Overnight Cinnamon Roll Waffles

Ingredients

• 1 3/4 cup milk, heated to 110 degrees
• 1 1/2 tsp active dry yeast
• 1/3 cup granulated sugar, divided
• 2 Tbsp vegetable oil
• 2 Tbsp butter, melted
• 1 1/2 tsp ground cinnamon
• 1 pinch ground nutmeg
• 1/2 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 recipe Cream Cheese Glaze, recipe follows
• 6 oz cream cheese, softened
• 6 Tbsp butter, softened
• 2 cups powdered sugar
• 1/2 cup milk, plus more if desired, for a thicker consistency use only 1/4 cup
• 1/2 tsp vanilla extract

Directions

1. In a mixing bowl, or right in the glass liquid measuring cup if that is what you used to warm the milk in the microwave, whisk the warm milk with the yeast and 1/2 tsp of the sugar. Give it 5 minutes to sit. In a large mixing bowl, whisk together the rest of the sugar, the vegetable oil, melted butter, cinnamon, nutmeg, salt, eggs and vanilla until everything is nicely combined. Pour in the yeast mixture and whisk again until it comes together. Add 1 cup flour and whisk until smooth, then stir in the remaining 1 cup flour until blended. Scrape the bowl, cover it snugly with plastic wrap, and let the batter rest in the refrigerator for 12 hours or up to 24 hours. Use a big bowl here, because the batter rises and you do not want it creeping all over the fridge.
2. Once the batter has rested, heat the oven to 180 degrees and place a wire cooling rack on a rimmed cookie sheet in the center of the oven. Heat an electric waffle iron. Take the batter out of the refrigerator and whisk it well, then cook the waffles as directed for your waffle iron. Move the finished waffles to the oven for about 10 minutes if you want the outside a little crisper and need to keep them warm while the rest cook, or eat them warm straight from the waffle iron. Drizzle with Cream Cheese Glaze, or use butter and maple syrup if that is more your mood. This makes 14 4 1/2 by 4-inch waffles. You can use a Belgian waffle iron, though you will not get as many.