My family and I love Sunday brunch. We laugh, tell stories, and catch up on the previous week. If it were up to my son, every single Sunday we would have cinnamon rolls on the brunch menu -- they are his absolute favorite. That gave me the idea to put a fun twist on his favorite brunch staple by making cinnamon roll waffles. While I have seen them done before with store bought cinnamon rolls, I could never buy those since they are pre-packaged and full of artificial flavors and colors. Instead, I took my favorite vegan waffle recipe and set out to make a batch of cinnamon roll waffles. The results were as amazing as you would expect -- and the best part is, they are piping hot and taste fantastic fresh from the waffle iron. Not to mention, they are a fun new way to serve an old favorite!
Step 1: Gather Your Ingredients
- 3 1/2 cups organic whole wheat flour
- 1/2 cup cinnamon sugar
- 1 1/4 cup organic soy milk
- vegan egg replacer for 1 egg or 1 organic egg
- 6 1/2 tbsp organic sugar
- 5 1/2 tbsp vegan Earth Balance butter spread
- 2 tbsp organic instant yeast
- 1 tsp salt
- lemon zest
- waffle iron
Step 2: Make the Dough
Using your stand mixer, combine the sugar, Earth Balance, and salt together on medium speed with your paddle attachment. Then, add in the egg and lemon zest – followed by the yeast, flour, and milk. Mix all of the ingredients together on low until the dough forms a ball. Switch to your dough hook attachment and mix the dough for about 10 minutes on medium speed. You want the dough ball to be tacky but not sticky. If you need to add a little more water or flour to get the right consistency, that is alright.
Step 3: Let it Rise
Remove the dough ball and place it in a lightly greased bowl to rise. Cover it with a cloth and let it rise for a couple of hours or until it doubles in size.
