Waffle iron cinnamon rolls
Are they waffles? Are they cinnamon rolls? No one knows, or cares. We're all too busy eating them.
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.
- 2 cups flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons butter, softened
- 3/4 cup milk
- 1 egg
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- 1 cup confectioner's sugar
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla extract
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