Pour warm water in a small bowl and pour yeast over it. I like to let it rest for around half an hour, up to an hour.
In a mixing bowl, combine flour and butter. Add cinnamon, sugar, yeast mixture and eggs until combined.
Switch to dough hook or knead until smooth in texture {quick and easy}. Set aside.
In a saucepan, combine butter, brown sugar, cinnamon and dark corn syrup over medium heat. Stir frequently until bubbling and sugar is dissolved.
Warm a griddle {you can also use a waffle cone iron or pizzelle} to medium heat. Drop a golf ball sized dough ball on the griddle and press with a lightly greased grill press. Let it sit for 30-60 seconds until crisp and brown, then flip using a turner and press again. Allow to cook 30 seconds.
Once cooled, slice wafel in half and spread a tablespoon {or more} of filling to create a sandwich.
Notes
You can place it on top of a hot cup of coffee or cocoa to warm the caramel-like syrup inside.