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Cinnamon Roll Mochi Waffles are the ultimate cozy breakfast mashup. These gluten-free waffles are soft, chewy, and drenched in buttery cinnamon roll syrup with whipped cream cheese melting into the squares.
If you love cinnamon rolls but don’t want to wait for dough to rise, this easy mochi waffle recipe gives you all that warm cinnamon flavor in minutes. Perfect for breakfast, brunch, or dessert.
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Cinnamon Roll Mochi Waffles (naturally gluten-free!)
Modified from Keeping it Relle
Makes 4 small waffles
Dry
1 1/4 cups Koda Farms Sweet Rice Flour
4 tablespoons Granulated Sugar
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
Wet
3/4 cup Milk
1 Large Egg
1 teaspoon vanilla extract
1 tablespoon melted butter
Topping
cinnamon roll syrup
butter
whipped cream cheese
Whisk together the dry ingredients in a medium bowl and set aside. Next, whisk together the wet ingredients. Stir wet into dry and scrape the bowls needed to make sure there are no dry spots. Grease the waffle iron with butter or vegan butter and cook waffles as directed by your machine. Add butter and a drizzle of warm cinnamon roll syrup. Add a dollop of whipped cream cheese in the center and enjoy! Waffles reheat in the toaster well.
Cinnamon Roll Syrup
Ingredients:½ cup butter
½ cup light brown sugar
½ cup + 1 tablespoon maple syrup
4 teaspoons ground cinnamon
Instructions:Add the butter, brown sugar, and maple syrup to a small saucepan over medium heat, stirring as the butter melts and everything combines. Bring the mixture to a gentle boil, then stir in the ground cinnamon. Reduce the heat to low and continue stirring until the sugar is fully dissolved and the syrup thickens slightly, about 2–3 minutes. Remove from heat and use immediately while warm.
Tips:The syrup will thicken as it cools and may become very thick or even solid in the refrigerator, just reheat gently to make it pourable again or use as a solid to spread on toast. If needed, stir in a little extra maple syrup to thin it out.