Cinnamon Roll Waffles


5 from 19 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 19 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



  • 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.


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. 


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.

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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Recipe Rating


  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!)

  7. 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!

    1. Hi Jen! That’s a great idea- I usually batch cook and freeze them- I haven’t tried making the batter the night before, I assume it will be fine, just add a dash more milk in the morning! 🙂

  8. 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 Johan!

      Of course! A ‘scoop of vanilla protein powder’ is usually 15-17 grams- Would you mind telling me what brand you have on hand? I can work it out for you 🙂

      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?

  9. 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!

  10. These look amazing, Arman! I haven’t tried grain free waffles yet, but I keep thinking that I need to.

  11. 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. 🙂

  12. “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. Go for it, Kristina- Although the place I had my favourite one was in a NYC Subway station. the next day, someone got shot there. :/

      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.

  13. 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. 🙂

  14. 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!

  15. Can wait to hear about your time in sydney! Learning about vegetarian/vegan wines sounds very cool! And this waffle? Um, yes please. 🙂

  16. Wait, what makes regular wine non-vegan? #dietitianfail

    These look amazing though! I can’t eat anything from Cinnabon, but homemade cinnamon buns are the best! Too bad I’m lazy and rarely ever make them lol.

    1. Haahahaha. I shall fill you in!

      I need to tell you the story of the time I made cinnamon buns and they OVERFLOWED in my oven.

  17. So… I spike almost ALL my food with cinnamon, so can that be my answer? You did see my half kilo bag of the stuff, right? Sad thing is that it probably won’t even last me that long 😆 Can you spike cinnamon with water? Oooo maybe yes!

    1. Not going to lie, I was envious. The biggest cinnamon canisters here are ridiculous.

      …Cinnamon water sounds like punishment.

  18. 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!

  19. Would this batter work for pancakes?
    I do not have a waffle-maker.

    WAFFFFFFFFFFLES (said in Donkey’s voice)

  20. 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.

  21. 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!

  22. 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.

  23. 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!

  24. 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).

  25. 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!)

  26. 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???

  27. 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.

  28. 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?

  29. 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.

    1. Thanks so much Michele- I’m making sure there are a tonne of paleo options- so mama can treat herself too 😉

  30. I have been experimenting with waffles a lot lately too. Those look good! Love the idea of the protein powder frosting.

  31. 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!

  32. 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 🙁

    1. Sunshine, they work perfectly as pancakes- You are the pancake queen too..well, Queen of many things!

  33. 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.

  34. 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 🙂

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

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