Chai-Glazed Cinnamon Waffles

Steps

• 1

  Heat oven to 350°F. Line cookie sheet with Reynolds® Parchment Paper. In small bowl; mix walnuts, 1/4 teaspoon of the butter extract and 1/4 teaspoon sea salt. Spread in ungreased 15x10x1-inch pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Set aside.
• 2

  Meanwhile, in medium bowl, toss banana slices and remaining 1/4 teaspoon butter extract. Place in single layer on cookie sheet. Bake about 20 minutes or until softened.

  
• 3

  Meanwhile, in small microwavable bowl, microwave whipping cream uncovered on High 40 to 50 seconds or until steaming. Add tea bags to whipping cream. Let steep 5 minutes. Squeeze tea bags into cream; discard tea bags.

  
• 4

  Meanwhile, heat waffle maker. (Waffle makers without a nonstick coating may need to be sprayed with Crisco® Original No-Stick Cooking Spray before cinnamon roll is added.)
• 5

  Separate dough into 5 rolls; reserve icing. Place 1 roll in center of each waffle section. Close lid of waffle maker. Bake 2 to 3 minutes or until golden brown. Repeat with remaining rolls.

  
• 6

  Meanwhile, in medium bowl, mix chai whipping cream, powdered sugar, reserved icing and 2 tablespoons water until smooth. To serve, top waffles with bananas and walnut mixture. Drizzle with chai icing.