Hello and welcome to the first La Cooquette recipe!
Have you ever tried to make cinnamon rolls… but didn’t exactly have the time (nor patience) to let your dough rise and rise… and you just wanted to eat them really fast (and in my world “fast” is not equal to “buying them”)?
Well I’ve found the perfect treat for you: cinnamon roll waffles!
Watch this quick recipe video for an easy-to-make cinnamon roll spin-off that will leave you smiling like a little kid:
After hearing that oozing sound of melting butter, I bet you want to try them!
How did I think of this? I was stuck on Buzzfeed once and saw this amazing cinnamon roll treats post and I knew I HAD to make them. I tried it 3 minutes later. Couldn’t stop eating afterwards either…They have the sweet smell and taste of a cinnamon roll but with a different feeling texture and feeling when you eat them. They are also easy to pack and make as a to-go snack!
You can always top your cinnamon roll waffles with other traditional waffle BFFs: maple syrup, whipped cream, plain butter and some powdered sugar or whatever you like.
Oh, stop the mouthwatering already and eat some waffles!
For the recipe:
The original recipe comes from this wonderful Phemomenon.com’s post, although I did modify the process and some of the ingredients of the glaze a little bit (in italics).
-Prep time: it took me about 10 mins to have everything together
-Cooking time: around 30 mins (to get all of them done)
Ingredients
(for about 20 waffles)
For the dough:
- 2/3 cup sour cream
- 1/2 cup milk
- 1/4 cup sugar
- 4 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 9 oz. (2 cups) all-purpose flour; plus more for rolling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
For the filling:
- 4 tablespoons unsalted butter, melted
- 2/3 cup packed dark brown sugar
- 1-1/2 teaspoon ground cinnamon
- ½ teaspoon of nutmeg
For the glaze/frosting:
- 1 cup confectioners’ sugar
- 4 tablespoons sour cream
- 3 tablespoons of butter
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon maple syrup
- keep milk at hand to make it more liquid (this waffles’ glaze isn’t like your regular cake frosting)
CLEANING (very important since your wafflemaker is bound to end up a mess…)
Here’s a tip to clean the wafflemaker after you are done: leave it ON and hot and spray a little bit of water on it to dissolve the caramelized sugar. Close the lid for a bit (oozing sound again!) and turn it off. I then passed some paper towels or napkins on top and around the edges. You’ll notice it’s easier thanks to the heat!
Above all: Enjoy ;)!
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