Can’t decide between cinnamon rolls and waffles? Good news: you don’t have to.
Take canned cinnamon rolls. Smash them in a waffle iron. Wait 3 minutes. You get crispy-on-the-outside, gooey-on-the-inside magic. Top with the included icing. Done in 10 minutes.
Ingredients
Makes 5 waffles.
- 1 can (8-count) refrigerated cinnamon rolls (with icing packet)
- Non-stick spray or melted butter for the waffle iron
- Optional: Maple syrup, powdered sugar, or extra cinnamon
Step-by-Step Instructions
Step 1: Preheat the Waffle Iron
- Heat your waffle iron to medium-high. Spray generously with non-stick spray.
Step 2: Stuff the Rolls In
- Open the cinnamon roll can. Separate each roll. Leave the icing aside.
- Place one roll in the center of each waffle iron section. Don’t flatten it first.
Step 3: Smash and Cook
- Close the lid firmly. The roll will spread and fill the space.
- Cook for 2-3 minutes until golden brown and crisp. Don’t overdo it—they cook fast.
Step 4: Pop and Ice
- Carefully remove the waffle. It will be hot and pillowy.
- Microwave the icing packet for 5 seconds. Drizzle over the waffle.
Step 5: Eat Immediately
- These are best hot off the iron. Serve with maple syrup if you’re feeling extra.
Summary
Prep Time: 2 minutes | Cook Time: 8 minutes | Total Time: 10 minutes
Yield: 8 waffles (one per roll)
Difficulty: So Easy It’s Almost Cheating
Storage Notes
Best Fresh:
Cinnamon roll waffles are prime right out of the iron. Reheated waffles get tough.
If You Must:
Store leftovers in the fridge for 1 day. Reheat in a toaster or air fryer at 350°F for 2 minutes. Skip the microwave—it turns them rubbery.
Pro Hack:
Make a whole batch for a crowd. Keep them warm in a 200°F oven while you cook the rest.
