I’ve never been one to show a lot of interest in food trends or new kitchen gadgets, but there’s one craze on food TV lately that’s got my attention. For all intents and purposes, we’re going to call it The Waffle Iron Movement. Have you seen the chatter? Evidently, the waffle iron, that little machine we plug into the wall to make fluffy buttermilk waffles, is capable of so much more. I’d like to preface this post by saying today’s “recipe” requires zero cooking ability.
Enter canned cinnamon rolls.
The Food Network’s Sunny Anderson taught me this trick while I was watching The Kitchen earlier this week. As they say on the show, “I tried it, and I liked it!” Essentially, the waffle iron can cook cinnamon rolls in less than half the time it takes to cook them in the oven. And yes, the waffle iron cooks them all the way through.
When cooked, the cinnamon rolls take on a crunchy exterior and remain tender on the inside. It’s amazing how this works!
How’s that for breakfast on-the-go? Golden brown with great texture, you don’t even have to worry about the dough oozing out from the sides of the waffle iron. Clean up is easy!
They look and taste like real waffles. Ideal for college students in a dorm room, or apartment dwellers with galley kitchens, this trick is super fun. Plus, using an appliance to create something it wasn’t designed for makes me feel like a true rebel. I’m living on the edge these days.
Now, I’m not saying this idea trumps the good ol’ cinnamon roll every time. There’s not too much that can replace the soft, ooey-gooey pleasure that a properly cooked cinnamon roll elicits. But, if you’re in a hurry (and who isn’t in the mornings?), this trick is worth the minimal effort. Are you likely to try it?
While that waffle iron is hot, you may want to try Bobby Flay’s Peanut Butter French Toast “Waffles” with Mixed Berry Sauce, or The Pioneer Woman’s Waffle Maker Quesadilla.
Have you used your waffle iron or another kitchen appliance for something inventive lately? Let me know in the comments below!
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