These a without a doubt the easiest waffles ever. They literally take 5 minutes to make/bake. So, break open a tube of cinnamon rolls! That’s all you need for an amazing cinnamon roll waffle breakfast. Well, that and a waffle maker.
The sons loved these! And by loved, I mean asked for them for breakfast every morning for 7 days in a row. I loved that they’re so simple, they can make them themselves. (Of course, the younger ones would need supervision around a hot waffle iron.) Monday morning, Tuesday, Wednesday, Thursday… well, you get the idea. Mama does not cook breakfast. At least not in the morning. I value every last second of my sleep. Often I will have prepared something ahead of time that the older sons can pull out of the chest freezer and pop in the toaster oven. Sometimes not. And then your options are a) yogurt, b) a bowl of cereal or c) go hungry. So again, we all love simple, but yummy breakfast recipes! This is the sons favorite, BY FAR.
Cinnamon Roll Waffles with Cream Cheese Glaze
1 can refrigerated cinnamon rolls with cream cheese icing
1 cup powdered sugar
3 tbsp milk
1 tsp vanilla
1. Heat waffle maker; spray with cooking spray. Remove cinnamon rolls from can; set icing aside.
2. For each waffle, place 1 cinnamon roll in center of waffle maker; close. Bake 3 to 4 minutes or until waffle is thoroughly cooked and golden brown. Make sure to spray the waffle iron in between each waffle since the sugars in the roll will make them more likely to stick.
3. Meanwhile, in small bowl, stir together reserved icing, powdered sugar, milk and vanilla until glaze is smooth.
4. Serve glaze over hot waffles. The sons love these with yogurt, and/or some fresh fruit.
For those of you early birds who actually like to cook breakfast, or if you’re a breakfast for dinner kind of person, check out our breakfast enchiladas. They don’t disappoint.
Guten Morgen, everyone! Sons 1 & 2 are thoroughly enjoying their German classes this year. I’m glad they’re getting into it… finally. Better late than never though!
For a brief moment I thought there was going to be mutiny on the good ship Sons’ Education when my husband and I informed them that taking a foreign language (now that it’s an option in school) was mandatory. However, their German teacher is pretty awesome and has really managed to make the class fun and interesting, as well as educational. I’ve learned all about Munich & Hamburg and Mr. Heinz so far. Now, here’s where we come to the good stuff. Cookies.
I love these buttery little cookies. The sons’ love helping make them since they get an excuse to operate the waffle iron. On one of their various German projects my son discovered that these are also a popular treat in Germany. Who knew?! Son # 2 took it upon himself to make a batch and bring it to share with his class. The teacher was so impressed she even awarded him some extra credit points. I secretly think he just wanted to impress the pretty girl he’s seated beside with his ability to bake, and bake well. Either way he succeeded in thoroughly impressing both his teacher and classmates, including the previously mentioned crush whom he snuck an extra cookie too.
Whether you have an aspiring German student like us, or you just love a good buttery cookie these things are seriously delicious.
Wafeltjes: Belgian Waffle Cookies
recipe adapted from Jillian In Italy
- 4 cups of flour
- 1 cup butter
- 1 1/2 cups sugar
- 6 eggs
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- pinch of salt
- Gently melt the butter (make sure it doesn’t brown).
- In the bowl of your mixer put in the flour and sugar. Add the baking powder, salt and the vanilla extract.
- Mix on medium low speed and slowly add the eggs one at a time. Let mix for one minute then slowly pour in melted butter.
- Cover bowl and put in fridge for at least one hour.
- After letting the dough sit in fridge heat up waffle iron.
- Make small balls of dough and drop onto waffle iron (we did 4 at a time because we wanted them to be small but you could also do two bigger ones).
- Let bake until golden brown and remove from iron with wooden skewer onto a cooling rack. Store in covered container.