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Featured Image for post Cinnamon Roll Liege Waffles - Belgian Sugar Waffles
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5 from 2 votes

Cinnamon Roll Liege Waffles - Belgian Sugar Waffles

Cook Time4 minutes
Total Time4 minutes
Course: Breakfast
Keyword: Breakfast, Dessert
Servings: 8 servings
Author: Barbara Schieving

Ingredients

  • 4 cups bread flour
  • 1 package 2 ¼ teaspoons Red Star Active Dry Yeast
  • 1 ½ teaspoons salt
  • ¾ cup whole milk 120°-130°
  • 1 cup unsalted butter melted
  • ¼ cup honey
  • 2 large eggs room temperature
  • 1 tablespoon vanilla
  • 8 oz package Belgian Pearl Sugar
  • ½ cup butter
  • ½ cup powdered sugar
  • ½ cup corn syrup
  • 2 teaspoons cinnamon
  • 1 cup confectioners’ sugar
  • 1 or 2 tablespoons milk

Instructions

  • Make cinnamon butter and icing and set aside.
  • 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.
  • The next morning, 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 (3.5 worked perfectly for me). Brush waffle iron with melted butter and cook one waffle at a time until golden brown, about 4 minutes.
  • Cinnamon Butter
  • In a large mixing bowl, combine butter, powdered sugar, corn syrup, and cinnamon. Beat until light and fluffy.
  • Icing
  • In a mixing bowl, beat powdered sugar and milk until smooth.
  • Spread each waffle when it’s hot with Cinnamon Honey Butter and a drizzle of icing.