Cinnamon Roll Waffles

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5 from 17 votes
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These cinnamon roll waffles are soft and pillowy inside and crispy on the outside. Packed with protein, these dessert-inspired waffles are a healthy breakfast option that takes only a few minutes to make.

cinnamon roll waffles.

If you haven’t put your waffle maker to use for a long time just because you try to eat healthy and keep your carb intake at bay, here’s the perfect recipe to try. 

My famous cinnamon roll waffles may sound decadent, but they are actually healthy and use wholesome ingredients. The highlight is the glaze on top, which is just melted coconut butter.

Table of Contents
  1. Recipe highlights
  2. Ingredients needed
  3. How to make cinnamon roll waffles
  4. Recipe variations
  5. Storage instructions
  6. Frequently asked questions
  7. More healthy breakfast recipes to try
  8. Cinnamon Roll Waffles (Recipe Card)

Recipe highlights

  • Easy and quick. It takes only a minute to whisk all the ingredients together and cook the waffles. 
  • High-protein. Made with egg whites and coconut flour, these waffles are a lot higher in protein than classic waffles. Having a serving of these waffles for breakfast will keep you full until lunch. 
  • Freezable. Just like our cinnamon roll pancakes, these waffles are freezer-friendly. You can make them in a big batch and freeze some for later. 

Ingredients needed

  • 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. White sugar works, but I sometimes cut the sugar and use allulose instead.
  • 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 ensure the waffles don’t dry out. Any yogurt of choice will work. 
  • Coconut oil. Gives the waffles a crispy exterior. 
  • Coconut butter. To drizzle over the top of the waffles for a mock glaze. 

Find the printable recipe with measurements below.

How to make cinnamon roll waffles

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

Step 1- Make the batter. Prepare your waffle ingredients by combining the dry ingredients in a mixing bowl. Whisk in your egg whites, milk, yogurt, and oil, and mix very well. 

Step 2- Rest. Let your waffle mixture sit for 10 minutes, or until it thickens. If the batter is too thick, add a dash more milk.

Step 3- Cook the waffles. 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. 

Cinnamon Roll Waffles Recipe.

Recipe variations

  • Swap coconut flour with wheat flour if you don’t mind extra carbs and gluten. To keep it gluten-free, use oat flour instead. As coconut flour has high absorbancy, you will need to use more wheat or oat flour to achieve the needed batter consistency. 
  • Make this recipe vegan by substituting egg whites with flax eggs. A rule of thumb is to use a mixture of ½ tablespoon of ground flaxseed and 1 ½ tablespoons of water or plant milk to replace one egg white. 
  • Add a scoop of unflavored protein powder to the batter to make these waffles more filling. 
  • Make a keto cream cheese glaze for the waffles for the ultimate cinnamon roll experience. 

Storage instructions

To store. Refrigerate waffles in an airtight container or sealable bag. They will be good for 2 to 3 days. 

To freeze. Freeze these waffles in an airtight plastic bag for up to 2 months. 

To reheat. The best way to reheat waffles to make them crispy again is to pop them in the oven preheated to 350 degrees F for 5-7 minutes. Alternatively, reheat the waffles in the microwave for 20 to 30 seconds and crisp them up in the oven or a toaster oven. 

Healthy Cinnamon Roll Waffles.

Frequently asked questions

What is the secret to making crispy waffles?

Adding oil to waffle batter is key if you are aiming for crispy waffles. Adding some cornstarch to the batter is another hack you can use to make the waffles extra crispy. 
And if nothing seems to give you the level of crispiness you want, crisp the waffles in the oven for a couple of minutes once they are cooked. 

Can you put dough in a waffle maker?

Yes, you can put dough in a waffle maker. Spray the waffle maker with cooking spray to make sure the dough doesn’t stick. 

More healthy breakfast recipes to try

cinnamon roll waffles recipe.

Cinnamon Roll Waffles

5 from 17 votes
These cinnamon roll waffles are soft and pillowy inside and crispy on the outside. Packed with protein, these dessert-inspired waffles are a healthy breakfast option that takes only a few minutes to make.
Servings: 1 serving
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes

Ingredients  

Instructions 

  • 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.

Notes

TO STORE. Refrigerate waffles in an airtight container or sealable bag. They will be good for 2 to 3 days. 
TO FREEZE. Freeze these waffles in an airtight plastic bag for up to 2 months. 
TO REHEAT. The best way to reheat waffles to make them crispy again is to pop them in the oven preheated to 350 degrees F for 5-7 minutes. Alternatively, reheat the waffles in the microwave for 20 to 30 seconds and crisp them up in the oven or a toaster oven. 

Nutrition

Serving: 1servingCalories: 344kcalCarbohydrates: 26gProtein: 21gFat: 17gSodium: 486mgPotassium: 284mgFiber: 15gSugar: 6gVitamin A: 13IUVitamin C: 1mgCalcium: 228mgIron: 2mgNET CARBS: 11g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Recipe originally updated November 2019 but updated to include new information for your benefit.

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. Forgive me for asking but what would happen if you used the whole egg instead of egg whites. Is that even possible?

  2. 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!!

  3. 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.

  4. 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.

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

  6. 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!)

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