Restaurant Copycat: Max’s Wine Dive’s Cinnamon Roll Waffle Doughnut

At the Fairview location of Max’s Wine Dive, there lies one item on the brunch menu so decadent it should be illegal. The Cinnamon Roll Waffle Doughnut is a massive hunk of cinnamon-riddled brioche dough cooked in a waffle iron before submitting to a light frying that yields puffed, crisp edges and a tender interior. Draped in a sweet glaze, this thick and rich concoction is a surefire recipe for a severe food coma.

This month’s copycat recipe yields a slightly less over-the-top, small-batch version that will still stun your tastebuds in all the best ways. Substituting the brioche dough for a quicker no-yeast dough that you can throw together in under twenty minutes allows for a super-fast creation that you can enjoy in the comfort of your pajamas. And you can dress it up or down the decadence scale as you wish—to fry or not fry is the only question you have to ask yourself once you pull your steaming, cinnamon-scented waffle creation off the iron.

Max’s Wine Dive’s Cinnamon Roll Waffle Doughnut

Ingredients

For the filling:
3.5 tablespoons brown sugar
1 tablespoon sugar
2/3 teaspoon cinnamon
pinch of salt
1 tablespoon butter, melted

For the rolls:
1 cup flour
2 teaspoons sugar
scant ½ teaspoon baking powder
slightly heaping 1/8 teaspoon baking soda
pinch of salt
1/3 cup milk + 1 tablespoon milk
1.5 tablespoons butter, melted

For the glaze:
¼ cup powdered sugar
1-2 teaspoons milk

Oil, for frying (optional)

Instructions

Stir together all the filling ingredients in a small bowl and set aside.

In a larger bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Stir the milk into the dry ingredients with a wooden spoon until just combined, then add the butter. Stir until the dough is shaggy, then knead with your hands until dough is fairly smooth, about 30 seconds.

Turn dough out onto a lightly floured surface and roll into a rectangle, about ½-inch thick. Spread the filling over the rectangle, leaving a ½-inch border around each edge. Roll the dough into a long tube, then cut into 2-4 sections (depending on how many waffles you want).

Flatten each roll slightly and cook each roll individually in a waffle iron as directed. Stir together the glaze ingredients while waffles cook, starting with 1 teaspoon of milk and adding more as needed.

At this point, you can lightly fry each waffle in a thin layer of oil in a frying pan (or a deep fryer, if you have one available). Otherwise, top each waffle hot out of the waffle iron with glaze and serve immediately.

Adapted from Once Upon a Chef.

Erika Kwee

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