Sprinkle the yeast and sugar over the warm milk in a small bowl. Allow to sit for at least 5 minutes. The yeast should be foamy at this point.
Whisk together the eggs and butter.
Add in the milk.
In a large bowl combine the flour, cinnamon, and salt
Make a well in the center of the flour, and add the liquid ingredients.
Whisk until everything is well incorporated. The dough should form into a ball.
Cover and let rise until doubled, approximately 30 to 45 minutes.
Gently stir in the raw sugar.
Divide into 8 individual baseball sized balls, top each with 3-4 raspberries, and let rest about 15 minutes.
Prepare the syrup: place milk, coconut oil, and sugar in a medium saucepan. Stir on medium heat until sugar dissolves and butter melts completely. At that point, bring mixture to a boil for 1 minute, stirring constantly.
Remove from heat and add baking soda and lemon extract, and continue to stir constantly. The syrup may foam up a bit, so be prepared to hold the pan over the sink while stirring in case it foams over.
Heat waffle iron, and brush with oil or melted butter.
Stretch the ball of dough out a bit and place it on the waffle iron so it covers the majority of it.
Gently close the waffle iron and flip per the manufacturers instructions.
Cook for about 2-3 minutes, or until your waffle is browned.
Very carefully, with a fork or two, remove the waffle from the iron. Continue with the remaining waffles.
To serve, top with a couple fresh raspberries and lemon syrup.