Cinnamon Roll Waffle Delight (Printable Version)
# What You'll Need:
→ Waffles
01 -
220 grams all-purpose flour
02 -
25 grams granulated white sugar
03 -
1 teaspoon baking powder
04 -
0.5 teaspoon baking soda
05 -
0.25 teaspoon salt
06 -
2 large eggs
07 -
480 millilitres buttermilk
08 -
60 millilitres vegetable oil
09 -
1 teaspoon vanilla extract
→ Cinnamon Topping
10 -
115 grams unsalted butter, melted
11 -
160 grams brown sugar, packed
12 -
1 tablespoon ground cinnamon
→ Cream Cheese Glaze
13 -
45 grams unsalted butter
14 -
115 grams cream cheese
15 -
90 grams powdered sugar
16 -
0.5 teaspoon vanilla extract
17 -
Milk, as needed for thinning
# Step-by-Step Directions:
01 -
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Create a well in the centre and set aside.
02 -
In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until fully blended.
03 -
Pour the wet mixture into the dry ingredients. Stir gently until just combined; the batter should remain slightly lumpy.
04 -
Preheat the waffle iron and apply a light coating of nonstick spray. Pour batter onto the waffle iron grid, close the lid, and cook as per manufacturer’s instructions until golden and crisp. Carefully remove waffles and keep warm in a 95°C oven.
05 -
In a medium bowl, mix the melted butter, packed brown sugar, and ground cinnamon until smooth. Transfer mixture into a small piping bag or resealable plastic bag. Set aside.
06 -
In a microwave-safe bowl, heat butter and cream cheese for 30–60 seconds until melted. Stir until smooth, then whisk in powdered sugar and vanilla extract. Adjust consistency with a splash of milk if necessary.
07 -
Drizzle warm waffles with the cinnamon topping and cream cheese glaze just before serving.
# Helpful Notes:
01 -
Maintain cooked waffles in a 95°C oven to keep them warm and crisp until ready to serve.