Cinnamon Roll Waffles with Cream Cheese Icing
My Cinnamon Roll Waffles with Cream Cheese Icing will satisfy all your cravings. They are rich & filling with sweet cinnamon & creamy icing. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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.
Ingredients for Low Carb Cinnamon Roll Waffles:
Almond Flour – I’ve really come to prefer almond flour in baked goods. It gives a tender crumb in cakes, cookies, and biscuits.
Coconut Flour – Just a little bit of coconut flour goes a long way. Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours.
Eggs – Eggs are necessary as the binder in this recipe.
Cottage Cheese – Cottage cheese is my secret ingredient in low carb waffles. It boosts the protein and nutrition in my easy cinnnamon roll waffles and I promise you can’t taste it at all.
Cream Cheese – I use regular full fat cream cheese.
Vanilla – With the price of vanilla being very high the last couple of years I decided to try a Mexican vanilla extract and have been happy with the results. It is much much cheaper than other vanilla extracts.
Baking Powder Or Baking Soda – I’ve had readers use both successfully
Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar or 1:1 sweeteners.
How to Make Cinnamon Roll Waffles
I like to make this batter in my food processor but you can make it in blender as well. If you are using a blender make sure to put the liquid ingredients in first, followed by the cottage cheese and cream cheese. One those are blended smooth you can add the dry ingredients.
Step One: Add the batter ingredients to the food processor and process until smooth. Scrape down the sides as needed.
Step Two: Make the cinnamon swirl. Swirl it into the batter. Scoop the batter into a well greased, hot waffle maker. Cook until the waffles are golden brown and firm to the touch. This often takes longer than usual with alternative flours. In my waffle maker the light goes off a few whole minutes before the waffles are actually done.
Expert Tip: Although it looks pretty to swirl the cinnamon on the top the waffles do tend to stick to the waffle maker. I’ve begun just swirling it in the the main batter and then scooping.
How Many Waffles does this recipe make?
This makes a big family-sized batch of waffles. About 4 huge Belgian waffles or 8 regular sized waffles. I ate one large waffle (recipe testing is the best) and was too full to eat dinner. Since then I normally do make these in my mini dash waffle maker.
For a single serve version of this recipe click here.
Do I Have to Use Cottage Cheese?
No, if you prefer you can sub in additional cream cheese, ricotta cheese, or mascarpone. But, you can’t taste the cottage cheese and it is packed with protein. I really do enjoy using it in breads, pancakes, and waffles for this reason.
How to Make Cream Cheese Frosting
I keep the cream cheese icing for my cinnamon roll waffles simple. All I do is sweetener softened cream cheese with a powdered sweetener. If you like you can add a little softened butter and vanilla but this icing doesn’t need it.
Other Low Carb Waffle Recipes:
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Cinnamon Roll Waffles with Cream Cheese Icing
Ingredients
Waffle Batter Ingredients:
- 4 eggs
- 1 cup cottage cheese 4% fat works best
- 4 oz cream cheese softened
- 2/3 cup almond flour
- 1/3 cup coconut flour
- 1 tsp vanilla
- 1 tsp baking powder or soda I've had readers use both successfully
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) or my sweetener
Cinnamon Swirl Ingredients:
- 2 tbsp melted butter
- 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 tbsp cinnamon
Icing Ingredients:
- 4 oz cream cheese softened
- 1/4 cup powdered sweetener
Instructions
- 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. Swirl into the batter.
- Spray your waffle iron with cooking spray. Scoop the appropriate amount of batter onto your waffle maker. A general rule of thumb is making a circle of batter about half the diameter of the waffle iron.
- Cook until golden brown. Remove carefully. Repeat until all the batter is used up.
- While the waffles are cooking stir together icing ingredients and set aside. Divide the icing between the waffles and serve.
Notes
Nutrition
Originally Published June 21, 2016. Revised and Republished with new photos August 6, 2021.
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
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.
Thank you!!!
Any ideas on a substitute for the almond flour? I love it, but my daughter is allergic. Thanks so much!
I would try Briana Thomas’ nut free baking mix.
I am waffle impaired, could I use this batter for pancakes instead??
Yes, just make them small, like silver dollars, or they are hard to flip without breaking.
Looks yummy! Do they reheat well? I’m all about making extra and saving the leftovers!
Yes, I’ve reheated in the microwave.
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!
Did you use gentle sweet?
What is your sweetener blend? As a THM newbie I am in the process of filling the pantry with everything I need but it is going to take some time! LOL
Sinea ♥
http://www.joyfilledeats.com/sweetener
Could these be made into pancakes and still have right consistency?
I have made them as pancakes. They are great but they are hard to flip if you make them bigger than 2 inches across.
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.
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!
Can these cinnamon roll waffles be made ahead of time and stored in the freezer?
I haven’t tried yet. I think they could. Let me know if you try 🙂
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.
What type of waffle maker do you have? I am looking for one that doesn’t make the waffles too thick.
I have a Bella Belgian waffle maker. It does make fairly thick waffles.
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.
I’m eating these now and they are wonderful. I do not have a waffle maker, but they worked fine as pancakes:)
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??
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 😉
Any chance you took a photo of them as muffins? 🙂