Cinnamon Bun Waffles Recipe Recipe For Banana

BANANA-CINNAMON WAFFLES

Steps:

• In a large mixing bowl combine flour,baking powder, cinnamon, nutmeg, and salt. In a separate bowl beat together egg yolks, milk, banana, and oil. Gradually stir in the yolk mixture with the flour mixture until combined but slightly lumpy.
• In a medium bowl whisk the egg whites until stiff peaks form. Gently fold the egg whites into the rest of the batter, leaving a few white fluffs of egg white. * Don't over mix.
• Pour 1 to 1 1/4 cup batter into grids of a preheated, lightly greased waffle iron. Close lid quickly and do not open during baking. Bake according to manufacturer's directions.
• When done use a fork to lift waffle from grid. Repeat with remaining batter. Keep waffles warm in oven while cooking remaining waffles. Serve with maple syrup.

BANANAS FOSTER BELGIAN WAFFLES

Steps:

• Preheat a Belgium waffle iron. Whisk together the flour, baking soda, baking powder, white sugar, and salt in a bowl; set aside.
• Whisk together the eggs, 1 1/2 teaspoons vanilla extract, and milk in a bowl. Stir in the melted butter and flour mixture until a slightly lumpy batter forms. Cook the waffles in the preheated iron until steam stops coming out of the seam, about 2 minutes.
• Meanwhile, melt 1/4 cup of butter in a saucepan over medium heat. Stir in the brown sugar, rum extract, 2 teaspoons vanilla extract, and cinnamon. Bring to a simmer, the stir in the pecans and continue simmering for 1 minute. Stir in the pancake syrup and bananas, continue cooking until the bananas soften, about 4 minutes.
• Beat the heavy cream, 1/4 teaspoon of vanilla and confectioners' sugar with an electric mixer in a medium bowl until firm peaks form.
• Once waffles are done, spoon bananas Foster sauce over waffle and top with a dollop of whip cream.

CINNAMON ROLL WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Whisk flour, white sugar, baking powder, and 1 teaspoon salt together in a large bowl. Beat warm milk, 1/3 cup melted butter, eggs, and 1 teaspoon vanilla extract together in another bowl. Add milk mixture to flour mixture and stir until batter is lumpy and just-moistened.
• Working in batches, ladle batter into preheated waffle iron and cook until waffles are golden and crisp, 3 to 5 minutes.
• Stir brown sugar, 1/2 cup melted butter, and cinnamon together in a bowl. Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt together in another bowl.
• Place waffles on a plate and drizzle cinnamon mixture and cream cheese mixture over the top.

CINNAMON ROLL WAFFLES

Steps:

• Too prepare the waffles: In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture; set aside.
• In a separate bowl, whisk together eggs, buttermilk, oil and vanilla. Pour into the bowl with the dry ingredients. Stir just until moistened; batter will be slightly lumpy.
• Preheat a waffle iron and spray with nonstick spray. Pour batter into waffle iron grid and close the lid. Bake until waffles are completely done- follow your waffle iron's instructions. Use a fork to remove finished waffles. Repeat with remaining batter. Keep waffles warm until ready to serve (Placing in a 200 degree oven is will do the trick).
• To prepare the cinnamon topping: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.
• To prepare the cream cheese topping: In a medium, microwave-safe bowl- heat butter and cream cheese for 30 to 60 seconds; just until melted. Stir together until smooth; whisk in powdered sugar and vanilla extract.
• When ready to serve, place waffle on plate, drizzle cinnamon topping, then drizzle cream cheese topping to taste. Serve immediately.

CAROL'S CINNAMON WAFFLES

Steps:

• Whisk flour, white sugar, brown sugar, cinnamon, baking powder, and salt together in a bowl until no lumps remain.
• Pour milk, vegetable oil, and vanilla extract into the flour mixture; stir until just combined.
• Beat egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
• Fold the the beaten egg whites into the batter.
• Preheat a waffle iron and coat with cooking spray.
• Pour batter onto waffle iron in batches and cook until crisp and golden brown, about 2 minutes; repeat until all batter is used.

UPSIDE DOWN BANANA BREAD CINNAMON ROLLS RECIPE BY TASTY

Steps:

• In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
• Add the granulated sugar, salt, mashed bananas and stir.
• Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
• Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
• Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
• Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
• Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
• Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
• Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
• Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
• Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
• Preheat the oven to 350˚F (180˚C).
• Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
• Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.
• Enjoy!