a taste of brunch: Cinnamon Bun Waffles with Maple Cream Cheese

One of my favorite brunch dishes re-created at home with the help of a wonderful Gluten Free Flour blend created by the lovely Lorraine's Gluten Free All- Purpose Flour Mix. Recipe inspired by Lorraine’s Fluffy Buttermilk Pancake Recipe

We also love our mini waffle iron by Dash

Ingredients:

1 tsp Ceylon Cinnamon

1 tsp Vanilla Extract

3 tbs granulated sugar

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp sea salt

2 1/2 cups buttermilk*

2 large eggs

4 tbs unsalted butter, melted*

Butter for the waffle iron

Dairy Free Option*:

Use any dairy free milk like almond milk and add 2 tbs plus 2 tsp distilled white vinegar.  Let sit for 2 minutes before using.

Use any oil for melted butter.

Maple Cream Cheese frosting (inspired by Fool Proof Living Maple Cream Cheese Frosting Recipe)

• 3 Tablespoons Unsalted Butter, or Dairy Free Plant Base butter room temperature

• 1 cup Full-Fat Cream Cheese or Dairy Free Cream Cheese, room temperature

• 4 Tablespoons Pure Maple Syrup

• 1 teaspoon Vanilla Extract

• ¼ teaspoon Fine Sea Salt

• A Squeeze of fresh Lemon Juice about 1 teaspoon

Directions for frosting: In the bowl of an electric mixer with the whisk attachment or with a large bowl and handheld mixer, beat butter and cream cheese on medium-high speed until very smooth, about 2 minutes.

• Scrape down the sides of the bowl and add maple syrup, vanilla extract, salt, and lemon/orange juice. Beat on medium-high until light and fluffy, about 4 minutes, scraping down the sides and bottom of the bowl halfway through.

• If needed, chill for 10 minutes in the fridge to stiffen slightly to a spreadable consistency

Directions for Gluten Free Waffles: In a large mixing bowl, combine all dry ingredients and mix with a whisk.

1. In a separate bowl, combine the wet ingredients and whisk.

2. Pour the wet mixture into the dry ingredients mixture and mix until just combined. Do not over mix, there will be a few flour bits.

3. Let sit 20 to 30 minutes.

4. Heat waffle iron and coat with butter or oil if non stick.

5. Pour batter into waffle iron, and cook until edges look dry.

6. Makes over a dozen 4 inch waffles- also freeze great!

7. Stack waffles and in between spread the maple cream cheese and then pour over maple syrup and dash cinnamon on top!

   PS. These freeze great!

   Hope you are hungry, enjoy!!