Cinnamon Roll Waffles

These are just fabulous... everything you want in a waffle and a cinnamon roll ... all in one.... just wonderful!

This recipe for Cinnamon Roll Waffles is from scratch..... wait... don't go... please read on... they're really easy... trust me... I wouldn't lie to you.

TIPS

This batter makes really light not heavy waffles... it's just tweaked from my Basic Waffle Recipe.... I subbed brown sugar for the white sugar... and added cinnamon...

What makes these taste like an actual cinnamon roll.. is the Cinnamon Brown Sugar Butter Sauce.... and the Cinnamon Roll Glaze.... the combination of the cinnamon brown sugar waffle and these two sauces... makes all the difference.

 The Cinnamon Brown Sugar Butter Sauce is tweaked from one of my other recipes .. my Brown Sugar Butter Sauce... only difference in this one is the addition of cinnamon.

For the 2 ounces of cream cheese... I just "eyeball" it from an 8 oz or 4 oz package.

For tips on how to soften cream cheese quickly... click here.

This recipe sounds like a lot of work.. but it really isn't.... just be organized and follow the steps... in comes together quickly.

Unfortunately... every waffle maker is different.... you have to experiment with yours as to how long to make them and if your waffle maker is like mine... which setting to use...

The waffle maker I used was a Belgian Waffle maker... so they're pretty big... one or at the most 2 are plenty per person...  the recipe made 10 waffles.

I freeze the leftover waffles (not with sauce or glaze) ... Stack them with waxed paper separating them and put them in a freezer bag.... when you want one .. just heat and serve or top with toppings.

The Cinnamon Roll Glaze keeps well in the fridge.

Which brings me to my last tip.... you can make some parts ahead if you want to save time when you make them... but honestly ... it really goes quickly...

I hope you try this fabulous treat!

Recipe:  Cinnamon Roll Waffles (from scratch)

All you need:

For the waffles:

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

4 large eggs, separated

2 tablespoons brown sugar

2 cups whole milk

2 teaspoons cinnamon

1/2 teaspoon vanilla

For the Cinnamon Brown Sugar Butter Sauce:

1 stick butter

1/2 cup brown sugar

1/4 cup cream

1/2 teaspoon vanilla

For the Cinnamon Roll Glaze:

2 oz. cream cheese, softened

1 1/2 cups powdered sugar

about 3 tablespoons whole milk

All you need to do:

To make the Cinnamon Roll Glaze:

Combine the ingredients for the Cinnamon Roll Glaze in a medium bowl.  Whisk until smooth then set it aside.

To make the Cinnamon Brown Sugar Sauce:

Place ingredients in a small saucepan. Bring to a boil, stirring constantly. Boil for 3 minutes. Remove from the heat and stir in the vanilla.  Set aside.

To make the Waffles:

Sift the flour, baking powder and salt into a medium bowl. Set aside.

In a large bowl, whisk together the egg yolks and sugar until the sugar is completely dissolved and smooth.  Add the milk, melted butter and vanilla and whisk until just blended… do not over beat the mixture.

Mix the dry ingredients with the egg mixture.... don't over mix.

In a large bowl, beat the egg whites with a mixer until soft peaks form (about 2-3 minutes).  Gently fold in the egg whites into the egg mixture, be very careful not to over mix as this will “deflate the egg whites”.

Make the waffles according to the manufacturer's instructions for your waffle maker.

To serve:

Drizzle the Cinnamon Brown Sugar Sauce over the waffle... then drizzle the Cinnamon Roll Glaze of the top.