No syrup? No problem. These yummy waffles double as another favorite—cinnamon rolls—with brown sugar and cream cheese toppings.
What You Need
Original recipe yields 10 servings
3/4 cup butter, divided
1-3/4 cups milk
2 cups flour
1 Tbsp. CALUMET Baking Powder
1/4 cup granulated sugar, divided
3/4 cup (3/4 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/4 cup packed brown sugar
1 Tbsp. ground cinnamon
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Let's Make It
Heat waffle iron to medium heat.
Meanwhile, melt 1/2 cup butter; pour into medium bowl. Add eggs and milk; whisk until blended. Add flour, baking powder and 1 Tbsp. granulated sugar; beat until blended.
Spray waffle iron with cooking spray. Add batter to waffle iron, using about 1/3 cup batter for each waffle; cook 3 min. or until done.
Mix cream cheese spread and remaining granulated sugar until blended. Melt remaining butter; mix with brown sugar and cinnamon in separate bowl.
Serve waffles topped with cream cheese mixture and brown sugar mixture.
Substitute 6 oz. (3/4 of 8-oz. pkg.) softened PHILADELPHIA Neufchatel Cheese for the cream cheese spread.
Substitute frozen waffles for the homemade waffles. Toast waffles as directed on package before topping as directed.
Serve with cooked OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon and hot brewed MAXWELL HOUSE Coffee.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1/2 large waffle each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.