Cinnamon rolls baked in a waffle iron and topped with a cream icing. Basically, ALL THE YUMMY THINGS
Have you ever spent your whole life making canned cinnamon rolls the “normal” way only to get violently sick and wake up having had a roll-making epiphany involving cream icing and a waffle iron? The method to her madness is surprisingly simple: take a pre-prepped can of refrigerated Cinnamon Rolls, place a couple at the center of your waffle iron (don’t want them spilling over the sides) and BAM. Now you have these scrumptious little beauties.
- 1 tube refrigerated cinnamon rolls (with included icing) Cooking spray
- Open container of cinnamon rolls and separate rolls. Set glaze aside. Heat waffle maker to medium. Spray both plates of he iron with cooking spray.
- Place one cinnamon roll in the center and close the lid. Cook 3 minutes until both sides are golden brown and roll is baked through. Remove roll with a spatula; transfer to a plate to cool. Repeat with remaining rolls. Transfer glaze to a microwave-safe bowl; heat 10 seconds until smooth.
- Drizzle over warm rolls.