For as long as I can remember, my grandmother has made the absolute best cinnamon rolls. They're a labor of love and patience. They easily take 12+ hours to make, let rise, cut, let rise again, bake, cool a bit, and glaze. With 3 kids in the house, 4 if you count my impatient husband, that kind of time is a rarity. I make cinnamon rolls quarterly. It usually means staying up way past the point of feeling tired and rising before the sun to get them baked by breakfast. There had to be a better way to enjoy the flavors in a much quicker fashion. Enter Pinterest. Purely by chance, someone I follow had posted a cheat sheet for food cooked on a waffle iron. The following weekend Husband's best friend and his best friend's girlfriend were coming into town. I was extremely pregnant with our third child and couldn't partake in any of the drinking festivities that encompassed the weekend. I could, however, make lots of food. So late one night we broke out the trusty waffle iron and the cheat sheet of food. We made grilled cheeses- big win!, tater tot patties- I was not sold but the other 3 were, bacon- we all prefer it cooked in an oven, liege "sugared" waffles- SO good (they're the ones you often find at ski resorts), and cinnamon rolls. I bought 2 packages of the pre-made extra large cinnamon rolls and they were delicious in the waffle iron!! We literally fought over them. As good as they were, I'm not a fan of all the unpronounceable garbage in those rolls. Almost a year later, I had an idea. What if I could tweak the liege dough to be a bit stiffer but just as light, and roll them up around cinnamon roll filling? What could possibly go wrong? LOTS! They were tough, then far too sticky, then they didn't rise. That's a lot of lessons learned and eventually it worked! It only took a 'snowpocalypse' to give me enough time cooped in my kitchen to make this work. This recipe needs no rise time, it's quick to come together, the ingredients are readily available, and it only uses 2 bowls.
I got so excited after making a successful batch that I forgot to take pictures of the second batch's beginning. In one bowl you'll mix all the dry ingredients. Stir them just enough to incorporate everything. Then mix in the melted butter and buttermilk. The dough is sticky. Too much flour leaves a tough, dry waffle. No one wants that. Do not over-flour or over-mix your dough. If you do not have buttermilk on hand (which I NEVER do when I want waffles), simply combine 1 cup plus 3 tablespoons milk with 1 tablespoon fresh lemon juice. Let it sit for a few minutes and it'll thicken nicely. The buttermilk gives these waffles a familiar and welcome tang. In a second bowl combine the cinnamon, brown sugar, butter, salt, and nutmeg. Stir until it is well mixed. Roll the dough on a well-floured surface until it is a rectangle roughly 10"x 12" in size. Crumble and spread the cinnamon filling over the dough. Roll it up like a standard cinnamon roll. Heat up your waffle iron to a moderately high heat- I toggled mine between 3 and 4.
Cut the roll into 2"-3" pieces.
Put one piece on a well-greased waffle iron.
Hold the lid closed for 3 seconds. This forces the dough to spread out instead of up.
The filling will ooze out a bit and that's ok! I had to wipe mine out every 3 waffles to keep the filling from burning.
After all the waffles are cooked, I pop a wet washcloth onto the unplugged iron, close the lid, and let it steam itself.
Voila! Cinnamon roll waffles! The taste is definitely cinnamon roll but the mode of eating is all waffle.
My son *needed* cream cheese icing on his- I was happy to oblige. :) Donut glaze (powdered sugar, a bit of vanilla, and a bit of milk) works really well too!