In a large bowl, whisk together flour, sugar, cinnamon, yeast and salt. Whisk together and set aside

Meanwhile, heat buttermilk slowly over low heat until it reaches between 120-130 degrees (this is important to activate yeast. If it's too hot, it will kill the yeast).

Gently pour the warm buttermilk into the flour mixture and combine.

Whisk together the 3 eggs and add to the batter.

In a small saucepan heat up the 5 tbsp of butter until it begins to foam (about 3-5 minutes). Once the butter is done "foaming' and has turned a nutty brown remove it from heat and pour into a separate bowl (pouring it into a separate bowl keeps the butter from continuing to darken and helps it cool down faster). Allow the butter to cool slightly. Pour the butter into the batter and whisk to combine (it can seem as though the butter is not mixing in, just keep mixing, it will combine, but try not to overmix).

Cover the bowl with plastic wrap and set in a warm part of your kitchen (I like to set it over my stove, especially if it's on. You don't want it near a window or anywhere with a draft. Yeast likes warm spots).

Once the yeast has risen for an hour, gently "punch" down the batter.

Follow your manufacturers guide for cooking the waffles. I find that using a 1/2 cup measuring cup works great and is the perfect size. You can brush the waffle iron with melted butter or spray with non-stick spray.

Once waffles are removed from the iron, place on a cooling rack set over a baking sheet (do not stack waffles on top of each other at this point or they "steam" and you loose the great texture). Keep them warm in a low oven until ready to serve.

To serve top with a dollop of whipped maple brown butter, a swirl of your favorite maple syrup and enjoy.

For the whipped maple brown butter

In a small sauce pan, heat half of a stick of butter over medium heat until it begins to foam (2-3 minutes). Gently stir the butter and add in the 1/4 cup of maple syrup and salt. Continue to cook for another minute or two (just don't let the butter get too dark).

Transfer the maple butter to the bowl of a stand mixer and allow the butter to cool, until it just begins to thicken/harden (I put mine in the fridge for about 20 minutes).

Once the butter has cooled, using a whisk attachment, begin to whip the butter on low speed for 30 seconds and then gradually increase to high. Whip the butter until it forms soft peaks.

Transfer to a serving bowl and enjoy on waffles, pancakes (or just eat it with a spoon!)