I love how this recipe merges two classic breakfast favorites — cinnamon rolls and waffles — into one decadent dish. The maple-infused glaze adds just the right touch of sweetness, and the pecans give each bite an amazing texture and nutty depth. I also love how the waffle iron creates those golden, crispy edges while keeping the center soft and gooey. It’s a recipe that feels like a treat but is easy enough to make for a cozy weekend breakfast or a special brunch.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Filling: 5 tablespoons unsalted butter, softened 1/3 cup sugar 1 tablespoon cinnamon 3/4 cup PLANTERS® Cinnamon Butter Pecans, chopped
Dough: 2 3/4 cups flour 3/4 cup warm milk 1 (0.25-ounce) package instant yeast 1/4 cup plus 1 teaspoon sugar, divided 1/4 cup unsalted butter, melted and slightly cooled 3/4 teaspoon salt 1 egg
Directions
I start by preparing the filling. In a small bowl, I mix together the softened butter, sugar, and cinnamon until smooth. I set it aside while I make the dough.
For the glaze, I whisk the powdered sugar, maple syrup, and milk together in a bowl until smooth, then set it aside to drizzle later.
To make the dough, I pour the warm milk into the bowl of a stand mixer and sprinkle in the yeast and 1 teaspoon of sugar. I whisk gently, cover the bowl with a towel, and let it bloom for 5 minutes.
I add 2 cups of flour, the remaining 1/4 cup sugar, salt, melted butter, and egg. Using a dough hook attachment, I mix on low speed until a soft dough begins to form.
I gradually add the remaining flour until the dough pulls away from the sides of the bowl. Then, I transfer the dough to a lightly floured surface and knead for about 1 minute until smooth. I let it rest for 10 minutes.
I roll the dough into a large rectangle about 1/4 inch thick. I spread the prepared cinnamon filling evenly over the dough and sprinkle the chopped pecans on top.
Starting from one long edge, I roll the dough into a log with the seam side down. Using a sharp knife, I slice the roll into 1-inch pieces.
I preheat my waffle iron and lightly grease it. I place a few slices of the cinnamon roll dough onto the waffle iron, close the lid, and cook for 3–5 minutes until golden brown and cooked through.
Once cooked, I drizzle the warm waffles with the maple glaze and sprinkle with extra chopped Cinnamon Butter Pecans before serving.
Sometimes I add a handful of mini chocolate chips to the filling for a dessert-like twist. I’ve also swapped the pecans for walnuts or almonds for a different flavor. If I want a richer glaze, I replace the milk with cream. For a shortcut version, I occasionally use pre-made cinnamon roll dough and simply add pecans before cooking in the waffle iron — it still turns out amazing.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a toaster oven or air fryer for 3–4 minutes until warm and crisp. I can also freeze cooked waffles for up to a month; I reheat them straight from frozen in the oven at 180°C for about 10 minutes.
FAQs
Can I make the dough ahead of time?
Yes, I often make the dough the night before and refrigerate it overnight. I let it come to room temperature before rolling it out.
Can I use a hand mixer instead of a stand mixer?
Yes, I can mix and knead the dough by hand if I don’t have a stand mixer — it just takes a little more time and effort.
Can I replace the pecans?
Absolutely. I use walnuts, almonds, or hazelnuts depending on what I have on hand.
How do I prevent the waffles from sticking?
I always lightly grease my waffle iron before cooking and make sure it’s fully preheated.
Can I make these as traditional baked cinnamon rolls?
Yes, I can bake them in a greased baking dish at 180°C for 20–25 minutes instead of cooking them in a waffle iron.
What can I use instead of maple syrup in the glaze?
Honey or golden syrup both work beautifully for a different kind of sweetness.
Can I freeze the dough before cooking?
Yes, I freeze the rolled, sliced dough on a tray, then store it in freezer bags. I thaw in the fridge overnight before cooking.
Can I make mini versions?
Definitely. I cut the rolls smaller and cook them in batches for bite-sized treats.
How can I make them extra fluffy?
I let the sliced rolls rest for 10–15 minutes before cooking so they rise slightly and turn out softer.
Can I skip the glaze?
Yes, though I think the glaze adds the perfect finishing touch. A dusting of powdered sugar is a nice alternative.
Conclusion
These Pecan Cinnamon Roll Waffles are pure comfort in every bite. I love the blend of buttery dough, warm cinnamon filling, and the sweet crunch of pecans, all topped with a drizzle of maple glaze. Whether I’m making them for a lazy weekend breakfast or an indulgent brunch, they always bring smiles to the table. Each bite is warm, soft, and perfectly spiced — the ultimate treat for anyone who loves a little sweetness in the morning.
These Pecan Cinnamon Roll Waffles are the ultimate breakfast indulgence — soft, buttery cinnamon roll dough cooked in a waffle iron until golden and crisp, filled with warm cinnamon sugar and chopped pecans, then finished with a drizzle of silky maple glaze and a sprinkle of crunchy Cinnamon Butter Pecans. Perfect for weekend breakfasts or special brunches.
Ingredients
Filling:
5 tbsp unsalted butter, softened
1/3 cup sugar
1 tbsp cinnamon
3/4 cup PLANTERS® Cinnamon Butter Pecans, chopped
Glaze:
1 1/4 cups powdered sugar
2 tbsp maple syrup
2 tbsp milk
Dough:
2 3/4 cups flour
3/4 cup warm milk
1 (0.25 oz) package instant yeast
1/4 cup + 1 tsp sugar, divided
1/4 cup unsalted butter, melted and slightly cooled
3/4 tsp salt
1 egg
Instructions
Prepare the filling: In a small bowl, mix softened butter, sugar, and cinnamon until smooth. Set aside.
Make the glaze: Whisk powdered sugar, maple syrup, and milk together in a bowl until smooth. Set aside.
Bloom the yeast: In the bowl of a stand mixer, combine warm milk, yeast, and 1 tsp sugar. Cover and let sit for 5 minutes until foamy.
Make the dough: Add 2 cups flour, remaining sugar, salt, melted butter, and egg to the yeast mixture. Mix on low speed until combined, then add the remaining flour gradually until the dough pulls away from the bowl. Knead lightly until smooth and elastic, then let rest for 10 minutes.
Assemble the rolls: Roll the dough into a large rectangle (about 1/4 inch thick). Spread cinnamon filling evenly and sprinkle with chopped pecans. Roll tightly into a log, seam side down, and slice into 1-inch rounds.
Cook in the waffle iron: Preheat and lightly grease the waffle iron. Place a few dough slices in the iron and cook for 3–5 minutes, until golden and cooked through. Repeat with remaining dough.
Finish and serve: Drizzle warm waffles with maple glaze and top with extra chopped Cinnamon Butter Pecans. Serve immediately.
Notes
Add mini chocolate chips to the filling for extra indulgence.
Swap pecans for walnuts or almonds for a different flavor.
Replace milk in the glaze with cream for a richer texture.
Use pre-made cinnamon roll dough for a quick version.
Dust with powdered sugar instead of glaze for a lighter option.
