This post may contain affiliate links. See my disclosure policy.
My cinnamon roll waffles are light and fluffy, with a crispy bite and a gooey coconut butter glaze. They’re what we make when we can’t decide between waffles and cinnamon rolls!
Cinnamon roll waffles that are secretly healthy.
When I have even 5 minutes to spare in my morning, I love making waffles for my family. As much as I love a classic plain waffle, there’s something extra special about cinnamon waffles. For this recipe, I use basic ingredients…with a few twists. By using egg whites instead of whole eggs, we’re able to get fluffier results, and the use of coconut flour over regular flour gives the waffles a lovely cakey bite.
If you love waffles as much as my family does, try my protein waffles, savory waffles, or oatmeal waffles next.
Key Ingredients
- Coconut flour. I chose coconut flour over traditional flour because it’s absorbent, adds flavor, and yields a cake-like texture.
- Sugar. I used white sugar, but brown sugar or sweetener can be used.
- Ground cinnamon. I highly recommend Saigon cinnamon, as it provides the most robust and flavorful cinnamon.
- Baking powder. To ensure the waffles 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. I used coconut milk, but almond, cashew, and other dairy-free (or dairy!) milk will work.
- Vanilla extract. To bring out the natural sweetness.
- Plain yogurt. Help keep the waffles moist and ensure they don’t dry out. Feel free to use any type of yogurt here.
- Coconut oil. Gives the waffles a crispy exterior.
- Coconut butter. To drizzle on top.
How to make cinnamon roll waffles
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Mix. Combine dry ingredients in a large bowl. Whisk in the wet ingredients. Let the batter mixture rest briefly. Add more milk to achieve the desired texture.
Cook. Grease a preheated waffle iron, pour the batter, and cook according to the manufacturer’s instructions. Repeat with the remaining batter.
Serve. Serve the waffles warm with a drizzle of warm coconut butter and extra cinnamon.
Arman’s recipe tips
- Use plenty of non-stick spray. Whenever my waffles get stuck to the waffle maker, 9 times out of 10, it’s because I didn’t use enough cooking spray.
- Use regular flour. If you don’t mind the extra carbs, feel free to use all-purpose flour (or oat flour) instead. Just note you will need an extra 3-4 tablespoons of flour if you go this route, as coconut flour is much more absorbent.
- Cream cheese icing. Swap out the coconut butter for a drizzle of your favorite cream cheese frosting (or just mix some yogurt with sugar).
More easy brunch recipes
- Blueberry cinnamon rolls
- Turkish eggs
- Spinach frittata
- Dutch baby
- Or any of these breakfast recipes
Cinnamon Roll Waffles
Ingredients
- 4 tablespoons coconut flour
- 1 tablespoon sugar or any granulated sweetener
- 2 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 4 large egg whites
- 1/4 cup milk
- 1 tablespoon Greek yogurt
- 1 teaspoon coconut oil
- 1 tablespoon coconut butter for drizzling on top
Instructions
- In a large mixing bowl, add the coconut flour, sugar, cinnamon, and baking powder. Add your egg whites, milk, Greek yogurt, and coconut oil 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
Nutrition
Originally updated November 2019, updated and republished December 2024
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!
Wow! thanks so much for the feedback, Ella- I’m a huge pumpkin fan so I like your changes 🙂
Any idea how it might go if I made the batter the night before?
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! 🙂
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.
Thanks.
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 🙂
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?
Is there a substitute for the protein powder? I don’t have any.
Hi Michelle 🙂 You can omit it and just add a dash more oat flour and reduce the liquid 🙂
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!
Hi Veronica! apologies for that oversight- My scoops are around 33-34 grams 🙂
I can´t wait to make these! What does the T in the ingredient list stand for?
Hi Natalie! 🙂 It stands for tablespoon 🙂
These look amazing, Arman! I haven’t tried grain free waffles yet, but I keep thinking that I need to.
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!
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. 🙂
“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.
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. :/
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.
YASSSS! You’re like an mad scientist with the breakfast treats — i love it!
You are the pizza queen with a side of veggie patties.