When the waffle iron opens, the cinnamon roll has spread into a round with browned ridges and a soft, cooked center. That little reveal is the fun part of making these: no batter to measure, and each refrigerated roll becomes its own waffle. Cinnamon Roll Waffles are a quick way to turn a can of cinnamon rolls into a warm breakfast with the icing ready to go.
I use a standard 7-inch round waffle iron and cook one roll in the center at a time. The first one gives you a chance to see how your iron browns, but the 3–4 minute window is a good place to start. Set the icing aside before you cook, then warm it only until it pours easily. Drizzled over the waffles while they’re warm, it settles into the grooves instead of sliding off in a thick lump.
Kitchen Note
Give the iron a light coat of cooking spray before every roll, not just the first one. A fresh coating helps each waffle release cleanly when you lift the lid.
Save these Cinnamon Roll Waffles for a quick breakfast with crisp waffle ridges, soft cinnamon centers, and the can’s icing drizzled on top.
Why One Cinnamon Roll Belongs in the Center of the Iron
These aren’t poured waffles, so filling the iron the way you might with batter changes the amount of dough pressed between the plates. The method uses one cinnamon roll as one portion. Setting it in the center of a standard 7-inch round iron gives it room to press outward as the lid closes, while keeping the dough under the heated plates. More dough doesn’t automatically mean a better or quicker waffle; it can make the iron harder to close and leave the middle less evenly cooked.
Cooking the rolls one at a time also gives you a useful visual reference. The first waffle shows how quickly your particular iron turns the dough golden, and you can keep the remaining rolls on that same rhythm. Don’t judge by color alone: the target is golden brown and cooked through, which is why the 3–4 minute cook time matters. Each finished waffle comes out as a separate round, ready for its own drizzle of icing.
Why the Refrigerated Rolls and Their Icing Work as a Pair
- Refrigerated cinnamon rolls with icing — The can supplies both the portioned dough and the matching icing, so there’s no separate dough to mix or glaze to prepare. Keep the rolls together until you’re ready to open the can; the recipe depends on the eight rolls being available as individual portions. A different dough won’t necessarily press or cook the same way, and homemade dough won’t come with the same icing. For the closest result, use the refrigerated rolls and icing together.
- Cooking spray — A light coating helps the cinnamon dough release from the waffle plates after cooking. There’s no need for an expensive specialty spray; a standard cooking spray is all this step needs. Apply it before each roll so the iron has a fresh coating for every waffle.
How to Press Each Roll Without Losing the Soft Center
Preheat the Iron and Set the Icing Aside
Preheat a standard 7-inch round waffle iron according to the manufacturer’s instructions. Open the can, separate the rolls, and put the icing aside before you begin cooking. Having the icing out of the way keeps it from getting mixed up with the dough or forgotten while the waffles cook. Follow your iron’s own preheating guidance rather than guessing from how warm the plates feel.
Cook One Centered Roll at a Time
Lightly coat the iron with cooking spray, place one cinnamon roll in the center, and close the lid. Cook for 3–4 minutes, until the waffle is golden brown and cooked through. If you pull it too early, it won’t meet that cooked-through cue; let the time and golden color guide you together. Repeat with the remaining rolls, spraying the iron before each one.
Warm the Icing Until It Pours
Transfer the icing to a microwave-safe bowl and microwave for 5–10 seconds. Stop as soon as it becomes pourable; it doesn’t need to bubble or turn hot to drizzle over the waffles. If it still holds its shape, use the remaining few seconds of the range and check again. Spoon or drizzle the warmed icing over the waffles while they’re warm.
Two Ways to Serve the Icing With Your Waffles
Use a Lighter Drizzle
Warm the icing until pourable, then drizzle just enough over each waffle to catch in the ridges. This keeps the cinnamon roll flavor in front and leaves the rest of the icing available for anyone who wants a sweeter bite. The dough and cooking method stay the same; the difference is how much icing reaches the plate.
Serve the Icing for Dipping
Instead of drizzling, warm the icing in its microwave-safe bowl and serve it alongside the waffles for dipping. The edges stay less coated, and each bite gets as much or as little icing as you choose. This works especially well when you’re serving the waffles individually and want the icing kept off the plate until the last moment.
Storage and Reheating
- Refrigerator: Store cooked waffles in an airtight container for 3–4 days. The texture softens as they sit, especially if they’re already iced.
- Freezer: Freeze the waffles without icing, in an airtight container or freezer bag, for up to 2 months. Let them cool before packing so moisture doesn’t collect inside the container.
- Reheating: Warm uniced waffles in a toaster or toaster oven to bring back some crispness, then add icing. If a waffle is already iced, warm it gently in the microwave instead; a toaster can melt the icing onto the appliance.
Questions That Come Up When Making Cinnamon Roll Waffles
Cinnamon Roll Waffles
Ingredients
Equipment
Method
- Preheat a standard 7-inch round waffle iron according to the manufacturer’s instructions.
- Open the can, separate the rolls, and set the icing aside.
- Lightly coat the waffle iron with cooking spray.
- Place one roll in the center, close the lid, and cook for 3–4 minutes, until golden brown and cooked through. Repeat with the remaining rolls, spraying the iron before each one.
- Transfer the icing to a microwave-safe bowl and microwave for 5–10 seconds, just until pourable.
- Drizzle the icing over the warm waffles.
