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–+ servings
1. Make the Batter In a large bowl, beat the eggs with sugar until pale and slightly fluffy. Add the melted butter and mix until fully incorporated. Stir in vanilla. Gradually add the flour and mix just until smooth. The batter should be fluid but not runny. Cover the butter with plastic wrap and heat it in the microwave in 30-second intervals 2. Bake the Waffle Sheets Preheat the waffle iron. Spoon batter onto the center (amount depends on your waffle iron). Close and bake until golden, about 1 minute. 3. Shape the Tubes While the waffle is still hot and flexible, quickly roll it around a foil cone or metal mold to form a tube. Hold for a few seconds until it sets. Repeat with remaining batter.💡 Tip: Work fast — once cooled, the waffles become crisp and will break if rolled later 4. Make the Cream Filling Beat the softened butter on medium speed until pale and fluffy (about 3–4 minutes). Gradually add the dulce de leche and beat until smooth. Add Amaretto or rum if using. The cream should be thick, smooth, and pipeable. If you love dulce de leche, you’ll also enjoy this cookie recipe: Walnuts, Caramel Dolce de Leche cookies 5. Fill the Waffle Rolls Transfer the cream to a piping bag. Pipe the filling into each waffle roll from both sides to ensure even filling. You can also add nuts. Walnuts, peanuts, or pecans work well here — chop them finely and coat each cookie on both sides.

Waffle Rolls with Dulce de Leche Buttercream

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 30 pieces
Course: Dessert
Ingredients Method

Ingredients
  

Waffle Rolls (about 30 rolls)
  • 4 medium eggs room temperature
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 200 g 7 oz unsalted butter or margarine, melted and cooled
  • 1 teaspoon vanilla sugar or vanilla extract optional
Cream Filling
  • 1½ cans dulce de leche about 525–600 g
  • 200 g unsalted butter, softened and cut into cubes 7 oz
  • 2 teaspoons Amaretto or rum optional, for flavor
  • Walnuts optional

Method
 

Make the Batter
  1. In a large bowl, beat the eggs with sugar until pale and slightly fluffy. Add the melted butter and mix until fully incorporated. Stir in vanilla.
  2. Gradually add the flour and mix just until smooth. The batter should be fluid but not runny.
  3. Cover the butter with plastic wrap and heat it in the microwave in 30-second intervals
Bake the Waffle Sheets
  1. Preheat the waffle iron. Spoon batter onto the center (amount depends on your waffle iron). Close and bake until golden, about 1 minute.
Shape the Tubes
  1. While the waffle is still hot and flexible, quickly roll it around a foil cone or metal mold to form a tube. Hold for a few seconds until it sets. Repeat with remaining batter.💡 Tip: Work fast — once cooled, the waffles become crisp and will break if rolled later
Make the Cream Filling
  1. Beat the softened butter on medium speed until pale and fluffy (about 3–4 minutes). Gradually add the dulce de leche and beat until smooth. Add Amaretto or rum if using.
  2. The cream should be thick, smooth, and pipeable.
Fill the Waffle Rolls
  1. Transfer the cream to a piping bag. Pipe the filling into each waffle roll from both sides to ensure even filling.
  2. You can also add nuts. Walnuts, peanuts, or pecans work well here — chop them finely and coat each cookie on both sides.

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