Lazy mornings are great, but lazy mornings with cinnamon rolls are even better. My love of breakfast knows no bounds, whether it’s eggs, bagels, crepes, or anything with bacon, I’m there! My husband, sadly, does not share this love, and is content to sit down to the same bowl of boring cereal every. single. day. Bleh. So this weekend as he sat down to the same breakfast as the rest, I decided to change things up and make some Cinnamon Roll Waffles with homemade maple whipped cream. Oh yes, they are awesome! As I was only making them for myself, I took a shortcut I rarely do in the kitchen anymore and cracked open a can. Those little mini cans of 5 cinnamon rolls are pretty awesome when you are feeding a smaller crowd (or in this case, just one). That said, before I dive in to this post, and wanted to share a link to from-scratch cinnamon rolls over on Mel’s Kitchen Cafe, as I haven’t tackled those yet (see aforementioned boring-breakfast husband if you’re wondering why).
Don’t they look awesome? These cinnamon roll waffles are the perfect option for the summer when you’d rather not turn on the oven. All they take is a minute or two in the waffle iron (check out the Chef’sChoice® Classic WafflePro at Sur La Table), and breakfast is on the table!
As for the topping, you can either go the homemade route with some light whipped cream with a syrupy taste as I describe in the recipe below, or you can make a frosting like the one in my Blueberry Monkey Bread recipe. I actually ate both the whipped cream and the little tub of frosting that came in the can. Maybe upon reflection I’m not so sad the hubby isn’t fond of breakfast, as that means I get to eat all frosting…
Okay, bear with me for a moment, because I’m dying to geek out with someone about the picture below, and as I’m all alone in my little home office as I put these posts together, y’all the only ones with whom I can share my absurd love for the photo below. This is probably my favorite food photo I have taken so far. This past week I spent 3 full days watching a seminar Todd Porter and Diane Cu, of White on Rice Couple fame, gave on Creative Live about their career, inspiration, and practical photo shooting tips, and at the end of it all I did this photo shoot. I left the seminar incredibly inspired by their encouragement to use natural light, not be afraid of shadow, but rather use it to tell a story and convey an emotion. And I finally felt like I did that in some way. This picture is just how I wish every morning could be: quiet, slow, and sweet.
Okay, enough of my geekery… Check out the recipe below for some practical tips on how to make these cinnamon roll waffles come out beautifully.
- 1 recipe for cinnamon rolls or a can of Pillsbury (or similar) refrigerated cinnamon rolls
- Baking spray (I used Pam for Baking)
- Optional Maple Whipped Cream Topping (makes enough for 2-3 people):
- ½ cup whipped cream
- 1 tablespoon real maple syrup (plus more to taste)
- 1 teaspoon cinnamon
- Heat up your waffle iron until the indicator light tells you it's ready.
- Spray the iron lightly with Pam to prevent sticking.
- place one cinnamon roll into each half or quarter (depending not the size of your waffle maker) and close the lid completely just as if you were making regular waffles. Remove when the waffles are a deep golden brown.
- Repeat until all your cinnamon rolls are used up, remembering to spray pam in between each set, as they will stick horribly if you don't.
- In a separate bowl, whisk with a hand mixer (or by hand, but it takes a while) the whipped cream, cinnamon and syrup until soft peaks form.
- Test the sweetness of the whipped cream, adding more syrup until you like it.
- Serve immediately.