Combine the dry ingredients (the first four listed above). Whisk to combine.

Pour in the eggs, milk and vanilla extract. Stir to combine. Then pour in the cooled butter (if the butter is still too hot it may begin to cook the eggs, creating weird curdled looking bits in your batter). Stir until nearly no lumps remain.

Heat up your waffle iron and use according to the manufacturer's directions. I cooked about 1/3 cup of the batter at a time. While the first one cooks combine the sugar and cinnamon on a shallow plate. Dip the hot waffle in the mixture, coating both sides.