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Cinnamon Roll Waffles with Cream Cheese Icing

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My Cinnamon Roll Waffles with Cream Cheese Icing will satisfy all your cravings. They are rich & filling with sweet cinnamon & creamy icing. Low Carb, THM S, Gluten/Grain Free.
Cinnamon Roll Waffles with Cream Cheese Icing - My Cinnamon Roll Waffles will satisfy all your cravings. They are rich & filling w/ sweet cinnamon & creamy icing. Low Carb, THM S, Gluten/Grain Free.

It’s been months since I posted a waffle recipe. I’m not a big breakfast person but I love breakfast food. I’m just too sleepy to make up breakfast recipes before noon. I had some cottage cheese that needed to be used up last week so I decided to use that as a base for a waffle. Not too crazy, I’ve seen cottage cheese in pancakes and waffles before. So I just started throwing ingredients into my food processor and this perfect waffle batter is what came out.

I went back and forth in my mind about what flavor to add and cinnamon won out. And what goes better with cinnamon than cream cheese icing? Nothing.

Cinnamon Roll Waffles with Cream Cheese Icing - My Cinnamon Roll Waffles will satisfy all your cravings. They are rich & filling w/ sweet cinnamon & creamy icing. Low Carb, THM S, Gluten/Grain Free.

This makes a big batch of waffles. About 4 huge belgian waffles. I ate one (recipe testing is the best) and was too full to eat dinner. For a single serve version of this recipe click here.

Cinnamon Roll Waffles with Cream Cheese Icing - My Cinnamon Roll Waffles will satisfy all your cravings. They are rich & filling w/ sweet cinnamon & creamy icing. Low Carb, THM S, Gluten/Grain Free.

Cinnamon Roll Waffles with Cream Cheese Icing

Waffle Batter Ingredients:

4 eggs

1 cup cottage cheese (4% fat works best)

4 oz cream cheese, softened

1 cup Trim Healthy Mama Baking Blend (or my local baking mix: equal parts almond flour, coconut flour, and ground golden flax)

1 tsp vanilla

1 tsp baking powder or soda (I’ve had readers use both successfully)

1/3 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)

Cinnamon Roll Waffles with Cream Cheese Icing - My Cinnamon Roll Waffles will satisfy all your cravings. They are rich & filling w/ sweet cinnamon & creamy icing. Low Carb, THM S, Gluten/Grain Free.

Cinnamon Swirl Ingredients:

2 tbsp melted butter

2 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)

2 tbsp cinnamon

Cinnamon Roll Waffles with Cream Cheese Icing - My Cinnamon Roll Waffles will satisfy all your cravings. They are rich & filling w/ sweet cinnamon & creamy icing. Low Carb, THM S, Gluten/Grain Free.

Icing Ingredients:

4 oz cream cheese, softened

1/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)

Cinnamon Roll Waffles with Cream Cheese Icing - My Cinnamon Roll Waffles will satisfy all your cravings. They are rich & filling w/ sweet cinnamon & creamy icing. Low Carb, THM S, Gluten/Grain Free.

Directions:

Put the cottage cheese in the food processor and blend until smooth. Add the cream cheese and process until smooth. Add the other ingredients and pulse until they are thoroughly incorporated.

Stir together the ingredients for the cinnamon swirl.

Spray your waffle iron with cooking spray. Spoon on the batter and drizzle on some of the cinnamon swirl. Swirl it in gently with a toothpick, knife, or spoon. (I put it in a ziploc and piped a swirl but you really couldn’t see it after it was cooked so don’t bother).

Cook until golden brown. Remove carefully. Repeat until all the batter is used up.

While the cinnamon roll waffles are cooking stir together icing ingredients and set aside. Divide the icing between the waffles and serve.

IMG_4752

4.5 from 2 votes
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Cinnamon Roll Waffles with Cream Cheese Icing
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Cinnamon Roll Waffles with Cream Cheese Icing

Course: Breakfast
Cuisine: American
Servings: 4 belgian waffles
Calories: 530 kcal
Author: Taryn
Ingredients
Waffle Batter Ingredients:
  • 4 eggs
  • 1 cup cottage cheese 4% fat works best
  • 4 oz cream cheese softened
  • 1 cup Trim Healthy Mama Baking Blend or my local baking mix: equal parts almond flour, coconut flour, and ground golden flax
  • 1 tsp vanilla
  • 1 tsp baking powder or soda I've had readers use both successfully
  • 1/3 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
Cinnamon Swirl Ingredients:
Icing Ingredients:
Instructions
  1. Put the cottage cheese in the food processor and blend until smooth. Add the cream cheese and process until smooth. Add the other ingredients and pulse until they are thoroughly incorporated.
  2. Stir together the ingredients for the cinnamon swirl.
  3. Spray your waffle iron with cooking spray. Spoon on the batter and drizzle on some of the cinnamon swirl. Swirl it in gently with a toothpick, knife, or spoon. (I put it in a ziploc and piped a swirl but you really couldn't see it after it was cooked so don't bother).
  4. Cook until golden brown. Remove carefully. Repeat until all the batter is used up.
  5. While the waffles are cooking stir together icing ingredients and set aside. Divide the icing between the waffles and serve.
Nutrition Facts
Cinnamon Roll Waffles with Cream Cheese Icing
Amount Per Serving
Calories 530 Calories from Fat 405
% Daily Value*
Total Fat 45g 69%
Saturated Fat 17g 85%
Cholesterol 250mg 83%
Sodium 486mg 20%
Potassium 210mg 6%
Total Carbohydrates 13g 4%
Dietary Fiber 5g 20%
Sugars 4g
Protein 20g 40%
Vitamin A 25%
Calcium 22.2%
Iron 13.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

Cinnamon Roll Waffles with Cream Cheese Icing - My Cinnamon Roll Waffles will satisfy all your cravings. They are rich & filling w/ sweet cinnamon & creamy icing. Low Carb, THM S, Gluten/Grain Free.

 

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Comments

  1. So I think I messed up - I am fairly new to THM and only used Erythritol as my sweetener. I think due to the larger quantities needed to match gentle sweet all the Erythritol soaked up moisture and ruined my waffles! I did eat my fails so I can only imagine how good this will be when I make it with gentle sweet!
    Reply

  2. These were incredible!! I used Birch Benders Paleo pancake miss I got from Costco and they came out perfect! Will definitely be making these again and again ....thanks!
    Reply

  3. Would these waffles work with plain flour and sugar? I can’t find cottage cheese where I live. Can I substitute with ricotta?
    Reply

    • With that many substitutions, it might be better to just start with a more traditional cinnamon roll waffle. Here is one that does use regular flour and sugar: https://lilluna.com/cinnamon-roll-waffles/
      Reply

  5. I really liked these waffles. My waffle maker is TERRIBLE though. I ended up putting the batter in an 8x8 pan (sprayed with coconut oil), swirling in the cinnamon, and baked at 350 for about 20 min. Then I topped the whole thing with the frosting. I called it a cinnamon breakfast cake. My whole family liked it. I did use less cinnamon. I think when I make it again I will use just 1 tbsp.
    Reply

    • I was just wondering if I could make like a cinnamon roll coffee type cake with it. Thank you! I'm so glad I'm a comment reader, lol
      Reply

  9. Is the nutrition information listed PER waffle or per FOUR waffles? (ie the 493 calories is that for 1 waffle)?
    Reply

    • The nutrition is for 1 Belgian waffle and 1/4 of the icing. These are very filling. One is plenty for me for breakfast or lunch. If you get more than four waffles (with a smaller waffle iron) the calories would be lower.
      Reply

  11. YUM! I don't have a waffle iron, though it might be worth it to buy one just for this recipe :) In the meantime, could it be modified for pancakes or mini muffins?
    Reply

  12. Hi Taryan, I made these this morning... I used your local blend(Coconut, almond and flax equal parts), I love the simplicity of it! I thought that they were good however my husband found them dry... Is there a solution to make them a tad more moist?? Also Is your local blend a 1:1 substitution for THM baking blend in other recipes?? I thought the cream cheese icing was to die for but my 9 year old requested it be thinner. what do you recommend? We are new THM'Ers and in the very beginning stages of getting started. Thanks, Natalie
    Reply

    • Hmm.. we have never found them dry. You could just decrease the baking mix by a tablespoon or two. Thinner the icing is easy. Just mix in a little half and half or melted butter until it is the desired consistency. And, yes, you should be able to substitute my baking mix for baking blend in other recipes.
      Reply

  16. Hello, I made the cinnamon swirl just as it directed and it was crumbly not the thin liquid it shows in the picture. Did I do something wrong? I even added another tbsp of melted butter, but still thick and crumbly. Otherwise these were very good!! Thanks!
    Reply

  19. Very good! I accidentally added too much cottage cheese so I did add extra baking blend. I also added the cinnamon and butter to the batter and because I like things sweet, extra sweetener too (I used truvia). I really enjoyed them! I love to have a lot of icing, so I added about a cup of cottage cheese to the 4oz cream cheese, cream cheese extract and extra sweetener to try and lighten it up a bit. I turned out great, tasting like actual cream cheese icing. These do remind me of cinnamon buns! Thank you so much for the recipe.
    Reply

  20. Tried these this morning and they were a hit with everyone. I didn't do the cinnamon swirl and instead added the butter & cinnamon to the mix. They turned out brown but very good!
    Reply

  22. Tried them for the 2nd time. Used baking powder both times, BUT this time I used THM Baking Mix rather than the sub suggested and they turned out mych better. Still soft and not too crunchy, but they worked! I think the key is blending the cottage cheese well, then add cream cheese, blend well, then ehgs, blend well, then dry ingredients.
    Reply

  24. I had the same problem as Amy M. Mine did crumble and looked awful.....but it tasted really good!! I need to make a big batch, so I can pull them out when needed. I am afraid of them coming apart though, what am I doing wrong? I used BP instead of B. Soda.
    Reply

  25. These waffles tasted AMAZING, but my problem was getting them out of the waffle maker. They were so soft that they just fell apart and crumbled when I tried to pull them out. Any suggestions??
    Reply

  26. These were amazing! I have tried them in the waffle iron, as pancakes and muffins. All came out great :)So quick too! My church gives out free day old Panera Bread treats. My kiddos brought home a cinnamon roll as big as their heads, but because of these there was absolutely no temptation. I did eat 2 1/2 waffles though ;)
    Reply

  27. Can you omit the ground flax? I have the seeds on hand and could process with the rest of the ingredients if that will work?
    Reply

    • You can grind them first. They might not grind in a food processor. I normally ground flax in a blender or rocket blender.Or just use extra almond flour instead of the flax. Don't increase the coconut because it absorbs too much liquid.
      Reply

  31. Getting ready to make these now. They look amazing!! Thank you so much for the recipe. Been craving cinnamon rolls :-). Did you reheat in the microwave or toaster? I'm the only one eating them so I will have leftovers.
    Reply

    • I just microwaved mine. But I bet if you put them in a toaster oven they's get crispier. I don't know if they'd hold up in a traditional vertical toaster.
      Reply

  32. Can you substitute anything else for the cottage cheese? I have all the other ingredients but not cottage cheese! I want to make them soon!
    Reply

    • I think you could just use all cream cheese. Or a combination of cream cheese plus sour cream or yogurt. I haven't tried it though.
      Reply

    • I think it would work with stevia if you don't mind tasting the batter as you go. You can convert it with this chart: http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
      Reply

  34. About how much batter do you use per waffle? I am having trouble finding the right amount for my Belgian waffle maker.Thanks!
    Reply

    • I just covered it about halfway with batter and then spread it out a bit. It will spread further once you close it. It's better to put too little than too much so it doesn't ooze out. Maybe 1/4-1/3 cup? Sorry I don't have a more accurate measurement.
      Reply

  35. I tried these this morning as pancakes and they were delicious. I used Pyure as the sweetener. They were a little sweet for me, so next time I will use a little less.
    Reply

  37. Could this be baked in some way -- muffins, donuts, muffin tops, etc? I seldom have the time or patience for waffles or pancakes!
    Reply

    • Mine weren't crispy. They were softer but did firm up as they cooled. It's almost impossible to get alternative flours crisp. I saved some in the fridge and reheated the next day and they were firmer. I think you could also cool them and then toast them in a toaster oven to make them crisp. I'll let you know once I get to try it.
      Reply

    • I think so. A lot of people have asked. I'm going to try them for dinner tonight as pancakes. Stay tuned :)
      Reply

  40. I have the same size round waffle maker as you, how many waffles did you get from your recipe? Thanks.....these look so yummy!
    Reply

  41. Just curious about using cottage cheese. I dont like the flavor or texture of cottage cheese. The texture probably isnt an issue since you blend it, but do you still notice the cottage cheese flavor? This looks so good and will keep me from falling off THM if I can get past the cottage cheese!
    Reply

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