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Stroop Waffles

Stroop Waffles
Stroop Waffles
5.0 / 5  (2 votes, 0 reviews )

Prep Time: 30 min (not including thaw time)
Bake Time: 30 min
Servings: 12
Skills: Beginning


  1. Rhodes dinner rolls, thawed (up to 20)
    1 stick butter
    1 cup brown sugar
    1 teaspoon cinnamon
    5 tablespoons molasses (maple syrup or dark karo syrup are ok)
    1 tablespoon vanilla extract


Thaw dinner rolls. You can do this overnight in the fridge or the fast way in the microwave. I put 5-7 rolls in the microwave and use the frozen fish/poultry setting at .5 lbs . Be sure to spray your plate and rolls with non-stick cooking spray beforehand. Set aside, and don't allow to rise.
In a medium saucepan on medium/high heat, melt butter and brown sugar until melted. Add cinnamon and molasses and watch it boil while stirring regularly. I used a wooden spoon - because it seems to work better with the caramelizing process. KEEP STIRRING. Don't let the sauce burn. Keep stirring until the syrup is smooth and dark. It will start to thicken a bit at this point. Reduce the heat to low and stir a couple minutes more. Keep syrup warm for spreading on the stroop waffles.
While the syrup is still warm, heat your panini press to medium/high. Stick your balls of Rhodes dinner rolls in the press and squish. cook until ridges are brown. Remove from press and cut down the middle with a knife. It's not as hard as you might think, as the outsides of both sides are crunchy and the inside is still soft.
Generously spread stroop over entire inside of your waffle.

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