# What You'll Need:
→ Waffle batter
01 - 240 g all-purpose flour
02 - 25 g granulated sugar
03 - 15 g baking powder
04 - 3 g fine salt
05 - 2 large eggs
06 - 420 ml whole milk
07 - 113 g unsalted butter, melted and cooled
08 - 5 ml vanilla extract
→ Cinnamon-sugar swirl
09 - 76 g unsalted butter, melted
10 - 110 g light brown sugar, packed
11 - 8 g ground cinnamon
→ Cream cheese glaze
12 - 113 g cream cheese, softened
13 - 28 g unsalted butter, softened
14 - 90 g powdered sugar
15 - 5 ml vanilla extract
16 - 30–45 ml milk, to adjust consistency
# How to Make It:
01 - Preheat the waffle iron according to the manufacturer's guidance until hot and ready; heat helps achieve a crisp exterior.
02 - In a large bowl, whisk together the flour, granulated sugar, baking powder and salt until evenly blended.
03 - In a separate bowl, beat the eggs briefly, then whisk in the whole milk, melted cooled butter and vanilla until homogenous.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing to preserve tenderness.
05 - In a small bowl, combine the melted butter, packed brown sugar and ground cinnamon until smooth and pourable.
06 - Lightly brush or spray the preheated waffle iron with neutral oil or melted butter to prevent sticking.
07 - Spoon approximately 120–150 g of batter onto the center of the hot iron, drizzle 15–30 ml of the cinnamon-sugar mixture over the batter, then use a skewer to swirl once or twice to distribute the filling without overworking the batter.
08 - Close the iron and cook until the waffles are golden and crisp, about 3–5 minutes depending on your appliance; transfer to a wire rack to retain crispness and repeat with remaining batter and swirl.
09 - Beat the softened cream cheese and butter until smooth, add the powdered sugar and vanilla, then add milk one tablespoon (15 ml) at a time until you reach a pourable glaze consistency.
10 - Arrange waffles warm, drizzle generously with the cream cheese glaze and serve immediately.
