Overnight Belgian Waffles

From the kitchen of: Ellie Dunn

Ingredients

2 cups lukewarm whole milk

2 stick unsalted butter, melted

2 tablespoons honey

1 teaspoon vanilla extract

1 1/4 kosher salt

2 cups all-purpose flour

2 large eggs

1/4 teaspoon baking soda

1/2 cup warm water

1 package active dry yeast, room temperature

2 teaspoons sugar

Directions

1. For dough, combine warm water and yeast in a small bowl, let it sit for 5 minutes until yeast is activated and starts to foam.

2. In bowl of electric mixer with paddle attachment, mix together sugar, melted butter, hot milk, eggs, and salt. Add yeast mixture and mix well.

3. Gradually add the flour, 1 cup at a time, until dough comes together and pulls away from sides of the bowl.

4. Switch to the dough hook attachment and knead the dough on medium speed for 8 to 10 minutes, until it s smooth and elastic.

5. Place dough in a large greased bowl, cover with plastic wrap, let it rise in a warm place for 1 hour, or until doubled in size.

6. For filling, combine melted butter, sugar, and cinnamon in a small bowl. Roll out dough on a floured surface into a large rectangle, about 1/4-inch thick.

7. Spread filling over dough, leaving a 1/2-inch border around the edges. Starting with long edge, roll up dough tightly and cut it into 12 even slices.

8. Grease a 9x13-inch baking dish. Arrange cinnamon rolls in pan. Cover with plastic wrap and let rolls rise in a warm place for 30 minutes, or until puffed up.

9. Preheat oven to 350. Bake cinnamon rolls for 30 to 35 minutes, or until golden brown. For icing, beat together cream cheese and butter \

10. Gradually add powdered sugar and beat until smooth. Add vanilla and mix well. Spread icing over warm cinnamon rolls and serve immediately.