Cinnamon Roll (Sourdough) Waffles
These waffles, made with un-fed sourdough starter are delicious and fun to make and are a fabulous vessel for cinnamon brown sugar butter and cream cheese icing.
Equipment
- Waffle Iron
Ingredients
The Sourdough Sponge
- 2 cups unbleached all-purpose flour
- 2 tablespoons granulated sugar
- 2 cups buttermilk or sour milk (2 cups milk + 2 tsp. cider vinegar)
- 1/2 cup Sourdough starter, unfed/discard
Sourdough Waffle Batter
- All of the prepared sourdough sponge
- 2 large eggs
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil or melted butter
- 1 teaspoon baking soda
- 3/4 teaspoon salt
Brown Sugar Cinnamon Filling
- 4 oz. butter, at room temp
- 1 cup light brown sugar, packed
- 4 tsp. cinnamon
Cream Cheese Icing
- 4 oz. cream cheese, at room temperature
- 2 tbsp. butter, at room temp
- pinch salt
- 1 1/4 cups powdered sugar, sifted
- 2 tbsp. milk
- 1 tsp. vanilla extract
- 1 tsp. maple syrup *optional
Instructions
Sourdough Sponge
- Stir down your sourdough starter and remove 1/2 cup. (This is a good time to feed the remaining sourdough starter, if necessary. But, don’t feed the starter until you have removed the 1/2 cup needed for this recipe!)
- In a large bowl, stir together the 1/2 cup starter, flour, sugar, and buttermilk.
- Cover and let rest at cool room temperature (about 65-70°F) for at least 4 hours, but as long as overnight.
Sourdough Waffle Batter
- Add eggs, oil, flour, baking soda and salt to the sponge and blend just until combined with a wire whisk.
- Preheat your waffle iron and lightly spray both the top and the bottom with cooking spray. Keep it light, because otherwise it tends to get very brown.
- Spoon batter over the bottom just to cover the bottom plate of the iron and close the lid.
- Cook on medium heat for 2-3 minutes, or until you can easily lift the top of the waffle iron from the waffle.
- Remove the waffle and repeat the process until all of the batter has been used.
- Remove waffle from iron and place on plate. Spread about 1 tablespoon cinnamon filling over the top and allow it to melt into the pockets of the waffle. Drizzle cream cheese icing over everything.
- Either serve immediately as they come off the waffle iron, or keep the batch hot in the oven until ready to serve.
Brown Sugar Cinnamon Filling
- Mix butter with brown sugar and cinnamon with a fork until well blended. Set aside. This can be made ahead and refrigerated for several weeks.
Cream Cheese Icing
- Blend softened cream cheese, butter and a pinch of salt with a fork or an electric beater until well-blended. Slowly stir in powdered sugar and milk alternately until you arrive at a good icing consistency. Flavor with vanilla and/or maple syrup.
Notes
Don’t be bashful about making these as a fancy dessert, too! They are fabulous for breakfast, sourdough or plain, but with that delicious cinnamon filling and cream cheese icing, they are also a tempting dessert!
These waffles freeze very well, with or without the filling and icing. Simply freeze them in a single stack for un-dressed waffles or stack two with the filling and icing and freeze them in a double layer with the accoutrements.