Cinnamon Roll Waffles

Do you ever go out to breakfast JUST so you can eat dessert for breakfast? You know what I’m talking about – strawberry cheesecake French toast…. triple chocolate pancakes topped with whipped cream and chocolate chips…. red velvet Belgian waffles…?  You know you do it.  I do it.  It’s one of the few many ways we get to enjoy even MORE dessert, “guilt-free.”  Because hey, it’s breakfast.

Yesterday morning, I wanted dessert for breakfast.  Something warm and cinnamony and super sugary was what my taste buds were asking for.  I thought about making cinnamon rolls with a nice sugary frosting, but good cinnamon rolls take way too long and I just didn’t have the time.  Waffles are pretty quick, so I figured, why not transform the taste of my favorite buttermilk waffle into that of a decadent cinnamon roll?!  I just had to tweak my waffle recipe a bit, then add some of the most DELICIOUS toppings (cinnamon and cream cheese… what is better than that?!).

So next time you want dessert for breakfast, just whip up these bad boys.  You just might need to double or triple the recipe… they’re THAT good!

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Cinnamon Roll Waffles

Active Prep: 15 minutes
Cook time: 3-5 minutes per waffle
TOTAL: ~30 minutes

Yield: 3 Belgian waffles (depends on the size of your waffle maker)

Ingredients:

 Waffles

  • 1 c all-purpose flour
  • 1 Tbsp cornmeal
  • ½ tsp salt
  • ¼ tsp baking soda
  • 4 Tbsp buttermilk powder (see note below)
  • 2 tsp cinnamon
  • 2 Tbsp butter, melted
  • 1 c water
  • 1 large egg, separated

Cinnamon Topping

  • 2 Tbsp unsalted butter, melted
  • 2 Tbsp light brown sugar
  • 1 tsp cinnamon

Cream Cheese Topping

  • 1/3 c whipped cream cheese, softened
  • 1 ½ Tbsp granulated sugar
  • ¼ tsp pure vanilla extract

Directions:

  1. Pre-heat waffle iron according to manufacturer’s instructions. In a medium bowl, whisk together dry ingredients. Set aside.
  2. In a small bowl, add melted butter, water, and egg yolk. Whisk to combine.
  3. In another small bowl, beat the egg white with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
  4. Slowly add the butter mixture to the flour mixture. Mix slowly and gently. Fold in the egg whites.
  5. Cook waffles in waffle iron according the manufacturer’s instructions. I used ¾ cup batter for each Belgian waffle. Top with cinnamon and cream cheese toppings.
  6. For cinnamon topping, whisk together butter, brown sugar, and cinnamon until combined.
  7. For cream cheese topping, whisk together cream cheese, sugar, and vanilla extract.
  8. Spoon or drizzle toppings onto warm waffles and serve immediately.

Cinnamon Pecan Coffee Cake for Two

SNOW DAY!!!  John and I BOTH got the day off today – do you know how rare it is for either of our work places to cancel?!  We are expecting about a foot of snow do fall today, so now we are stuck in one of the coziest situations I could imagine.  Just the two of us (plus Riddle), in our pajamas, with no place to go.  Even though I really don’t like the snow or the cold, there’s something about a snow day that is just so comforting!

We slept in (til 6:15!!) and decided that we deserved more than just a quick bowl of cereal or oatmeal to start the day.  Coffee cake sounded great to both of us, but I didn’t want to make a huge coffee cake that would end up going to waste in a few days.  So I went to my trusty America’s Test Kitchen The Complete Cooking for Two Cookbook and found a recipe for a cinnamon pecan coffee cake – the perfect size for two people (or even four!).  We ate half of it this morning and will be able to have leftovers tomorrow.

This coffee cake is SO GOOD.  Nice and moist, plus a delicious crumbly topping.  I always like to add more cinnamon than coffee cake recipes call for – I feel like a good coffee cake should be loaded with cinnamon flavor.  I will be making this again very soon!  Thank you, America’s Test Kitchen, for yet another perfect recipe!  I tweaked it just a bit, but the basis of the recipe is all ATK!

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Cinnamon Pecan Coffee Cake for Two

Active Prep: 15 min
Bake time: 30 min
TOTAL: 45 min

Ingredients:

 Topping

  • 1 ½ Tbsp all-purpose flour
  • 1 ½ Tbsp granulated sugar
  • 1 ½ Tbsp light brown sugar, packed
  • 1 tsp ground cinnamon
  • 1 Tbsp unsalted butter, melted
  • 1/3 c chopped pecans

Cake

  • ¾ c all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¾ tsp ground cinnamon
  • 1/8 tsp salt
  • ¼ c buttermilk
  • ¼ c granulated sugar
  • ¼ c light brown sugar, packed
  • 1 large egg
  • 2 Tbsp unsalted butter, melted

Directions:

  1. Preheat oven to 350 °F.  Grease a 6-inch round cake pan and line with parchment paper.
  2. Using a pastry blender, combine all topping ingredients except pecans. Blend together until the mixture resembles sand.  Stir in pecans.
  3. In a medium bowl combine flour, baking powder, baking soda, salt, and cinnamon. In a small bowl, whisk together buttermilk, sugars, egg, and butter until combined.  Slowly fold in the egg mixture into the flour mixture until just combined.
  4. Pour batter into prepared pan. Sprinkle topping evenly over the top.  Bake in preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.  Remove from oven and cool on a wire rack for about 10 minutes, then remove from pan and serve while still warm.