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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
What if I make this recipe but using pan and frying instead on waffle maker? I dont have it….