Wednesday, April 25, 2012

Cinnamon Roll Waffles

I've been noticing lately Pinterest has been flooded with posts of people buying a can of cinnamon rolls and using them for pie crust and waffles.  I'm sure that's awesome but it got me thinking . . . what if we used our whole grain dough?

Here's what I did.  I began with the amount of dough I would normally use for a pan of cinnamon rolls or a loaf of bread--approximately 1/5 of a big Bosch  mixer batch of dough.  Then I divided it in half.

I set one half under a bowl to keep from drying out, then proceeded to roll out the other half into a long rectangle.  On top of that, I spread a little soft butter and sprinkled it with brown sugar & cinnamon.

Then I folded the bottom end all the way to the top.  I rolled it out a little just to get out the air bubbles then crimped the edges.  Then once again, butter, sugar & cinnamon.

Next, fold the dough over itself once more, roll out all the air pockets and crimp the edges.

Cut into 4 pieces, then repeat the process with the other half of dough.  Cover the 8 sections and let rise about a 1/2 hour.
Give your waffle iron some time to preheat, then place the sections on.  I used a Belgian Waffle maker, but I'm sure any would work.  Just keep an eye on them as you would with regular waffles for doneness, but don't let them get too brown or they will be crunchy!

Then voila!!  Cinnamon roll waffles!  Mix up just a little glaze with some powdered sugar, milk & vanilla and drizzle on top for instant yumminess!

Tip:  When you're done, it's likely that some of the goo from the inside will spill out onto your iron.  Let it cool just a little until all that goo begins to set up, then just lift it out.

No comments:

Post a Comment