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How to Make Cinnamon Bun Waffles




May 4, 2012

One Sunday I woke up craving cinnamon buns. Yum, right? But making a batch of cinnamon buns means mixing dough, allowing it to rise, and then, of course, baking. All told, I wouldn't have eaten the cinnamon buns I craved until the afternoon.

And my craving didn't want to wait that long! I had things to do. (Like eating breakfast.) Since it was a "waffle-Sunday" in our house, I decided to try making a batch of "cinnamon bun waffles."

Oh my goodness. Just writing about them makes me want to run into the kitchen and make a batch! I love these waffles.

At first I thought about simply adding ground cinnamon to my waffle recipe. But that wouldn't have tasted like a cinnamon bun! It would have tasted like cinnamon waffles. Which might have tasted good but wasn't what I wanted.

What I craved was that delicious swirl that makes a cinnamon bun a cinnamon bun. I don't know about you but that's my favorite part of a cinnamon bun! In my pre-gluten-free days, I'd "unwind" a cinnamon bun before eating it. (Odd eating habits? Oh yes! I have them!) Unwound meant the cinnamon-sugar filling hit my tongue first with each bite.

Happily, It was ridiculously easy to add a swirl to waffles!

Here's how to do it:

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In a bowl, combine ground cinnamon, dark brown sugar and soft butter. (My cinnamon hid under the brown sugar. You can't see it but it's in there.)

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Mash with a fork until a paste forms.

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Add the milk. The mixture might look "broken"--almost curdled. Usually you want to avoid a broken batter but in this case, it's fine.

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Transfer mixture to a piping bag.


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Fill waffle-iron with batter. And right away, grab your piping bag.

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Squeeze cinnamon filling all over the waffle iron.

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Bake until golden brown.

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Drizzle with cinnamon bun icing or maple syrup. Both are delicious!

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Enjoy. (How good does that look? Really good, right? I'm so thankful I woke up craving cinnamon buns!)



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