Can’t decide between cinnamon rolls and waffles? Good news: you don’t have to.
Take canned cinnamon rolls. Smash them in a waffle iron. Wait 3 minutes. You get crispy-on-the-outside, gooey-on-the-inside magic. Top with the included icing. Done in 10 minutes.
Step-by-Step Instructions
Preheat the Waffle Iron
Heat your waffle iron to medium-high. Spray generously with non-stick spray.
Stuff the Rolls In
Open the cinnamon roll can. Separate each roll. Leave the icing aside.
Place one roll in the center of each waffle iron section. Don’t flatten it first.
Smash and Cook
Close the lid firmly. The roll will spread and fill the space.
Cook for 2-3 minutes until golden brown and crisp. Don’t overdo it—they cook fast.
Pop and Ice
Carefully remove the waffle. It will be hot and pillowy.
Microwave the icing packet for 5 seconds. Drizzle over the waffle.
Eat Immediately
These are best hot off the iron. Serve with maple syrup if you’re feeling extra.
Summary
Prep Time: 2 minutes | Cook Time: 8 minutes | Total Time: 10 minutes
Yield: 8 waffles (one per roll)
Difficulty: So Easy It’s Almost Cheating
Storage Notes
Best Fresh:
Cinnamon roll waffles are prime right out of the iron. Reheated waffles get tough.
If You Must:
Store leftovers in the fridge for 1 day. Reheat in a toaster or air fryer at 350°F for 2 minutes. Skip the microwave—it turns them rubbery.
Pro Hack:
Make a whole batch for a crowd. Keep them warm in a 200°F oven while you cook the rest.
