Waffling Around Breakfast

Tender, fluffy, redolent of warm spices; the best cinnamon buns are the epitome of comfort food for those with a sweet tooth. Each rich swirl is lavished with buttery cinnamon filling and smothered in silky cream cheese icing, melting and mingling within the warm, freshly baked pastry. Such an experience can’t be replicated with anything store-bought or made in advance, so how does anyone enjoy such a treat on a busy morning for breakfast?

Turn that concept into a simple waffle batter and bake that decadent cinnamon sweetness right in for an effortless recipe renovation.

Want to save more time in the morning?

These waffles are your ticket to instant comfort food with some advance planning.

The waffles themselves can be made ahead of time and frozen for up to two months. Simply reheat in the toaster oven until hot throughout and lightly crisped on the outside. The cream cheese drizzle will keep in the fridge for up to a week.

What’s a good substitute for sweet potato flour?

Sweet potato flour is unique for its subtly sweet flavor and thickening properties. It’s an excellent gluten-free option, but may be tricky to find in some markets. If you don’t want to order online or simply want to start cooking ASAP, here are the best options to try instead:

  • Quinoa flour
  • Oat flour
  • Rice flour

Never again compromise between convenience, cravings, and nutrition. These decadent-tasting yet secretly healthy waffles have it all!

Yield: Makes 10 - 12 Waffles; 4 - 6 Servings

Cinnamon Bun Waffles

Cinnamon Bun Waffles

Tender, fluffy, redolent of warm spices, these secretly healthy gluten-free waffles have all the rich flavor of warm cinnamon buns, but none of the junk! You'll never be tempted to skip breakfast again with these treats on hand.


Cinnamon Waffles:

  • 3/4 Cups Sweet Potato Flour
  • 3/4 Cup Tapioca Flour
  • 1/2 Cup All-Purpose Flour or Gluten-Free Flour Blend
  • 2 Teaspoons Ground Cinnamon
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Cup Plain Non-Dairy Milk
  • 1/2 Cup Aquafaba
  • 3 Tablespoons Dark Brown Sugar, Firmly Packed
  • 1 Tablespoon Apple Cider Vinegar
  • 1/4 Cup Melted Vegan Butter or Coconut Oil
  • 1 Teaspoon Vanilla Extract

Cream Cheese Drizzle:

  • 1/2 Cup Vegan Cream Cheese
  • 1/4 Cup Maple Syrup


  1. Begin heating your waffle maker while you assemble the ingredients for the batter.
  2. In a large bowl, whisk together the sweet potato flour, tapioca flour, all-purpose or gluten-free flour, cinnamon, baking powder, and salt. Make sure that the dry goods are all equally distributed throughout the mixture before proceeding.
  3. In a separate bowl, mix the non-dairy milk, aquafaba, brown sugar, vinegar, melted butter or coconut oil, and vanilla, stirring until the sugar has mostly dissolved. Pour these liquid ingredients into the bowl of dry, using a wide spatula to incorporate with as few strokes as possible. Mix until a fairly smooth batter has formed, aside from a few small lumps.
  4. Lightly grease the waffle maker with non-stick spray before beginning to cook. Use about 1/3 – 1/2 cup of batter for each individual waffle, depending on the size of your machine. Bake for 3 – 5 minutes, until the steam dissipates, and the waffles are golden-brown. Transfer to a cooling rack or waiting plates and repeat with the remaining batter.
  5. Meanwhile, whip up the cream cheese drizzle by simply whisking the cream cheese and maple syrup together until smooth. Pour liberally over your waffles, to serve.


The waffles themselves can be made ahead of time and frozen for up to two months. Simply reheat in the toaster oven until hot throughout and lightly crisped on the outside. The cream cheese drizzle will keep in the fridge for up to a week.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 297Total Fat: 10gSaturated Fat: 4gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 2mgSodium: 233mgCarbohydrates: 46gFiber: 2gSugar: 11gProtein: 5g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

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