This genius invention is a combination of cinnamon buns and waffles- for those times when you can't decide! Nice and fluffy on the inside and crispy on the outside, these only take about 3 minutes in your waffle iron and you'll be rewarded with the most amazing treat!
If using flax seeds, mix the flax seeds and the water in a small bowl and whisk until combined. Set aside to swell for about 5 minutes.
Combine all the ingredients except the butter in the bowl of a stand mixer fitted with the dough hook and knead on low-medium speed for 7-8 minutes. Add the butter and knead for another 8-10 minutes until you have a smooth, fairly firm dough.
Cover the bowl with a towel and let rise in a warm spot for about 1 hour until double in size.
Make the filling while the dough is rising. Combine the butter, sugar and cinnamon in a small bowl and mix together with a fork until smooth. Set aside until ready to use.
Turn the dough onto a lightly floured work surface, and roll the dough into a rectangle about 15 x 23 inches (40 x 60 cm). Spread the filling all across the surface and roll the dough up tightly starting from the shortest side. Divide into 20 equal pieces and place on parchment-lined baking sheets.
When ready to make the kanelbollevafler, preheat your waffle iron to medium-high. Brush the surface with butter or vegetable oil and place a bun in the center, then firmly press down. Cook for 3-4 minutes until golden brown and crispy. Remove and place on a sheet tray lined with a rack and keep warm in the oven until you finish the rest of the buns.
Enjoy the same day - if you want to get extra decadent, serve with whipped cream and berries!