Overnight Cinnamon Roll Waffles Recipe

Overnight Cinnamon Waffles with Cream Cheese Glaze (Cinnamon Roll Waffles)
Yield will vary depending on waffle iron size* 

1 1/2 tsp ground cinnamon

1 pinch ground nutmeg
2 Tbsp vegetable oil

2 Tbsp butter, melted
1 3/4 cup milk, heated to 110 degrees 
1 1/2 tsp active dry yeast
1/3 cup granulated sugar, divided
1/2 tsp salt
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 recipe Cream Cheese Glaze, recipe follows

In a mixing bowl (or the glass liquid measuring cup used to measure and warm milk in microwave) whisk together warm milk, yeast and 1/2 tsp of the sugar. Let mixture rest for 5 minutes. 
In a large mixing bowl combine remaining sugar, vegetable oil, melted butter, cinnamon, nutmeg, salt, eggs and vanilla and whisk mixture together until well combine. Add rested yeast mixture to butter and oil mixture and mix until well combine. Whisk in 1 cup flour and mix until well blended, then add remaining 1 cup flour and mix until well blended. Scrape down the sides of bowl and cover bowl tightly with plastic wrap and allow mixture to rest in refrigerator 12 hours or up to 24 hours (make sure you use a big mixing bowl so it doesn't overflow into your fridge as the batter rises).
After batter has rested, preheat oven to 180 degrees and set a wire cooling rack over a rimmed cookie sheet in center of oven. Preheat an electric waffle iron. Remove batter from refrigerator and whisk well, then prepare waffles according waffle iron manufacturer directions. Transfer cooked waffles to oven to bake about 10 minutes for a crispier exterior and to keep warm while preparing remaining waffles, or enjoy warm right out of waffle iron. Serve waffles drizzled with Cream Cheese Glaze (or butter and maple syrup if you prefer).

*I got 14 4 1/2 by 4-inch waffles. You can use a Belgian waffle iron you just won't get as many.

Cream Cheese Glaze

2 cups powdered sugar
1/2 tsp vanilla extract
6 Tbsp butter, softened
6 oz cream cheese, softened
1/2 cup milk, plus more if desired (for a thicker consistency use only 1/4 cup)

In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combine, adding up to 2 Tbsp additional milk to thin if desired. Store in an airtight container in refrigerator (this can also be made the night before and stored in the refrigerator, just stir before serving).

Recipe Source: Cooking Classy

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