Preheat Waffle Iron. NOTE: The waffle iron I used is a Krups Belgian Waffle Iron. This recipe will make a lot more than 8 with a smaller waffle iron.
In a medium bowl, whisk together flour, sugar, orange peel, baking powder, baking soda and salt; make a well in the center of mixture; set aside.
In a separate bowl, whisk together eggs, buttermilk, oil and orange extract. Pour this mixture into bowl with dry ingredients. Stir just until moistened; batter will be slighly lumpy.
Spray waffle iron with nonstick spray (I used PAM). Pour batter into waffle iron grid and close lid. Following your waffle iron instructions, bake waffles until completely done. NOTE: My waffle iron instruction say waffles are done when they stop steaming. Repeat with remaining batter. Keep waffles warm in a 200 degree oven until ready to serve.
PREPARE CINNAMON TOPPING: In a medium bowl, mix melted butter, brown sugar and cinnamon. Pour this mixture into a small ziploc bag, seal and set aside.
PREPARE CREAM CHEESE TOPPING: In a medium, micorowave-safe bowl (I used a 2 cup pyrex measuring cup) heat butter and cream cheese for about 30 seconds, adding 15 seconds as needed; just until melted. Whisk in powdered sugar and orange extract.
WHEN READY TO SERVE: Place waffles on plates, snip a small hole in the bottom corner of ziploc bag and drizzle cinnamon topping over warm waffles, then drizzle cream cheese topping using as much or as little as you like. Serve immediatley.
NOTE: I could only eat one of these! I cooled the other waffles and put in the freezer for a quick breakfast for another day. Also put cream cheese topping in a ziploc bag and froze both toppings for later use.