Preheat and prep your waffle iron according to the manufacturer’s directions.
Place your milk, butter and salt in a medium-size saucepan over medium heat. Cook until the butter is melted and the mixture begins to boil, stirring constantly.
Remove the pan from the heat (leave the stove on), then add flour, sugar and cinnamon, stirring vigorously.
Return the pan to the heat and continue to stir your batter vigorously for about 3 minutes. The batter will start pulling away from the sides of the pan and come together in a dough-like ball.
Turn off your stove and remove from the pan from the heat. Allow the mixture to cool for about 3 minutes.
Divide your dough into two pieces, and put one piece in a blender or food processor.
Pour the beaten eggs on top and then add the rest of the dough.
Pulse until the mixture is smooth and uniformly well-blended. The consistency should be slightly thicker than pancake batter.
Using a measuring cup (or the cup that came with your waffle maker), scoop about ¾ to 1 cup of batter into your prepared waffle iron. Use an offset spatula to gently spread the batter into an even layer.
Close the lid of your waffle iron and cook until done – I usually set my iron to level “4”.
Carefully remove the waffle from the iron and place on a wire rack to cool slightly.
Repeat with the remaining batter.
Once waffles are all cooked, and allowed to cool slightly, melt your 2 tbsp butter and use a pastry brush to coat each waffle strip with the melted butter.
Gently roll each waffle in your cinnamon-sugar mixture, pressing gently to ensure that the coating sticks.