Preheat and prepare your waffle iron according to the manufacturer’s directions. For this recipe, I prefer to use a standard waffle iron, not a Belgian waffle iron. But either works just fine.
Make the waffle batter. Place the milk, butter and salt in a medium-size saucepan over medium heat and cook until the butter is melted and the mixture begins to boil. Remove the pan from the heat, add the flour, sugar and cinnamon, and stir vigorously. Return the pan to the heat and continue to stir vigorously for about 3 minutes, until the mixture begins to pull away from the sides of the pan and comes together in a ball. A thin film will form on the bottom of the pan. Remove from the heat and allow the mixture to cool for about 3 minutes (this ensures that the mixture will not overheat your blender or food processor, and will not cook the eggs when they are added). Transfer half the dough to 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.
Make the cinnamon-sugar coating. Mix the sugar and cinnamon together in a shallow baking dish, and set it aside.
Make the waffles. Pour about 3/4 to 1 cup of batter into each cavity of your prepared waffle iron (more or less depending upon the size and shape of your iron), and spread the batter into an even layer using a small offset spatula or a spoon. Close the lid and cook until steam stops escaping from the iron, between 4 and 5 minutes, depending again upon the capacity of your waffle iron. Remove the waffle from the iron and place on a wire rack. Repeat with the remaining batter. Once you have made all of the waffles,* using a sharp knife or kitchen shears, cut each waffle into strips about 1 1/2-inches wide. Using a pastry brush, coat each waffle strip with the melted butter and roll in the cinnamon-sugar coating, pressing gently to ensure that the coating adheres.
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