Cinnamon Bun Waffles

1/2 cup (1 stick) unsalted butter

1 - 1/4 oz package dry active yeast

1 tablespoon brown sugar

2 1/4 cup whole milk, scalded

2 3/4 cup all-purpose flour

1 teaspoon salt

2 eggs, lightly beaten

1/2 teaspoon baking soda

1 1/2 teaspoons Cinnamon

2 tablespoons canola oil

Optional frosting: 1 cup confectioners' sugar and 1-2 teaspoons milk

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1. In a small pot over medium heat, add the butter melt over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter into a heatproof bowl to cool.

2. Meanwhile, in a very large bowl combine 1/2 cup warm water (80ºF), yeast and the sugar. Let stand until foamy, about 5 minutes.

3. Whisk in the scaled milk, brown butter, flour, and salt to the yeast mixture. Cover with plastic wrap and let stand 8 hours or overnight on the the counter at room temperature.

4. To make waffles, preheat the waffle iron. Brush with canola oil.

5. Whisk in the eggs, baking soda and Cinnamon to the waffle batter. Add about 1/2 cup waffle mixture per waffle, cook until golden and crisp. Oil waffle iron between batches as needed.

6. Serve immediately.

7. Optional: In a small bowl, whisk together the powdered sugar, milk and 1/4 teaspoon of Cinnamon. Drizzle over each waffle warm waffle.

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