stirring 1 tablespoon of vinegar or lemon juice into 1 cup of regular milk. Let it sit until thickened and curdled.
  • Vegetable Oil. Ensures each waffle has perfectly crisp edges. Swap: Canola oil or clarified butter, and not regular as it burns faster.
  • Pure Vanilla Extract. Lends a depth of warm, inviting flavor. Swap: Vanilla paste.
  • Seltzer Water or Club Soda. Helps create deliciously light, airy, and crispy waffles without any complex techniques or yeast. The bubbles act similar to a leavening agent, creating tiny pockets of air in the batter, which results in a crisp exterior and fluffy waffle interior. 
  • Maple Syrup. Skip the fake pancake syrup and go for the real stuff. The taste is unmatched.

Cinnamon roll filling

  • Dark Brown Sugar. Delivers sweetness and a rich molasses flavor.
  • Salted Butter. Helps create that luscious swirl. Swap: Unsalted butter and 1/4 teaspoon kosher salt.
  • Ground Cinnamon. I like to use Saigon Cinnamon for the most delicious warming, welcoming taste; but regular ground cinnamon works too.
  • All Purpose Flour. A small amount of flour helps bind the cinnamon filling to create that beautiful swirl in the waffles.

Recipe variations

  • Over the Top Cinnamon Roll Waffles. Serve your cinnamon waffles warm, topped with a pat of soft cream cheese butter and a generous drizzle of maple glaze or cream cheese glaze for the best sweet waffle experience of your life.
  • Chocolate Chip Cinnamon Waffles. Fold some mini chocolate chips into the cinnamon roll batter and drizzle cooked waffles with chocolate syrup for chocolatey twist.
  • Spiced Cinnamon Bun Waffle. Sprinkle in a little ground nutmeg and allspice for a super-cozy waffle recipe. Or, try adding pumpkin pie spice or apple pie spice for a seasonal twist.
  • Nutty Waffle Twist. Stir your favorite toasted nuts, like pecans, walnuts, or almonds, into the batter before waffling for a little crunch.
  • Apple Cinnamon Roll Waffles: Add a spoonful of sautéed cinnamon apples or apple pie filling on top of each waffle before icing for fall vibes.
  • Canned Cinnamon Rolls Waffle Hack: Skip the batter all together and simply press store-bought cinnamon rolls directly into your waffle iron for an ultra-fast waffled cinnamon roll.
Close-up overhead photo of two cinnamon roll Belgian waffles topped with a pat of softened cream cheese cinnamon butter.

Professional chef expert tips for perfect results every time

As a professionally trained and restaurant-experienced chef, here are my top secrets for success:

  • Preheat Waffle Iron. A medium-hot iron is the key to deeply colored waffles with crisp edges and a beautiful.
  • Use Room Temperature Eggs. Cold eggs separate easier. However, room temperature whites are easier to whip up to maximum volume.
  • And, Cold Seltzer. Cold sparkling water helps with the leavening process and keeps the batter fresh.
  • Don’t Over-Mix Batter. Too much mixing leads to a dense and tough waffle. Fold the whipped egg whites into the waffle batter until *just* combined.
  • And, Don’t Overfill the Iron. Belgian waffle irons need enough batter to reach the edges, but remember, you’re also swirling in a filling. Avoid adding too much batter or it will overflow during cooking. Start with 1/2 a cup of batter and adjust from there.
  • Swirl Cinnamon Bun Filling Strategically. Pipe the cinnamon mixture into the batter in a loose spiral or zigzag fashion before closing the iron. And, gently press the filling into the batter so it sinks into the pockets. 
  • But, Don’t Over Do Filling. But, be careful to not overdo it with the cinnamon filling or it will burn on the hot metal plates.
  • Avoid Peeking. Lifting the lid too soon can tear the waffle and collapse the delicate steam-formed structure. Wait for the steam to mostly subside before checking.
  • Keep Waffles Warm. Place the cooked cinnamon bun waffles on a wire rack set over a sheet pan in a 200°F oven. But, don’t stack them, which will trap steam and soften the crispy texture.
  • Garnish and Serve Hot. This cinnamon roll waffle recipe is at its best when the cinnamon swirl is still warm, which allows the cream cheese butter and maple glaze to beautifully melt into the waffles. Chef’s kiss!

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

Are cinnamon roll waffles very sweet?

I would personally say they’re dessert-leaning, just like a cinnamon bun. However, you can make them less sweet by using less of the cinnamon roll filling and omitting the drizzle of maple icing. And, to lighten them up even further, consider serving the waffles topped with fresh fruit instead of maple syrup.

Do I need a Belgian waffle maker?

While a Belgian waffle maker will give you the deepest pockets and the best crispy texture, any standard waffle iron also works great here. Just note, if using a standard iron, you’ll probably need less batter per waffle.

Can I use canned cinnamon rolls as the base?

Sure. However, you’ll be making waffled cinnamon buns and not true Belgian-style waffles. As such, the texture and flavor will be very different. This recipe is designed for a from-scratch waffle batter with swirls of brown sugar and cinnamon. 

Why are my waffles sticking?

Make sure your waffle iron is full-preheated to medium (not too hot) and lightly greased to avoid sticking. Also, avoid opening the iron too early to prevent tearing the waffles. Unfortunately, the sugar in the cinnamon roll filling makes sticking more likely. Just note that the waffles will easily release when fully cooked and golden.

Can I use pancake batter instead?

It’s your kitchen so you are always free to do whatever you’d like. However, while you can add cinnamon sugar to standard pancake batter, the texture will be much different from cinnamon bun waffles made.

How do I keep the first waffles warm while I finish the batch?

Arrange the waffles in a single layer on a wire rack set over a baking sheet and keep them warm in a 200°F oven until all waffles are cooked.

Can I make the batter ahead of time?

Kind of. You can separately mix the dry ingredients and base wet ingredients (don’t add the whipped egg whites or cold seltzer). Just keep the dry ingredients covered at room temperature and the wet ones chilled overnight. Then, add the cold seltzer to the wet, stir them together, and fold in the egg whites just before cooking for best rise and texture.

Can I double this cinnamon waffle recipe for a crowd?

Absolutely! This and most waffle recipes scale well. Just be sure to use a large bowl and cook in batches, keeping the extra batter in the fridge and the finished waffles warm in the oven.

Can I freeze cinnamon waffles?

You sure can! They freeze beautifully and reheat to perfectly crispy texture in a toaster, regular oven, or even the air fryer.

Close-up overhead photo of a cinnamon waffle with cinnamon bun swirl and maple syrup.

Serving this waffle recipe with cinnamon

  • Classic Serving. Serve the waffles warm topped with a pat of softened cream cheese butter, a generous drizzle of maple icing, a light dusting of ground cinnamon, and warm maple syrup on the side for the ultimate start to your day.
  • Add Berries and Cream. Cut through the richness by topping with fresh macerated peaches, sliced bananas, or orange segments. And then add a dollop of greek yogurt whipped cream and light dusting of powdered sugar for culinary flare.
  • Alongside Breakfast Meats. Serve with breakfast sausage links, sausage patties, crispy bacon, or candied maple bacon for an indulgent and special Saturday morning.
  • Pair with Eggs. Stack the cinnamon roll waffles high and serve alongside fried eggs or creamy scrambled eggs for a sweet-and-savory brunch spread.

Unique serving suggestions

  • Pork and Waffles. Hear me out! I know the classic dish is chicken and waffles, but pork and cinnamon are a match made in culinary heaven. For the ultimate sweet-and-savory brunch, top these waffles with pulled pork and homemade peach chutney or southern fried pork chops.
  • Waffle Sandwich. Whip up a little cream cheese frosting or cool whip frosting and sandwich it between two waffles.
  • Dessert-Style. Transform this brunch into dessert by topping each cinnamon bun waffle with a scoop of vanilla ice cream or buttered pecan ice cream, a generous drizzle of salted caramel sauce, and a scattering of candied nuts.
  • Waffle Stick Dippers. Let the cinnamon waffles cool completely, cut into strips and serve and little “dippers” with small cups of the maple glaze and warm maple syrup for dunking. Think: French toast sticks turned waffle.
  • Brunch Board. Make a beautiful brunch board by cutting the waffles into quarters and serving alongside bowls of whipped cream, various flavored syrups, fruit butters and spreads, spiced nuts, and dessert sauces.

storing leftovers

Truthfully, unless you doubled this waffle recipe, I’m not sure how you managed to get away with leftovers. But that’s ok—it happens to the best of us:

  • Refrigerator Storage: Let the leftover cinnamon roll waffles cool completely. Then store them in an airtight container in the fridge for up to 3-4 days. But, be sure to store the cream cheese butter and maple glaze separately.
  • Freezing Instructions: Place the cool leftover waffles in a single layer on a pan and flash freeze until solid to prevent sticking. Then place parchment paper or wax paper between each cinnamon bun waffle and store in a freezer bag in the freezer for up to 2 to 3 months. And, defrost in fridge or microwave for 30 seconds before reheating.
  • Reheating Instructions: Reheat homemade waffles in a toaster oven or a 350°F oven until crisp and warm throughout.
Close-up photo of a cinnamon bun waffle drizzled with maple icing.

These cinnamon roll belgian waffles bring together the best parts of two beloved breakfast classics: pillowy cinnamon bun flavor and crisp, fluffy waffles. Between the crispy edges, fluffy centers with cinnamon swirl and deep pockets for soaking up the sticky-sweet maple icing, this waffle recipe delivers everything you could possibly want in a cozy breakfast!

Crowd-pleasing and surprisingly simple to pull off, they’re perfect for laid-back weekends, special celebration brunches, or simply anytime you want to treat yourself to the ultimate in cinnamon goodness. 

If you try this cinnamon bun waffle recipe, I would love to hear how it turns out! Don’t forget to leave a comment below—I truly love cheering you on in the kitchen.

Until next time, cheers,

Cheyanne

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More homemade waffle recipes

Overhead photo of eight cinnamon roll waffles haphazardly arranged on a wire rack and topped with a pat of cream cheese butter.

Cinnamon Roll Waffles

Author: Cheyanne Holzworth
Total Time: 45 minutes
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 8 waffles
Print Recipe Pin Recipe
Dripping with buttery, cinnamon-style goodness, these Cinnamon Roll Waffles are pure brunch magic! Think: golden waffles with crispy edges, fluffy centers, and a gorgeous gooey swirl of brown sugar cinnamon bun filling in every bite. Finished with a pat of luxurious cream cheese butter and generous drizzle of sticky-sweet maple glaze, this waffle recipe levels up breakfast in the most outrageously delicious way!

Equipment

  • 1 Large Bowl
  • 2 Medium Bowls
  • 1 Waffle Iron

Ingredients 

  • 2 Cups All-Purpose Flour (240 grams)
  • 2 TBS Light Brown Sugar
  • 1 TBS Baking Powder
  • ¾ tsp EACH: Kosher Salt and Ground Cinnamon
  • 2 Large Eggs – separated
  • ½ Cup Buttermilk
  • ¼ Cup Vegetable Oil (substitute: canola oil or clarified butter)
  • 1 tsp Pure Vanilla Extract
  • 1 Cup COLD Seltzer Water OR Club Soda

Cinnamon Roll Filling:

Instructions

  • Combine Dry Waffle Mix Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, ¼ teaspoon salt, and cinnamon until fully combined.
    Make a well in the center of the dry ingredients and then set the bowl aside.
    (Note: You can store this mix in an airtight container in the pantry for up to 3 months.)
    Overhead photo of flour, brown sugar, salt, cinnamon, and baking powder in a large glass mixing bowl.
  • Make Cinnamon Roll Paste: Add the dark brown sugar, melted butter, cinnamon, and flour to a medium bowl. Use a fork to mash the ingredients together until well combined and they form a paste.
    Set aside to let cool and then transfer the cinnamon roll paste to a piping bag or a storage bag (snip the corner off to make a piping bag) and set aside.
    Overhead action photo of a fork stirring together cinnamon roll paste in a medium mixing bowl.
  • Preheat Waffle Iron: Preheat an electric waffle maker according to the manufacturer's instructions, or on the medium setting if you have the option.
    (Optional: If you’d like to keep the waffles warm, preheat the oven to 200-degrees Fahrenheit. Place a wire rack on a baking sheet and set aside.)
    Overhead action photo of a waffle iron preheating to medium heat.
  • Combine Wet Ingredients: In a medium bowl, whisk together the egg yolks with the buttermilk, oil, and vanilla until fully combined.
    Overhead action photo of a whisk stirring together egg yolks with buttermilk, oil, and vanilla in a large mixing bowl.
  • Beat Egg Whites: Add the egg whites to a medium bowl and use an electric mixer to beat them until stiff peaks form.
    Overhead action photo of a handheld mixer beating egg whites to stiff peaks.
  • Add Cold Water to Wet Ingredients: Dump the cold seltzer into the wet ingredients and stir to combine.
    Overhead photo of cold seltzer water being poured into a bowl containing wet waffle ingredients.
  • Add Wet Ingredients to Dry: Pour the wet ingredients into the well in the center of the dry ingredients and gently stir until just combined.
    Overhead action photo of wet ingredients being poured into a bowl of dry baking ingredients.
  • Fold in Egg Whites: Add the beaten egg whites to the waffle batter and gently fold until JUST combined – there should be plenty of lumps in the batter.
    Overhead action photo of a rubber spatula folding beaten egg whites into waffle batter.
  • Add Batter Waffle Maker and Swirl with Cinnamon Bun Filling: Use a cookie scoop to ladle about ½ cup of the waffle batter into the iron (the amount will depend upon your iron – I use about 7 TBS per waffle).
    Then pipe the cinnamon roll paste into the waffle batter, gently pressing the paste into the batter in a circular swirling motion.
    (Note: You can use as much or as little paste as you’d like. Just note that the more paste you use, the messier the waffles will be. For defined swirls, make sure the piping bag opening isn’t too large and just pipe a small swirl.)
    Overhead action photo of cinnamon waffle batter swirled with cinnamon bun filling in a waffle iron.
  • Cook Cinnamon Waffles: Close the iron and cook until the waffles are golden brown and crisp on both sides, about 6 to 9 minutes or according to the manufacturer’s instructions.
    After the waffles are cooked, transfer them to a plate or to the wire rack in the warm oven and cook the remaining waffle batter.
    Overhead action photo of waffle batter cooking in a closed, hot waffle iron.
  • Serve Cinnamon Roll Waffles and Enjoy: Transfer the cinnamon roll waffles to serving plates, top with softened cinnamon butter and drizzle with icing and maple syrup. Sprinkle with confectioner’s sugar over the top and enjoy immediately.
    Overhead photo of eight cinnamon roll waffles haphazardly arranged on a wire rack and topped with a pat of cream cheese butter.

Notes

  • Maple Glaze: Whisk all the ingredients together until smooth.
    • 1 cup confectioner’s sugar – sifted
    • 2 TBS heavy Cream
    • 1 TBS Pure Maple Syrup
    • ½ tsp Maple Extract
    • Pinch Kosher Salt
  • Cream Cheese Cinnamon Butter: 
    • ½ Cup Salted Butter – softened to room temp
    • 3 TBS Cream Cheese – softened to room temp
    • 3 TBS Light Brown Sugar – packed
    • 1 tsp Ground Cinnamon
    • 1 tsp Pure Vanilla Extract
    • Using an electric mixer, beat together the butter and cream cheese on medium speed until very fluffy, about 2 minutes. Add the brown sugar, cinnamon, and vanilla; beat until combined.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 328kcal    Carbohydrates: 44g    Protein: 6g    Fat: 15g    Saturated Fat: 5g    Polyunsaturated Fat: 5g    Monounsaturated Fat: 4g    Trans Fat: 0.3g    Cholesterol: 63mg    Sodium: 310mg    Potassium: 254mg    Fiber: 1g    Sugar: 17g    Vitamin A: 272IU    Vitamin C: 0.04mg    Calcium: 121mg    Iron: 2mg

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Overhead photo of a homemade Belgian waffle with brown sugar and cinnamon swirl.