We’re on a more healthy eating kick over here, as we’re both trying to lose a few extra pounds we’ve gained over the past few years, but there is one thing that I simply can’t resist — warm, gooey, cinnamon rolls with dripping frosting. The scrumptious smell just takes over and any restraint I may have had goes out the window.
While we could make cinnamon rolls from scratch, I usually don’t have time, or we think about making them at the last minute. So often Pillsbury comes to the rescue with their tubes of pre-made, pre-sliced cinnamon rolls — I just make extra frosting while they bake because the tiny tin of frosting they give you is nowhere near enough.
This time, we weren’t going to make the same old cinnamon rolls though… We wanted to make cinnamon roll waffles. We wanted to see what would happen if we put cinnamon rolls in the waffle iron, we wanted to know how much faster we could get from idea to eating, and more important, we wanted to eat all of the delicious results!
We first separated the individual cinnamon rolls while the waffle iron heated up — I set it to medium heat and generously sprayed it with butter cooking spray. We then placed one cinnamon roll in the center of each waffle well, closed the waffle iron, and waited in anticipation.
We made extra frosting while we waited, which helped keep our minds occupied and restrained me from peeking in the waffle iron every few seconds. I scraped the little bit of cinnamon roll icing they give you into a bowl, added more powdered sugar, a tiny bit of water, and a bunch of maple syrup, and blended the icing using my immersion blender to get rid of any lumps. I also threw a handful of pecans onto a stone and stuck it under the broiler for a couple minutes to toast the pecans.
When I finally lifted the waffle iron lid, I let out a giddy squee — our first batch of cinnamon roll waffles was ready to eat in only five minutes. We stacked them up, poured on the maple icing, sprinkled the toasted pecans over the top, and took a huge bite.
OMG. Delicious. Decadent. Amazing.
The maple pecan cinnamon roll waffles were perfect. Definitely one of our favorite waffle recipes. They were slightly crunchy, but soft at the same time. The cinnamon mixture was melty and the frosting filled up the waffle wells and overflowed down the stack. It was heaven.
And the bonus is that we didn’t have to turn on the oven, which meant we didn’t heat up the house, and we didn’t have to wait for it to preheat and then cook.
These babies were pretty close to instant gratification. Now we just need to make them again as a dessert with some ice cream!
Decadent Maple Pecan Cinnamon Roll Waffles
When cinnamon rolls are baked in the waffle iron, you get a slightly crunchy outside, a warm center, and cinnamon covered waffle wells just waiting to be filled with frosting.
- 1 tube of pull apart Pilsbury cinnamon rolls
- 1/2 cup powdered sugar
- 1 tbsp water
- 2 tbsps maple syrup
- 1 handful pecan pieces, toasted
- Preheat the waffle iron on medium heat and spray with non-stick, butter baking spray.
- Separate cinnamon rolls and place one in each waffle well, closing the waffle iron gently. Cook for about 3 minutes, or until the cinnamon roll begins to brown in the waffle iron.
- While the cinnamon roll waffles are baking, scrape the provided icing into a bowl, add powered sugar, water, and maple syrup to make more frosting (you need more!) Mix together until there are no lumps (I use an immersion blender).
- Stack cooked cinnamon roll waffles on a plate, drizzle the maple icing over the top, sprinkle on the toasted pecans, and serve immediately.
If making your own cinnamon roll dough from scratch, put it in the refrigerator until firm before placing the individual cinnamon rolls into the waffle iron.