Morning Waffled Cinnamon Rolls

 

TOOLS:
• Electric mixer

The dough can be prepared through step 3 and refrigerated in an airtight container overnight.

 

If the sugar mixture gets messy in the waffle iron as you cook the cinnamon rolls, carefully use a damp paper towel or a moistened silicone pastry brush to wipe out drips between batches and prevent burnt sugar from sticking to the rolls.

 

 

1. Rolls: Lightly flour work surface. Roll out dough into an 18- by 6-inch (45 by 15 cm) rectangle and brush with melted butter.

 

2. In a small bowl, combine cinnamon and brown sugar. Evenly sprinkle over dough.

 

3. Starting at a long edge, roll dough into a log. Press seam to seal. With seam side down, cut roll into 20 pieces. Arrange rolls about 2 inches (5 cm) apart on work surface and cover with a clean tea towel. Let rise for 1 hour or until doubled in size.

 

4. Preheat waffle maker.

 

5. Spray waffle maker with cooking spray. In batches, arrange rolls in waffle maker, leaving at least 2 inches (5 cm) in between them. Gently close lid (do not squeeze) and cook for about 3 minutes or until golden brown outside and edges no longer look wet. Transfer to wire rack to cool slightly. Repeat with remaining rolls, spraying waffle maker as necessary between batches.

 

6. Icing: In a small bowl, using electric mixer, cream confectioners’ sugar, butter, cream cheese and vanilla. Stir in milk, 1 tsp (5 mL) at a time, until glaze is smooth and your desired thickness.

 

7. Serve warm cinnamon rolls drizzled with icing.