Stroopwafel cinnamon rolls

Instructions

1. Mix the flour, yeast, sugar and salt in a mixing bowl. Heat the milk and butter in a pan until the butter has melted. Mix the warm milk with the dry ingredients, add the egg and knead for 5 minutes. Cover the bowl with a damp tea towel, place the bowl in a warm place and leave the dough to rise for 45 minutes until it has doubled in size.
2. Put the stroopwafels in a food processor and grind into crumbs. Melt the butter in a pan, then add the Stroopwafel crumbs, cinnamon and granulated sugar.
3. Knead the dough briefly and dust the work surface with flour. Roll out the dough into a rectangle of about 30 by 20 cm. Spread the Stroopwafel filling over the top of the dough and then roll up from the short side. Carefully cut the dough into 8 slices.
4. Place the cinnamon rolls on a baking tray (or baking dish) covered with baking paper, cover with a damp tea towel and leave to rise in a warm place for another 45 minutes.
5. Preheat the oven to 180 degrees and bake the cinnamon rolls for 25-30 minutes.
6. Mix the cream cheese, butter, vanilla extract and milk until smooth. Add the icing sugar and mix. Allow the cinnamon rolls to cool and finish with the cream cheese topping.