Skip to main content

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
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 1/2 teaspoons table salt
  • 3/4 cup whole milk (warmed to 120°-130°F)
  • 1 cup unsalted butter (melted)
  • 1/4 cup honey
  • 2 large eggs (room temperature)
  • 1 tablespoon vanilla
  • 8 ounces Belgian Pearl Sugar

Cinnamon butter

  • 1/2 cup unsalted butter
  • 1/2 cup powdered sugar
  • 1/2 cup corn syrup
  • 2 teaspoons ground cinnamon


  • 1 cup confectioners’ sugar
  • 1-2 tablespoons milk


  • 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.
  • 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.
  • Cover bowl with plastic wrap and let rest on the counter overnight.
  • Make the Cinnamon Butter: In a large mixing bowl, combine butter, powdered sugar, corn syrup, and cinnamon. Beat until light and fluffy.
  • Make the Icing: In a mixing bowl, beat powdered sugar and milk until smooth.
  • 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.
  • 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.
  • Spread each waffle while they're hot with Cinnamon Honey Butter and a drizzle of icing.


Recipe by Barbara Bakes.

Did you make this recipe?

We want to see it! Tag @redstaryeast and use hashtag #redstaryeast

Review & Comments

Jenny | Reply

In step 7
Does this mean the waffle becomes a dough and not a pourable batter? Do you shape it to the size of your waffle maker?

Thank you

Red Star Yeast | Reply

Hi Jenny – It will be a wetter dough, but not pourable like a typical waffle batter. Yes, shape it to the desired size.
Happy baking!

Peggy McG | Reply

Can I cut this recipe in half?

I realize I could bake all of the batter up and freeze them, but don’t really like frozen baked goods.
Thanks for another great Red Star recipe.

Red Star Yeast | Reply

Hi Peggy – Yes, you can cut the recipe in half.
Happy baking!

Elizabeth | Reply

Can I use a regular waffle iron instead of a Belgian iron? I’m thinking possibly divide into smaller portions.

Red Star Yeast | Reply

Hi Elizabeth – yes, that should work fine. Enjoy the waffles!
Happy baking!

Jill Hopkins | Reply

Please tell me what Belgian pearl sugar is and what a suitable substitution would be. Thank you!

Red Star Yeast | Reply

Hi Jill – Belgian Pearl Sugar has large granules that adds a nice crunch and sweetness to the recipe. You can find it online if it’s not available at your local store. Here’s a great article on how to make your own using sugar cubes:
Happy baking!

Christine | Reply

Can turbinado cane sugar be substituted for the pearl sugar? Thank you.

Red Star Yeast | Reply

Hi Christine – Turbinado sugar has different properties than pearl sugar. If you can’t find it at your local store, there are online options available. Here’s a great article on how to make your own using sugar cubes:
Happy baking!

Leave a Reply

Made the recipe? Rate it!