cinnamon roll waffles cinnamon roll waffles Israeli Kitchen If you thought the only thing you could cook in a waffle maker were straight-up waffles, you were wrong. (Photo: Jerry James Stone)

Waffle iron cinnamon rolls

Are they waffles? Are they cinnamon rolls? No one knows, or cares. We're all too busy eating them.

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  • Yield: Makes 15 rolls
  • Prep time: 20 minutes
  • Cook time: 4 minutes

Is there anything better than fresh hot cinnamon rolls right out of the oven? Probably not. But unless you have a big crowd, it is hard to enjoy a pan of rolls in their prime. That is what I love about this hack; you can spread out the cooking stage to make sure you're serving (and eating) the rolls fresh and hot.

Ingredients

    Dough:

  • 2 cups flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons butter, softened
  • 3/4 cup milk
  • 1 egg
  • Filling:

  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon
  • Frosting:

  • 1 cup confectioner's sugar
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla extract

Directions

For the dough, combine the flour, sugars, baking powder and salt in a large bowl. Work in the softened butter.

Beat milk and egg in another bowl. Add this to the flour mixture.

Turn dough onto a floured surface and roll into a 1/4inch thick rectangle. Brush surface with melted butter.

For the filling, combine sugars and cinnamon. Sprinkle it over the brushed dough.

Roll dough around filling, to form a log. Cut log into rolls.

For frosting, beat cream cheese, sugar, butter and vanilla in a separate bowl until smooth.

For making the cinnamon rolls, flatten out an individual roll, and add it to a hot waffle iron that has been coated with cooking spray. Cook the roll for about 4 minutes. Then remove it and drizzle it with the frosting.

Store any uncooked rolls in an air tight container, separated by parchment paper, for up to 3 days.

Related Topics: Breakfast

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