Ingredients
For the 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 large eggs, beaten
1 teaspoon vanilla extract
For the 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
For the Cinnamon Topping:
¾ cup brown sugar, packed
½ cup salted butter, melted
1 tablespoon ground cinnamon
Instructions
1. Prepare the Waffle Batter
Preheat your waffle maker so it’s hot when you’re ready to cook.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, melted butter, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined (the batter will be lumpy, which is okay).
Spray your waffle maker with cooking spray to prevent sticking. Pour the batter onto the waffle maker, being careful not to overfill.
Close the lid and cook the waffles for 3-5 minutes, or until golden brown and crispy on the outside. Transfer the finished waffles to a wire rack while you cook the rest of the batter.
2. Make the Cream Cheese Topping
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.
Gradually add milk or cream until the glaze reaches a pourable consistency. Transfer the icing to a ziploc bag and set aside.
3. Prepare the Cinnamon Glaze
In a bowl, stir together the brown sugar, melted butter, and ground cinnamon until combined.
If making this in advance, you may need to reheat and stir it again before serving. Transfer the cinnamon glaze to a ziploc bag and snip off one corner.
4. Assemble the Cinnamon Roll Waffles
Drizzle the brown sugar cinnamon glaze over the cooked waffles, followed by the cream cheese icing. Serve immediately and enjoy!
Notes
Buttermilk Substitute: If you don’t have buttermilk, you can easily substitute it by adding 1 tablespoon of vinegar or lemon juice to a 1-cup measuring cup. Fill the rest with milk, then let it sit for 5-10 minutes before using in place of buttermilk.
Freezing: You can freeze the waffles, cream cheese icing, and brown sugar glaze for up to 2-3 months. Reheat the waffles in an air fryer or toaster, and microwave the icing and glaze to warm them up.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
