Cinnamon Roll Waffles - Freshy Meals

# What you need:

→ Waffle Batter

01 - 2 cups all-purpose flour

02 - 2 tablespoons granulated sugar

03 - 1 tablespoon baking powder

04 - 1/2 teaspoon salt

05 - 2 large eggs

06 - 1 3/4 cups whole milk

07 - 1/2 cup unsalted butter, melted and cooled

08 - 1 teaspoon vanilla extract

→ Cinnamon Sugar Swirl

09 - 1/3 cup unsalted butter, melted

10 - 1/2 cup light brown sugar, packed

11 - 1 tablespoon ground cinnamon

→ Cream Cheese Glaze

12 - 4 ounces cream cheese, softened

13 - 2 tablespoons unsalted butter, softened

14 - 3/4 cup powdered sugar

15 - 1 teaspoon vanilla extract

16 - 2 to 3 tablespoons milk

# Steps to follow:

01 - Preheat the waffle iron according to the manufacturer's recommendations and lightly grease the plates with cooking spray or melted butter.

02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed.

03 - In a separate bowl, beat the eggs briefly, then whisk in the whole milk, melted and cooled unsalted butter, and vanilla extract until homogeneous.

04 - Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing to keep the batter light.

05 - In a small bowl, stir together the melted butter, packed light brown sugar, and ground cinnamon until smooth and free of lumps.

06 - Drop about 1/2 cup of batter onto the center of the heated waffle iron for each waffle, spreading slightly if needed.

07 - Spoon 1 to 2 tablespoons of the cinnamon-sugar mixture over the batter, then use a toothpick or knife to swirl the mixture gently into the surface.

08 - Close the waffle iron and cook until the exterior is golden brown and crisp, approximately 3 to 5 minutes; repeat with remaining batter and swirl.

09 - Beat the softened cream cheese and softened butter until smooth, then add the powdered sugar and vanilla; incorporate milk 1 tablespoon at a time until the glaze reaches a drizzling consistency.

10 - Transfer waffles to a wire rack or plate, drizzle generously with the cream cheese glaze while warm, and serve immediately.

# Expert tips:

01 -

The gooey cinnamon swirl melts and crisps right into the waffle crevices, so every bite feels like the middle of a cinnamon roll (my favorite part to snag first at the table).
That cream cheese glaze covers up any lumpy waffles or swirling mishaps—no need for perfection, just plenty of rich, decadent drizzle.

02 -

Once I tried swirling the cinnamon mix too close to the edges and it overflowed onto the waffle iron—keep it in the center to avoid sticky cleanup.
Misting the iron instead of brushing with butter helps prevent extra crispy (or burnt) corners.

03 -