blueberries. Close the waffle maker and leave
in the horizontal position to cook. When the
waffle maker signals again, carefully open the
waffle maker and remove the baked waffle.
Continue with the remaining batter.
5. Waffles are best when served straight from
the waffle maker with maple syrup, if desired.
(If not being consumed immediately, they
can be kept warm on a rack in a 200°F [95°C]
oven. Be sure to avoid stacking.)
* Optional: Deepen the nutty complexity of rye by
toasting the flour in a skillet over medium heat for
about 5 to 7 minutes, stirring often, until fragrant
and darkened in colour.
Nutritional information per waffle
(based on 5 waffles):
Calories 459 (44% from fat) • carb. 52g • pro. 1g
fat 22g • sat. fat 1 g • chol. 129mg • sod. 292mg
calc. 863mg • fiber 5g
Cinnamon Roll Waffles
Turn store-bought puff pastry into irresistibly
sweet and flaky cinnamon rolls. They’re so easy
to make, you can enjoy them anytime!
Makes 2 waffles, 8 individual rolls
½
cup (125 ml) dark brown sugar, packed
1
tablespoon (15 ml) ground cinnamon
Pinch kosher salt
1
package (17.3 ounces/2 sheets [511 ml])
frozen puff pastry, preferably
Pepperidge Farm
®
brand, thawed
overnight in the refrigerator
All-purpose flour, for dusting
4
tablespoons ([60 ml] ½ stick) unsalted
butter, softened
Water, for brushing
Simple Icing
Makes about ¾ cup (175 ml)
1
cup (250 ml) confectioners’ sugar,
sifted
1
tablespoon (15 ml) unsalted butter,
melted
2
tablespoons (30 ml) whole milk
1. In a small bowl, mix together the brown
sugar, cinnamon and pinch of salt.
2. Unfold one sheet of the puff pastry onto a
lightly floured surface and dust the top with
flour. Use a rolling pin to roll out the sheet
into a 10-by-12-inch (25 to 30 cm) rectangle.
Spread the dough with two tablespoons of
the softened butter, leaving a ½-inch
(1.25 cm) border at the top edge. Sprinkle
half of the cinnamon-sugar mixture evenly
over the top and gently press to adhere.
Brush the border with water.
3. Use a pastry wheel to cut the sheet into
8 equal strips. Tightly roll one strip away
from you and pinch the end to seal. Place
the roll on top of another strip, and tightly
roll away from you again, pinching the end
to seal. Continue to build on the first roll with
the remaining strips until you have a large
cinnamon roll. Place between two sheets of
parchment or wax paper and gently press or
roll into a 6-inch circle, being careful to keep
the spiral shape. Repeat with the second
puff pastry sheet and remaining ingredients.
Place the cinnamon rolls in the refrigerator
to chill for 15 minutes.
4. Preheat the waffle maker on the highest setting.
While the waffle maker preheats, in a small
bowl, whisk together ingredients for the icing
until smooth.
5. When the waffle maker signals it is ready,
rotate to the horizontal position. Place the
first cinnamon roll waffle onto the bottom
waffle plate. Press firmly to close the waffle
maker and leave in the horizontal position to
cook. Cook waffle until deep golden brown,
about 6 to 8 minutes. Carefully remove and
continue with the second cinnamon roll waffle.
6. Drizzle the icing over each waffle. Use a
sharp knife to cut waffles into quarters to
create 8 individual rolls. Serve warm.
Nutritional information per quarter waffle,
or cinnamon roll (accounts for about
1½ tablespoons [25 ml] of icing):
Calories 452 (43% from fat) • carb. 62g • pro. 3g
fat 22g • sat. fat 12g • chol. 19mg • sod. 220mg
calc. 254mg • fiber 2g
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