A tube of refrigerated cinnamon rolls and a hot waffle iron get you there. That is the whole promise: no mixing bowl, no flour on the counter, no dough to roll out.
You get four waffles from one 7-ounce tube, and each one takes 2 to 3 minutes in the iron. The icing that comes in the package goes on at the end, warm, so it melts into the grooves.
The catch is simple. Cinnamon roll dough is soft and full of sugar, so it sticks and it browns fast. Grease the plates and stay close to the iron.
Step-by-Step Instructions
1. Heat and grease the iron
Turn on your waffle iron and let it come up to full heat. Spray both plates with cooking spray or brush them with softened butter just before the dough goes on.
2. Load the rolls
Place 4 cinnamon rolls on the lower plate, spaced apart so they have room to spread. Close the lid gently. If your iron is small, cook 2 at a time instead.
3. Cook until golden
Cook for 2 to 3 minutes. The waffle is done when the edges look dry and set and the surface is golden brown. Lift the lid slowly the first time to check that nothing is stuck.
4. Ice and serve
Move the waffle to a plate and drizzle with icing from the packet while it is still hot, so it melts into the pockets. Repeat with the remaining rolls.
Variations
- Add a pinch of flaky salt over the icing for a sweet and salty finish.
- Scatter chopped pecans or raisins over the dough before closing the iron. They press into the waffle as it cooks.
- Skip the packet icing and serve with maple syrup instead. It is a different texture, thinner and less sweet, and some people prefer it.
Pro Tips
How to Store Cinnamon Roll Waffles
Refrigerator
Cool the waffles completely, then keep them in a sealed container in the fridge for up to 3 days.
Freezer
Freeze cooled waffles flat on a tray, then stack them in a bag for up to 2 months.
Reheating
Reheat in a toaster or a 350°F oven for a few minutes until crisp again. A microwave softens them and they lose the crust.
Frequently Asked Questions
Q: Can I use homemade cinnamon roll dough instead of a tube?
Yes. Any soft, enriched yeast dough works, but you will need to cook it a little longer since cold dough from the fridge sets faster. Roll it thin, about half an inch, so it spreads evenly in the iron.
Q: Why did my waffles stick to the iron?
Usually the plates were not greased well enough or the iron was not hot yet. Let it heat fully, spray both plates right before the dough goes in, and give the waffle a few extra seconds before you lift the lid.
Q: How do I know when they are done without a timer?
Look at the edges. When they turn dry and set instead of glossy, and the top is golden, the waffle is ready. Steam coming out of the iron also slows down at that point.
Q: Can I cook all the rolls at once?
Only if your iron is big enough to hold them with space between. Crowded rolls merge into one thick waffle that browns unevenly, so cook in batches when in doubt.
Cinnamon Roll Waffles: 3-Ingredient Waffle Iron Treat
Turn a tube of refrigerated cinnamon rolls into crisp, gooey waffles in about 3 minutes. Four ingredients, one waffle iron, zero mixing bowls.
Ingredients
Instructions
- 1Heat and grease the iron — Turn on your waffle iron and let it come up to full heat. Spray both plates with cooking spray or brush them with softened butter just before the dough goes on.
- 2Load the rolls — Place 4 cinnamon rolls on the lower plate, spaced apart so they have room to spread. Close the lid gently. If your iron is small, cook 2 at a time instead.
- 3Cook until golden — Cook for 2 to 3 minutes. The waffle is done when the edges look dry and set and the surface is golden brown. Lift the lid slowly the first time to check that nothing is stuck.
- 4Ice and serve — Move the waffle to a plate and drizzle with icing from the packet while it is still hot, so it melts into the pockets. Repeat with the remaining rolls.
Muffins & quick breads are my whole kitchen philosophy: one bowl, a whisk, and a batter that goes from counter to oven before the coffee cools. I write for cooks who want banana bread and blueberry muffins that work on a Tuesday, with ingredient swaps and bake times tested in an ordinary home oven. My angle is making quick breads forgiving, so a slightly overripe fruit or a forgotten timer still ends in something worth slicing.
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