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)
*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.
Cinnamon Roll Waffles https://cindyhilliard.com/2019/09/01/cinnamon-roll-waffles-gluten-free-dairy-free-paleo/