Cinnamon Roll Waffles

Breakfast for dinner is a favorite in our house. Jon loves breakfast, says it’s his favorite meal of the day. The problem is that he doesn’t like to get up for it. And me…well, I love it, too. I have no problem getting up for it in the morning. I just don’t like getting up early enough to cook a good meal. So, our next best option, breakfast for dinner. Lately, this has become our Wednesday night meal. And it’s certainly a night that we both look forward to.

One of our favorite new dishes that I have recently discovered is Cinnamon Roll Waffles. I love cinnamon rolls. It’s the right amount of creaminess (cream cheese), sweetness (brown sugar) and warm bread that is absolutely tantalizing. If you have anything close to the same opinion that I do about cinnamon rolls, you would very likely be a fan of this delicious recipe.

Doesn’t that look amazing? Trust me. It is. (Or, if you don’t want to trust me, get everything together and try this recipe for yourself. That’s what I’d recommend.) Here’s what you need to make this fabulous recipe:

For the waffles:

  • 2 cups of flour
  • 3 tablespoons of sugar
  • 2 teaspoons of baking powder
  • 1 teaspoon of cinnamon
  • Dash of salt
  • 1 3/4 cups of milk
  • 2 eggs
  • 4 tablespoons of melted butter
  • Dash of vanilla

For the cream cheese topping:

  • 2 ounces of cream cheese, softened
  • 4 tablespoons of butter
  • 3/4 cup of powdered sugar
  • Dash of vanilla

For the brown sugar topping:

  • 1/2 cup of melted butter
  • 1 tablespoon of cinnamon
  • 3/4 cup of brown sugar
  • Dash of nutmeg

To put everything together:

  • For the waffles, preheat your waffle iron on medium-heat
  • Combine the dry ingredients in one bowl and the wet ingredients in another; add the wet to the dry and mix until well combined
  • Evenly distribute half of the mix onto the greased waffle iron and let cook for about 4 minutes (or until it signals that it’s done if yours does that); remove the done waffles and evenly distribute the remaining mix and cook for another 4 minutes
  • While waffles are cooking, combine the ingredients for the cream cheese topping; mix until creamy and set aside
  • While waffles are cooking, combine the ingredients for the brown sugar topping in a separate bowl; mix until smooth and set aide
  • After the waffles are finished, plate and top with cream cheese topping and brown sugar topping (the original recipe recommended putting the cream cheese topping in a pastry bag and putting it on that way in order to distribute a bit more evenly — if I cared more about presentation, I might would…but it tastes the same no matter how it gets on there!)

And there you have a delicious breakfast meal. Cook up some eggs and bacon, and serve with some fresh fruit if you have that on hand. Delicious!

I have made this a few times now, and each time it has turned out very well. The first time I made this, I had to convince Jon to try the toppings on a small bit of his waffles…and he really enjoyed it! He dislikes cream cheese with a passion (though he will eat in when it’s not the main ingredient in things like the Potato Soup I like to make). I was worried about him liking this because of the overt cream cheese taste, but it was a hit!

One thing that I have had an issue with each time that I have made this is the cream cheese icing being lumpy. I know that it is the cream cheese being lumpy and not clumps of sugar because of how I mix things up (butter mixed with cream cheese first and then adding sugar) — but it still has little clumps in it, regardless of how hard I beat or mix with a fork. (I haven’t gotten out my hand mixer, as I feel that it might be a bit over-kill.) It certainly still tastes fantastic, and I don’t find myself getting little clumps of just cream cheese in my bites of waffle. So I don’t think it’s a problem…just an aesthetic thing in the bowl as you are mixing. (Once I put it on the waffles, I didn’t really notice it — plus I put the cream cheese icing on first and then topped it with the brown sugar topping which may add in hiding that “flaw”.)

Give it a shot and let me know what you think and how it turns out for you. I’m interested in your input to help make this even better.

 

Recipe found at Souffle Bombay