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Decadent Cinnamon Roll Waffles

Crispy Belgian waffles infused with cinnamon, topped with warm cinnamon-maple syrup and a fluffy whipped cream cheese glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 waffles
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Waffle Batter
  • 2 cups all-purpose flour
  • 0.25 cup cornstarch
  • 3 tbsp brown sugar packed
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 2 large eggs separated
  • 1.75 cups whole milk room temperature
  • 0.5 cup unsalted butter melted and slightly cooled
  • 2 tsp vanilla extract
Cinnamon Syrup
  • 0.5 cup maple syrup
  • 2 tbsp unsalted butter
  • 1 tsp ground cinnamon
Cream Cheese Glaze
  • 4 oz cream cheese softened
  • 0.25 cup powdered sugar plus extra for dusting
  • 0.5 tsp vanilla extract
  • 0.5 cup heavy whipping cream cold

Equipment

  • Belgian Waffle Iron
  • Mixing bowls
  • Electric hand mixer
  • Wire cooling rack

Method
 

  1. Preheat waffle iron and preheat oven to 200°F to keep cooked waffles warm.
  2. Whisk flour, cornstarch, brown sugar, baking powder, cinnamon, and salt in a large bowl.
  3. In a separate bowl, whisk egg yolks, milk, melted butter, and vanilla.
  4. Beat egg whites in a clean bowl until stiff peaks form.
  5. Gently fold wet ingredients into dry ingredients until just combined (lumps are okay). Fold in egg whites gently.
  6. Cook batter in the waffle iron until golden brown and crispy. Keep warm in the oven.
  7. Warm maple syrup, butter, and cinnamon in a small saucepan over low heat.
  8. Beat cream cheese, powdered sugar, and vanilla until smooth. Gradually beat in heavy cream until fluffy.
  9. Stack waffles, drizzle with warm cinnamon syrup, top with whipped cream cheese glaze, and dust with powdered sugar.

Notes

Using cornstarch and whipping the egg whites separately are the secrets to waffles that are crispy on the outside and fluffy on the inside.