Cinnamon Roll Waffles

Cinnamon Roll Waffles (A Little Bit Crunchy A Little Bit Rock and Roll


2 cups flour

2 tablespoons corn meal

1 teaspoon salt

1/2 teaspoon baking soda

2 eggs, separated

2 cups buttermilk

4 tablespoons butter, melted

For the topping:

1/2 a stick of butter, very soft

1/2 cup brown sugar

1 tablespoon cinnamon

For the glaze:

1 cup powdered sugar

1 ounce cream cheese (*optional)

1/2 teaspoon vanilla

2 tablespoons milk


1. Mix the very soft butter (almost melted, but not quite), brown sugar, and cinnamon together.  Fill inside a 1 quart zipper bag.  Set aside.

2. Mix the powdered sugar, cream cheese, vanilla, and milk together.  Fill inside another 1 quart zipper bag.  Set aside.

3. For the waffles, mix the flour, cornmeal, salt, and baking soda together.  Stir with a whisk and set aside.

4. Mix two egg yolks (save the whites in a small mixing bowl), buttermilk, and the melted butter together. Stir with a whisk and then pour it into the dry ingredients. Stir until combined.

5. Beat the egg whites on medium-high speed until soft peaks form.  Gently fold the egg whites into the waffle batter until no white streaks remain.

6. In a preheated waffle iron, cook the correct amount of batter according to the time specified for your waffle maker.

7. Snip a tiny corner off the zipper bags and drizzle the waffles with the cinnamon sugar mixture and then the icing.