This weekend may be Easter, but before we get to that, let’s not forget a lesser-known event called National Waffle Day! That’s right, folks. There is a day of the year solely dedicated to celebrating the invention of the waffle iron, and Oh! what a grand invention it was! But this morning on WIBW we took the age-old waffle iron for a modern test-drive using none other than a beloved breakfast pastry- Cinnamon Rolls! It’s almost too simple. Simply pop open a can of refrigerated cinnamon rolls, smush them into your waffle maker, top them with all kinds of wonderful, and you have the makings of a national treasure.
However, having this delicious food on our tables in the morning does not come without some challenges. Sharing this delicious day with us is Kansas Department of Agriculture Emergency Management Coordinator, Sandy Johnson. Sandy and the Department of Agriculture is dedicated to helping get all of these ingredients from Kansas farms to your breakfast table, which means planning for various kinds of emergencies. Anything from severe weather to drought to insects can impact the quality of the food that is produced throughout our State. So once again, we’re thankful for everyone at the Kansas Department of Agriculture for working hard behind the scenes to make our waffles delicious! The flour, the bacon, the toffee… oh my!
Glazed Cinnamon Roll Waffles with Crispy Bacon and Toffee Topping
1 can Pillsbury Grands Refrigerated Cinnamon Rolls with Cream Cheese Icing
oil, for brushing rolls
1 cup powdered sugar
3 Tbs. milk
1 tsp. vanilla
pinch of kosher salt
4 sliced bacon, cooked until crispy, crumbled
1/3 – ½ cup Tonja’s Toffee, finely chopped
Heat waffle iron; spray with nonstick spray.
Remove rolls from can and cut into quarters; gently shape each quarter into a cinnamon roll shape. Lightly brush each mini cinnamon roll with oil on all sides. Reserve cream cheese icing from the cinnamon roll can.
Place mini cinnamon rolls onto the waffle maker, spacing pieces 2” – 3” apart from each other, fitting 2-3 rolls at a time onto waffle maker.
Close lid and bake mini cinnamon rolls for 2-3 minutes or until lightly browned and cooked through; carefully remove to a cooling rack. Repeat with remaining mini cinnamon rolls.
Make icing by combining reserved cream cheese icing with powdered sugar, milk, vanilla, and salt until glaze is smooth.
To serve, drizzle glaze over warm cinnamon roll bites, then top with bacon and toffee. ENJOY!
Now You’re Cookin’,
**This recipe was featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, March 2016. To order your favorite From the Land of Kansas products and ingredients, visit our new ecommerce site!
Here are some more great From the Land of Kansas recipes using Tonja’s Toffee: