• Cinnamon Roll Waffles (gluten free, dairy free, paleo)

    How about a cinnamon roll that’s a waffle? Yes please!

    Mmm, cinnamon rolls. I love them, but making grain free, healthy cinnamon rolls, is kind of a process! These waffles are full of cinnamony goodness, and taste quite a bit like cinnamon rolls, just with the texture of a waffle. Plus, they are gluten, dairy, and grain free!

    Ingredients

    Waffles
    2-1/2 c. Blanched Almond flour
    1 c. Arrowroot or Tapioca starch
    3 tbsp.  Coconut sugar
    4 tsp. Ground cinnamon, divided
    1/2 tsp. Salt
    2 tsp. Baking Powder
    ¼ c. Coconut oil, melted
    1 c. Milk of choice (dairy, almond, cashew, coconut*)
    1 Egg
    2 tsp. Vanilla

    Topping (optional)
    2 tbsp. Coconut cream (thick, full fat coconut milk is fine too)
    1–2 tbsp. Arrowroot or Tapioca starch
    1 tbsp. maple syrup or organic powdered sugar

    *if using canned coconut milk, mix ½ c. coconut milk with ½ cup water so that the consistency is equivalent to the other milk options in this recipe.

    Directions

    Preheat waffle maker to medium-high.

    With a hand-held or stand mixer, combine almond flour, arrowroot/tapioca starch, coconut sugar, 2 tsp of cinnamon, salt, and baking powder. Add coconut oil, milk, egg, and vanilla, and mix well. This is the main waffle batter. It will be pretty thick.

    For the swirl, place about 2/3 cup of your waffle batter into a small bowl. Add 2 tsp. cinnamon and stir to combine. If this is too thick to swirl onto the base batter, add a couple more teaspoons of whatever milk you used in this recipe.

    To make waffles, lightly oil waffle maker with coconut oil. Add a heaping ½-cup scoop of the main batter to the maker (more or less depending on the size of your waffle maker). It’s pretty thick, so spread it around a little (no need to go all the way to the edges—it will spread out once the maker is closed). Using a spoon, add about 2 tbsp. of the swirl mixture and swirl it around a bit. Don’t spend too much time getting it perfect—the bottom of the waffle has already begun to cook! Close waffle maker and cook for 3-1/2 to 4-1/2 minutes depending on your maker. Please note that grain free waffles take longer to cook than traditional waffles! Remove waffle and place onto a paper towel-lined baking sheet. If desired place in a 200˚ oven to keep warm. Repeat with the remaining batter.

    While waffles are cooking, mix up the topping. Combine the topping ingredients. The consistency can vary depending on the sweetener used and the thickness of the coconut milk, so you may need to play with the amounts of the ingredients. Add additional arrowroot, syrup, or powdered sugar if necessary to achieve a thick but pourable consistency.

    Makes 3-4 six-inch waffles (made with this or a similar round Belgian waffle maker)

    Print

    Cinnamon Roll Waffles

    Grain free, dairy free, paleo waffles that taste like cinnamon rolls
    Course Breakfast
    Prep Time 15 minutes
    Cook Time 15 minutes
    Servings 4
    Author Cindy

    Ingredients

    Waffles

    • 2-1/2 c. Blanched Almond flour
    • 1 c. Arrowroot or Tapioca starch
    • 3 tbsp. Coconut sugar
    • 4 tsp. Ground cinnamon divided
    • 1/2 tsp. Salt
    • 2 tsp. Baking Powder
    • ¼ c. Coconut oil melted
    • 1 c. Milk of choice dairy, almond, cashew, coconut*
    • 1 Egg
    • 2 tsp. Vanilla

    Topping (optional)

    • 2 tbsp. coconut cream thick, full fat coconut milk is fine too
    • 1-2 tbsp. arrowroot or tapioca starch
    • 1 tbsp. maple syrup or organic powdered sugar

    Instructions

    • Preheat waffle maker to medium-high.
    • With a hand-held or stand mixer, combine almond flour, arrowroot/tapioca starch, coconut sugar, 2 tsp of cinnamon, salt, and baking powder. Add coconut oil, milk, egg, and vanilla, and mix well. This is the main waffle batter. It will be pretty thick.
    • For the swirl, place about 2/3 cup of your waffle batter into a small bowl. Add 2 tsp. cinnamon and stir to combine. If this is too thick to swirl onto the base batter, add a couple more teaspoons of whatever milk you used in this recipe.
    • To make waffles, lightly oil waffle maker with coconut oil. Add a heaping ½ cup scoop of the main batter to the maker (more or less depending on the size of your waffle maker). Spread it around a little (no need to go all the way to the edges—it will spread out once the maker is closed). Using a spoon, add about 2 tbsp. of the swirl mixture and swirl it around a bit. Don’t spend too much time getting it perfect—the bottom of the waffle has already begun to cook! Close waffle maker and cook for 3-1/2 to 4-1/2 minutes depending on your maker. Please note that grain free waffles take longer to cook than traditional waffles! Remove waffle and place onto a paper towel-lined baking sheet. If desired place in a 200˚ oven to keep warm. Repeat with the remaining batter.
    • While waffles are cooking, mix up the topping. Combine the topping ingredients. The consistency can vary depending on the sweetener used and the thickness of the coconut milk, so you may need to play with the amounts of the ingredients. Add additional arrowroot, syrup, or powdered sugar if necessary to achieve a thick but pourable consistency.
    • Makes 3-4 six-inch waffles (made with this or a similar round Belgian waffle maker)

    Notes

    *if using canned coconut milk, mix ½ c. coconut milk with ½ cup water so that the consistency is equivalent to the other milk options in this recipe.

    Enjoy!

    After you’ve tried the recipe, share your pics! Tag me on Instagram @cindy.hilliard.nutrition

    Have you tried my other grain free breakfast recipes?
    Banana Waffles
    Chocolate Brownie Waffles
    Cinnamon Pumpkin Waffles
    Easy Low Carb Pancakes
    Hidden Veggie Breakfast Casserole

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