Warm the milk to about 45°C, then dissolve the yeast in it and let stand for 10 minutes

Melt the 50g of butter

In a large bowl, mix together the flour, granulated sugar, salt, and cinnamon

Add the melted butter, egg, and yeast mixture to the flour and mix until a smooth dough forms

Cover the bowl with a clean towel and let the dough rise in a warm place for 45 minutes

To make the caramel filling, melt the 125g of butter in a saucepan over medium heat, then stir in the brown sugar and golden syrup

Cook, constantly stirring, until the mixture comes to a steady boil and thickens, about 5-7 minutes. Remove from heat and stir in the vanilla extract

Preheat your stroopwafel iron

Divide the dough into small balls, about 25g each

Place a dough ball in the center of the iron and close it tightly. Cook until the waffle is golden brown, about 1 to 1.5 minutes

Quickly remove the waffle from the iron and slice it horizontally into two layers while still hot

Spread a layer of caramel on one half of the waffle, then place the other half on top, pressing gently to spread the filling

Repeat with remaining dough and caramel

Dust with powdered sugar before serving, optional