Cinnamon Roll Waffles with Cream Cheese Glaze

Name: Cinnamon Roll Waffles with Cream Cheese Glaze
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 tbsp (43 g) unsalted butter, melted and slightly cooled; ⅓ cup, packed (70 g) light or dark brown sugar, packed, any lumps broken up; 2 tsp (5 g) ground cinnamon; 1 tbsp (8 g) all-purpose flour; 2 cups (250 g) all-purpose flour, spooned into the cup and leveled; 2 tbsp (25 g) granulated sugar; 2 tsp (8 g) baking powder; ½ tsp (1½ g) ground cinnamon; ¼ tsp (1½ g) fine salt; 1½ cups (360 ml) whole milk, at room temperature; 2 (100 g) large eggs, at room temperature; 6 tbsp (85 g) unsalted butter, melted and slightly cooled; 2 tsp (10 ml) pure vanilla extract; nonstick cooking spray or neutral oil, for greasing the iron, as needed; 2 oz (57 g) full-fat cream cheese, softened to room temperature; 1 cup (120 g) powdered sugar, sifted if lumpy; 2 tbsp (28 g) unsalted butter, melted; 2 tbsp (30 ml) whole milk, plus up to 1 tbsp more to thin; ½ tsp (2½ ml) pure vanilla extract

From the MyKitchenBank Kitchen

Fluffy vanilla waffles with a ribbon of buttery brown sugar cinnamon swirl cooked right into every pocket, then draped in a tangy cream cheese glaze. They taste like a warm cinnamon roll and are ready in under an hour.

Prep: 25 min
Cook: 20 min
Wait: 10 min
Total: 55 min
Makes: 4 large round waffles (about 7 inches / 18 cm each)

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Ingredients

4 servings

For the cinnamon swirl
3 tbsp (43 g) unsalted butter, melted and slightly cooled
⅓ cup, packed (70 g) light or dark brown sugar, packed, any lumps broken up
2 tsp (5 g) ground cinnamon
1 tbsp (8 g) all-purpose flour
For the waffles
2 cups (250 g) all-purpose flour, spooned into the cup and leveled
2 tbsp (25 g) granulated sugar
2 tsp (8 g) baking powder
½ tsp (1.5 g) ground cinnamon
¼ tsp (1.5 g) fine salt
1½ cups (360 ml) whole milk, at room temperature
2 (100 g) large eggs, at room temperature
6 tbsp (85 g) unsalted butter, melted and slightly cooled
2 tsp (10 ml) pure vanilla extract
nonstick cooking spray or neutral oil, for greasing the iron, as needed
For the cream cheese glaze
2 oz (57 g) full-fat cream cheese, softened to room temperature
1 cup (120 g) powdered sugar, sifted if lumpy
2 tbsp (28 g) unsalted butter, melted
2 tbsp (30 ml) whole milk, plus up to 1 tbsp more to thin
½ tsp (2.5 ml) pure vanilla extract

Equipment (10)

Waffle iron (standard or Belgian, about 7-inch / 18 cm round)
Large mixing bowl
Medium mixing bowl
2 small bowls
Whisk
Rubber spatula
Zip-top bag or piping bag for the swirl
Wire rack set on a baking sheet
Measuring cups and spoons
Ladle or 3/4-cup (180 ml) measuring cup

Steps

Before you start

Set the cream cheese out about 30 minutes ahead so it is soft enough to whisk into a smooth glaze.
Waffle irons vary. This recipe assumes a standard or Belgian-style iron that takes about 3/4 cup (180 ml) of batter per waffle. Check your manual for the right amount.
The cinnamon swirl has a high sugar content and can scorch. Don't overfill the iron, and wipe off any caramelized drips between waffles.
Heat the oven to 200°F (95°C) so finished waffles stay warm and crisp while you cook the rest.

1
Heat oven and ironOven 200°F / 95°C
- Heat the oven to 200°F (95°C) and place a wire rack on a baking sheet inside to warm.
- Plug in the waffle iron and heat it to a medium-high setting (a medium-brown setting if it has a dial).
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Ready when: The iron's ready light comes on or the indicator shows it is hot.
Tip: Keep the oven at 200°F (95°C). Any hotter and the waffles will dry out while they wait.
2
Mix cinnamon swirl
- In a small bowl, stir together the 3 tbsp melted butter, brown sugar, 2 tsp cinnamon and 1 tbsp flour until it forms a smooth, thick, spreadable paste, like wet sand that holds a ribbon.
- Scrape it into a zip-top bag, push it into one corner, and snip off about 1/4 inch (6 mm) of that corner.
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Ready when: No dry sugar pockets remain and the paste is glossy and pipeable.
Tip: If the paste is too stiff to squeeze, add 1 tsp more melted butter. If it runs, add 1 tsp flour.
3
Whisk the glaze
- In another small bowl, whisk the softened cream cheese and 2 tbsp melted butter until completely smooth.
- Add the powdered sugar, 2 tbsp milk and 1/2 tsp vanilla, and whisk until glossy and lump-free.
- Add up to 1 tbsp more milk, 1 tsp at a time, until the glaze falls from the whisk in a thick ribbon that slowly melts back into itself.
- Set aside.
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Ready when: The glaze is smooth and pourable, and it coats the back of a spoon.
Tip: Cold cream cheese leaves little lumps. If any remain, microwave the glaze for 5 seconds and whisk again.
4
Combine dry ingredients
- In a large bowl, whisk the 2 cups (250 g) flour, granulated sugar, baking powder, 1/2 tsp cinnamon and salt for about 20 seconds, until the cinnamon is evenly distributed and no streaks remain.
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Ready when: The mixture is a uniform pale tan.
5
Whisk wet ingredients
- In a medium bowl, whisk the milk and eggs together until fully blended.
- Whisk in the 6 tbsp melted butter and 2 tsp vanilla.
- The butter should be only warm, not hot, so it doesn't scramble the eggs.
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Ready when: The mixture is smooth with no visible egg streaks or floating butter.
Tip: Cold milk can make the melted butter clump into bits. Room-temperature milk prevents this.
6
Mix and rest batter
- Pour the wet mixture into the dry ingredients.
- Stir gently with a spatula for 15 to 20 seconds, just until no dry flour remains.
- A few small lumps are fine.
- Let the batter rest for 10 minutes.
- It will thicken slightly and bubble a little.
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Ready when: The batter is thick but pourable, like heavy cream, with small bubbles on top.
Tip: Overmixing develops gluten and makes tough, chewy waffles.
7
Pour and swirl first waffle
- Lightly grease both plates of the hot iron with cooking spray.
- Pour in about 3/4 cup (180 ml) batter, enough to cover the grid without reaching the edges.
- Quickly pipe a spiral of cinnamon filling over the batter, using about 1 1/2 to 2 tbsp.
- For a cinnamon-roll look, drag a toothpick through the spiral from center to edge.
- Close the lid and cook for about 4 to 5 minutes.
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Ready when: Steam slows to a trickle, the waffle is deep golden brown and releases easily when you lift the lid.
Tip: Don't force the lid open. If it sticks, give it another 30 seconds.
8
Cook the remaining wafflesOven 200°F / 95°C
- Lift the waffle out with a fork or tongs and transfer it directly to the rack in the warm oven, in a single layer so it stays crisp.
- Wipe away any burnt sugar from the iron with a paper towel held in tongs, regrease, and repeat with the remaining batter and swirl to make 4 waffles total.
- Stir the batter gently before each pour.
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Ready when: Each waffle is deep golden and crisp on the outside, and it feels light and set when you pick it up.
Tip: Don't stack waffles. Steam makes them soggy.
9
Glaze and serve
- Remove the waffles from the oven.
- Stir the glaze once more, and loosen it with a few drops of milk if it has thickened.
- Drizzle it over the warm waffles, or spoon a generous pool into the center.
- Serve right away.
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Ready when: The glaze melts slightly into the waffle pockets and swirl lines.
Tip: Glaze the waffles just before eating so the crisp texture is preserved.

Good to know

Tips

Pipe the swirl on top of the batter rather than mixing it in. This keeps distinct cinnamon ribbons and keeps sugar from burning on the plates.
Don't skip greasing the iron. The sugar in the swirl makes sticking more likely, even on nonstick plates.
Waffles are done when steam almost stops escaping. Opening early tears the waffle.
For extra-crisp waffles, leave them on a wire rack rather than a plate, and glaze only at the last moment.

Make ahead

"Make the glaze up to 3 days ahead and keep it covered in the fridge. Let it sit at room temperature for 20 minutes and whisk before using. The cinnamon swirl can be mixed a day ahead and kept covered at room temperature. Whisk the dry ingredients ahead of time and store them in a covered bowl. Mix the batter only when you are ready to cook."

Storage & reheating

"Room temperature: unglazed waffles keep up to 2 hours. Fridge: store cooled, unglazed waffles in an airtight container up to 3 days, and keep the glaze separate. Freezer: freeze cooled waffles in a single layer on a tray until solid, then bag them for up to 2 months. Reheat from fridge or frozen in a toaster or a 350°F (175°C) oven for 5 to 8 minutes until hot and crisp, then glaze."

Substitutions

whole milk → buttermilk. Use 1 1/2 cups (360 ml) buttermilk and add 1/2 tsp baking soda along with the baking powder for a tangier, extra-tender waffle.
light or dark brown sugar → coconut sugar or granulated sugar plus 1 tsp molasses. Gives a similar caramel flavor. The swirl will be slightly less moist.
full-fat cream cheese → mascarpone. Gives a milder, creamier glaze. Add 1 tsp lemon juice to keep a slight tang.
all-purpose flour → 1 to 1 gluten-free baking flour blend. Let the batter rest the full 10 minutes, as gluten-free flours absorb more liquid. Add 1 to 2 tbsp milk if the batter is too thick.