30-Minute Cinnamon Bun Waffles with Sweet Glaze
These fluffy waffles capture all the warm, comforting flavors of a classic cinnamon bun in breakfast form. The batter is enriched with buttermilk and vanilla, while ground cinnamon provides that signature spice throughout. Beaten egg whites are folded in to create an exceptionally light, airy texture that crisps beautifully in the waffle iron. Each waffle is finished with a simple powdered sugar glaze made with butter and milk, mimicking the sweet icing that makes cinnamon buns so irresistible. Perfect for weekend brunches or special occasions when you want something more indulgent than regular waffles.
Ingredients
- 2 cups Gold Medal all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
Use certified gluten-free blend
- 1 teaspoon salt
- ½ teaspoon baking soda
- 3 teaspoons ground cinnamon
- 2 eggs, separated
- ⅛ teaspoon cream of tartar
- 1 ¾ cups buttermilkmilk + lemon juice1 3/4 cups milk + 1 3/4 tablespoons lemon juicebasic
Let sit 5 minutes before using
Full guide → - ¼ cup butter, meltedmilk + lemon juice1 3/4 cups milk + 1 3/4 tablespoons lemon juicebasic
Let sit 5 minutes before using
Full guide → - 2 tablespoons maple-flavored syrup
- 1 tablespoon vanilla
- 2 tablespoons butter, meltedmilk + lemon juice1 3/4 cups milk + 1 3/4 tablespoons lemon juicebasic
Let sit 5 minutes before using
Full guide → - 2 tablespoons milkmilk + lemon juice1 3/4 cups milk + 1 3/4 tablespoons lemon juicebasic
Let sit 5 minutes before using
Full guide → - 1 cup powdered sugar
Instructions
- 1
Heat waffle maker
- 2
Stir together flour, salt, baking soda and cinnamon in large bowl and set aside
- 3
Beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form and set aside
- 4
Beat egg yolks, buttermilk, melted butter, syrup and vanilla in medium bowl and set aside
- 5
Make well in center of flour mixture and add egg yolk mixture, mixing just until combined
- 6
Fold in beaten egg whites
- 7
Spray waffle maker lightly with cooking spray
- 8
Spoon batter onto hot waffle maker following manufacturer's directions for recommended amount
- 9
Close lid and bake until steaming stops and waffles are golden brown
- 10
Beat melted butter, milk and powdered sugar until smooth
- 11
Drizzle glaze over waffles and serve remaining glaze on the side
Tips
Don't overmix the batter once you add the wet ingredients to avoid tough waffles - mix just until combined.
Keep finished waffles warm on an ovenproof plate in a 200°F oven if making multiple batches.
Make sure egg whites form stiff peaks before folding in for maximum fluffiness.
Good to Know
Store leftover waffles in refrigerator up to 3 days. Reheat in toaster or oven.
Can be made ahead and kept warm in 200°F oven. Batter is best used immediately after mixing.
Serve hot with glaze drizzled over top. Offer additional glaze on the side.
Common Mistakes
Don't overmix batter to avoid dense waffles
Ensure waffle maker is fully heated before adding batter to prevent sticking
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
Use certified gluten-free blend
General Alternatives
Let sit 5 minutes before using
Full guide →FAQ
Can I make the batter ahead of time?
The batter is best used immediately after mixing since the egg whites will deflate over time, resulting in less fluffy waffles.
What if I don't have buttermilk?
Mix 1 3/4 cups regular milk with 1 3/4 tablespoons lemon juice or white vinegar. Let sit for 5 minutes before using.
How do I know when the waffles are done?
The waffles are ready when steaming stops and they're golden brown. Most waffle makers have an indicator light.