In a kitchen mixer, mix the flour, yeast, cinnamon and sugar and cut in the butter until it resembles small pellets.

Slowly pour in the warm water and allow the dough to start coming together, then add the eggs one at a time.

Finally add the pinch of salt and knead the dough for a minute or two until it's nice and solid.

Cover and rest for 30 minutes.

Melt the sugar and the butter, stirring slowly over a low heat.

Add the cinnamon and the pancake syrup and continue to stir until the caramel comes together and slowly bubbles.

Keep stirring because at this stage it's easy to burn! Make sure all the sugar has dissolved and your caramel is nice and creamy.

Then add the vanilla extract and blend it in. Keep the caramel warm.

Divide the dough into 20 equal pieces.

Roll them into small marbles and cover with a damp cloth.

Heat your waffle cone machine or your pizzelle iron according to instructions.

Place one dough ball in the middle, press down the top lid and bake each waffle for approximately 40 seconds.

Check to see if it's browned nicely and a little puffed up, remove it from the machine and place it on a flat surface.

Slice the cookie horizontally in two while it's hot.

Place a generous size dollop of gooey caramel on top of the bottom cookie, replace the top part and gently push down on it.

Put on a rack to cool off and put the next dough ball in the waffle maker.