# Ingredients:
→ Waffle Batter
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - ½ teaspoon salt
05 - 2 large eggs
06 - 1¾ cups whole milk
07 - ⅓ cup unsalted butter, melted
08 - 1 teaspoon pure vanilla extract
→ Cinnamon Swirl
09 - ¼ cup unsalted butter, melted
10 - ⅓ cup packed light brown sugar
11 - 1½ teaspoons ground cinnamon
→ Cream Cheese Drizzle
12 - 4 ounces cream cheese, softened
13 - ¼ cup unsalted butter, softened
14 - ¾ cup powdered sugar, sifted
15 - ½ teaspoon pure vanilla extract
16 - 2-3 tablespoons milk
# Instructions:
01 - Preheat your waffle iron according to the manufacturer's instructions.
02 - In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
03 - In a separate bowl, whisk together the eggs, whole milk, melted unsalted butter, and pure vanilla extract. Pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing; a few small lumps are acceptable.
04 - In a small bowl, combine the melted unsalted butter, packed light brown sugar, and ground cinnamon for the swirl. Transfer this mixture to a small piping bag or a zip-top bag with a small corner snipped off.
05 - Lightly grease the preheated waffle iron. Pour approximately ½ cup of batter into the center of the waffle iron. Immediately pipe a spiral of the cinnamon swirl mixture onto the batter. Close the waffle iron and cook according to its instructions, typically 3-5 minutes, until golden brown. Repeat this process with the remaining batter and cinnamon swirl mixture.
06 - In a bowl, beat together the softened cream cheese and softened unsalted butter until smooth. Gradually incorporate the sifted powdered sugar and pure vanilla extract. Add the milk, one tablespoon at a time, mixing until the drizzle achieves a pourable consistency.
07 - Serve the waffles warm, generously drizzled with the cream cheese icing.
