Description
Layers of buttery cinnamon sugar between flaky croissant dough pressed in a hot waffle iron until golden brown. These Cinnamon Sugar Croffles might be the most perfect breakfast treat.
Ingredients
- 4 tablespoons granulated sugar
- 4 teaspoon ground cinnamon
- 1 (8 ounce) can refrigerated crescent dough (8 rolls)
- 2 tablespoons butter, softened
- Maple Syrup, for serving
Instructions
- Preheat a Belgian-style waffle iron to medium heat.
- In a small bowl, stir together the sugar and ground cinnamon until well combined.
- On a lightly floured surface, open the can of crescent dough and separate each triangle so you have 8 triangles.
- Working with as many crescent rolls as will fit in your waffle iron, spread a thin layer of softened butter on one side of each triangle. Sprinkle each buttered triangle with about 3/4 teaspoon of the cinnamon sugar mixture.
- Roll the triangle of dough from the largest side to the smallest to form a crescent shape.
- Sprinkle the outside of each crescent roll generously with cinnamon sugar.
- Spray the plates of the waffle iron with cooking spray and then place the cinnamon sugar-coated crescent roll(s) in the waffle iron. (be sure to shape the croissants like a croissant in the waffle maker before closing the lid so they cook up still looking like croissants with the class curve to them)
- Close the waffle iron and cook the croffle(s) for 2-3 minutes or until golden brown.
- Remove the croffle(s) from the waffle iron and immediately sprinkle them with some more cinnamon sugar. Repeat with remaining crescent dough triangles.
- Serve with maple syrup for dipping. They’re also great served with fresh fruit and a drizzle of maple syrup on top.