Healthy Cinnamon Roll Waffles

Fluffy on the inside, crispy on the outside, these healthy cinnamon roll waffles are the ultimate guilt-free breakfast! Packed with protein, secretly low carb and grain-free, these eggless keto waffles are amazing! Drizzled with a simple glaze, they take minutes to prep!

Fluffy crispy keto cinnamon roll waffles recipe

Go plug in your waffle maker right this second. A wholesome, healthy and protein-packed breakfast that tastes like dessert will happen!

I always thought I was a die-hard pancake fan until I made my very first waffle. All I needed to do was heat up my waffle iron, prepare the waffle mixture and voila- two minutes later I’d have delicious waffles on my plate!

Made with healthy, wholesome ingredients, these crispy and fluffy waffles are the best breakfast. They use low carb and grain-free flours, perfect for a keto and paleo diet. They also have an added punch of protein, thanks to the protein powder. For my vegan and eggless friends, I’ve included a tested option so you don’t miss out!

Waffles tend to be associated with a weekend kind of breakfast, but here’s the catch- These waffles freeze beautifully and can be individually frozen for a quick grab and go breakfasts during the week!

How to make cinnamon roll waffles from scratch

Making these fluffy and crispy cinnamon roll waffles is ridiculously simple- You simply prepare the ingredients, let it sit for 5 minutes, before cooking it up in the waffle maker!

The Ingredients.

  • Coconut flour. A little goes a long way with coconut flour. Acting like a sponge, when mixed with the other ingredients, it soaks it up and yields a cake-like and fluffy internal texture. 
  • Granulated sweetener of choice. Any granulated sweetener of choice works. I keep it keto and paleo, using monk fruit in the raw
  • Cinnamon. Saigon cinnamon provides the most robust and flavorful cinnamon. Dutch-processed will work, but you need to sprinkle some over the top. 
  • Baking powder. To ensure the waffles are thick and rise. 
  • Egg whites. Egg whites, as opposed to whole eggs, avoid the eggy flavor you can sometimes get from low carb waffles. They also help make the waffles fluffy. 
  • Milk of choice. I used coconut milk, but almond, cashew, and other dairy-free (or dairy!) milk will work. 
  • Vanilla extract. To bring out the natural sweetness.
  • Coconut yogurt. Help keep the waffles moist, and also ensures the waffles don’t dry out. Any yogurt of choice will work. 
  • Coconut oil. Gives the waffles the crispy exterior. 
  • Coconut butter. To drizzle over the top of the waffles for a mock glaze. 

The instructions.

  • Prepare your waffle ingredients by combining the dry ingredients in a mixing bowl. Whisk in your eggs whites, milk, yogurt and oil and mix very well. 
  • Let your waffle mixture sit for 10 minutes, or until it thickens. If the batter is too thick, add a dash more milk.
  • Heat up the waffle maker. Once ready, pour the waffle mixture in and cook until crispy on the outside. Repeat until all the waffle mixture is used up. 

paleo vegan cinnamon roll waffles

Ingredient and Dietary Swaps

Easily make these waffles vegan-friendly! Instead of the coconut flour and eggs, here are the main swaps

  • Use oat flour or wheat flour instead of coconut flour
  • Add 1/2 scoop (17 grams) of plant-based protein powder
  • Instead of the egg whites, use ground flaxseed and increase the milk

Full instructions and ingredients in the recipe card!

How to freeze waffles

Waffles can be enjoyed as part of a breakfast meal prep! Make a double or triple batch on the weekends or during your meal prep and freeze them.

Allow waffles to cool completely. Once cool, place single servings in a ziplock bag and place in the freezer to enjoy later. 

Frozen waffles will keep fresh for up to 2 months. 

To reheat waffles in the oven/toaster oven

  • Preheat the oven to 180C/350F. Line a large baking tray with parchment paper.
  • When heated, place waffles in a single layer and heat for 5-7 minutes, until crispy on the outside.
  • Serve immediately with toppings of choice

To reheat waffles in the microwave

  • Place waffles in single-serving portions in a paper towel. Heat for 20-30 seconds, until warm. 
  • Once warm, place in a toaster for 30 seconds, to become crispy. 

More healthy breakfast recipes you’d love

Cinnamon Roll Waffles Recipe

Recommended tools to make healthy cinnamon roll waffles

  • Waffle iron. An easy, cost-effective waffle iron which leaves waffles crispy on the outside, fluffy and moist on the inside! 
  • High-speed blender. If you follow the vegan option, simply blend everything together in this for a no-fuss, no need for mixing bowl method!
Easy keto cinnamon roll waffles recipe

Healthy Cinnamon Roll Waffles

Fluffy on the inside, crispy on the outside, these healthy cinnamon roll waffles are the ultimate guilt-free breakfast! Packed with protein, secretly low carb and grain-free, these eggless keto waffles are amazing! Drizzled with a simple glaze, they take minutes to prep!
5 from 3 votes
Print Rate
Course: Breakfast
Cuisine: American
Keyword: waffles
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 1 serving
Calories: 265kcal
Author: Arman


Paleo, Keto, Gluten Free Option

Vegan and Eggless Option


  • In a large mixing bowl, add your dry ingredients. Add your egg whites and the rest of your ingredients, and whisk very well, until no clumps remain. Let the batter sit for 10 minutes, to thicken. If the batter is too thick, add a dash more milk.
  • Heat waffle iron and once hot, pour the batter and cook until crispy. Repeat until all the batter is used up.
  • Place waffles on a plate and drizzle with coconut butter and shake more cinnamon on top.

For the vegan/eggless option

  • In a mixing bowl, add your dry ingredients and set aside. In a separate bowl, add your flax, baking powder, vanilla extract and 1/4 cup of the dairy free milk and whisk well and let sit to for 5 minutes, to start gelling up. 
  • Combine the two bowls and add the extra 1/4 cup of milk until a thick batter is formed.
  • Heat waffle iron and once hot, pour the batter and cook until crispy. Repeat until all the batter is used up. Drizzle with coconut butter on top.


Waffles can be frozen to be enjoyed later. See the post for freezing tips and tricks. 


Serving: 1serving | Calories: 265kcal | Carbohydrates: 5g | Protein: 20g | Fat: 15g | Potassium: 4mg | Fiber: 10g | Vitamin A: 150IU | Vitamin C: 2.5mg | Calcium: 40mg | Iron: 0.7mg | NET CARBS: -5g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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Breakfast Gluten Free Keto Paleo Pancakes and Waffles recipe Vegan



103 thoughts on “Healthy Cinnamon Roll Waffles

  1. These look absolutely fabulous, and I love the idea of eating waffles with icing on top!

    Sometimes, syrup just doesn’t satisfy, y’know?

  2. Mmm you had me at Cinnabon- love any baked good with cinnamon so I think I need to make these waffles this weekend- I actually have all the ingredients at home so perhaps tomorrow if my morning isn’t rushed! How many egg whites would you recommend instead of the flax egg?

  3. These look seriously amazing!!! But I don’t have a waffle iron!!! I guess I know the next kitchen appliance I’m buying 😉 And now I’ve realised that I haven’t had waffles since I moved to the Netherlands… six years ago. Tragic almost. I guess I really need to get a waffle iron 🙂

  4. And I died. I’ll be dreaming of these during the marathon tomorrow. I don’t have a waffle iron (i got an ice cream maker in our registry instead. that was dumb) but I might pancakify it.

  5. These look really good and I’m yet again wishing I had a waffle iron! I cannot wait to hear more about your wine trip. Ahhhh, why can’t I be invited for a wine trip?? I’m super jealous. Now I’ll have to go to the Williamsburg Winery (yes, we have one) and make them tell me about pairings.

  6. i REALLY LIKE big buns. like that round (square?) thing in mah face. cue epic faceplant into these waffles because coconut butter icing is key. as is coconut flour. protein powder and nicki minaj sized buns. i really wish i had waffles right now or that there was some sort of delivery service that could span the oceans to make this hit me! a dang protein bar never seemed so depressing 🙁

  7. You have once again outdone yourself! I’m currently sitting here drinking a cup of coffee, and I kinda want to fill my mug with wine now. And I kinda want a big plate of these cinnamon roll waffles sitting in front of me. Can we arrange for that to happen? P.S. I’m super jealous of that awesome wine pairing event…sounds like a blast!

  8. I’m currently obsessed with waffles since i now I have a waffle maker… if only I had coconut butter and cinnamon protein powder then these would be my breakfast… luckily I live in SF and can have both delivered… so maybe tomorrow???

  9. O you love me and made them vegan! XOXO
    I have been waffleing every weekend now! It’s much easier to whip out my waffle maker in my dorm room then lugging all my stuff down to the hall kitchen to make pancakes!
    (And cinnamon roll anything is HEAVEN!)

  10. I AM SO INTO THESE. Can I make like 4 servings and eat them all at once?! I need some coconut to blend into coconut butter though. Maybe I’ll make my mom stop at the bulk bin place on her way home from werk. (perks of living with yo momma).

  11. This is the second amazing waffle recipe I’ve come across this week. Tomorrow my kitchen shall produce waffles. So far my to do list this weekend is 1) CrossFit Open 2) make waffles. It’s gonna be a good weekend!

  12. Didn’t get to say it the other day but a BIG congrats on the e-cookbook! These look so delicious, as all your recipes do, and I love that you have versions for special diets spelled out so there’s no guesswork with subbing! And yes I’m a fan of wine. Give me wine.

  13. I really only like dessert wines because they are sweet. I have to say, I like my alcohol spiked with sugar and with a salted rim (margaritas!) My favorite use for cinnamon is probably in my almond milk steamers. They are so good!
    I need to make these waffles…but since I do not have a waffle maker, they will be in pancake form 🙂 Thanks for sharing! Cinnamon is super good for you.

  14. This totally reminds me that I need to get some more cinnamon at the grocery store today! Now, who wants to throw me a waffle maker?! I only accept ones that can create fun-shaped waffles though. Forgive my high expectations.

  15. You may have just inspired me to purchase a waffle iron, these look amazing! I know my daughter would devour them! Congrats on taking the plunge, I know your e-book will be a knockout!

  16. Omg if this is what I can expect in the Ebook, I’m super excited!! You know this girl loves some pancakes and well waffles – they are the bees knees! Love that you added an icing to these, I bet these are better than cinnamon buns! Certainly they are healthier!

  17. I can’t remember the last time I had a cinnabon, although I doused this mornings French toast in cinnamon. Does that count? Actually, I’ve got one better. Monkey bread from Breadsmith. It’s to die for, and I have four batches of it right now. 🙂

  18. Cinnamon roll waffles?! Ooooh so much yes! If I ever make it to Australia we are going to have an epic brunch and these waffles are going to be part of it. I found out a while ago that some wines weren’t actually veggie friendly and I was really surprised. I don’t drink much but I’m glad I found out, just for future reference! I still haven’t gotten around to really appreciating red wine but I enjoy a glass of white wine every now and then. Hope you’ve had a wonderful weekend, Arman!

  19. “the nice part of a subway station” – HA! exactly.

    I like buns too, but me and my friend Angela are the only ones I know who call them that – they are ROLLS here too.

    looks like I will be getting my waffle iron out soon… I need a break from cookbook recipes, and these waffles sound GOOD.

      1. oh I can believe it. some of my best food memories come from NYC, some of my best memories overall come from there, actually – but there is always the other side of that coin.

        still one of my very favorite places, ever.

  20. Looks so yummy!! I do that same thing with my Cinnamon Roll Oatmeal by using coconut butter as the icing! So good! I definitely need to try the vegan version of these. I haven’t had much luck with coconut flour, I hate the taste and everything is always crumbly and dry. But these look awesome. Do these taste strong of coconut? They look so easy and I want to try them!

    1. Not going to lie, I legit salivate whenever I pin your oatmeal 😉

      That is what I hate about coconut flour + vegan baking- It’s ALL about the liquids- They don’t have a strong coconut flavour, but I did need to add more non dairy milk to the vegan version. 🙂

  21. When you say a scoop of protein powder, what size scoop do you mean? I have a couple different powders with different sized scoops depending on the serving size. I made protein cookies with one “scoop” the other day, and it turned out to be half as much as I needed! Thanks!

  22. Hi
    Thanks. I love the idea and would make them now.

    But this throws this newbie:

    1/2 scoop paleo friendly vanilla or cinnamon protein powder (can sub for any vanilla protein powder if not 100% paleo)

    I know vanilla extract but understand “scoop” of vanilla to be something else

    And Cinnamon protein powder makes it difficult as it’s not common 🙂

    What is the purpose?

    I have no problem with protein powder or cinnamon or vanilla but just need some more understanding.


      1. Hi

        Thanks. The scoop size is not my issue. 🙂

        Your description “paleo friendly vanilla” trip me over.

        I have now deducted it’s paleo friendly protein power vanilla.

        This I assume means: paleo friendly protein power with a vanilla flavour.

        If this is correct why is the protein power added?

  23. Hey, I just tried this recipe in my new waffle maker… It was amazing! It tasted just like a real flour waffle! Perfectly moist, perfectly fluffy, bread-like texture. The only difference is I used 2 tbsp of pumpkin puree instead of the almond milk because I love pumpkin. I think I’ll experiment with the type/amount of liquid added since I make waffles so often. Next time I think I’ll try it with Greek yogurt instead of the pumpkin.

    Thank you so much for the recipe! This one’s definitely a keeper!

  24. A confession: I seriously suck at making waffles and pancakes and I always have. I went through 3 batches of this recipe before I got it right. The first batch completely fell apart in my waffle maker and then burnt on–no more waffles. I decided to try the next batch as pancakes, but the batter was way too watery–they simply wouldn’t hold together. The batter and cooking pancakes smelled so good, I felt like I had fallen into some circle of hell where I was perpetually cooking, never able to eat. I started playing basketball/hot-potato throwing the sad, malformed attempts into the bin across the room. I kept the batter as thick as possible (about 3 tbsp almond milk) and then made one pancake after another, adding a little extra milk until finally, the last, perfect pancake turned out just right. I ate it in about 5 seconds flat, smothered in whipped cream because at that point, who even cares.

    It tasted like triumph.

    (In all seriousness, I’ve had problems baking/cooking with my protein powder (which is muscle milk) in the past, and I’m wondering if that could be the problem. If you’ve ever worked with it and have any tips or suggestions I’m all ears. I really love your recipes and want to be able to replicate the ones with protein powder as best as possible!)

  25. These look great! Is there anything I can use instead of coconut butter for the frosting? Ingredients are kind of tight at the moment…

  26. My stepmother is staying for the weekend and is on a low carb diet. I dont want to eat eggs twice so I thought Id make these as a treat to her and then I wont have to eat eggs for breakfast two days in a row. Could I easily quadruple the recipe without issues?

    I was also thinking about method. If I were to apply the Belgian waffle method of whipping up egg whites into stiff peaks and then folding into the batter, do you think it would make for fluffy waffles? Usually you would add it to a wet batter, so maybe Id add some milk first and then add the eggs last? Just some thoughts Im having about these waffles, Ive only ever really made regular Belgian waffles and Im not used to these kinds of ingredients.

  27. Forgive me for asking but just wondering if the nutritional count is accurate. You have 5g carbs and 10g fiber per serving. I haven’t done the calculations but thinking it might be 10g carbs and 5 fiber.

  28. I am going to try these. Even though I went through gastric by pass I still need a little help from low carb recipes. Thank you for these Arman!!

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