# What You'll Need:
→ 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
# Directions:
01 - Preheat the waffle iron according to the manufacturer's guidelines and lightly grease the plates with cooking spray or melted butter.
02 - Whisk together the flour, granulated sugar, baking powder, and salt in a large mixing bowl until evenly blended.
03 - In a separate bowl, beat the eggs briefly, then whisk in the whole milk, melted and cooled butter, and vanilla until uniform.
04 - Pour the wet mixture into the dry ingredients and stir just until incorporated; avoid overmixing to keep the batter tender.
05 - In a small bowl, stir together the melted butter, packed brown sugar, and ground cinnamon until well combined and smooth.
06 - Spoon approximately 1/2 cup of batter onto the hot waffle iron, then drizzle 1 to 2 tablespoons of the cinnamon swirl over the batter; use a toothpick or knife to gently create a swirl pattern without fully mixing into the batter.
07 - Close the waffle iron and cook until the exterior is golden brown and crisp, roughly 3 to 5 minutes depending on the iron; repeat the process with remaining batter and swirl.
08 - Beat the softened cream cheese and softened butter until smooth, add the powdered sugar and vanilla, then beat in milk 1 tablespoon at a time until the glaze reaches a pourable consistency.
09 - Arrange waffles warm on a plate and drizzle generously with the cream cheese glaze; serve immediately for best texture.
