Crispy & Chewy Cinnamon Roll Waffles (No Oven!)
How to Make Cinnamon Roll Waffles Without an Oven (+Video) | Hyosom
We’ve transformed cinnamon rolls into delightful waffles using a Belgian Liege waffle batter! As they bake, the sugar caramelizes, creating a wonderfully crisp exterior and a satisfyingly chewy interior. Enjoy them as is, or elevate your treat with a dollop of cream cheese or a drizzle of sweet icing. This recipe makes approximately 8 servings, perfect for a charming homemade cafe experience.
Waffle Dough Ingredients- 100g Bread Flour
- 100g Cake Flour
- 30g Sugar
- 3g Salt
- 5g Instant Dry Yeast
- 1 Egg (approx. 50g)
- 60g Warm Milk
- 50g Unsalted Butter
Cinnamon Filling Ingredients- 40g Sugar
- 1/2 tsp Ground Cinnamon
- 40g Sugar
- 1/2 tsp Ground Cinnamon
Cooking Instructions
Step 1
In a mixing bowl, combine the bread flour, cake flour, sugar, salt, and instant dry yeast. To ensure proper yeast activation, place the yeast and salt/sugar in separate areas of the bowl, avoiding direct contact.
Step 2
Add the egg and warm milk to the bowl. Mix with your hands or a stand mixer using the dough hook for about 5 minutes, until all the ingredients just start to come together into a rough dough.
Step 3
Once the ingredients have begun to clump, add the softened unsalted butter. Continue to knead the dough for 15-20 minutes, either by hand or with the mixer, until the dough becomes smooth, elastic, and no longer excessively sticky. It should pull away cleanly from the sides of the bowl.
Step 4
Cover the bowl tightly with plastic wrap to prevent the dough from drying out. Place it in a warm spot (around 40°C or 104°F) for 50 minutes to undergo its first proof. Ensure the environment is consistently warm for optimal rising.
Step 5
After the first proof, check if the dough has increased in volume by 1.5 to 2 times its original size. You can test this by gently poking the dough with a floured finger; if the indentation remains, the dough is ready.
Step 6
Gently deflate the risen dough by pressing down on it on a lightly floured surface. Cover it loosely with plastic wrap again and let it rest for a ‘bench rest’ or intermediate proof for 15 minutes. This step relaxes the gluten and makes the dough easier to handle.
Step 7
Once the dough has rested, use a rolling pin to shape it into a rectangle approximately 30cm × 25cm (about 12 inches × 10 inches). Aim for an even thickness, not too thin.
Step 8
Melt the butter and brush it evenly over the surface of the dough, leaving about a 1cm (approx. 1/2 inch) border along one of the long edges. This border will help seal the roll.
Step 9
In a small bowl, combine the sugar and ground cinnamon for the filling. Sprinkle this mixture evenly over the buttered surface of the dough. You can use slightly less towards the edges to prevent excessive filling from oozing out.
Step 10
Starting from the long edge opposite the clean border, carefully roll up the dough tightly. Pinch the seam firmly to seal it and prevent it from unraveling during cooking.
Step 11
Using a sharp knife, slice the rolled dough into 8 equal portions. For this recipe, we skip the second proof and proceed directly to cooking in the waffle maker.
Step 12
Preheat your waffle maker according to the manufacturer’s instructions. Lightly grease the waffle iron plates with oil or butter to prevent sticking.
Step 13
Place the dough portions onto the hot waffle iron, leaving some space between them as they will expand. Close the lid and cook for approximately 2 minutes and 30 seconds, or until golden brown and cooked through (cooking time may vary depending on your waffle maker).
Step 14
Carefully remove the cooked cinnamon roll waffles from the waffle maker and transfer them to a wire rack to cool slightly. Re-grease the waffle iron plates if necessary and continue cooking the remaining dough portions until all are golden and delicious.
