Cinnamon Roll Waffles

 Cinnamon Roll Waffles

Cinnamon Roll Waffles

by Victoria Challancin

Looking for something fun for New Year's Day breakfast for my son who was visiting for the holidays with his girlfriend, I stumbled upon this appealing recipe.  I mean, if you are into calories, fat, and goo, then it appeals.  And I must be, given what I have ingested over this holiday period.  

I've seen so many interesting recipes for odd dishes prepared in a waffle iron lately (you can bet I'm going to make some zucchini latkes in the waffle iron with dill-yogurt sauce soon!).  Of course, this one caught my eye--rather like a deconstructed cinnamon roll, but easier to make.  Simple to prepare, and though this photo was snapped quickly before the waffles totally disappeared, they are delicious as well.  And decadent.  Moderately decadent anyway, which could be a good way to start the New Year.  Or not.

Probably the only change I would make is to beat my egg whites separately before incorporating into the batter, as my Mother always did, to make the waffles even lighter and fluffier.  Mind you, they were tasty just like this!

Cinnamon Roll Waffles

(Recipe from Food.com)

Waffles:

1 3/4 cups all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

2 cups buttermilk (I used regular whole milk soured with a bit of lemon juice)

1/4 cup vegetable oil

 1 teaspoon pure vanilla extract

Cinnamon Topping:

1/2 cup butter, melted

3/4 cup brown sugar, packed

1 tablespoon ground cinnamon

Cream Cheese Topping:

4 tablespoons butter

2 ounces cream cheese

3/4 cup powdered sugar

1/2 teaspoon pure vanilla extract

To prepare the waffles:  In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.  Make a well in the center of the mixture; set aside.

In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla.  Pour into bowl with the dry ingredients.  Stir just until moistened; batter will be slightly lumpy.

Preheat a waffle iron and spray with nonstick spray.  Pour batter into waffle iron grid and close the lid.  Bake until waffles are completely done, following your waffle iron's instructions.  Use a fork to remove finished waffles.  Repeat with remaining batter.  Keep waffles warm until ready to serve by placing in the oven preheated to 200 degrees F.

To prepare the cinnamon topping:  In a medium bowl, mix butter, brown sugar, and cinnamon.  Scoop the filling into a small zip baggie and set aside.  Or if you prefer, just leave in the bowl and drizzle on the waffles with a spoon.

To prepare the cream cheese topping:  In a medium, microwave-safe bowl, heat butter and cream cheese for 30 to 60 seconds (I simply melted them together in a small pot over low heat); just until melted.  Stir together until smooth; whisk in powdered sugar and vanilla extract and mix until smooth.

When ready to serve place waffle on plate, drizzle with cinnamon topping, then drizzle with cream cheese topping to taste.  Serve immediately.

Enjoy!

A quirky ceramic ornament from my dear friend who indulges my love of roosters...

©Victoria Challancin.  All Rights Reserved.