# What to Use:
→ Waffle Batter
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 2 large eggs
06 - 1 3/4 cups whole milk
07 - 1/2 cup unsalted butter, melted and cooled
08 - 1 teaspoon vanilla extract
→ Cinnamon Sugar Swirl
09 - 1/3 cup unsalted butter, melted
10 - 1/2 cup light brown sugar, packed
11 - 1 tablespoon ground cinnamon
→ Cream Cheese Glaze
12 - 4 ounces cream cheese, softened
13 - 2 tablespoons unsalted butter, softened
14 - 3/4 cup powdered sugar
15 - 1 teaspoon vanilla extract
16 - 2 to 3 tablespoons milk, to thin
# How to Prepare:
01 - Preheat the waffle iron according to the manufacturer's recommendations and lightly grease the plates with cooking spray or melted butter.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed.
03 - In a separate bowl, beat the eggs, 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 just until combined; small lumps are fine—do not overmix.
05 - Stir together the melted butter, packed light brown sugar, and ground cinnamon in a small bowl until a pourable paste forms.
06 - Spoon about 1/2 cup of batter onto the hot waffle iron, then drizzle 1 to 2 tablespoons of the cinnamon swirl over the batter and use a toothpick or knife to gently create a swirl pattern.
07 - Close the iron and cook each waffle until deep golden and crisp, about 3 to 5 minutes depending on your appliance; repeat with remaining batter and swirl.
08 - Beat the softened cream cheese and softened butter until smooth; add the powdered sugar and vanilla, then stir in milk one tablespoon at a time until the glaze reaches a drizzling consistency.
09 - Transfer warm waffles to a rack or plate and drizzle generously with the cream cheese glaze; serve immediately or keep warm in a low oven until ready to eat.
