When I shared a recipe for the tender, rich, oozing with bites of caramelized sugar Liege Waffles on the blog a little more than four years ago, I was downright over-the-moon giddy. I experienced some of that heart-racing giddiness when I tasted these Cinnamon Roll Waffles with Maple Cream Cheese Drizzle. On the homemade waffle continuum these two recipes would fall at opposite ends. The Liege Waffles would fall on the 'the wait is worth it' end while the Cinnamon Roll Waffles would be on the 'instant gratification' end. While their flavor profiles are slightly different, they are both ambrosial. They aren't the kind of waffles you should have to choose between. You need both of them in your life. However, when your life is beyond hectic and you barely have enough time to breathe, yet you have to make a breakfast for your family and/or friends, these Cinnamon Roll Waffles with Maple Cream Cheese Drizzle are destined to make you look like a culinary rockstar! And for those of you secretly coveting the title of best wife, partner, mother/father, grandmother/grandfather, aunt/uncle, or friend, I am handing you the keys to that kingdom.
Unless you have already scrolled down to look at the recipe (don't peek yet if you haven't), you might be surprised to learn this is one of those semi-homemade recipes. Yes, every now and then I come across a recipe causing me to channel my repressed Sandra Lee persona.
With a weekend forecast of snow across a significant portion of the country, forget stocking up only on bread and milk. Instead go out and buy several tubes of Pillsbury's Flaky Cinnamon Roll Grands (the Cinnabon flavored ones if you can find them) and dust off your waffle iron. Yes, these Cinnamon Roll Waffles are made with those bake and serve cinnamon rolls found in the refrigerated section of the grocery store.
If by chance you don't have a waffle iron, buy one, borrow one, or head out to the local resale shop as there may be glut of them available thanks in large part to Marie Kondo. Seriously, you are going to want to make these.
Instead of pouring maple syrup over these Cinnamon Roll Waffles, they are drizzled with the most luscious Maple Cream Cheese Drizzle. Cream cheese, confectionary sugar, milk, maple syrup, and vanilla are beaten until the mixture becomes thick, creamy, yet still pourable.
The cinnamon rolls are placed in the center of a preheated waffle iron and cooked over medium heat for 3-4 minutes. Or until they are beautiful golden brown and crispy. Note: If your waffle iron has heat settings (e., 1-7), set it at 3. If that's not hot enough, your cooking time will be closer to or slightly more than 4 minutes. Alternately increase your setting to 4, but check for doneness at 2 minutes.
If you are bringing a platter of the waffles to the table, keep your cooked waffles warm in a low-temperature preheated oven. Note: They also reheat beautifully in the microwave.
I may be amongst a small number of people to have never eaten at any of the iconic Waffle House restaurants found in almost half the states across the country. Having the ability to stay warm and cozy in my own house along with recipes for not just one, but two great waffles, might be enough to have me continue to be one of few lone holdouts. Because these genius, no fuss, barely any mess waffles are about to change your life! Okay, that may be a little over-dramatic. The inner cheerleader in me has never left.
The experience of eating something part cinnamon roll, part waffle will have you never buying frozen waffles ever again. It will only take one bite of these Cinnamon Roll Waffles with Maple Cream Cheese Drizzle to convince you. Breakfast at your house is about to become epic!
Cinnamon Roll Waffles with Maple Cream Cheese Drizzle
Makes 10 waffles, serves 4-5
Ingredients
2 packages Flaky Cinnamon Roll Grands (Cinnabon flavor) - 17.5 ounce size
8 ounces cream cheese, room temperature
1/2 cup whole milk
1 1/4 cups confectionary sugar
6 Tablespoons real maple syrup
1 teaspoon vanilla
Directions
1. In a medium sized bowl beat cream cheese slightly (approximately 2 minutes) using a hand mixer.
2. Add the confectionary sugar, maple syrup, milk, and vanilla. Beat until thick and creamy, yet pourable. If topping is too thick add a more milk, one Tablespoon at a time.
3. Heat waffle iron. Set heat to medium.
4. Place one cinnamon roll in the center of the waffle iron, close top, and set a timer for 2 minutes. Open waffle iron to check for doneness. If not golden brown and crispy, continue cooking for an additional minute or two. Note; If waffle iron is not non-stick, spray with vegetable oil before placing a cinnamon roll in.
5. Remove from waffle iron. Serve on a plate and drizzle with the cream cheese icing. See Notes.
Notes: (1) If waiting to serve all of the Cinnamon Roll Waffles all at once, preheat oven to 250 degrees (F). Place cooked waffles on an aluminum foil lined baking pan. When all waffles have been made, transfer waffles to a serving platter and serve the cream cheese icing in a gravy boat or pitcher on the side. (2) Cut the recipe in half if only serving 2-3 people. (3) I used the Pillsbury brand Flaky Cinnamon Roll Grands (Cinnabon flavor). There are 5 rolls in each tube. (4) The amount of icing is more than you need. Cover and refrigerate. It will be good for up to two weeks. Alternately cut the recipe in half.
