Cinnamon Roll Waffles

From Phemomenon

For the dough: 
2/3 cup sour cream
1/2 cup milk
1/4 cup sugar
4 TBS unsalted butter, melted
1 tsp pure vanilla extract
2 cups flour; plus more for rolling
1 TBS baking powder
1/2 tsp. salt
1/4 tsp. baking soda

For the filling: 
4 TBS unsalted butter, melted
2/3 cup packed dark brown sugar
1 TBS flour
1-1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
pinch of ground cloves

For the glaze: 
1 cup confectioners’ sugar
3 TBS heavy cream or milk
1/2 tsp. pure vanilla extract
1/4 tsp. maple extract

1.  Heat the waffle iron to medium-low heat if possible.  Have plenty of cooking spray on hand to keep the iron well oiled in between each batch.

Make the dough:
2.  In a large bowl, combine the sour cream, milk, sugar, melted butter, and vanilla. Beat with a whisk or hand mixer until smooth. Add the flour, baking powder, salt, and baking soda and beat to combine and make a clumpy dough – don’t over beat, you will bring it together once you dump it onto your work surface. You should have a soft, slightly moist, shaggy dough. If you overwork it at this point, you’ll end up with tough rolls instead of light and fluffy ones.

3.  Scrape the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth, just enough to bring it together. With a rolling pin, roll the dough into approximately a 12×15-inch rectangle.

Make the filling:
4.  In a small bowl, stir together the filling ingredients until they are all moist and almost form a paste. Spread the filling over the dough rectangle evenly, leaving a 1/2-inch border around the edges and pat the filling onto the dough surface gently.

5. Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open. At this point, use your hands to even out the dough ‘log’ and just make the cylinder as close to the same size all across as possible. You should end up with a log that is about 3 inches in diameter, by about 18 inches long, but it isn’t critical. Just make sure your dough log is as uniform as you can get it.

6. With a sharp knife, dental floss, or thread, cut the roll into approximately 18; 1-inch pieces for smallish ‘biscuit’ sized waffles, for bigger waffles, cut the dough into thicker pieces – you’ll have fewer waffles, but they will be bigger.

7.  To make the waffles, generously spray the top and bottom portions of your waffle iron griddle and place a cinnamon roll in each section, or as close together as you want, without them touching. I placed one in the center of each square, but you could fit more at a time if you don’t mind them baking together a bit.

8. Bake until golden brown and just firm to the touch, about 2 minutes. The filling will ooze just slightly and caramelize on the rolls so you don’t want to walk away. Just keep an eye on them and when the dough portion is nice and golden they are done.

9. Set finished waffles aside on a platter in a warm oven, or serve as you go with the glaze.

Make the glaze:
10. In a small bowl, mix the confectioners’ sugar, cream, vanilla and maple extract to make a smooth glaze. It should have a thick but pourable consistency. Drizzle the glaze over the rolls and serve warm.

QUICK CLEANUP NOTE:  To assist in the cleanup effort, turn the waffle iron off and unplug it while it is still hot and sprinkle about a tablespoon or so of water into the waffle cavities so it can steam and melt the sugar bits. Close the lid and let it steam to clean the griddle. Come back later and wipe out the excess with a paper towel.