Cinnamon Roll Waffles

It’s been way too long since we’ve enjoyed fresh waffles, so this last weekend, we dived back into waffle making with cinnamon and sugar flying. One of the best breakfast flavors of all time are highlighted in these soft, fluffy waffles. Naturally sweetened cinnamon roll waffles are definitely worth waking up for!

What makes these “Cinnamon Roll” waffles? The waffle batter is sweetened with rich maple syrup and includes a helping of yeast for rise and a homey doughy flavor. A thick cinnamon sugar “syrup” is made with butter and coconut sugar for swirling into the batter just before cooking. This adds bursts of cinnamon sugar filling flavor. The aroma of the waffles cooking is enough to convince the name suits this dish, but don’t stop there. Top these waffles with more warm maple syrup and a simple “cream cheese frosting” syrup for the perfect topping. Pile them high and eat them hot. Weekends are meant for waffles like these!

Cinnamon Roll Waffles

Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins

Serves: 4 Large Waffles

Ingredients

[b]Waffles:[/b]
1 1/2 cups Almond Milk
5 Tablespoons Butter
3 Tablespoons Maple Syrup
2 Large Eggs
1 teaspoon Yeast
3.5 teaspoons Baking Powder
1/2 teaspoon Sea Salt
1 3/4 cups White Whole Wheat Flour
[b]Cinnamon Sugar Swirl:[/b]
1/2 cup Coconut Sugar
3 Tablespoons Butter
2 teaspoons Cinnamon
2 teaspoons White Whole Wheat Flour
[b]”Cream Cheese” Frosting:[/b]
1/3 cup Coconut Butter, softened
3 Tablespoons Xylitol
1 teaspoon Vanilla Extract
1 teaspoon Stevia Extract
1-2 Tablespoons Vanilla Almond Milk

Instructions

In a microwave safe bowl, heat the almond milk for 1 minute and 30 seconds. Add the butter and allow to melt. Add the maple syrup and yeast and gently mix. Set aside.
In large mixing bowl. combine the eggs. Add the milk/sugar mixture. Add the baking powder and salt and mix together. Add the flour last and mix until just combined, being careful to not over mix.
In a separate bowl, combine the cinnamon swirl’s butter and sugar and microwave for 30-40 seconds, stirring halfway through. Mix well and add the cinnamon and flour and mix well. Gently fold this mixture into the waffle batter, until just “swirled” into the batter. Cook about 1 cup of the batter in a greased, hot waffle iron at a time until waffles are fluffy and golden.
In a small bowl, combine the almond milk and xylitol and mix until dissolved. In a large bowl, add the coconut butter and mix to make it smooth. If the xylitol has not fully dissolved, you can microwave the mixture for 15 seconds or so until totally smooth. Add the vanilla and stevia and mix well. Add the almond milk slowly until the syrup is smooth and can easily be poured. Drizzle over hot cinnamon roll waffles and enjoy!

Notes

Make these waffles completely dairy-free by using Vegan Earth Balance Butter in the waffles and the cinnamon swirl.