Ingredients
Scale
- 2 cans refrigerated cinnamon rolls with icing, 12.4 ounces each, 16 rolls total
- Nonstick cooking spray, or 1 tablespoon melted butter, for the iron
- 4 ounces cream cheese, softened at room temperature
- 1 cup powdered sugar, sifted if lumpy
- 3 tablespoons milk, plus more as needed
- 1/2 teaspoon vanilla extract
- 1 pinch fine sea salt
- Chopped toasted pecans, dried cranberries, orange zest and warm maple syrup, to serve
Instructions
- Heat the waffle iron to medium high. Set the oven to 200°F with a wire rack on a sheet pan inside, for holding finished waffles warm.
- Beat the cream cheese in a medium bowl until completely smooth, about 1 minute.
- Add the powdered sugar, milk, vanilla and salt and beat until the glaze pours off the spoon in a ribbon. Thin with milk a teaspoon at a time if needed.
- Spray both plates of the hot iron generously. Place 2 cinnamon rolls side by side in each waffle section, close the lid, and press gently for the first 10 seconds.
- Cook 3 to 4 minutes, until deep golden and crisp at the edges and the steam has mostly stopped.
- Lift the waffle out with a fork and a small spatula and set it on the warm rack. Spray the plates lightly and repeat until all 16 rolls are pressed, 8 waffles total.
- Rest each waffle on the rack for 1 minute before glazing, so the bottom stays crisp.
- Drizzle the cream cheese glaze over the warm waffles, letting it pool in the pockets, and serve with the toppings in small bowls.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1
- Calories: 340
- Sugar: 28
- Sodium: 520
- Fat: 13
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 51
- Fiber: 1
- Protein: 5
- Cholesterol: 20