In a small bowl, combine warm milk with yeast and a pinch of sugar. Let stand about 5 minutes until foamy.

In a mixing bowl, beat softened butter with granulated sugar until light and fluffy. Add egg and stirred yeast mixture until smooth.

Whisk together flour, cinnamon and salt. Gradually add to the wet ingredients, stirring or kneading until a smooth dough forms. If needed, add a teaspoon of water.

Divide dough into about 10 equal balls (~40 g each). Cover and let rest for 15 minutes.

Meanwhile, prepare the syrup: in a saucepan over medium heat, melt butter, brown sugar, cream, cinnamon and salt. Stir until sugar dissolves, then simmer gently for 3–4 minutes until thickened. Remove from heat and let cool until syrup is thick but pourable.

Use a stroopwafel iron (or thin waffle maker) to bake each ball into a thin waffle round—about 1 to 2 minutes per side until golden. While hot, slice each round horizontally with a sharp knife into two thin wafers.

Quickly spread about 1–2 tablespoons of warm syrup on one half, press gently with the other half to seal and allow syrup to squeeze to edges.

Repeat with remaining wafers and syrup. Let cool completely so syrup sets slightly before serving.