12 Serves
81 Mins
In a large bowl, combine flour, yeast, sugar, and cinnamon. Gradually add warm milk and melted butter to form a smooth, elastic dough. Let the dough rest covered for 45 minutes.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
48 µg / 400 µgCalcium
34 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
32 mg / 1,250 mgPotassium
71 mg / 4,700 mgSodium
27 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
1 g / 28 gSugar
23 g / 50 gSaturated Fat
3 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
While the dough rests, prepare the syrup by heating molasses, brown sugar, and butter in a saucepan over medium heat until thickened into a caramel consistency.
Divide the dough into small balls and place them into a preheated waffle iron. Cook each waffle for about 1-2 minutes until golden brown.
Immediately slice each warm waffle in half horizontally using a sharp knife, spread a generous layer of the caramel syrup on one side, and press the halves back together.
33
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g31
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