Lazy Sunday

February 19, 2012 at 3:56 pm | Posted in Uncategorized | Leave a comment
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Every Sunday I try and make a big Sunday breakfast because I’ve always dreamt of having those quaint moments with the family eating a nice, hardy breakfast and ruminating over the past week, the future and our never-ending dreams.

We have managed to pull it off, for the most part, since the New Year. I credit this to the waffle maker my parents got me for Christmas. I love waffles and Sundays have now been renamed Waffle Sundays in our household.

Throughout the past few weeks my husband and I have been experimenting with various waffle recipes but we seem to always come back to the Belgium Waffles I posted a couple of weeks ago. It wasn’t until today that we discovered a new recipe to add to our waffle repertoire.

The other day, as I was searching everything waffles, I came across Waffleizer which is an insanely great website for waffle fanatics.

There was a waffle recipe for cinnamon buns in waffle form. Basically, you just grab Pillsbury cinnamon rolls, crack open the packaging and then press it in a waffle iron.

Since I didn’t want to go out and buy a pack of cinnamon buns I decided to make my favourite brioche cinnamon buns a la Flour.

After I had waffleized the cinnamon buns I drenched them in a cream cheese maple syrup mash up. Delicious.


Cinnamon Bun Waffles

Cinnamon Bun Waffle recipe:

  • 1/2 batch of brioche (recipe below)
  • 1/4 cup (55 grams) light brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1 teaspoon ground cinnamon


On a floured work surface, roll out the brioche into rectangle about 12 by 16 inches and 1/4-inch thick. It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll. Position the rectangle so the long side is facing you.

In a small bowl, stir together the brown sugar, granulated sugar and cinnamon. Sprinkle this mixture evenly over the entire surface of the dough. Starting from the longest side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral.

Use a bench scraper or a chef’s knife to cut the roll into 10 equal pieces. Place them in a baking dish and cover with plastic wrap overnight.

The next day, take out cinnamon buns and heat the waffle maker.  Once waffle maker is heated, place one cinnamon bun on the waffle iron and close it.  The time it cooks will depend on your waffle maker.  Mine cooked the cinnamon buns in a minute so I would recommend checking how the cinnamon bun looks after a minute.  You want to achieve a nice golden brown crust on it.

Carefully remove cinnamon bun waffle and place on plate.  Smoother with maple syrup or a maple syrup cream cheese mash up.


Brioche Recipe


  • 2 1/2 cups (350 grams) unbleached all-purpose flour, plus more if needed
  • 2 1/4 cups (340 grams) whole wheat bread flour
  • 1 1/2 packages (3 1/4 teaspoons) active dry yeast
  • 1/3 cup plus 1 tablespoon (82 grams) sugar
  • 1 tablespoon kosher salt
  • 1/2 cup cold water
  • 5 eggs
  • 1 3/8 cups (2 3/4 sticks; 310 grams) unsalted butter, at room temperature, cut into 10 to 12 pieces


Using a stand mixer fitted with the dough hook, combine the all-purpose, whole wheat bread flour, yeast, sugar, salt, water, and the eggs. Beat on low speed for 3 to 4 minutes, or until all the ingredients are combined. Stop the mixer, as needed, to scrape the sides and bottom of the bowl to make sure all the flour is incorporated into the wet ingredients. Once the dough has come together, beat on low speed for another 3 to 4 minutes. The dough will be very stiff and seem quite dry.

With the mixer on low speed, add the butter, 1 piece at a time, mixing after each addition until it disappears into the dough. Continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl. It is important for all the butter to be thoroughly mixed into the dough. If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter.

Once the butter is completely incorporated, turn up the speed to medium and beat until the dough becomes sticky, soft, and somewhat shiny, another 15 minutes. It will take some time to come together. It will look shaggy and questionable at the start and then eventually it will turn smooth and silky. Turn the speed to medium-high and beat for about 1 minute. You should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. Test the dough by pulling at it; it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2 to 3 minutes, or until it develops more strength and stretches when you grab it. It is ready when you can gather it all together and pick it up in 1 piece.

Put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof (that is, grow and develop flavor) in the refrigerator for at least 6 hours or up to overnight At this point you can freeze the dough in an airtight container for up to 1 week.


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