Friday, January 13, 2023

Cinnamon Roll Waffles

Cinnamon Roll Waffles














These are crazy delicious you’ll want to make them often. So crispy on the outside and tender on the inside and OMG that cream cheese frosting filling every nook and cranny.  Two ingredients and just a few minutes to make!


Cinnamon Roll Waffles


1 can of Pillsbury refrigerated cinnamon rolls with Cream Cheese Frosting

1 waffle iron.

Non-stick spray

Open the can of cinnamon rolls and separate them. Set the rolls and icing aside.














Spray upper and lower part of the waffle iron with non-stick baking spray. Preheat your waffle iron to medium.















Place one cinnamon roll on each waffle section and close the lid. Cook for three minutes or until waffles are golden brown on both sides.













Transfer waffles to a plate and cover with warm towel.














Warm the icing gently in the microwave for about 10 seconds. Drizzle over the warm cinnamon rolls.














Serve immediately.



Be sure to spray the waffle iron in between each cinnamon roll waffle. The sugar from the cinnamon roll can make the waffles stick. 



These are also delicious served with real maple syrup instead of the cream cheese glaze. Add some toasted pecans to your cinnamon roll waffle recipe for extra crunch. 







Photography is the property of and copyrighted to Welcome Home.


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Butter Pecan Pancakes


 Do you like Cracker Barrel Pancakes?  Then you’ll love these.  Light and fluffy with just amount of flavor and crunch. If you're in the mood for buttery pancakes, make this recipe for your next batch.  So good! 

Butter Pecan Pancakes  

2 tablespoons butter

1 cup all-purpose flour

2 tablespoons brown sugar

1 teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

1 cup buttermilk

1 large egg

¾ cup chopped pecans 

Preheat your electric griddle to 350 degrees. If you’re using a large skillet set the heat on medium. Melt the butter in the microwave and set aside to cool slightly.






In a medium-size bowl, combine the flour, baking soda, and salt. Whisk together until well-mixed. Set aside.














In another medium-size bowl, lightly beat the egg. Whisk in the cooled melted butter until well-blended. Next, whisk in the buttermilk.














Pour the egg mixture into the flour mixture. Stir until almost all of the flour is moistened. Do not over mix the batter. A few lumps are okay.














Brush the heated griddle or skillet with oil or butter. Pour the batter in 1/4 cup portions onto the griddle. Sprinkle chopped pecans on top of each pancake.  Cook until bubbles appear on top of pancakes. Then flip over with a spatula until golden brown.  Serve with butter and maple syrup.








Photography is the property of and copyrighted to Welcome Home.  

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