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These are sweet chaffles overflowing with the flavors of a gooey cinnamon bun!  They make a wonderful change of pace for breakfast, and can even serve as an informal dessert for everyday. These take minimum time to prep compared to making my other cinnamon bun-type recipes such as: Gooey Cinnamon Rolls, Miracle Dough Cinnamon Bun Bread, and another Miracle Dough Cinnamon Bun Bread.

I used the pre-shredded Mozzarella cheese from the equivalent of Costco, but I am sure freshly-grated Mozzarella cheese will work just as well as these.  You can barely taste the Mozzarella in these, if at all.  Mozzarella is bland enough that the sweetener and other flavors overwhelm it to the point that you don't pick up on it.

If you have not yet tried my Sweet Cinnamon Butter, you are in for a treat.  It is great for Chaffles, for pancakes and crepes.  You can even use the cinnamon flavored butter on scones, muffins and crackers.  Recently I made something that tastes like Matza and used it on that as well; very tasty.  I will share that recipe once finalized.

The Sweet Cinnamon Butter melts on the chaffle and those warm, cinnamon flavors are perfect for this time of year.

My Cinnamon Bun Chaffles are a bit different to others you will find out there that concentrate on a Cream cheese drizzle or frosting and cinnamon in the chaffle.  I wanted instead to focus on the warm cinnamon flavors of a cinnamon bun.  I think I prefer this.

Chaffles are waffles with grated cheese in them.  There are endless variations one can make, just like with regular waffles.  I bought a cute fire engine red mini waffle maker the other day, and so far have made 2 recipes, which my husband and I both enjoyed.  This is one of them.  The other was a savory Crispy Cheddar Cheese Chaffle.

It will be difficult to top these Cinnamon Roll Chaffles, as I loved them so much.  Low-carbing can indeed be fun from time to time. I don't think many high-carbers would have tried our Chaffle recipes, do you?   They are missing out - so good and so quick and easy, too.  I did try adding vanilla extract to the batter - 1/4 tsp; however, it made the Chaffles darker in color, but it is an option, if you like.  You could also add a bit of cinnamon to the batter as well.  That will cut the sweetness of the chaffle slightly.  

If you only have a regular waffle maker, no problem.  You can simply make 2 at a time, or double the recipe and fill a 4-mold waffle maker with ease.  My mini waffle maker is the cutest.  I highly recommend getting one - just too cute and fun to use.  The waffles release very easily, just using the tip of a sharp knife.  I do brush the waffle maker with a bit of olive oil, but only for the first waffle.  I am not sure that it is even necessary as the nonstick surface is excellent.  I just use a spoon to spoon the batter onto the mini waffle maker and spread it out with the back of the same spoon - teaspoon really.


1/3 cup shredded Mozzarella cheese (75 mL)

3 tbsp Gluten-Free Bake Mix 2, OR almond flour (45 mL)

1 egg

4 tsp sweetener (20 mL)

1 tbsp cream, optional (15 mL)

  {I would be inclined to reduce it to 2 tsp (10 mL)}

1/4 tsp baking powder (1 mL)

Sweet Cinnamon Butter:

1/2 cup butter, softened (125 mL)

1/2 cup powdered sweetener (125 ml)

2 tbsp whipping cream, OR other (30 mL)

1 tbsp cinnamon (15 ml)

2 tsp honey substitute (10 mL)

1/2 tsp molasses (2 mL)



Heat up the mini waffle maker.  I have a cute fire engine red one-waffle mold waffle maker.  Brush with light-tasting olive oil.


In medium bowl, whisk together Mozzarella cheese, Gluten-Free Bake Mix 2, OR almond flour, egg, sweetener, cream (if using) and baking powder with a fork until well combined.  Place half the batter on the preheated waffle mold, close the lid and cook about 3 minutes.  Serve with Sweet Cinnamon Butter.


Sweet Cinnamon Butter: In food processor, process softened butter, powdered sweetener, whipping cream, OR other, cinnamon, honey substitute and molasses.

Yield:  2 chaffles

1 chaffle without cinn. butter

164.5 calories

8.8 g protein

12.7 g fat

0 g fiber

3.2 g net carbs

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