Cinnabon for breakfast without all the guilt. It’s may not be much healthier, but I won’t tell if you don’t!
You can make these using a waffle mix or your favorite waffle recipe for the waffle part. I love this Belgian Waffle recipe as the base! Beating the egg whites separately really adds to the fluffiness of the waffle and really doesn’t take that much more effort.
Get your cream cheese and the butter for the cream cheese syrup out of the fridge and set it on the counter to soften while you make the waffle batter and pre-heat your waffle iron.
Separate the eggs with the egg whites in a small mixing bowl and the egg yolks in a large mixing bowl. Beat the egg white until soft peaks form as in the picture below. If you have a stand mixer, you can let the stand mixer do the work while you assemble the rest of your ingredients and combine the dry ingredients for the waffles.
Set the now fluffy egg whites aside and add the milk and butter to the egg yolks. Beat for a minute or so until frothy. Add vanilla and the dry ingredients and beat until smooth. Gently fold in egg whites with a wooden spoon or rubber spatula. You don’t want to use a mixer for this as it will remove some of the fluffiness of the egg whites and your waffles will not have as fluffy of a texture.
Pour the waffle batter onto a greased waffle iron. Spread the waffle batter to even out with a spatula if necessary. Close the waffle iron and cook until steaming stops or until waffle is the level of brown you want. Many recipes state to cook to a golden brown, bit I like mine a little less crisp, so I cook them so they are a little lighter.
While waffles are baking, you can prepare your Cinnamon Topping and Cream Cheese syrup. For the Cinnamon Topping, heat 1/2 c almond milk in the microwave for 1 minute or until boiling. Add brown sugar, cinnamon and cornstarch (you can use flour if you don’t have cornstarch) and stir with a whisk until smooth. For the Cream Cheese syrup, beat cream cheese and butter (if using a stand mixer, paddle attachment works best). Add your powdered sugar and beat until it’s smooth. Add milk one tablespoon at a time and beat until smooth and at the consistency you want. (Add more milk if you desire a thinner consistency or less if you want a thicker consistency.)
Sometimes I make the Cinnamon Topping and Cream Cheese Syrup the night before or in advance and store in the refrigerator until the waffles are cooking. Then I take them out and warm them in the microwave to desired consistency just before serving.
To assemble your perfect masterpiece of a waffle, Drizzle first with the Cinnamon Topping and then pour on the Cream Cheese Syrup.
I challenge you to eat with your mouth closed and without moaning. 🙂
Cover any leftover Topping and Syrup and store in the fridge.
| Prep Time | 40 min |
| Cook Time | 15-20 min |
| Servings |
waffles
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- 2 eggs
- 1/2 c melted butter or vegetable oil
- 1 3/4 c milk
- 2 c bread flour (or all purpose)
- 1 Tbsp sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1 tsp Vanilla
- 1/2 c almond milk unsweetened
- 3/4 c brown sugar packed
- 2 tsp ground cinnamon
- 1 Tbsp cornstarch or flour
- 4 oz cream cheese softened
- 1/4 c butter melted
- 2 c powdered sugar
- 4-6 Tbsp milk
Ingredients
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- Heat waffle iron and set out cream cheese and butter to soften.
- Separate eggs, putting egg whites in a small mixing bowl and egg yolks in a large mixing bowl. Beat egg whites in a small mixing bowl until soft peaks appear. Set aside.
- Beat egg yolks, butter (or oil) and milk until smooth. Beat in vanilla and dry ingredients until well blended. Gently fold in egg whites with rubber spatula or wooden spoon.
- Pour batter using a measuring cup onto center of hot greased waffle iron. Bake until steaming stops, about 5 min. Remove waffle carefully. Repeat with the rest of the batter.
- While waffles are baking, prepare Cinnamon Topping and Cream Cheese Syrup.
- Pour almond milk into a microwavable container and heat 45 seconds or until boiling. Add brown sugar, cinnamon and corn starch and stir until smooth.
- Beat cream cheese and butter (if using a stand mixer, paddle attachment works best). Add powdered sugar and beat until smooth. Add milk one tablespoon at a time and beat until smooth. (Add more milk if you desire a thinner consistency or less if you want a thicker consistency.)
- Drizzle Cinnamon topping and then Cream Cheese Syrup over each waffle.
- Cover any leftover Topping and Syrup and store in the fridge.
Cinnamon Topping and Cream Cheese Syrup can be made in advance and stored in the refrigerator. Heat in the microwave to desired consistency and temperature just before serving.
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