Cinnamon Roll Mochi Waffles (naturally gluten-free!)

Hi Bakers,

I can enjoy cinnamon roll syrup by the spoonful, but eating it on a waffle is less messy. Make a batch of these if you’re craving cinnamon roll flavor but don't want hours of waiting for the dough to rise. This gluten-free waffle is soft, chewy and divine, slathered with rich buttery cinnamon roll syrup. Add a touch of whipped cream cheese to take it over the top. On a warm waffle, everything melts together and seeps into all the squares. Cinnamon roll lovers, get out your waffle iron and try this one. Enjoy ~Carolyn

Cinnamon Roll Mochi Waffles (naturally gluten-free!)

Modified from Keeping it Relle

Makes 4 small waffles

Dry

1 1/4 cups Koda Farms Sweet Rice Flour

4 tablespoons Granulated Sugar

1 1/2 teaspoons Baking Powder

1/4 teaspoon Salt

Wet

3/4 cup Milk, shaken well

1 Large Egg

1 teaspoon vanilla extract

1 tablespoon melted butter

Topping

cinnamon roll syrup

butter

whipped cream cheese

Whisk together the dry ingredients in a medium bowl and set aside. Next, whisk together the wet ingredients. Stir wet into dry and scrape the bowls needed to make sure there are no dry spots. Grease the waffle iron with butter or vegan butter and cook waffles as directed by your machine. Add butter and a drizzle of warm cinnamon roll syrup. Add a dollop of whipped cream cheese in the center and enjoy! Waffles reheat in the toaster well.

Cinnamon Roll Syrup

Ingredients:
½ cup butter

½ cup light brown sugar

½ cup + 1 tablespoon maple syrup

4 teaspoons ground cinnamon

Instructions:
Add the butter, brown sugar, and maple syrup to a small saucepan over medium heat, stirring as the butter melts and everything combines. Bring the mixture to a gentle boil, then stir in the ground cinnamon. Reduce the heat to low and continue stirring until the sugar is fully dissolved and the syrup thickens slightly, about 2–3 minutes. Remove from heat and use immediately while warm.

Tips:
The syrup will thicken as it cools and may become very thick or even solid in the refrigerator. Just reheat gently to make it pourable again or use it as a solid to spread on toast. If needed, stir in a little extra maple syrup to thin it out.