Overnight Cinnamon Roll Waffles
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
1 3/4 cup milk
1 1/2 tsp active dry yeast
1/3 cup granulated sugar
2 Tbsp vegetable oil
2 Tbsp butter
1 1/2 tsp ground cinnamon
1 pinch ground nutmeg
1/2 tsp salt
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 recipe Cream Cheese Glaze
6 oz cream cheese
6 Tbsp butter
2 cups powdered sugar
1/2 cup milk
1/2 tsp vanilla extract
Directions
In a mixing bowl whisk together warm milk, yeast and 1/2 tsp of the sugar. Let mixture rest for 5 minutes. In a large mixing bowl combine remaining sugar, vegetable oil, melted butter, cinnamon, nutmeg, salt, eggs and vanilla and whisk mixture together until well combine. Add rested yeast mixture to butter and oil mixture and mix until well combine. Whisk in 1 cup flour and mix until well blended, then add remaining 1 cup flour and mix until well blended. Scrape down the sides of bowl and cover bowl tightly with plastic wrap and allow mixture to rest in refrigerator 12 hours or up to 24 hours . After batter has rested, preheat oven to 180 degrees and set a wire cooling rack over a rimmed cookie sheet in center of oven. Preheat an electric waffle iron. Remove batter from refrigerator and whisk well, then prepare waffles according waffle iron manufacturer directions. Transfer cooked waffles to oven to bake about 10 minutes for a crispier exterior and to keep warm while preparing remaining waffles, or enjoy warm right out of waffle iron. Serve waffles drizzled with Cream Cheese Glaze . *I got 14 4 1/2 by 4-inch waffles. You can use a Belgian waffle iron you just won't get as many.