A Tradition in Family Baking

Cinnamon Roll Liege Waffles

Cinnamon Roll Liege Waffles
A rich, buttery waffle with a sweet, crisp caramelized exterior served cinnamon roll style with a sweet cinnamon butter and a pretty icing drizzle.
Yield: 8 waffles
  • 4 cups bread flour
  • 2¼ tsp (one package) RED STAR Active Dry Yeast
  • 1½ tsp salt
  • ¾ cup whole milk, warmed to 120°-130°F
  • 1 cup unsalted butter, melted
  • ¼ cup honey
  • 2 large eggs, room temperature
  • 1 Tbsp vanilla
  • 8 oz package Belgian Pearl Sugar
Cinnamon Butter
  • ½ cup butter
  • ½ cup powdered sugar
  • ½ cup corn syrup
  • 2 tsp cinnamon
  • 1 cup confectioners’ sugar
  • 1 or 2 Tbsp milk
  1. Make cinnamon butter and icing and set aside. (See below)

  2. In the bowl of a stand mixer, combine 2 cups flour, yeast, and salt. Add milk, butter, and honey to flour mixture. Beat 1 minute at medium speed. Mix the eggs in one at a time until well blended. Mix in vanilla.

  3. Switch to the dough hook and gradually mix in remaining flour to make a soft, slightly sticky dough, add more or less flour as necessary.

  4. Cover bowl with plastic wrap and let rest on the counter overnight.

  5. The next morning, punch down the dough and knead in the pearl sugar. Divide dough into 8 pieces and shape each piece in to a ball. Cover with plastic wrap and let pieces rest for 15 minutes.

  6. Preheat a Belgian waffle iron on medium heat (about 3.5). Brush waffle iron with melted butter and cook one waffle at a time until golden brown, about 4 minutes.

  7. Cinnamon Butter: In a large mixing bowl, combine butter, powdered sugar, corn syrup, and cinnamon. Beat until light and fluffy.

  8. Icing: In a mixing bowl, beat powdered sugar and milk until smooth.

  9. Spread each waffle when it’s hot with Cinnamon Honey Butter and a drizzle of icing.

  10. Recipe created by Barbara Bakes.


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