Cinnamon rolls are a pretty standard Christmas morning breakfast, but those made with store-bought dough rarely bake up as soft and gooey as their homemade counterparts. This is not to say they are bad, but I think the canned rolls work far better as waffles.
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The advantages to waffling cinnamon rolls are many. They cook up super quick—mine took about four minutes each—and you can cook them one at a time, which is great for smaller crowds with varying appetites. Rather than demand everyone eat all at once on Christmas morning, when excitement is high and parents are sleepy, you and your family can waffle a quick cinnamon roll whenever the mood strikes, even between presents. Any unused dough can be stored in the fridge, where it can stay until you have another waffle craving.
If you find cinnamon rolls to be a little too cloying for first thing in the morning, I have great news: The crisp nooks and crannies created by the waffling process tempers the sweetness, while the enriched dough keeps the insides nice and fluffy. The result is a pillowy cinnamon-flavored waffle that’s perfectly at home in both sweet and savoury breakfast situations. You can cover it in syrup (or homemade cream cheese icing), or use two waffles to create a very exciting breakfast sandwich (sorta like a fancy McGriddle).
Just pop open a tube of dough, heat your (nonstick) waffle maker to high, and place a cinnamon scented puck in the centre of the maker. If yours is a little prone to stickage, hit it with some nonstick spray first. Close the maker firmly and cook the waffle until the outsides are lightly browned and you can easily lift the waffle off the maker, about 3-5 minutes. Remove the waffle with a silicone or wooden spatula, and serve immediately with butter and syrup, cream cheese icing, or breakfast sandwich fillings. Repeat as needed.
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