Cinnamon Roll waffles Name: Jennifer Miller Base: Andrews AFB Recipe: Waffles 1 3⁄4 cups all-purpose flour 2 tablespoons granulated sugar 1 teaspoon baking powder 1⁄2 teaspoon baking soda 1⁄4 teaspoon salt 2 large eggs 2 cups buttermilk 1⁄4 cup vegetable oil 1 teaspoon vanilla extract Cinnamon Topping 1⁄2 cup butter, melted 3⁄4 cup brown sugar, packed 1 tablespoon ground cinnamon Cream Cheese Topping 4 tablespoons butter 2 ounces cream cheese 3⁄4 cup powdered sugar 1⁄2 teaspoon vanilla extract Too prepare the waffles: In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture; set aside. In a separate bowl, whisk together eggs, buttermilk, oil and vanilla. Pour into the bowl with the dry ingredients. Stir just until moistened; batter will be slightly lumpy. Preheat a waffle iron and spray with nonstick spray. Pour batter into waffle iron grid and close the lid. Bake until waffles are completely done- follow your waffle iron's instructions. Use a fork to remove finished waffles. Repeat with remaining batter. Keep waffles warm until ready to serve (Placing in a 200 degree oven is will do the trick). To prepare the cinnamon topping: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. To prepare the cream cheese topping: In a medium, microwave-safe bowl- heat butter and cream cheese for 30 to 60 seconds; just until melted. Stir together until smooth; whisk in powdered sugar and vanilla extract. When ready to serve, place waffle on plate, drizzle cinnamon topping, then drizzle cream cheese topping to taste. Serve immediately.