12.4ouncesrefrigerated cinnamon roll dough(1 tube of Pillsbury Cinnamon Rolls)
Powdered Sugar Glaze:
3ouncescream cheese(at room temperature)
2tablespoonssalted butter(at room temperature)
1/2teaspoonmaple extractor vanilla extract
2-4tablespoonsheavy creamor buttermilk
Make the waffles:
Spray a waffle iron with a butter spray. If you have a non-stick waffle maker you can skip the spray.
Heat the waffle iron.
Flatten the cinnamon rolls just slightly between the palms of your hands.
Place 1-4 cinnamon rolls on the waffle iron, depending on how large the waffle iron is. Our waffle iron has 4 large squares, so we do 4 cinnamon rolls a time.
Close the waffle iron and allow the cinnamon rolls to cook.
The exact timing will depend on the cinnamon roll size and waffle maker, but ours take about 2-3 minutes. The rolls should be soft, but not doughy.
Remove and place the waffles on a wire rack so that they will not become soggy.
Repeat with the remaining cinnamon rolls.
Make the glaze:
In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
Add in the maple extract and the powdered sugar. Beat until combined.
Add two tablespoons of heavy cream and mix. Add more heavy cream by the tablespoon until you get the consistency of glaze that you'd like.
Drizzle the glaze our frost the waffles with the glaze.
The calories shown are based on the recipe making 8 waffles, with 1 serving being 1 waffle. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**