I love a good winter snow. And when it snows, I always want all of the snowy weather foods – soup, cocoa, warm cream of wheat… you get the picture.
In fact, one of my favorite food memories occurred one very snowy weekend morning. As big puffy flakes covered the ground and trees, we sat inside enjoying each other’s company… and a pretty big plate of waffles. These weren’t just any waffles though. They were my husband’s ridiculously-delicious-oh-so-good-on-a-snowy-day cinnamon roll waffles covered in vanilla bean ice cream and warm maple syrup. Yeah, it was a pretty good morning.
These are a special breakfast in our house, so I wanted to share them here. They make us happy, and I hope they make your family happy too! But for the sake of delicious and decadent desserts everywhere, I wanted to share a couple other tidbits as well. Mostly, I wanted to say that dessert is a friend, not an enemy. Because somebody somewhere needs to hear that. Also, yes – ice cream can totally be a breakfast food!
So, if you’re here for an awesome waffle recipe, you’ve come to the right place. And if you’re wondering why in the world a dietitian would encourage you to serve your family ice cream for breakfast, don’t worry – I can explain.
Decadent Cinnamon Roll Waffles
Makes about 6 waffles
For The Waffle Batter*:
- 1 & 3/4 Cups all-purpose flour
- 1 TBSP granulated white sugar
- 1 TBSP baking powder
- 1 tsp salt
- 1 & 1/2 Cups milk
- 3 eggs
- 6 TBSP butter, melted
For The Cinnamon Roll Filling:
- 3/4 Cup granulated white sugar
- 2 TBSP ground cinnamon
- 1/2 Cup butter (1 stick), melted
- Preheat waffle iron according to your iron’s directions (we turn ours up to about 3/4 high)
- Combine all dry ingredients for the waffle batter (flour, sugar, baking powder, salt) in a medium bowl
- Combine all wet ingredients for the waffle batter (milk, eggs, butter) in a separate bowl
- Stir together sugar and cinnamon for the cinnamon roll filling, mix in melted butter
- Make a well in the dry ingredients and whisk in the wet ingredients for the batter until combined
- Pour just enough batter onto the heated iron to cover nearly all of it, leaving between 1/8 and 1/4 inch uncovered.
- Put 2-3 dollops (roughly a TBSP per dollop) on top of the batter and use a butter knife or toothpick to drag the filling through the mixture to create a marbling effect.
- Close the iron, allowing waffles to cook about 3-5 minutes each**
- Serve warm, topping with vanilla bean ice cream and warm maple syrup (as desired)
Dietitian’s Tip: Allowing a child to indulge in the occasional treat served in a warm, judgement-free environment can help “level the playing field” when it comes to food, helping your child to develop a relaxed attitude about desserts. But if you’re looking to punch up the nutritional value of this meal, scrambled eggs with spinach (or any veggie!) is a great accompaniment!
*The recipe for the waffle batter was adapted from The Joy of Cooking (75th Anniversary Edition – 2006)
**Your waffle iron may vary in directions for cooking – follow instructions for your waffle iron, change temperature/cook time as needed
Disclaimer: The information on this site is in no way intended to be a substitute for medical advice. It is intended for general informational purposes only. Always seek personalized medical advice and consult your practitioner with questions regarding your or your child’s health.