Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 6-8 stroopwafels
Special Equipment Needed:
- Rolling pin
- Parchment paper
- Baking sheet
- Mixing bowl
- Electric mixer
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add in the egg and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour, ground cinnamon, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
7. Using a pastry brush, spread a thin layer of melted butter over the dough.
8. Place the stroopwafels on top of the buttered dough, slightly overlapping them.
9. Sprinkle cinnamon over the stroopwafels.
10. Roll up the dough tightly, starting from the long end.
11. Cut the roll into 1 inch slices.
12. Place the slices on the prepared baking sheet, spacing them about 2 inches apart.
13. Bake for 12-15 minutes, or until golden brown.
14. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 6-8 cinnamon roll stroopwafels
Nutritional information:
Calories: 280
Fat: 16g
Carbohydrates: 32g
Protein: 3g
Sodium: 100mg
Sugar: 16g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use whole wheat flour or gluten-free flour.
- Instead of unsalted butter, you can use salted butter or margarine.
- Instead of granulated sugar, you can use honey or maple syrup.
- Instead of brown sugar, you can use coconut sugar or molasses.
- Instead of stroopwafels, you can use graham crackers or digestive biscuits.
Variations:
- Add chopped nuts or raisins to the cinnamon roll filling.
- Drizzle with icing or caramel sauce before serving.
- Top with whipped cream or vanilla ice cream.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Use a sharp knife to cut the cinnamon roll slices.
- Serve warm for the best taste and texture.
Storage Instructions:
Store leftover cinnamon roll stroopwafels in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
To reheat, microwave for 10-15 seconds or warm in the oven at 350°F (175°C) for 5-7 minutes.
Presentation Ideas:
Serve on a plate with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Powdered sugar, caramel sauce, whipped cream, vanilla ice cream, chopped nuts, raisins.
Pairings:
Coffee, tea, hot chocolate.
Suggested Side Dishes:
Fresh fruit, yogurt, granola.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it is workable.
Food Safety Advice:
- Make sure to wash your hands and all utensils before handling food.
- Store leftovers in an airtight container to prevent contamination.
Food History:
Stroopwafels are a traditional Dutch cookie made from two thin waffles with a caramel filling.
Flavor Profiles:
Sweet, cinnamon, caramel.
Serving Suggestions:
Serve warm with a cup of coffee or tea for a delicious breakfast or dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Dutch
Taste: Sweet, Cinnamon, Caramel, Crunchy, Cinnamon-Y, Caramel-Y