Cinnamon Roll Waffles (Easy & from scratch)

Easy Cinnamon Roll Waffles


  • 140g plain flour (1 cup)
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/2 TBS sugar
  • 2 ounces cold butter cut into bits (1/4 cup)
  • 80ml whole milk (1/3 cup)
For the cinnamon filling:
  • 2 ounces butter softened (1/4 cup)
  • 3 TBS sugar
  • 1 TBS ground cinnamon (can use less, it all depends on your love of cinnamon)
For the glaze:
  • 65g icing sugar (1/2 cup)
  • few drops vanilla
  • milk to thin


  1. Whisk the flour, salt, baking powder and sugar together in a bowl. Drop in the shortening and cut it into the flour mixture with two knives or a pastry blender until the mixture resembles coarse crumbs. Add the milk all at once and stur just until the dough forms a ball around the fork. Turn out onto a lightly floured board and knead about 14 times. Roll out to a rectangle about 6 inches wide and 9 inches long, and about 1/3 of an inch thick.
  2. Cream together the butter, sugar and ground cinnamon. Spread this thickly over the rolled out dough to cover. Roll the dough up tightly from one long edge to the other. Using a sharp knife cut into 6 (1 1/2-inch thick) slices crosswise.
  3. Heat your waffle iron. Working with one slice at a time, place the slices into the waffle iron and press down. Leave to bake for 4 to 5 minutes at which time they should be golden brown, crisp on the edges and cooked through. Remove and keep warm while you bake the remainig ones.
  4. To make the glaze, whisk together the icing sugar, vanilla and enough milk to give you a thickish drizzle icing. Drizzle this over the warm waffles. These are fantastic served warm or cold.

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